Balsamic Vinegar

Don't you just love crisps? If I had a choice, I would eat them every day, packets of them. I love the crunch and the saltiness. I love the tang of vinegar or prawn cocktail flavours. I like to lick the flavour off my fingers afterwards, savouring that last blast of monosodium glutamate.

Weeks go by when I won't keep crisps in the house, because I can't control my urges. I can't buy crisps for the kids without munching through the bumper pack myself. So, I have to ban such temptation for my own good.

Recently, I've been having a bad time on the will power front. I have rediscovered those Kettle crisps, that come in disgustingly large bags. Each family bag is a meal in itself. I love the balsamic vinegar and sea salt flavour ones, hidden inside dark blue packaging, like a sinful night. I confess, I am capable of eating a whole bagful in an evening - 150g of fat laden pleasure.

I have no cure for crispophilia, but I do have temporary measures to prevent too much waistline damage. I have discovered that you can get nearly the same hit using just the flavourings. Segments of tomato dosed with balsamic vinegar and salt give much the same kick. OK, so they don't crunch, but they do satisfy pretty well, without any of the calories.

If I could just find a way to add vinegar to something crunchy without making it soggy, I would be even happier. Is the world ready for the crunchy tomato, yet? Please don't suggest celery, it really is just string and water, even if it does crunch.