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Recipes for Tangy, Tart, Sour Food with Much Zing, please . . .?

david_ipse Aug 7, 2012 03:10 AM


As evident from the title, I love tangy, even sour, flavors. After large meals, I peel a lime, halve it, salt it, put the halves together again, chew, and swallow. Very meditative. I snack on tamarind (not the sweet kind, of course) as often as I can. The vinegar/citrus to oil ration in my vinaigrettes is way off, nearly half and half. And I add mustard. And I love tangy pickles. I actually prefer plums under-ripe.

If you know of any recipes, or just ingredients, fresh or processed (e.g. a premade sauce), that you think fits the sort of flavor profile I'm after, please share, and I'd be grateful.


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  1. c
    Chowrin RE: david_ipse Aug 7, 2012 03:58 AM

    Sour Cherries, either sugared or in pie

    1. linguafood RE: david_ipse Aug 7, 2012 04:20 AM

      Piccata = white wine, lemon, capers, parsley, butter.

      Also, the caper & lemon vinaigrette April Bloomfield makes http://www.gourmettenyc.com/2012/04/2...

      1. Crockett67 RE: david_ipse Aug 7, 2012 04:50 AM

        Only thing that comes to mind are lemon bars, retro lemon chicken, or lemon meringue pie. I bet you would also like your adjustment for hot and sour soup. lol!

        I must admit, you are the first person I met that likes lemons/sour more than my mom. She could eat a bowl full of lemon wedges if you let her.

        1 Reply
        1. re: Crockett67
          david_ipse RE: Crockett67 Aug 7, 2012 05:28 PM

          If your mother is so fond of lemons, you should present her some underripe grapes (the stuff they make verjus from). They're divine with salt. Also, salt and lemon sprinkled and drizzled over cucumbers or sour apples. Stuck in the library dreaming of these

        2. JungMann RE: david_ipse Aug 7, 2012 06:25 PM

          A lot of Southeast Asian cuisines are promiscuously sour. Filipino adobo, meat braised with vinegar, garlic, pepper and bay leaves, is a good example. Green papaya salad is also another recipe worth trying.

          2 Replies
          1. re: JungMann
            david_ipse RE: JungMann Aug 7, 2012 06:49 PM

            That adobo sounds great, thanks. Never tried it before but will make tonight.

            1. re: david_ipse
              JungMann RE: david_ipse Aug 8, 2012 05:47 AM

              Use apple cider vinegar if you like it sour, but bring out its complexity with a little sugar and soy sauce. More tips here: http://chowhound.chow.com/topics/619604

          2. c
            ctl98 RE: david_ipse Aug 7, 2012 07:32 PM

            ceviche, tom yum soup, sinigang (a filipino sour soup), green mango salad come to mind.

            1 Reply
            1. re: ctl98
              modthyrth RE: ctl98 Aug 7, 2012 10:33 PM

              I was going to suggest green mango salad, too. Evidently when I was a baby, I'd eat green mangoes dipped in vinegar and sprinkled with salt until the acid would turn my lips white. Completely freaked out my parents. ;-)

            2. tim irvine RE: david_ipse Aug 7, 2012 08:17 PM

              Poached egg on English muffin with lemon and salt in lieu of Hollandaise.

              1. blue room RE: david_ipse Aug 7, 2012 08:59 PM

                Like your salted lime, I learned in Hawaii as a child to dip lemon quarters into soy sauce, then suck. And you'd probably like this:

                1. BananaBirkLarsen RE: david_ipse Aug 8, 2012 08:45 AM

                  I recently made this crabapple jelly: http://allrecipes.com/recipe/mary-wyn... and it turned out wonderfully sour. I replaced the cinnamon stick with a large pinch of dried lavender. They key is to find really sour crabapples. They also make a great, sour applesauce which is very nice with pork, if you are looking for something more savory. I've also been thinking about making a crabapple curd.

                  Preserved lemons are another sour ingredient that can be added to many dishes/veggies/dressing etc.

                  For someti

                  1. ipsedixit RE: david_ipse Aug 8, 2012 09:00 AM


                    Chinese sour plums -- either as is, or as cold sour plum juice drink

                    1 Reply
                    1. re: ipsedixit
                      kubasd RE: ipsedixit Aug 8, 2012 05:48 PM

                      This is what I came on here to post, about the umeboshi.

                    2. c
                      Chowrin RE: david_ipse Aug 8, 2012 05:43 PM

                      sweet and sour cabbage (prefer red)

                      2 Replies
                      1. re: Chowrin
                        ipsedixit RE: Chowrin Aug 8, 2012 08:56 PM

                        What an awesome idea ... kimchi for dessert!

                        1. re: ipsedixit
                          Chowrin RE: ipsedixit Aug 9, 2012 03:21 PM

                          i was thinking more the german kind -- which would make a delightful dessert!

                      2. g
                        greymalkin RE: david_ipse Oct 8, 2012 10:30 PM

                        I know this post is a few months old but if you are still checking this thread, I just made a soup tonight that you might like. I based it off of a posole verde. The sorrel is not critical but does add another sour flavor which I like.

                        Tomatillo and hominy soup
                        1Tblspn olive oil
                        6 cloves of garlic, minced
                        1 tsp granulated garlic (optional)
                        ½ tsp smoked paprika (optional)
                        ½ tsp cumin (optional)
                        ½ tsp ancho chile powder (optional)
                        2 lbs green tomatillos, husked, washed and cut into 1 inch pieces (usually quartering or 1/8th is enough)
                        1-2 bunches of sorrel, leaves cut into ribbons, stems discarded or saved for other use
                        Juice of two limes (or more if you like)
                        6-8 cups chicken broth (you can also use vegetable broth if you have one that isn't too sweet)
                        29 oz can of hominy
                        Salt to taste
                        salty cheese like cotija or feta (optional)

                        Add oil to heavy bottomed stock pot (or enamel-lined dutch oven). Heat pot over medium high heat. Saute garlic for a few seconds (don’t let it burn). Add in the spices and let them sizzle a few seconds in the oil. Add in the tomatillos and cook until they soften, stirring often. This will take about 3-5 minutes. Don’t let it burn. Deglaze the pan with a splash of the chicken broth and then pour in the rest of the broth.

                        Bring to a simmer and simmer until tomatillos are almost totally softened about 10-15 minutes. Add in the sorrel and lime juice. Taste and add more lime juice, salt or spices as you prefer.

                        Puree soup with a hand mixer or very lightly in a blender. Return to pot and add hominy and let simmer for another 2-3 minutes.

                        Serve with a sprinkle of cheese. I like to eat it with a big spoonful of rice at the bottom of my bowl to make it heartier.

                        Hope you like it!

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