Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Mustard

chloelist.substack.com

Post reply on HN
Print view View original

51–60 of 80 posts

Re: Mustard

#51

Post by weaksauce »

doodlebugging wrote: post #21

I love mustard. It's probably my favorite condiment. I use it on sandwiches with any kind of meat. I have used it as a base for a sauce to serve with wild game , and I use mustard powder as an ingredient for my own brisket and pork rub and in a cherry barbecue sauce that I occasionally make. It adds a whole dimension of flavor to balance out any slightly sweet ingredients. My wife made some mustard a couple months ag…

sounds delicious... what's the recipe?

Re: Mustard

#52

Post by tristor »

I love mustard rather dearly, especially one that is sharp and piquant, horseradish mustards are some of my favorite, although you can't go wrong with a good sweet-hot either. At any rate, I just have to say that prepared mustard is an excellent base for making marinades and rubs as well. If you ever want to make a very simple rub for nearly any cut of meat that is intended for roasting or braising, just mix equal parts molasses and yellow prepared mustard (I just use French's) with 1 tablespoon of kosher salt and 1 tablespoon of freshly ground black pepper for every 3 tablespoons of molasses/mustard, and 1 shallot and 2 cloves of garlic finely minced for each 3 tablespoons of molasses/mustard. Whisk together well and spread on, let rest to wet brine for at least 1 hour prior to cooking. You don't need a lot, and it helps to bind the salt and pepper in the meat as does the vinegar help to break down the exterior of the meat to make it more tender, it goes very well on a roast. Score the fat with a sharp knife before applying to help it penetrate deeper. I just braised a brisket flat in my dutch oven this weekend this way, using this as a rub/marinade and cooked down two yellow onions with 1 cup of beef bone broth to make a braise liquid. It was delightful, and the drippings made a good strong gravy.

Re: Mustard

#53

Post by jmclnx »

I too love Mustard usually I use Colman's.

Now for my big pet-peeve, people using mayonnaise on Ham sandwiches and Hamburgers. Where that came from I do not know. but they should be sent to a reeducation camp :)

FWIW, most of my family uses mayonnaise in that manner, I do not know who got me onto mustard as a child, but someone must have :)

Re: Mustard

#54

Post by kayodelycaon »

corytheboyd wrote: post #46
vitalurk wrote: post #27

It kind of blows my mind that most people around me eat steak without a good Maille or Grey Poupon mustard. Thanks for this list, I'm gonna explore!

Huh, I’ve never thought to try mustard with a steak, will have to give it a go next time!

I'm allergic to milk, so I substitute with yellow mustard for cheese steak subs. It works really well for adding the depth of flavor and moisture melted cheese provides. (In my opinion.)

Re: Mustard

#55

Post by [deleted] »

d--b wrote: post #10

> All to say, it’s a perfect condiment and it doesn’t get the love and respect it deserves. You should have seen the shit show caused by the great mustard shortage of 2022 in France. https://www.washingtonpost.com/world/2022/07/27/france-musta...

[deleted]

Re: Mustard

#56

Post by emmet »

As a child I once ate an entire jar of the German stuff that comes in a little stein in a couple of days just to have the tiny glass. It was like the toy in a cereal box except for odd children.

Re: Mustard

#57

Post by denton-scratch »

InitialLastName wrote: post #32
denton-scratch wrote: post #13

The author seems more interested in the packaging than in the mustard per se.

From the subheader: > Unbox Inbox is a weekly newsletter packed with packaging inspiration and observations I'd say that is as much evidence as you need that the writer may have packaging as a focus.

Ah, thanks, I hadn't noticed that. I thought the article was about mustard, and was disappointed that it had so little to say about mustard as such.

Re: Mustard

#58

Post by baud147258 »

doodlebugging wrote: post #21

I love mustard. It's probably my favorite condiment. I use it on sandwiches with any kind of meat. I have used it as a base for a sauce to serve with wild game , and I use mustard powder as an ingredient for my own brisket and pork rub and in a cherry barbecue sauce that I occasionally make. It adds a whole dimension of flavor to balance out any slightly sweet ingredients. My wife made some mustard a couple months ag…

> that almost has me using it like peanut butter which I also love

I'm relieve to see I'm not the only one to spread mustard on bread. (though I do it in part to subsitute butter/cheese on my bread)

Re: Mustard

#60

Post by keville »

echelon_musk wrote: post #43

> Mustard as a spice is one of the earliest on record, appearing in Sanskrit manuscripts around 3000 BCE Citation needed. Wikipedia [0] has this to say: > Sanskrit generally connotes several Old Indo-Aryan language varieties. The most archaic of these is the Vedic Sanskrit found in the Rigveda, a collection of 1,028 hymns composed between 1500 BCE and 1200 BCE by Indo-Aryan tribes migrating east from what is today Af…

Looks like everyone's riding on a single reference to this 1968 paper that makes the 3000 BCE claim: https://eurekamag.com/research/014/507/014507621.php
Post reply on HN