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May 19, 2012

The Ben Lomond Free Press

It is perhaps a peculiarly Scottish thing to dub a cup final with a description of a city’s preferred condiments to accompany traditional calorie laden carry out food.

In Glasgow and the west before the final wrapping of a chip supper, one will be asked if one would like salt and vinegar. In Edinburgh it’s salt and sauce. All Scotland is united on the salt thing. We’re unanimous in our callous disregard for the dangers of salt in the diet, but in Edinburgh and the Lothians additional life shortening poisons are provided via water, vinegar, dates, glucose-fructose, black strap molasses, tomato paste, modified cornstarch, salt, orange juice concentrate, onion, spices, tamarind extract, apple juice concentrate, garlic, chili peppers, and mustard flour.

It has to be said that the canny Edinburghers have a tendency to thin down the sauce with vinegar but they also, in my experience are a little…

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