JSngry Posted March 4, 2021 Report Share Posted March 4, 2021 I mean, they just do. Quote Link to comment Share on other sites More sharing options...
Dub Modal Posted March 4, 2021 Report Share Posted March 4, 2021 Vinegar balances sweetness. I grew up in a region that basically throws spices in vinegar and calls it sauce, then pours it over pork bbq. Sometimes there's even pickles on those sandwiches. Quote Link to comment Share on other sites More sharing options...
JSngry Posted March 4, 2021 Author Report Share Posted March 4, 2021 Yeah, that's a different sauce paradigm than what we have here, which is a tomato/ketchup based recipe. But still, yeah, there's that vinegar/sweet push-pull, that explains it. Yin-Yang, ultimately. All I ask of a sauce is that it be ebullient! Quote Link to comment Share on other sites More sharing options...
Chuck Nessa Posted March 4, 2021 Report Share Posted March 4, 2021 Ann prepared a slab of pork ribs last week and I broke out a jar of her curry pickles. Quote Link to comment Share on other sites More sharing options...
JSngry Posted March 4, 2021 Author Report Share Posted March 4, 2021 Oh my! Quote Link to comment Share on other sites More sharing options...
Jason Bivins Posted March 5, 2021 Report Share Posted March 5, 2021 I live in the kingdom of vinegar-based 'cue and I have seen the light. Also, Wickles Pickles makes for a delicious garnish. Quote Link to comment Share on other sites More sharing options...
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