Archived posting to the Leica Users Group, 2000/05/21
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I don't know what the Dijon ruling is on whole-seed involvement, maybe one of our French Luggers can assist? But I do know that horseradish added to mashed (or creamed) potato makes it a far more interesting dish. And just to keep it on topic, I carried my Leica through the kitchen today en-route to a camera fair only to find, when I got there, that the event was next week! Aaargh... I shall dev. some films instead! Jem - -----Original Message----- From: Dan Post [SMTP:dpost@triad.rr.com] Jem- As a Emiril Wannabe, I use Colman's from the bug yellow can to 'kick up' dishes like devilled eggs, etc. Interestingly, a food chemistry trick is to add water and stir- as the 'heat' develops, you can stop it getting hotter by adding a touch of vinegar! Since my wife doesn't like anything hot, it helps keep peace in the family- I can get a really strong mustard effect without the three alarm fire! I haven't tried it with the dried Japanese horseradish-wasabi, but it should work as they are in the same family. Also, on buffets- the green wasabi, and yellow mustard make for an attractive contrast in the condiments! To stay on topic- I should perhaps take a shot of someone three seconds after eating unmodified mustard with the Leica and the Summarit! I thought the distinction of La moutarde de Dijon was that it was coarsely ground and had the 'bran' - sort of a "whole wheat" version, and that is was usually made with white wine instead of vinegar... n'est-ce pas? Dites-moi, Jean Claude! I saw a show where they were discussing the several THOUSAND types of mustard- it seems that like chilis, it is found in quite a few widely separated cultures... sort of like Leicas! Dan (Merde! C'est formidable!) Post - ----- Original Message ----- From: Jem Kime <jem.kime@cwcom.net> To: <leica-users@mejac.palo-alto.ca.us> Sent: Sunday, May 21, 2000 12:32 AM Subject: RE: [Leica] mustard of note > And the strength of Dijon mustard always surprised me considering its > reputation. As compared to 'English Mustard' it is almost lacklustre! For > strength, 'tres fort', try Colman's english mustard, supreme on ham. > Jem (I wish I had shares in Colman's) Kime > > -----Original Message----- > From: Jean-Claude Berger [SMTP:jcberger@jcberger.com] > > No Mark. "La moutarde de Dijon" is real. It is far stronger than the > mustard I tasted in the US though. > > Jean-Claude Berger