Our trust has been broken. Our belief in the world is in shattered pieces on the floor. We could just about handle the parmesan revelation (no, it’s not actually parmesan). We slowly learned to accept that the lobster we put in our mouths isn’t actually lobster. Even learning that we’ve never eaten real wasabi wasn’t enough to push us past our breaking point. But this is too damn far. This bit of information messes with the very fabric of British culture. YouTuber Tom Scott has revealed to us all that the vinegar with which we douse our chips in fish and chip shops isn’t actually vinegar.  Tom explains that the majority of fish and chip shops aren’t actually giving you vinegar, but a fake vinegar stand-in called ‘non-brewed condiment’. Non-brewed condiment is a mixture of water, ethanoic acid, and various food colourings and flavourings chosen to make the mixture look and taste a lot like vinegar. But it isn’t vinegar. It isn’t vinegar at all.

To be clear, fish and chip shops aren’t just using fake vinegar to mess with your head. Making ‘non-brewed condiment’ is quite a bit cheaper and less time-consuming than brewing vinegar. There are some other benefits to using non-brewed condiment. You can buy it in concentrate (which is handy in terms of storage and transportation), it’s halal, as it doesn’t have the alcohol that’s present in brewed vinegar, and some brands are gluten-free. What's in fish and chip shop 'vinegar'? Ethanoic acid: also known as acetic acid, ehtanoic acid gives food a sharp, tangy taste and also acts as a preservative. This is diluted with water. Brown food colouring: Ethanoic acid is clear, so food colouring is added to give the mix the appearance of vinegar. Caramel or malt-y flavouring (sometimes): Some brands will use sugar, caramel, or artificial flavouring to intensify the vinegar-y flavour. Plus it tastes pretty similar to malt vinegar. There’s just a subtle difference.

Perhaps one that will be intensified by an overwhelming feeling that the world is a place filled with with lies and cheap substitutes for real things. The rules regarding non-brewed condiment are pretty strict. Legally it can never be described as ‘vinegar’ – because it’s NOT VINEGAR, DAMN IT – and it’s not even supposed to be served in little vinegar bottles, in an attempt to protect consumers from this deception. But, as Tom Scott explains, the rules aren’t really upheld due to there being much bigger issues for legal-type people to sort out. That means fish and chip shops regularly put non-brewed condiment in little vinegar style bottles, will happily refer to the sauce as ‘vinegar’, and won’t even mention the truth as a fun fact when we’re ordering our haddock and chips. Because they don’t give a f***. This also means that if you only ever use the ‘vinegar’ offered in fish and chip shops, you may have never actually tasted real vinegar.

In short: everything is a lie, trust no condiment. MORE: 24 surprising facts about fish and chips (including how they helped defeat Hitler) MORE: This is the ultimate fish and chips recipe and it’s really easy to make MORE: ‘Healthy’ fish and chips are finally here and we’re hungry for itGordon Ramsay Fish & Chips is set to open October 7 at the Linq Promenade. Ramsay’s fourth Las Vegas restaurant will offer indoor and outdoor seating and will open daily at 11 a.m., specializing in hand-cut, True Alaskan cod filets battered and cooked to order, and also serving battered sausage, Gulf shrimp and a fish sandwich. best wine brand in saChips come in flavors of salted, truffle and parmesan, chipotle, jalapeño and chorizo or cacciatore with basil. good port wine for beginners

The chef, author, frequent judge on Top Chef and proprietor of RM Seafood and Rx Boiler Room at Mandalay Bay, hand-selected and developed the set. “A good kitchen set should include a variety of items that home chefs can really work with, not just take up space, and that’s the mission of BLADES,” Moonen says. The Palazzo’s Azure Pool will host Love and Vine, a new culinary event on October 7 from 7 to 10:30 p.m. Master Chefs of France will participate with food and wine pairings, including Thomas Bellec, Olivier Dubreuil, Jean-Louis Dumont, Bernard Guillas, Joel Guillon, Jean Joho, Claude Le-Tohic, Fabrice Marcon, Roland Passot and David Werly. best red wine sg or at any Venetian/Palazzo box office. top red wine bcBeer Park at Paris Las Vegas will host the Beer Park Rooftop Beer Festival at Chateau Nightclub’s rooftop on October 8 from 5:30 to 9 p.m., featuring 30 local and regional breweries, live music and food from restaurants including Hexx. best dry white wine under 15

Rx Boiler Room teams up with CraftHaus Brewery for a beer dinner on October 8 at 6 p.m. A special collaboration beer, the Sea Cucumber Beer, will be the star of the offerings, a six-course comfort food menu. The Barrymore at Royal Resort is celebrating its fifth anniversary this month with a special menu of throwback favorites available through November 6. Special dishes include lobster deviled eggs, vitello tonnato, duck confit with creamy faro and sottocenere truffle cheese, and diver scallops with oxtail ragout and potato cakes. best dry white wine under 15MRKT Sea & Land at Aliante Casino will host the Passport to the World wine dinner on October 11 at 6 p.m. featuring Dom Perignon and master sommelier Joe Phillips. Tickets for the six-course paired dinner—which includes dishes like roasted cape lobster cake and pan-seared black bass—are $95 and can be purchased by calling 702-692-7265 or 702-692-7320.

DB Brasserie sommelier Devin Zendel welcomes guests to experience wines from the Boisset Collection during a wine dinner on October 14 at 6:30 p.m. Brand ambassadors from Boisset will be present, and the paired menu will include dishes like roasted Sonoma squab with butternut squash and a duo of slow braised beef cheeks and grilled New York strip. Tickets are $85 and can be purchased by calling 702-430-1235. The MonteLago Village Beerfest returns on October 15 from 2 to 7 p.m. featuring 30 local, regional and national breweries serving more than 100 different craft beers. Live music and food from the village’s restaurants round out the event. The Cosmopolitan partners with Southern Glazer’s Wine and Spirits to present Crafts & Cocktails, a craft beer and cocktail experience at the Boulevard Pool on October 15 from 6 to 10 p.m. Participating breweries include Great Basin, Big Dog’s, Firestone Walker and New Belgium, and food stations will serve up bratwurst, burgers, nachos and other dishes.