Text 39357, 129 rader
Skriven 2010-06-22 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: mustards
================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> I tend to use mustard rather than ketchup on things

I use either depending on what it is going on, plus a host of other
condiments and sauces, most notably horseradish, Wooster and HP
sauce.

 NB> since it generally isn't sweet.

I doctor up my ketchup with vinegars and hot sauces.
               
 NB> I tend to prefer brown mustard to yellow...

I sometimes do, again depending on what it is going on.

 NB> Now, for some things I like honey-mustard... which is sweet.

As it is supposed to be, unlike yellow hotdog mustard, which has
D. Dave points out, shouldn't be.

This next recipe calls for mustard oil!

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

     Title: Korean Cold Noodles 
Categories: Korean, Spice, Noodles, Fish, Eggs
  Servings: 4

      1 pk Korean cold noodles 
           SUGGESTED BROTH ADDITIONS:
           Gochujang (red chili paste)
           Rice vinegar
           Agave nectar
           SUGGESTED TOPPINGS:
      1    pear, preferably Asian,
           sliced thinly
      1    cucumber, thinly slice
      4    hard boiled eggs, sliced
           into 1/3-inch slices
           Pickles of any sort: carrot,
           daikon, burdock, etc.
           Kimchi
           Marinated raw skate

Korean cold noodles, naengmyeon, are Korea's counterpart to Japanese
soba. Both naengmyeon and soba can be made from buckwheat; both can
be served cold in a savory broth, topped with an assorted of
refreshing vegetables and fish. On a hot summer's day, naengmyeon is
an ideal one-bowl dish requiring so little cooking on the stove that
you'll be contentedly slurping noodles long before your kitchen's
had a chance to heat up. 

Naengmyeon are long and thin hand-made noodles made from different
kinds of flour, such as buckwheat and sweet potatoes. Naengmyeon is
traditionally served in stainless steel bowls with a savory,
sometimes beefy broth that's icy cold. A spicy mustard oil, clear
and deadly, is added to the broth along with a bit of vinegar.
Another common broth for naengmyeon employs generous amounts of
gochujang, or red chili paste, that adds heat and thickness to the
soup. Slices of cucumbers, pear, radish, boiled egg, and beef are
common toppings. The ubiquitous kimchi, though not always served on
top of Naengmyeon, also makes for a quick and easy addition to the
bowl. 

Less common, though equally delicious, are toppings like marinated
raw fish, made with skate or other types of cartilaginous fish. The
marinated skate, pungent and fishy, is almost always served with
gochujang-based broths.

Naengmyeon noodles are particularly bouncy, almost resisting
chewing.

If you're looking to serve naengmyeon at home, you can find packets
of the buckwheat or sweet potato noodles at any Korean supermarket.
The thin bunches of noodles, which are extremely chewy, should not
be confused with sweet potato noodles that are used for jap chae,
another staple Korean noodle dish. Rather, naengmyeon noodles are
particularly bouncy, almost resisting chewing. 

The noodles will come with packets of bouillon broth and hot mustard
oil; the rest is up to you. If you are making your own beef broth
for the noodles, try using beef shin bones, which are commonly found
at Korean markets. If you have on hand a jar of gochugang, either
store bought or homemade, and some boiled eggs and vegetables, then
you're well on your way to assembling the perfect cold noodle dish
that nourishes without weighing you down. When you set the bunches
of cooked naengmyeon into the cold broth, add a few ice cubes to the
soup bowls so that you'll be slurping on chilly noodles all
throughout the meal.
                                               
1. Bring a large pot of water to boil. Follow the instructions on
your packet of Korean cold noodles for the length of cooking.

2. While the water is boiling, assemble your choice of toppings. 

3. Place the packets of broth flavoring into the bowls, along with
icy cold water. Reserve a few ice cubes for when you serve the
noodles.

4. When the noodles are done cooking, immediately drain and rinse
them in running cold water. Divide them among the four bowls and use
a pair of scissors to cut clumps of noodles into more manageable
lengths. 

5. Place your toppings in the bowls, along with an ice cube or two
per bowl. If you're using mustard oil, drizzle that into the bowl
according to how spicy you like your broth. Noodles left in the
broth will grow limp in an hour or so, so serve immediately while
the noodles are still chewy and cold.

Posted by Chichi Wang
                                               
  From: Serious Eats                    
 
MMMMM-------------------------------------------------

 

Cheers

YK Jim


... Not for troglodytes to whom a mall pretzel with mustard is radical.

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