Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
No one wants a cherry pie that bites back.
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
I have only to break into the tightness of a strawberry, and I see summer - its dust and lowering skies.
When I think of flavours, I think colour, so lemon should be yellow and orange is orange.
A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.
If I could just get a piece of lemon, it'd be great.
For me no good food is illuminated without acidity.
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
I'm a sweet eater. I love lemon pie and sweet potato pie.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
I am like a lemon. I'm pressed for more juice. When I have fun, there's still juice. I am not dried up.
Red wine vinegar has some personality as well acidity.
Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts.
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
I know how to be sour. I know that taste.
I'm weird about fruity desserts like lemony, acidic, zesty... I don't like lemon things and orange things, really.
Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.
So the freshness lives on in a lemon, in the sweet-smelling house of the rind, the proportions, arcane and acerb.
