Edacious - Food Talk For Gluttons

Welcome to a conversation about perception. Because whether you believe vinegar is a supreme condiment or an item best left to the depths of your dusty pantry shelves, whether or not you think all Norton wine should be vinegar, or whether you’re still under the perception acid is a secondary notion when it comes to flavor profiles, my talk with Jay and Stephanie Rostow of Virginia Vinegar Works is not one to be missed. And I cannot even believe I just typed out the words “flavor profiles”. But here, and rightly so, acid is a flavor that is king. It’s the brightness, the lightness, that extra kick at the back of your throat on top of a fatty dish heavy with butter, that zing which makes your taste buds cry out. Acid elevates every other flavor in a dish. I still say, “Gild the lily...” to myself when I spritz lemon juice or vinegar on just about every prepared dish in my kitchen, even though the source of the quote, a chef known for his Orange crocs, still turns my stomach. Because that’s what acid does. It ad