“After decades of watching my fat and now watching my carb intake, I learned to like certain foods done differently than in the past,” says sueatmo. “I like a sour hamburger, for instance. I like my low-carb burgers from Hardee’s, or from my own kitchen, to be wrapped in lettuce leaves with mustard and pickle, no mayo and no ketchup. I love the mustardy sour taste of the burger.”
“I love what we locals call ‘St. Louis salad,’ which has a dressing made of the oil found on jarred artichokes,” says sueatmo. “Sour, sour, sour, and addictive. Sometimes you encounter this salad with sweetener added to the sour dressing. For me this is utterly wrong. I want the sour taste of the artichokes in the salad without any sweetness.”
“I call it tart because to me it has a more positive connotation, and I do it in almost everything,” says EWSflash. “I even like Valencia oranges more than navels because navels have no tart component and to me are very bland and insipid. A little bit of sourness or tartness fits in well with just about everything in my world.”
“I love it all too,” says LorenM. “Pickles, strong mustard, sauerkraut, kimchee. In fact I always drink all of the pickle juice out of a jar of pickles (sometimes even first thing in the morning—does wonders for hangovers).”
“Being Chinese, I love love love the red vinegar,” says bdachow. “Liberally doused into hot and sour soup, shark’s fin soup, chow meins, on dumplings of any kind. Love pickles but they need to be sour and crunchy. Sauerkraut, pickled mustard greens, I used to love the lemon candies called Super Lemons with the sour powder giving you this intense lip puckering start but the sweeter core part makes my teeth hurt now. The pains of getting older.”
Discuss: How do you do sour?