Re: [Leica] mustard of note

["Dan Post" <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