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.
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.