I'm planning to fry up a batch of fries tonight. I love them piping hot and crispy but ever since a trip to England love them with malt vinegar. I actually haven't used it in a while, and was reminded what a great combination it is via another post on Chowhound and immediately acquired a bottle. My memory is that I love the taste of the malt vinegar, but always hated the transition of the fries into a soggy mess. Any solution to this? Would it work to pour some in a ramekin and dip fries or add it to the ketchup (if so, how much)? Thanks.