Mustard

[Andrew B.]

OG for Prez !

Originally Posted by Ocean Girl

Get your mayo lovin talk over to the mayo thread!
Mayo is so last season, kinda like a Bruce anchor, mustard is the next generation condiment...

Erika

PS
Ketchup is like a danforth.. cheap, reliable, though a bit boring.

[In Training]

Had blueberry mustard for the first time this weekend. Absolutely fantastic.

[sailorboy1]

I thought mustard was all pure etc and wasn't flavored?

[Syserenity]

Enjoy the variety of mustards...

http://westwards.typepad.com/photos/...tard_shop.html

[RainDog]

Originally Posted by Don L

I thought mustard was all pure etc and wasn't flavored?

That is mayo. Mustard is versatile. Nuanced. Complex.

[RainDog]

Originally Posted by Syserenity

Enjoy the variety of mustards...

Photos: France/ Burgundy - April 2011: The Maille Mustard shop in Dijon

Fig and Coriander sounds excellent. Send me a jar next time you got

[hellosailor]

Speaking of underappreciated condiments...I'm not sure if "native" Thai or Dutch Indonesian food gets the award for making southwestern "hot" a mild concept. But I had a friend who kept complaining nothing was hot enough and he'd never been exposed to some of the things I've eaten. So I dug around and found

Buy Hot Sauces, BBQ Sauce & Chile Seasonings - Mild to Wild® Pepper & Herb Co.

a small company started by a fireman as a part-time gig, using some of the hottest peppers grown on the planet. They make habanero seem like yogurt sauce. I ordered a gift set of the medium hots for my friend, who called me some weeks later to ask "ARE YOU TRYING TO KILL ME?"

His wife confirmed that when I said to use it sparingly, he still upended the bottle and smacked the bottom. Bad move. But if y'all want some hot tang in your foods, these guys don't just make it hot. There's a whole world of other flavors that you can taste after the numbness sets in, and if you're looking for condiments that can't be found locally, I'd point you to Jim for them. No relation other than being a satisfied repeat customer--who takes the term SPARINGLY to heart.

You won't find this stuff in the supermarket, and can't easily make it yourself.

[captain58sailin]

Of course Heinz, I was just looking to stir the pot. I like wasabi for mustard, and the brown hot & sweet.

[captain58sailin]

Mix your ketchup with tabasco, then it is not so boring.

[akkebeng]

Originally Posted by zeehag

i have green horseradish mustard ( wasabi) powder for use after i catch a tuna....with soy----yummmmmm

For us, the dry powder wasabi and Coleman's mustard both give us the literally eye-popping sensation we so much desire. As long as you can keep'em dry, their shelf life is at least past ours and you can in an instant whip up any new combination of tastes you desire with just a few more ingredients. If that does not clean your nose, a pinch of dessicated chili flakes heated in a spoonful of oil takes care of that.

[akkebeng]

....just don't read it that I advocate snorting the chili oil, particularly not while piping hot :whistle:

[Rakuflames]

Originally Posted by RainDog

Why does mayo get all the attention? It only comes in one flavor. I have no problem with the mayo, but it should not arouse such vehement feelings.

Now MUSTARD, there is condiment worth fighting over.

Yellow or brown? Smooth or seedy? Puckeringly acidic or a mild vinegar kick? Mustard varies the world over. Should I stock 14 bottles of my own for a cruise, or explore the mustardly delights the world has to offer.

Imagine the horror of arriving in an exotic port to find the poor locals do not embrace the wonder that is mustard. It is almost too much to bear.

Even if hate the stuff you absolutely must stock a jar for a cruise to appease Lord Neptune.

So here are the four mustards you must stock. I would love to hear your version of this list, especially what the mustards of choice are outside the US.

1) good old american yellow - visitors think this is the only kind of mustard. Why give them the expensive stuff?
2) Boetje's Stone-Ground Dutch Mustard - the best, all-purpose, change your mind about mustard mustard. Can be hard to find, but worth the search and stocking up on
3) brown deli mustard - good all purpose mustard. Used to stretch your supply of #2 when it gets dangerously low, and to serve to more refined guests so they do not learn about your secret stash of #2
4) dijon - for cooking, sauces, and lima beans

If you like it, stock up. I don't care for it and keep a dijon aboard just to be polite to people like you.

But you can add all sorts of things to mayonnaise. Add ketchup and sweet relish and you have Thousand Island dressing. Add garlic and you have aoli. Or you can add roasted garlic and sauteed, minced onion -- great spread for some sandwiches.

I think it's important to have herbs and spices (including mustard) on your boat because they can go a long way to make otherwise drab foods pop.

[zeehag]

THE best stuff for bbq chicken, or pollo asado, is thai sweet chile sauce---yummm

wish they had that here in mexico....


i WILL learn to make that stuff.... oh yes.

[roverhi]

The thai sweet chile sauce lasts forever. Have a bottle lurking in the back of the Frig that must be 5 years old. Pulled it out a while back for some spring rolls and it was still tasty.

[hellosailor]

"add all sorts of things to mayonnaise. Add ketchup and sweet relish and you have Thousand Island dressing."
That's like asking someone if they'd like a cup of coffee, and then handing them the Sanka. Ain't quite the same, and no matter who's story and recipe you believe is the original and source, there's way more than ketchup and relish in a real thousand island dressing. Which isn't the same as real "Russian" dressing, either.

Plain ketchup & mayo? Yeah, McD's Secret Sauce.<VBG>