Text 31265, 94 rader
Skriven 2012-11-26 12:12:50 av Glen Jamieson (3347.cooking)
     Kommentar till en text av Dave Drum
Ärende: AUTHENTIC  11026
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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.

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

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

We have an excellent Newman's horseradish, made to an old family
recipe for about 100 years.  I use that (when I have it) mainly on
roast beef.  The traditional (and only) source of "hot" from my
childhood was Colman's, or the Australian assembled equivalent, Keens.
That lasts forever in its dry powder form, so I still have some in
good condition that I inherited from my mother, who died in 1992.  (I
don't use it very often!)  My only other mustard at present is the
whole-grain Temeraire, from France, which is mild, but flavoursome.
My favourite general purpose Bavarian style is made by Beerenburg in
the Germanic town of Hahndorf, in the Adelaide hills.

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

 DD> If you've had Colman's mixed with water or a little flat beer or white
 DD> wine you've had (near enough) Chinese restaurant mustard. I use it on

Right.  Understood.  I have always just used water with Colman's.

 DD> egg/spring rolls, sweet & sour chicken - in place of the sickeningly
 DD> sweet red goo they call "sweet & sour sauce". Also on rumaki, thinned a
 DD> bit in place of soy sauce with shrimp cashew nuts, etc. I usually have

I usually use the Thai Pantai Sweet Chili Sauce for that, but blended
with Sriracha.

 DD> to ask for it at sit-down Oriental restaurants. At buffet style places
 DD> it is on the buffet along with various salad dressings, the bog-nasty
 DD> sweet & sour sauce, tartar sauce (American-style) for fried fish, and
 DD> red cocktail sauce for shrimp and clams. 

I suppose that tartar is the same as tartare sauce, but with a Russian
instead of the French accent...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CATFM Salmon Tartare
 Categories: 
      Yield: 4 Servings
 
    3/4 lb Fresh salmon cut into 3/4
           Inch squares
      2 tb Dijon mustard
    1/4 c  Capers(drained)
      4 tb Olive oil
      3 tb Finely chopped Cilantro
 
  Combine all ingredients in a large mixing bowl. Place in fridge for at
  least 1 hour(2 is better). Remove from fridge and place into cold
  Martini glasses and serve.
  
  Notes: If you like a little tequila works in this also. From:
  Www.Chefandthefatman.Com
 
MMMMM
 
On this day in 1878 there was the shoot-out between the Kelly Gang and
police at Stringybark Creek.  Ned's home-made armour protected his
body, so the cops shot at his legs to bring him down.
___ Blue Wave/DOS v2.30 [NR]

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