Text 16975, 93 rader
Skriven 2011-10-24 07:33:50 av Dave Drum (1:261/38)
     Kommentar till en text av Glen Jamieson
Ärende: AUTHENTIC
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 RH> I have tried dijohn mustards and prefer the spicy brown ones. The
 RH> dijohn ones are on the mild side for what we like to cook/eat for the
 RH> most part.

 DD> I dunno where you have been tasting Dijon mustards that "are on the
 DD> mild side". Every Dijon and/or Dijon-style mustard I have ever had is

 RH> Because all of the ones we've bought (except for one brand with
 RH> horseradish we got in Germany) have been mild.

 DD> nearly as zippy as Chinese mustard -- IOW, it will curl the hairs in
 DD> your nose and can bring tears to your eyes if you are not prepared.
 RH> I wouldn't call that a dijohn; it's a Chinese mustard.

 GJ> The Dijon mustard sold here is middling mild.  Bavarian mustard is
 GJ> mild and aromatic, with a depth of flavour, so you can ladle it onto
 GJ> your frankfurts (hotdogs) and saveloys.

My first experience of Dijon style mustard was a product called "Mr. Mustard"
which is *quite* zippy - nearly to English pub or Chinese restaurant standards
of ZIP. That rather set the tone for what I expect in a Dijon-style mustard.
The recently, heavily promoted Gray Poupon mustard was a fail for me as a
Dijon-style sauce ... being wimpy in the extreme.

 GJ> Colman's is relatively sharp, so only a little is needed.  It was said
 GJ> that Mr Colman became rich from the mustard people left on their
 GJ> plates rather than what they ate.

 GJ> Here, mustard is mainly used on corned beef.

Whereas I use mostly freshly (reasonably so) ground horseradish on corned and
roast beast.

 DD> As I said in my notes - using some onion and garlic powder/granules
 DD> take it into the realm of Dijon and move it from Chinese.

 GJ> I don't recall ever eating Chinese mustard.  What sort of dish is it
 GJ> usually served with?

If you've had Colman's mixed with water or a little flat beer or white wine
you've had (near enough) Chinese restaurant mustard. I use it on egg/spring
rolls, sweet & sour chicken - in place of the sickeningly sweet red goo they
call "sweet & sour sauce". Also on rumaki, thinned a bit in place of soy sauce
with shrimp cashew nuts, etc. I usually have to ask for it at sit-down Oriental
restaurants. At buffet style places it is on the buffet along with various
salad dressings, the bog-nasty sweet & sour sauce, tartar sauce
(American-style) for fried fish, and red cocktail sauce for shrimp and clams.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rumaki #1
 Categories: Oriental, Appetizers, Poultry, Pork
      Yield: 12 Servings

      1 lb Chicken Livers
      8 oz Water chestnuts; drained
     12 sl Bacon
    1/4 c  Soy Sauce
    1/2 ts Ginger; powdered
    1/2 ts Chinese 5-Spice Powder
           +=OR=+
    1/2 ts Curry Powder

  Cut the chicken livers in half or into large chunks.
  Cut the largest chestnuts in half.  Cut the bacon
  strips in half, crosswise.  Wrap a piece of bacon
  around pieces of liver and chestnuts, securing the
  ends with a toothpick. Place in a shallow pie plate as
  you make them.

  Combine the soy sauce with spices and pour over the
  rumaki; refrigerate about 1/2 hour before serving.

  Preheat the grill or broiler and broil the rumaki
  until the bacon is crisp, about 20 minutes, turning
  to brown on all sides.

  Serve hot.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

  From: Http://Myfoxlubbock.Com

MMMMM

... G is for George, smothered under a rug, H is for Hector, done in by a thug

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)