9 years ago
5
Power Of Sour: How Tart Is Reclaiming Turf From Sweet
Americans once made sour drinks like shrubs and switchels and preferred tart strawberries and cherries. Then sugar became cheaper and ubiquitous. Now sour is returning in fermented foods and drinks.
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I'm so happy to hear this. I had no idea sour was becoming cool now/again. Try putting put cranberries in a homemade cherry pie (about a 5:2 ratio of cherries to cranberries) sometime. People go nuts for it. I also use a lot of vinegar in my homemade BBQ sauce (a really basic riff on a Carolina style "mop sauce"), which people where I live tend to think is a bad idea until they try it on pork. Sour ingredients make me want to try a recipe every time.
I agree. My family loves vinegar and puts so much on our collard greens. I can't stand desserts that are too sweet. I'm the kind of guy that would rather have a second helping of dinner than some dessert.
Is there any other way to eat collards than with tons of vinegar? Hehe.
I have some mulberry trees and would love this one. I also prefer tart blueberries. YUM!
I used to eat lemons as a kid....I love tart!