Text 17055, 104 rader
Skriven 2011-10-26 06:44:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Authentic
=================
 -=> Ruth Haffly wrote to Dave Drum <=-

 DD> I can get Plochmann's, also Koop's. In all the whole-grain and
 DD> horseradish varieties. None of them are what I would consider really
 DD> "zippy". Certainly with better flavour than French's hot-dog mustard.
 DD> By the same token - I stock yellow mustard for those times when it is
 DD> appropriate. Not often, but some things just do not taste right with
 DD> some mustard other than good ol' yeller goop.

 RH> Do you get the regular or with horseradish Plochmann's?

As I said above "In all the whole-grain and horseradish varieties."
Regular, stone ground, stone ground w/horseradish, etc., etc., etc.

 DD> A good Chinese mustard can give you the hiccups if you aren't ready
 DD> for it. And sometimes if you are.  Bv)=

 RH> Just a tiny bit, maybe dip the tines of a fork into the jar, wipe them
 RH> off against the jar and then only put the barest breath on whatever
 RH> you're eating. Then be prepared for a major heat rush. (G) It blends in
 RH> with some foods; others, it really stands out and gives you kick in the
 RH> belly.

Not from that teeny-tiny amount. Generally I dip an egg roll or a piece
of batter fried "sweet & sour" chicken/pork or tempura fried veggie
into a souffle cup full of Chinese mustard getting half a teaspoon or
so of mustard (or a bit less). But, then, I do that quite often and am
prepared for the zing.

 DD> Also a good Creole mustard - I have made this recipe and it is quite
 DD> nice. You will, of course, substitute something for the white wine.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
 DD> 
 DD>       Title: Creole Mustard
 DD> Categories: Condiments, Spices, Wine
 DD>       Yield: 2 1/2 cups
 DD> 
 DD>       1 c  Mustard seed; toasted,
 DD>            - ground
 DD>       1 c  Dry white wine
 DD>       1 cl Garlic; peeled, minced
 DD>       1 ts Celery seed
 DD>       1 ts Ground allspice
 DD>     1/2 ts Salt
 DD>     1/4 ts Ground cloves
 DD>     1/8 ts Nutmeg or mace
 DD>       2 tb Tarragon vinegar
 DD>       2 tb Malt vinegar

 RH> That sounds good if we can work around the wine.

White wine vinegar cut 50/50 with white grape juice. Or cut 50/50 with
water. Or just white grape juice by itself as there is already 4 TB of
vinegar in the sauce.

We have a "sort-of" local mustard company, Boetje's, located in the
Quad Cities area (Moline/Rock Island, IL, Davenport/Bettendorf, IA)
which makes award winning, stone-ground "Dutch" mustard that is pretty
good.

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

      Title: Danish Pork Burgers
 Categories: Pork, Breads, Dairy
      Yield: 4 servings

      1 lb Ground pork
      1 md Red onion; peeled, fine dice
     16    Saltine crackers; crumbled
    1/2 c  Whole milk
      2 lg Eggs; beaten lightly
      1 ts Coarse salt
    1/2 ts Fresh ground pepper
           Oil for cooking
           Boetje's Stone Ground Dutch
           - Mustard; to serve

  Combine the pork, onion, saltines, milk, eggs, S & P in
  a large bowl. Use your hands to mix well together.

  Next, brush a large non-stick skillet with oil. Heat on
  medium-high.

  Divide the pork mixture into 8 equal portions. Working in
  batches, drop them from a spoon into the hot pan,
  spacing them evenly. Pat down with the back of a spoon
  to form into patties.

  Cook each patty, turning once, for 4 to 5 minutes per
  side, until golden brown. Serve the burgers hot with a
  dollop of Boetje's Mustard.

  Serves 4

  From: http://www.boetjesmustard.com

  Uncle Dirty Dave's Archives

MMMMM

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