food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
Sumac. It's a deep purple, lemony spice that's great for filling the flavor role of an acid like vinegar or lemon juice in things where you don't want to do that for whatever reason. Although note that it will dye food purple and can make something like curry turn a very unappetizing shade of grey.
On that note, citric acid powder is also good for similar reasons.
indian sour mango powder is also good for curries
Sumac was my first thought too, I love a good sumac onion on just about anything
Sumac is specifically malic acid (as in sour apples) instead of citric acid (lemons) or acetic acid (vinegar), and it's really cool how if you're careful you can tell each type of sourness feels distinctly different.
Neat.
Definitely. Even though sumac has a lemony flavor apart from its sourness, it's experientially distinct from actual lemon and extremely different from vinegar.
Also it's free right now if you live in the northeast. Just go take it off a tree.
Sumac is great in a Mediterranean style salad dressing as well.