Mustard

[savoir]

Originally Posted by s/v Jedi

Speaking about rye bread, mustard, pickles etc... who has had the intergalacticly famous pastrami with mustard and pickles on rye bread @ Katz's Deli in NYC?! OMG...

Sure, been there. 'Taint cheap. A pastrami on rye with a pickle currently sets you back $17.

OUCH !

[s/v Jedi]

Originally Posted by savoir

Sure, been there. 'Taint cheap. A pastrami on rye with a pickle currently sets you back $17.

OUCH !

And you wait in line and tip before ordering LOL But it's big enough for lunch for two so not too bad for Manhattan

[savoir]

You get around 1/2 lb of meat on your sandwich. Even though it costs plenty, every tourist to NY should go there once.

The pastrami really is the best.

Not only that but you get to add a schmear of Gulden's brown mustard . . . . . . . . . . . no thread drift here.

[zeehag]

ok so both of you dont like me.....geeeez do you know how you are torturing an old new yorker with alladis delicatessen talk....oy vay....

all i can get here is mexican food... now i want pastrami...dangit....

was bad enough as i want a root beer float and cannot have it--rats--been 3 yrs now...lol....

[s/v Jedi]

Sorry ZeeHag, but.... :

http://www.youtube.com/watch?v=Pnu70rfgL-o

[Blue Crab]

It wasn't NYC, nor Katz, but I had a CB on rye yesterday at the Village in Oriental (sailing capital of NC), and it was VERY GOOD. $8 US.


Edit: I'm reminded of an airplane trip where I was sitting behind two old gals talking about Jewish people. One gal wrapped it up with:

"Say what you want, [.........], but where there are Jews there is symphonic music, theater, hospitals, and good food."

My feelings exactly.

[RainDog]

Originally Posted by jongleur

Sorry. I meant Mayo thread is
at 19 pages.

That is because mayo people a stay at home types, while us marstards are out seeking adventure at every turn.

[sailorboy1]

I just looked in my home frig, there are 6 different jars of mustard in there and only 1 jar of mayo.

I'm really a mayo guy so wonder why it takes so many different mustards to satisfy me.

[RainDog]

Originally Posted by zeehag

ok so both of you dont like me.....geeeez do you know how you are torturing an old new yorker with alladis delicatessen talk....oy vay....

all i can get here is mexican food... now i want pastrami...dangit....

was bad enough as i want a root beer float and cannot have it--rats--been 3 yrs now...lol....

I always figured Charcuterie would be a good way to make some extra $$ while cruising. I bet a lot of people feel the way you do. Plus it would be fun.

[zeehag]

jedi--that video was a killa...yummmmmm..now i gotta get thru canal just to have food....omg.....


okok ssoon as my engine if working we start out again....and a few other things that need fixed....

[RainDog]

Originally Posted by s/v Jedi

Sorry ZeeHag, but.... :

They go through 1000 lbs of pastrami a day, and it ages for 30 days..... That means at any time they have 30,000 lbs of brisket in their aging room! And that is just for the pastrami. Probably have another 30,000 lbs for the corned beef.

And you can mail order their mustard..... Katz's Delicatessen | We ship nationwide | Order now!

[SmartMove]

Originally Posted by RainDog

Anyone have a great mustard potato salad recipe?

Yup, was going to make it tonight but we happen to be at an anchorage that has pizza ashore -- hubby is saying it is pizza tonight!

[cheoah]

Originally Posted by RainDog

I always figured Charcuterie would be a good way to make some extra $$ while cruising. I bet a lot of people feel the way you do. Plus it would be fun.

I make pastrami from brisket and top round in my charcuterie shop. The top round is lean but the brisket has way more marbling, and therefore even better with a good dose of lusty monk mustard. You guys are a bad influence, I'm going into the kitchen..... I'm having a pastrami attack too.

Sorry Zee. I would so hook you up......

I'm not sure where on my crealock I could hang meat. I might make a "food truck" with a shrimp boat when I get tired of farming, and make charcuterie and go shrimpin...

Made a nice batch of short rib hot dogs, that's gonna make some mustard happy.....

[Ocean Girl]

BEER MUSTARD RECIPE
needs a food processor, a Bullet or blender will work, or even a hand crank processor

Original recipe makes 3 half-pint jars

3/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer, or as needed
2 cloves garlic, minced
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
3 half pint canning jars with lids and rings

Directions

Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Refrigerate the jars of mustard for 2 weeks before using.

From Allrecipes.com

[JanetGroene]

I once did a study of how to make your own mustard and will be glad to resurrect it for anyone who messages me. Mustard seeds come in many types but are inexpensive to buy and easy to carry. Results can be spectacular and homemade specialty mustards also make a dazzling hostess gift for people one meets along the way.