Text 24601, 83 rader
Skriven 2009-05-31 19:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: mustards
================
-=> Quoting Dave Drum to Carol Shenkenberger <=-

 > Now, watch. Someone will slap me down for that statement.

 CS> Mind if I slap you some more?  SLAP SLAP SLAP!  Ah, that felt good ;-)

 DD> I stand by my previous statement that dry mustard powder is dry
 DD> mustard powder until you can show me how that it's different.

There are different mustards and they do have different tastes,
although perhaps not quite such a wide range as chilies. To start
off there are two genera, three common species (the white/yellow,
brown and black, with the brown being the mildest, yellow medium and
black hot) and numerous varieties. Terroir comes into play as well
(English and Russian mustard is hotter than French). So does
preparation style: whole grain, cracked, powdered or a mixture, heat
or the lack of it (heat makes the mustard go mild), the type of
vinegar used (Dijon uses verjuice from green grapes) and other
ingredients added from turmeric to honey.

Having said that Chinese white mustard powder is pretty close to
English in heat and flavour so Coleman's brand would be fine in
Chinese cooking. But the Indian whole grain black mustard I used in
my bread was very different than either Coleman's or Dijon.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sweet And Spicy Tofu
Categories: tofu
  Servings: 4

  2 1/2 TB peanut oil 
      1 pk (14-ounce) firm tofu
      1    red onion, halved and sliced
      1    red bell pepper, sliced 
      1    green jalapeno pepper,
           seeded and chopped
      3    cloves garlic, crushed 
    1/3 c  hot water 
      3 TB white vinegar 
      3 TB soy sauce 
      1 TB honey
      1 TB brown sugar 
      1 ts cornstarch 
    1/2 ts crushed red pepper flakes
           Rice, for serving

Drain the tofu, place it on a dry surface, and weigh it down with
two or three dinner plates for one hour, draining every few minutes.
After time is up, chop tofu into 1/2-inch cubes.

Heat peanut oil in a wok or large frying pan over medium-high heat.
Toss the tofu into the oil, and cook until browned on all sides.
Once browned, toss in onion, bell pepper, jalapeno, and garlic; cook
until just tender, about 5 minutes. 

In a small bowl, whisk together the hot water, vinegar, soy sauce,
honey, brown sugar, cornstarch, and red pepper flakes. Pour over
tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or
until sauce thickens slightly. Serve with rice.

Adapted from All Recipes.

Originally posted by Ritalin Cindy

Of course, if you're hardcore meat eaters, chicken or pork could be
swapped in seamlessly here. Y'know, just in case.

From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Bacon improves almost everything except maybe maple glazed doughnuts

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