RIP Philo

Mustard

https://vimeo.com/244202165

Mustard
Permalink Lotti Fuehrscheim 
November 30th, 2017 4:03pm
Lotti, can I taste your lusciousness??
Permalink Bibimbap 
November 30th, 2017 8:01pm
That will be expensively delicious stuff compared to commercial offerings.

Reminds me to strip the rest of the fruit off our cumquat to make more marmalade:

Measure sugar of equal weight to fruit. Simmer fruit in sufficient water until just soft. Squash each fruit with a broad-bladed knife on a board held within a tray to catch juice, separating pips and finely dicing remainder. Boil pips in saucepan with a little water and strain result into to preserving pan (I use a large wok) containing the peel, juice and sugar

Boil, carefully(!) stirring to jamming point  Bottle in glass jars. Label if you can be bothered.

One day I'll try adding a few cumquats to gin or vodka - just for science.
Permalink trollop 
November 30th, 2017 9:13pm
I enjoyed that video about the process of manufacturing mustard. Thank you.
Permalink Reality Check 
November 30th, 2017 9:48pm
Look at Lotti being all smug about how pleasant life is in a place where one of the main businesses makes gourmet mustard. :)

I'm thinking that one's life is better when you live somewhere that *isn't* making something absolutely necessary to the rest of the country or the world. Silicon Valley is a shithole, Detroit was a shithole, most refinery and factory towns are shitholes. Most high tech belts are high cost shitholes.

IE, make enough products to live.

I found this, from the same town.

http://www.marnemosterd.nl/en/marne-groninger-mustard/
Permalink Bored Bystander 
November 30th, 2017 11:25pm
Grey Poupon:

https://youtu.be/uwOCOm9Z0YE
Permalink Kendrick Lamar 
December 1st, 2017 3:51am
I'm eating a lot of mustard, breakfast is usually a pretzel + sour milk + sausage + lots of mustard. Don't like it neither sweet nor spicy but "in between". With a slight addition of horseradish (which seems to be the same plant family as mustard), enough to flavor it but not as much to takover the taste.
Permalink Io 
December 1st, 2017 5:12am
Some idiots are starting to pronounce "Crenwurst" as "Cremwurst", as for "cream" instead of "kren".

Kren stands for horseradish in German, and it was used as poor man's mustard for the obligatory sausage (wurst).
Permalink Io 
December 1st, 2017 5:17am
When my folks plow the garden in autumn, you can see the horseradish roots all over and could collect them all and terminate this weed, since that's what essentially is. Very resilient, it's enough to leave half of a root and it grows back. But they always leave some, so next year they appear randomly along tomatoes, carrots, cabbage, potatoes, cucumber and whatever they plant the next year. Horseradish is useful for various things and I supose compared to the amount of work you have to put in 'domestic' vegetables, it's a fresh breath of air to have a weed which just grows by itself.
Permalink Io 
December 1st, 2017 5:26am
Most wasabi is really horseradish.
Permalink Jamie Oliver 
December 1st, 2017 5:30am

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