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

61–70 of 80 posts

Re: Mustard

#61

Post by plusplusungood »

seszett wrote: post #33
scelerat wrote: post #29

"Now that I know so many of the legacy brands are French, the fact that French’s is called “French’s” and describes itself as “American flavor in a bottle” is kind of funny (and American)." According to McCormick's (owner of French's Mustard brand) website: "George and Francis French, sons of R.T. French introduced French’s Classic Yellow Mustard, served over hot dogs at the St. Louis World’s Fair." https://www.mccor…

> Francis French This is a whole other level, since Francis basically means "French".

Also his name, said aloud, is a tautology. France is French.

Re: Mustard

#62

Post by doodlebugging »

83 wrote: post #49
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…

Are you really going to wax poetic about the world's most perfect mustard and not post a recipe for your fellow mustard enthusiasts?

Use yellow, brown and black mustard seed and vinegar at a ratio of 1:2 (seed:vinegar).

She used apple cider vinegar and soaked the seeds in a mason jar until they had all swelled so they would grind easily. This will take 2-3 days, maybe longer. Add more vinegar if it looks like it is being absorbed.

To grind, you will spoon this into the blender and you will probably need to add a couple more tablespoons of vinegar and about a 1/4 cup or so of water to smooth it out. Salt it to taste.

The grind is basically done to your personal taste.

It is shelf-stable. Enjoy!

Re: Mustard

#63

Post by doodlebugging »

weaksauce wrote: post #51
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?

I listed it in a reply to u/83 in this thread. Enjoy!

Re: Mustard

#64

Post by doodlebugging »

baud147258 wrote: post #58
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)

It really enhances the flavor of most breads whether you add anything else to it or not. In that way it is a lot like peanut butter or jelly. Great stuff.

Re: Mustard

#65

Post by doodlebugging »

temp0826 wrote: post #39
doodlebugging wrote: post #38

Earlier quoted context omitted.

It's great stuff. My wife also made some excellent spicy-sweet, hot pepper relish using jalapenos, serranos, pepins, thai and hatch chilies. It's all finely diced and the sweetness works fantastically to complement the mustard. It is the perfect way to manage the rich, fatty juices of a grilled or smoked tubular meat product. So much depth of flavor.

Oh I don't doubt you :). I'm a huge spice fiend (jalapeño mustards, horseradish mustards, and spicy browns are my go-to's) but am not such a fan of the sweeter ones.

The pepper relish is similar to cowboy candy which is a sweet jalapeno relish except that we used every variety of pepper that we had grown last year. Each bite gives a slightly different flavor profile and finish. Really good stuff.

Re: Mustard

#67

Post by dfxm12 »

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…

Wikipedia [0] also has this to say (emphasis mine):

According to the Saskatchewan Mustard Development Commission, "Some of the earliest known documentation of mustard's use dates back to Sumerian and Sanskrit texts from 3000 BC".

This site (which does not give evidence for the claim) is cited for this quote: https://web.archive.org/web/20160325032401/http://www.saskmu...

Perhaps it was a mistake when copying and pasting. Although, I do think it is important to note that it's not important what Wikipedia says. It matters what the sources say & if they are actual scholarly sources (and not just some type of marketing copy)...

0 - https://en.wikipedia.org/wiki/Mustard_plant#cite_ref-3

Re: Mustard

#68

Post by defterGoose »

jimbobimbo wrote: post #59

Does anyone know what the Soviet mustard is made of? The one that burns you like sulfuric acid.

Probably horseradish which, incidentally, is also a member of the mustard/cabbage family. If you make mustard from scratch you will note that raw mustard seeds have a very horseradish-like flavor as well.

Re: Mustard

#69

Post by anthonypasq »

kayodelycaon wrote: post #54
corytheboyd wrote: post #46

Earlier quoted context omitted.

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.)

suggesting mustard as a cheese substitute is so profoundly, fundamentally wrong i am not convinced you are a human

Re: Mustard

#70

Post by Projectiboga »

I'm a newcomer to mustard. I discovered why I love Uno's Pizza Classic Beyond Burger so much. They put Ketchup on the top bun and Mustard on the bottom. I've now adopted that for at home when I eat Chick Burgers and it really pops. I've eaten french fries with it but I just never got the memo about how it is both a condiment and a spice before now in my fiftys.
Post reply on HN