White vinegar? What's that for? I've used malt vinegar on fries or used white wine vinegar to make mayonnaise to have with fries but not used white vinegar for anything.
You could also make meatballs with the ground beef. Eggs, bread soaked in milk, onion, garlic, basil, parmesan, season. Yum. If you make a bunch bake them rather than pan-frying them. You get more of them done and they still brown up nicely.
I wanted to try the 'perfect fries
' recipe over at burger lab. It calls for a little white vinegar in the water you boil them in. I have some apple cider vinegar & could probably have used that, but I was also too low on oil (and I'd prefer to use peanut oil - which I'm out of).
And here is why you want the vinegar:
"I tried bringing two pots of cut potatoes to a boil side by side, the first with plain water, and the second with water spiked with vinegar at a ratio of one tablespoon per quart. Here's what I saw."
"The fries boiled in plain water disintegrated, making them nearly impossible to pick up. When I added them to the hot oil, they broke apart even further. On the other hand, those boiled in the vinegared water remained perfectly intact, even after boiling for a full ten minutes. When fried, they had fabulously crisp crusts with tiny, bubbly, blistered surfaces that stayed crisp even when they were completely cool."