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Soggy Fish and Chip Dilemma Solved With Science

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The owner of a British chip shop says he has solved the nation's longstanding dilemma of soggy chips by developing a salt that also tastes like vinegar. Fish-and-chip-monger Lefteris Eleftheriou, who owns Grimsby Fisheries in Leicester, worked with a team of food scientists to create a "dry sprinkle" they say has the right balance of salt and vinegar taste.

Some purists decry this invention as an abomination, but the result has reportedly fared quite well in market tests. Hey, the substance is even low in sodium and allergen-free. Now that company that developed the topping is determining how to package and market it. Eleftheriou says he's hoping for a discount, "but I would like to think of it as my gift to the trade and the great British fish and chip eating public." Not to be the bearer of bad news, but it looks like a Seattle-based (and bacon-obsessed) company may have beat them to the punch.

· Leicester Chip Shop Boss's Dry Vinegar Idea [This is Leicester via NTDWA]
· All England Coverage on Eater [-E-]
[Photo: Elvis Payne/Flickr]

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