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Cuttin' the Mustard (Condiments 2017)

d'Kong76 May 29 2017 06:16 PM

I bought this about a month ago and I'm addicted to it. The have 7-8 more varieties to try but haven't yet... [fimg=450:1fj1jmjk]http://www.kcmets.com/CPF/mustard.gif[/fimg:1fj1jmjk]

RealityChuck May 29 2017 11:22 PM Re: Cuttin' the Mustard (Condiments 2017)

I prefer this version:

Fman99 May 30 2017 01:03 AM Re: Cuttin' the Mustard (Condiments 2017)

Partial to Hickory Farms "Sweet Hot Mustard" for sandwiches, currently, along with light (reduced cal/fat) mayo. Also, any jarred veggies that will stay fresh for a while but are small enough that they won't soak my bread over the course of the morning -- banana pepper rings, roasted red peppers and the like.

Ceetar May 30 2017 02:13 PM Re: Cuttin' the Mustard (Condiments 2017)

I'm generally anti-condiment as a rule.

Benjamin Grimm May 30 2017 02:37 PM Re: Cuttin' the Mustard (Condiments 2017)

I never use mustard or mayo. Might put ketchup on a burger, but I prefer barbecue sauce. Hot dogs get sauerkraut, if it's available. While in Washington and Oregon a few years ago I discovered how pesto makes for a good sandwich spread. And Wegmans' Signature Sub Oil can make a good sandwich better.

cooby May 30 2017 03:22 PM Re: Cuttin' the Mustard (Condiments 2017)

We recently got our first bottle of Heinz 57. It's pretty good

metirish May 30 2017 03:50 PM Re: Cuttin' the Mustard (Condiments 2017)

Mayo and ketchup with fries ...

Chad Ochoseis May 30 2017 04:35 PM Re: Cuttin' the Mustard (Condiments 2017)

cooby wrote: We recently got our first bottle of Heinz 57. It's pretty good First ever? Wow. I thought Heinz 57 was a requirement for American citizenship, particularly if you're in western PA. This ketchup recipe is from Allrecipes. I made it using tomato paste and sauce instead of ground tomatoes, only 1/3 cup sugar, and actual garlic and onions instead of powder. Simmer or put in a slow cooker, uncovered, for about 8 hours until it thickens. Ideally, stir once an hour. It works fine for canning. Ladle into a sterilized mason jar, leave a quarter inch space from the top, seal, and boil the jar for 15 minutes, elevated slightly from the bottom of the pot. A friend of mine liked it last year when I brought it to her cookout, so I canned a jar for her last week and gave it to her as a wedding gift yesterday. 2 (28 ounce) cans peeled ground tomatoes 1/2 cup water 2/3 cup white sugar 3/4 cup distilled white vinegar 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 3/4 teaspoons salt 1/8 teaspoon celery salt 1/8 teaspoon mustard powder 1/4 teaspoon finely ground black pepper 1 whole clove

cooby May 30 2017 04:37 PM Re: Cuttin' the Mustard (Condiments 2017)

That sounds very very good! Yep our first ever :)

Lefty Specialist May 30 2017 05:04 PM Re: Cuttin' the Mustard (Condiments 2017)

Miracle Whip junkie.

batmagadanleadoff May 30 2017 06:33 PM Re: Cuttin' the Mustard (Condiments 2017)

For many, this New Yorker piece was their first exposure to Malcolm Gladwell-- Taste Technologies September 6, 2004 Issue The Ketchup Conundrum Mustard now comes in dozens of varieties. Why has ketchup stayed the same? By Malcolm Gladwell EXCERPT: Many years ago, one mustard dominated the supermarket shelves: French’s. It came in a plastic bottle. People used it on hot dogs and bologna. It was a yellow mustard, made from ground white mustard seed with turmeric and vinegar, which gave it a mild, slightly metallic taste. If you looked hard in the grocery store, you might find something in the specialty-foods section called Grey Poupon, which was Dijon mustard, made from the more pungent brown mustard seed. In the early seventies, Grey Poupon was no more than a hundred-thousand-dollar-a-year business. Few people knew what it was or how it tasted, or had any particular desire for an alternative to French’s or the runner-up, Gulden’s. Then one day the Heublein Company, which owned Grey Poupon, discovered something remarkable: if you gave people a mustard taste test, a significant number had only to try Grey Poupon once to switch from yellow mustard. In the food world that almost never happens; even among the most successful food brands, only about one in a hundred have that kind of conversion rate. Grey Poupon was magic. So Heublein put Grey Poupon in a bigger glass jar, with an enamelled label and enough of a whiff of Frenchness to make it seem as if it were still being made in Europe (it was made in Hartford, Connecticut, from Canadian mustard seed and white wine). The company ran tasteful print ads in upscale food magazines. They put the mustard in little foil packets and distributed them with airplane meals—which was a brand-new idea at the time. Then they hired the Manhattan ad agency Lowe Marschalk to do something, on a modest budget, for television. The agency came back with an idea: A Rolls-Royce is driving down a country road. There’s a man in the back seat in a suit with a plate of beef on a silver tray. He nods to the chauffeur, who opens the glove compartment. Then comes what is known in the business as the “reveal.” The chauffeur hands back a jar of Grey Poupon. Another Rolls-Royce pulls up alongside. A man leans his head out the window. “Pardon me. Would you have any Grey Poupon?” In the cities where the ads ran, sales of Grey Poupon leaped forty to fifty per cent, and whenever Heublein bought airtime in new cities sales jumped by forty to fifty per cent again. Grocery stores put Grey Poupon next to French’s and Gulden’s. By the end of the nineteen-eighties Grey Poupon was the most powerful brand in mustard. “The tagline in the commercial was that this was one of life’s finer pleasures,” Larry Elegant, who wrote the original Grey Poupon spot, says, “and that, along with the Rolls-Royce, seemed to impart to people’s minds that this was something truly different and superior.” The rise of Grey Poupon proved that the American supermarket shopper was willing to pay more—in this case, $3.99 instead of $1.49 for eight ounces—as long as what they were buying carried with it an air of sophistication and complex aromatics. Its success showed, furthermore, that the boundaries of taste and custom were not fixed: that just because mustard had always been yellow didn’t mean that consumers would use only yellow mustard. It is because of Grey Poupon that the standard American supermarket today has an entire mustard section. And it is because of Grey Poupon that a man named Jim Wigon decided, four years ago, to enter the ketchup business. Isn’t the ketchup business today exactly where mustard was thirty years ago? There is Heinz and, far behind, Hunt’s and Del Monte and a handful of private-label brands. Jim Wigon wanted to create the Grey Poupon of ketchup. http://www.newyorker.com/magazine/2004/ ... -conundrum

LeiterWagnerFasterStrongr May 31 2017 02:00 PM Re: Cuttin' the Mustard (Condiments 2017)

It took a while, but there are many other kinds of ketchup available in stores and restaurants-- chipotle-spiked, mayo-adulterated, Filipino banana variety-- if not necessarily widely. We did a spicy, vegetal, tomatillo-based one at my old gig that goes well on a few different things (we used it on a hash-brown taco). When I'm feeling like a trash person eating trash food, I'm a sucker for Japanese Kewpie mayo. A little sweeter and more unctous than most US brands, without going all Miracle Whip on you.

d'Kong76 May 31 2017 02:26 PM Re: Cuttin' the Mustard (Condiments 2017)

I keep forgetting that our latest crock pot came with a separate smallish warming pot too. It's the perfect size to try Chad's catsup recipe.

Fman99 May 31 2017 02:41 PM Re: Cuttin' the Mustard (Condiments 2017)

Fancy ketchup? That's beyond my ability to understand or imagine.

d'Kong76 May 31 2017 02:53 PM Re: Cuttin' the Mustard (Condiments 2017)

[youtube:1k5annns]gclIIayWDf0[/youtube:1k5annns]

cooby May 31 2017 09:04 PM Re: Cuttin' the Mustard (Condiments 2017)

My husband puts tomatoes on his hamburgers. I think that's gross

d'Kong76 Jun 01 2017 12:55 AM Re: Cuttin' the Mustard (Condiments 2017)

Lettuce, tomato, red onion, bacon and white cheddar cheese!

themetfairy Jun 01 2017 02:54 AM Re: Cuttin' the Mustard (Condiments 2017)

I love tomatoes on burgers!

batmagadanleadoff Jun 01 2017 03:17 AM Re: Cuttin' the Mustard (Condiments 2017)

A ripe, juicy tomato is, for me, one of life's great pleasures. I love a good tomato on a burger. Truth, though, is that the big beefsteak tomatoes that are perfect for burgers are harder and harder to find in great, juicy ripe condition --- even in peak Summer. The industry has gotten better at making tomatoes look great -- they're deep red -- but when you get them home, they taste more like potatoes then tomatoes. I've been buying the smaller sized tomatoes for the most part for more than 10 years now.

LeiterWagnerFasterStrongr Jun 01 2017 06:18 AM Re: Cuttin' the Mustard (Condiments 2017)

Screw your tomato madeleines-- Beefsteak has ALWAYS sucked. #TeamPlumorCampari

batmagadanleadoff Jun 01 2017 08:12 PM Re: Cuttin' the Mustard (Condiments 2017)

LeiterWagnerFasterStrongr wrote: Screw your tomato madeleines-- Beefsteak has ALWAYS sucked. Totally true in your lifetime, not mine. When I was a kid and a teen-ager, Beefsteaks were consistently awesome in peak season. Sadly, not anymore. LeiterWagnerFasterStrongr wrote: #TeamPlumorCampari Camparis rock! Also, stem cherry tomatoes on the vine. The vine is the key. Get the vine with like half a dozen or so tomatoes still attached.

cooby Jun 01 2017 08:50 PM Re: Cuttin' the Mustard (Condiments 2017)

I prefer this version: I saw this on sale for $1.99 yesterday. Is it pretty good? I could get Simone for tomato loving hubby Ps have you ever tried posting with a toddler crawling all over you?

Ceetar Jun 01 2017 08:56 PM Re: Cuttin' the Mustard (Condiments 2017)

cooby wrote: Ps have you ever tried posting with a toddler crawling all over you? yes, but it usually results in her "wanting to do the letters" and then she presses each letter for everyone she knows "k for kendall. s for sophie. m for mommy.."

cooby Jun 01 2017 08:59 PM Re: Cuttin' the Mustard (Condiments 2017)

Lol. He was busy pointing out all my facial features nose! eye! hair!