Jeff Grossman/NYC wrote:The sauce is all acid and spice. You need to balance the palate.
Maybe, maybe not ... perhaps he's just being very trendy. See today's <i>New York Times</i> ...
When the Sour Note Is Just Right
By JULIA MOSKIN
The New York Times
July 12, 2006
As the American palate has grown more worldly, food lovers have become thrill seekers, always looking for the next big flavor. First came the excitement of chilies, as diners learned to love fiery red Sichuan dishes and the green heat of poblano and jalapeño peppers. Now the flavor fashionsetters have moved on, to the piercing thrill of supersour.
Adults sip puckery green apple martinis, and even children chew sour candy, marketed as "extreme," until their eyes tear. Restaurants produce house-made pickles and ceviches with tangy, irresistible notes of lime and vinegar, and experiment with new sour flavors like Japanese yuzu, Indian green mango powder and Middle Eastern sumac.
"American cooks have figured out what we have always known in Southeast Asia: that a little bit of sour makes everything taste better," said King Phojanakong, who cooks Thai- and Filipino-influenced dishes at Kuma Inn on the Lower East Side of Manhattan. "And a lot of sour is fun, too."
Full story in The New York Times