Text 24609, 117 rader
Skriven 2009-06-01 09:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: bread
=================
-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  > Now, watch. Someone will slap me down for that statement. But, my friends
 >  > Tai Pan restaurant make their "Chinese" mustard using Tone's dry mustard
 >  > because they get a better price on it down the GFS store than the stuff t
 >  > Asian-American Importing supplies.    Bv)=
 >
 >  CS> Yeah!  SLAP SLAP SLAP!  Thats like saying any chile is the same as
 >  CS> another.
 >
 >  CS> Mind if I slap you some more?  SLAP SLAP SLAP!  Ah, that felt good ;-)
 >
 > I'll accept it if you can 'splain to me how dry, ground mustard powder from
 > Asia differs in any way except country of origin from that from North Americ
 > or Europe.

 CS> Different tastes!  Doing the colemans thing for a quality Asian or
 CS> Indian seed mustard is kinka like subbing Leeks for Vidalias.  It may
 CS> work in some things but not all by a long shot!

Depends on the colour of the mustard seed - not the country of origin, for the
most part. And the preparation of the product(s) using the ground seeds. But,
brown mustard powder is brown mustard powder. And white/yellow mustard powder
is white/yellow mustard powder. And black mustard powder is very hot no matter
where it's from.

-+-

Any of several species of plant grown for its acrid seeds and leaves which are
called mustard greens. There are two major types of mustard seed: white (or
yellow) and brown. A third species, the black mustard seed, has been replaced
for most purposes by the brown species because the latter can be grown and
harvested more economically. Black mustard is a round hard seed, varying in
color from dark brown to black, smaller and much more pungent than the white.
White mustard seeds (round hard beige or straw colored seeds) are much larger
than the brown variety, but a lot less pungent. Its light outer skin is removed
before sale. With its milder flavour and good preservative qualities, it is
most commonly used in ballpark mustard and in pickling. White and brown seeds
are blended to make English mustard. Brown mustard seeds are similar in size to
the black variety and vary in color from light to dark brown and are more
pungent than the white, less than the black. Brown mustard seeds are used for
pickling and as a seasoning and are the main ingredient in European and Chinese
mustards. Powdered mustard is simply finely ground mustard seed. Originally
mustard was called Sinapis. Some claim that during Roman times the word Sinapis
started to be replaced by words such as Mustum, Mustarum, and Mustardum as new
wine, or "Must" was mixed with mustard seeds to make a paste. More recent
theories come from France. In one, the Duke of Burgundy gave the town of Dijon
a coat of arms in 1382 with the motto MOULT ME TARDE. As the story goes, the
motto was adopted by the town’s mustard-makers, who eventually shortened it
into Moul-tarde (to burn much). Another story has it that the motto was given
the citizens of Dijon by King Charles VI. In this version, the motto "MOULT ME
TARDE" meant "Off to Battle."

SOURCE: http://www.recipezaar.com/library

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Broccolini W/Chinese Black Bean Sauce
 Categories: Poultry, Vegetables, Sauces, Rice
      Yield: 3 servings
 
      1 lb Chicken breasts or leg meat;
           - boned, skinned, in 1/2"
           - cubes
           Salt
      2 bn Broccolini; trimmed, in 2"
           - lengths, stalks cut 1/2"
           - thick
      3 ts Oil
    1/3 c  Chinese Black Bean Sauce
           Steamed medium-grain rice
 
  You can use any kind of vegetable but I like using broccolini because
  it takes so little time to cook. Baby bok choy, cut into quarters
  lengthwise, would be a great substitute.
  
  Season the chicken with salt to taste and set aside.
  
  Heat a wok or large saute pan over high heat. Add 1 teaspoon of oil.
  When hot, add the broccolini. Sear, stirring constantly, for 2
  minutes. Reduce heat, add a splash of water, cover and cook until
  crisp-tender, 2 minutes.
  
  Remove the broccolini with any juices from the pan and set aside in a
  bowl.
  
  Heat remaining 1-2 teaspoons oil (enough to cover bottom of pan
  liberally). When hot, add the chicken and stir-fry until well browned,
  2-3 minutes. Stir in black bean sauce, broccolini and its juices, and
  enough water to moisten the sauce, about 1-2 tablespoons. Reduce heat
  and cook until chicken is no longer pink in the center, another minute
  or two.
  
  Serve immediately over the rice.
  
  Serves 3 or 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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