Doc where did you live? and having cream made in the same day of the milking?

Personally, I am not a tart lover, and even bread lover.. I would eat a bit of it is there, but wouldn't order it. Though I used to make apple pie for the kids.... once a year.

I think you might be misunderstanding?

They aren't talking about tart - the kind of pastry, they are talking about tart - as in a sour or sharp flavor.

As an aside...

That's the dictionary definition, true, but it doesn't seem - at least to me - to fit foods like tamarind eggplant & potato curry, pomegranate popsicles, or Euro Tart froyo, for example. When someone says "sour", I think of sauerkraut or grapefruit, neither of which I consider "tart". Same for "sharp". I can't really define "tart", I guess, unless it involved "astringent", since many of my favorite tart foods have some pucker factor.

There are have some good suggestions although I have to admit I was hoping someone would suggest a new tart curry or stir-fry to try. :)

My grandparents' dairy farm was in North Dakota. The cows were milked every morning, the milk run through the separator soon thereafter. The barn cats got the "skim milk" (usually the foam off the top), we used what milk and cream we needed, and the rest was sold, picked up every day by a truck.

Ah, that thick, heavy, sweet cream! Nothing better on fresh hot pie.

We even used to make our own butter. The kids got to churn it for as long as it took.;)

(The buttermilk was pretty tart.)

http://www.migrationheritage.nsw.gov...ter/object.jpg

You might want to restart your own thread for astringent foods then.

I think of astringent foods and I think of certain persimmons (AKA Sharon fruit or kaki). The mouthfeel is kind of "furry" and you do pucker up but in a different way to when eating something that I consider to be tart or sour. Some wines, even some over brewed teas have some of that astringency, cranberry juice has it to a tiny degree. The description used for these foods is usually "dry", or even "chalky", rather than sharp or tart.
The Japanese have a word to describe the furry puckered mouth sensation of eating mountain persimmons - shibui - it's almost onomatopoeic, perfect word.

In other words, I can take some enjoyment from extreme sourness. NONE, no enjoyment whatsoever, from extreme astringency. Only way I can enjoy astringent varieties of persimmon is to eat them dried. Only once dried is the astringency subdued and then some of the masked sharp/tart qualities come through.

For me, the difference between 'tart' and 'sour' is that 'tart' has the slightest hint of sweetness, particularly in the after taste (or can be sweetened). 'Sour' can be contrasted with sweet, but they're in opposition, they can't really be blended.

I think of grapefruit or a green apple (the kind I like) as tart ('pucker').

Some strong dill pickles are straightforward sour, no hint of sweetness. Or sour cream or (ick) sour milk.

If you are a fan of tart/sour flavors, try Belgian lambic or gueuze beers (particularly the aged versions of the latter). Drei Fontainen is a good brand. Another FTer and I shared one and agreed it may be the best beer we have ever had.

Cantillon's Fou' Foune also, or any of their fruit beers. Don't get one with added sugar. Sam Adams "cranberry lambic" is NOT an exemplar. Yuck.

It will change your life.

Ebenezer's Pub in Lovell, ME is probably best in the US for this specialty.

Hah! I didn't realize...I have had Kriek lambic (in Bruges) and it was unlike anything I'd ever drunk (I'm usually not a huge beer fan, although I do fancy my Radler) - I was an immediate fan.

Also go to De Heeren van Liedekercke, 20-25 minute walk from the Denderleeuw train station, around an hour from Brussels. Maybe the best beer restaurant in the world. Fantastic chef.

Thanks!

(edited to add: OMG! I just looked them up so I could add the bookmark to my 'Belgium' favorites. Great menu!)

Oh. I thought they were talking about foods that tarts might eat. Oysters?;)

This interpretation was covered in post #3
Spaghetti alla puttanesca