People enjoy their French fries with a variety of condiments, seasonings and sauces. Applying these savory supplements is simple and fun, unless, of course, you want vinegar on your fries.

Vinegar, also called vinny, is dispensed at restaurants in glass bottles which are terribly inaccurate, unpredictable and unsafe. The vinegar either drips straight down from the bottle, completely soaking one French fry, or it is launched over the plate, entirely. The problem is that the nozzle only has one small hole which is not large enough to allow for the simultaneous exit of vinegar and entrance of air. This unidirectional nozzle, when attached to a bottle which cannot expand or contract, produces a dangerous and erratic stream of acidic liquid.

Over the decades, condiment containers have evolved in shape, size and spout. From the classic glass Heinz ketchup bottle to the modern upside-down plastic squeeze models, companies have poured millions of dollars into developing new and exciting sauce vessels. Unfortunately for vinegar lovers, there is no major distributor developing new containers for you. Restaurants continue to purchase ancient condiment dispensary technology and pay their employees to clean up the mess.

There are many potential solutions to this problem. We could be using eyedroppers, soap pumps or even a Windex bottle to gently mist our food. Misting our food with sauces and dressings? Now that is a good idea.

One thought to “Vinny”

  1. Vinny is even worse in England, you have to pour it out of a small vase like vessel and manually regulate the flow with a porcelain plug! You always always get way too much.

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