German Mustards » Gourmet Mustard

Fancy Dinner Recipe for Boyfriends family (aka his mother haha)?

Sat, 03 Apr 2010 09:00:40 +0000

Ok my boyfriend and i have been together for a while and I am always going over to his house to see his parents. His mom and step dad are adorable and have 500 cook books and are always making these FANCY dinners with complicated cooking on Sunday night.
Last time it was Shrimp in a vodka lime sauce over hunny mustard mashed potato`s and that was JUST the appatizer O.o It was sooooo Good hahaha.

Anyways i want to cook for them next Sunday as a “thank you“. I know they would appreciate what ever i make, but i really want to WOW them.

I am kind of new to cooking, i can do the basic.. but i am no gourmet chef haha I just want to look like one… So nothing TOO complicated, but with alot of tastyness and presentation.

ONE thing, Please No Chicken and NO mushrooms!!!

So Appatizer and Dinner here guys
THANKS SO MUCH ?
Please be specific with cooking directions if you can. =)
NO take out.. i will be cooking in THEIR kitchen hahah as its out of town.

Is anyone looking for homemade carribean hot sauce.?

Fri, 02 Apr 2010 20:25:51 +0000

Hot Caribbean Pepper Sauce 5 oz

Mama Lee’s homemade Pepper Sauce main ingredients are mustard and the Scotch Bonnet pepper. The orange yellow color distinguishes it from other West Indian pepper sauces. Add Mama’s hot sauce to all your dishes and recipes and watch them explode with flavor. I want to share my love of hot pepper sauce with the world.

Size : 5oz
Regular Price : $3.00
Heat Level : 8(Hot)
Color : Yellow
Consistency : Med. Thin with vis herbs,
Style : Caribbean Panamanian
Themes :* Gourmet *No Fat * Low sodium
Ingredients :Onions, Habanero Peppers, vinegar, green peppers, celery, and other herbs unique to Panama.

Have you noticed any of your former favorite foods being ruined by oversaltiness lately?

Fri, 02 Apr 2010 08:54:18 +0000

Maybe it’s just me and my tastebuds. Then again, maybe there’s something to it. I used to be a huge fan of Gulden’s mustard, but the last time I had some, maybe 10 years ago, I was disgusted my the way it ruined my sandwich. They (ConAgra, with the emphasis on the first syllable), claim that the recipe hasn’t changed in over 100 years, so all I can assume is that genetic mutilation has reduced mustard seed to an impotent shadow of its former self.

Decades ago, I had a subscription to Cheeselovers International, which offered gourmet and specialty cheeses on a monthly basis. I remember reading about a bleu (maybe it was even Roquefort, but definitely not “blue”) cheese that was light on the salt, because salt in excess is only needed to cover up inferior cultures. The same company, I believe, used to offer caviar, and again, I was told that it was lower in salt and richer in flavor than those from hatcheries that had to add salt to “approximate” the flavor of the authentic item.

Having been to several of George Soros’s Open Society Institute holiday parties in Manhattan at the end of the 90’s and the early part of the millenium, I’ve been privy to the taste of the real thing, and the tiny roe crap that’s sold in the stores in little jars is so piss-poor by comparison that I’ve gotten freebies by complaining about the salt. In fact, I remember my “cheapskate” parents buying cans of fish roe that tasted better in the early 60’s!

How does this idea sound?

Thu, 01 Apr 2010 20:35:05 +0000

I am having a vegetarian (not vegan) friend over for Easter lunch. I was thinking of making a mustard and turnip green quiche. I got the idea from a garlicky greens tart that I made once. But all it had was turnip greens and a ricotta cheese in a tart shell. It didn’t seem substantial to me as a main dish. I thought if I turned it into a quiche by adding an egg custard to it it may be more filling.
Another idea is mushroom and farro pie from Gourmet mag.

http://splendidtable.publicradio.org/recipes/main_mushroompie.shtml

First vote : mustard green quiche or mushroom and farro pie.
Second: give me some suggestions if you have a any.
She eats eggs and cheese.
Allow me to clarify my question… I really want you to vote on my ideas. Your suggestions (and recipes) are welcome but I really want to know which of the two choices you find most appetizing.
Thanks!

Pictures, Accounts, and Descriptions?

Thu, 01 Apr 2010 08:34:33 +0000

It’s baseball season again, and although I like sushi very much, I can’t get into it as a mid-game repast.

There’s only two true baseball foods. Peanuts and hot dogs.

Peanuts aren’t very noteworthy unless you get the flavored or spiced kind. And only if they light your ass on fire are they noteworthy at all.

It’s hot dogs that are the gourmet nourishment at all ball parks.

So, have at you. What’s your fave mystery meat blend in a skin, and whaddya have on ‘em?

Here are mine:
As it used to be at old War Memorial in Greensboro, Curtis or Carolina Pride all the way (mustard, onions, and slaw with Texas Pete), and at two un-named ball parks in the midwest, Hebrew National all the way (northern style…hot mustard, kraut, and any available hot pepper).

…best answer picked 9pm eastern Friday.

Originality and smartassiness are pluses.

You’re up.

i’m not good at measurments AND i’m a novice when it comes to cooking. can anyone convert this recipe for…?

Wed, 31 Mar 2010 20:34:47 +0000

1lb of pork roast instead of 3-4lbs

the recipe:

This is an easy pork roast to prepare for a special dinner or everyday meal.
Ingredients:
•1 boneless pork loin roast, 4 to 5 pounds
•Cajun seasoning or seasoned salt blend
•ground black pepper
•1/2 cup Lyle’s Golden Syrup or light or dark corn syrup*
•3 tablespoons packed brown sugar
•1/3 cup mustard, your favorite gourmet, a good Dijon, or a combination
•1 tablespoon cider vinegar
•1/4 teaspoon dried marjoram or thyme leaves
Preparation:
*Lyle’s Golden Syrup is a popular syrup which is becoming more available in the U.S., and can be found on Amazon.com. Feel free to use corn syrup in place of the golden syrup if you don’t have it in your area.
Heat oven to 350°.

Wash roast and pat dry. Place in a foil-lined roasting pan and sprinkle generously with the Cajun seasoning and pepper.

Roast to about 165°, or about 1 1/2 to 2 hours. Combine the remaining ingredients and brush over the pork frequently the last 30 minutes of cooking.
Serves 8 to 10.

here;s the link to the recipe if it’s hard to read on here:

http://southernfood.about.com/od/porkroasts/r/r90430m.htm

i had a 3lb roast and cut it in half, so now i have a 1.5lb roast. i cut one half a few days ago and now i’m cooking the other half.

What is the best hot sauce?

Tue, 30 Mar 2010 20:22:32 +0000

I used to make my own hot sauce andam an avid, no psychotic lover of hot peppers, what is your favorite hot sauce you have tried?
I love peri peri sauce
have tried Don Picantes gourmet hot sauce(out of business ;-(
Republic of Panama -aji chombo (garli and mustard habanero sauce)
the one with the crazy people on the front screaming if pretty damn good too!!

What foods really make you gag?

Tue, 30 Mar 2010 08:29:05 +0000

Just curious what food aversions everyone has?

Mine are: onions, cooked vegetables, alfredo or white sauce, condiments like ketchup,mustard, fruit juice

And whats ironic is that those are all the things I always LOVED the most!!! I love gourmet food. The weirder the better. Now its like all I want is food from P.J. Blands (LOL! Have u seen that commerical?)
Oh I am 11 weeks pregnant btw

What can I give my husband’s grandparents that begin with the letters “R”, “J”, “S”, “C”, or “G”

Mon, 29 Mar 2010 20:31:21 +0000

We’re doing a themed gift giving with my husband’s family the “rules” are:
1) Must be items beginning with an initial in their name(s).
2) Must be $20-$25 no more.
3) No live animals or “dirty themed items. Silly is ok though.
We’re kind of stumped at this point, we’ve gotten them a few various items to fill a gift basket for each but still coming up short of the min $20 range. We’ve gotten: Gloves, Grey Poupon Mustard, Gourmet Soups, Seedless Blackberry Jam, Gold Fish Crackers. Any other ideas to fill out the baskets? Need more of the “R”, “J”, & “C”. Thanks for any ideas. Please keep this clean though I’ve got my kids helping me with this thanks!

What do you think of the food in Britain?

Mon, 29 Mar 2010 08:26:51 +0000

when I asked for rye bread at a sandwich shop, they had never heard of it…and this was in the centre of London, nor had they heard of bratwurst or Swiss cheese

I went to a burger bar chain called Gourmet Burger Kitchen, advertised as an upmarket burger bar, which is really big in London, expecting a great burger and they looked puzzled when I asked for mustard, only served potato wedges on the side and they had never heard of malt shakes

the only places I could find that were decent were French restaurants with resident French chefs and Italian