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It's my understanding the original key lime pies are "cooked" with the lime and not baked. Is Key Lime Pie another instance of "souring" ?Kgrr (talk) 17:25, 17 April 2008 (UTC)Reply

A fast look at the All New Joy of Cooking says yes - "the mixture will thicken as the milk reacts with the acidic citrus juice". Cool. FiveRings (talk) 19:11, 17 April 2008 (UTC)Reply

OK .. I will add it to the list with the reference.Kgrr (talk) 20:40, 18 April 2008 (UTC)Reply

Why is cerviche listed here? Is it because the proteins react to the citric acid, and we are considering this as another form of "souring"? This (and the key lime pie, which seems to have a similar justification) seem to me to stretch what we generally mean by the term souring. If those things count, what about mayonnaise? What about fermented meats like salami? What about pickled vegetables? I imagine we could come up with quite a lot of things that stretch this topic to the point of silliness.--Ericjs (talk) 19:24, 7 May 2009 (UTC)Reply

Ok, I see that the article distinguishes between souring and fermenting or pickling based on time. If we accept that, it eliminates pickled vegetables and salami, but not mayonnaise. How about marinated vegetables, like the sort of quickly pickled cucumbers one can get in many Asian restaraunts, or even simply a salad prepared with a vinaigrette?

But I'm not convinced of the legitimacy of that distinction. Do we have a reference for this? Many of the foods listed take takes days not hours to sour, like sour mash, or milk products the natural way (as opposed to adding acid directly). --Ericjs (talk) 03:02, 8 May 2009 (UTC)Reply

We're talking about a chemical change, not just a flavoring. I believe mayo is an emulsion, not dependent on the vinegar to change the protein structure of the egg. If that's not true, then yes, it does belong. FiveRings (talk) 18:24, 8 May 2009 (UTC)Reply