Text 17111, 98 rader
Skriven 2011-10-26 14:44:04 av Ruth Haffly (1:396/45.28)
  Kommentar till text 17038 av Dave Drum (56224.cooking)
Ärende: Authentic
=================
Hi Dave,


 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?

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

Sorry, my brain has been on "addle" mode the past week or so. Between
the death in the family, quick trip to NY, final exam, etc, etc, I've
been skimming instead of reading in depth.


 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.

 DD> Not from that teeny-tiny amount. Generally I dip an egg roll or a

I don't like burning hot; I like a nice hot that doesn't knock out the
other flavors of whatever I'm eating . That little amount would do it
for me.


 DD> piece of batter fried "sweet & sour" chicken/pork or tempura fried
 DD> veggie into a souffle cup full of Chinese mustard getting half a
 DD> teaspoon or so of mustard (or a bit less). But, then, I do that quite
 DD> often and am prepared for the zing.

Most of the time when we get Chinese, I order something where the
mustard would not fit at all. The only deep fried thing I might order
would be an egg roll; that's not a "given" either. I'll eat it with soy
sauce or the sweet/sour sauce; maybe I ought to try it with a bit of
mustard.


 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>       Title: Creole Mustard
 DD>  Categories: Condiments, Spices, Wine
 DD>       Yield: 2 1/2 cups


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

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

Could be, but right now I've got a full enough plate that I'm not making
any mustard.


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

Sounds good--do they sell outside of the local area? If so, do they just
use the Boetje's name or what? I'll look around here for it but won't
hold my breath. (G)


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

 DD>       1 lb Ground pork
 DD>       1 md Red onion; peeled, fine dice
 DD>      16    Saltine crackers; crumbled

Wonder how coarse fresh bread crumbs would work. It would be with home
made bread, maybe some of the rye I made.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)