When I talk of mustard, that means a teaspoon
maybe in a sauce: as a condiment, it's way too
I've used it from time to time in a sauce when it's called for, but most
of the time as a sandwich condiment or with some sort of wurst/sausage.
For me, a sausage should stand on its own;
there was some kind of fat Prussian bratwurst
that Lilli had that really needed some help,
and for the bites I had all but the first one
were helped down with spicy mustard.
strong and obscuring for me. Perhaps to balance
salty cold cuts, but those are off my diet.
Not off mine yet. Had yellow mustard today (would rather have had spicy brown) on the pastrami & provelone sandwich I had (see write up to
Dale).
One interesting thing - on revisiting Germany,
I find the cold cuts a lot less salty than
their US counterparts.
Was bedeutet spicy? I never found spicy mustard
spicy. Hot mustard burns, but it's mostly
irritating to me rather than "wuerzig."
It's more of what some people call a whole grain mustard, a darker
brownish colored mustard, more full bodied than the yellow stuff most commonly associated with French's. Also sometimes called a "deli"
mustard. I was brought up on the spicy brown mustard; sometimes my
parents would parents would buy a variety with horseradish in it. That
one was definately spicy! (G)
The Prussian mustard was really hot, almost
like the stuff you get next to your
Chinese-American eggroll.
Even the capsaicin can be pretty obnoxious, but not to the extreme
that > mustard gas was.
There have been cases of pepper spray not
bothering people. I once made a hot dish for
friends, and the husband, who professed to a
love for spicy food, was sweating torrents,
and the wife just chowed down calmly. I
Just depends on the person. I knew one lady in AZ who couldn't take
anything hotter than a bell pepper but her husband liked some of the
hotter peppers. He'd add some hot sauce to heat up whatever she made (to
her heat level) to his heat level.
There was a certain amount of distress
on the part of the husband when his wife
outdid him on the hot tolerance.
dogs were still the main fare in most stadiums.
Hot dogs are generally a desperation food
for me, even at sports events.
They're not my first choice of foods but I'd eat one over a pb sandwich.
That would be a tossup for me. A good garlicky
Kosher-style frank would tilt the balance, as
would fresh-ground low-salt peanut butter made
with good peanuts.
Not for him. I still would like to see Blue Man Group at some
time > ML> but > ticket prices are high, even in NC. That's why we settled on the > ML> Piano > Guys, a compromise to see a show but a more affordable one. > ML> Quite a different experience.
True, but had to go with what the budget could take.
I'd actually have preferred the Guys to the Group.
The Guys were quite entertaining; I'd see them again. I'd also like to
see the Group some time if I have a chance/can afford the tickets.
YouTube has to have enough of that stuff
to tide you over for a while.
By the way, you may be happy to know that the
Berlin water, though if you think about it
you can get a whiff of the sulfur and
metallic taste, is now perfectly potable.
Steve says he wouldn't trust it because of the lead pipes. I might give
it a try but not drink a whole lot of it.
That might have been a concern for the days we
were in Wilmersdorf; in the east, pretty much
everything is new build and presumably less of
a concern.
There was an ad in the Boston subway that showed
a stereotypical big-eyed Parisienne with the
caption "Ma cherie, veux-tu sortir les poubelles?,"
the implication being that this was an invitation
to some kind of romantic frolic. It really means
"darling, please take out the garbage."
Inside joke for those who know French. I know a few words but not enough
to have fully translated it.
It was an ad for a language school, the
implication being something like you'd best
know what you're getting into.
My mother used mung bean sprouts, available fresh,
but not water chestnuts, then available in cans only.
I'm not a great fan of either, though fresh sprouts
beat the pants off canned ones.
Generally, if I want to use mung bean sprouts, I'll grow them first.
Years ago (and I'm talking when Rachel was a baby, years) Steve brought
home some sprouting screens (for wide mouth mason jars). We've since
replaced them with another sprouting system but I've grow, on a semi
regular basis, both mung and alfalfa sprouts.
We used to use a mayonnaise jar with moistened
paper towels in the bottom and holes punched in
the lid, a similar setup to what you'd use if
you collected a lizard in the back yard and
decided to keep it as a pet.
Indian-Spiced Short Ribs
categories: beef, main, fusion
Serves: 4
1/4 c coriander seeds
2 Tb cumin seeds
1 Tb black peppercorns
1 Tb ground ginger
1 Tb ground cardamom
1 Tb cinnamon
1 ts ground cloves
1/2 ts crushed red pepper
3 bay leaves, crumbled
2 Tb canola oil
4 boneless short ribs (10 to 12 oz ea)
- trimmed of fat
salt
1 lg onion, thinly sliced
2 carrots, chopped
1 celery rib, chopped
3 plum tomatoes, coarsely chopped
2 hd garlic, halved crosswise
2 c dry red wine
1 qt chicken stock or broth
Preheat the oven to 325F.
In a small skillet, toast the coriander and cumin
seeds over moderately high heat, shaking the pan
constantly, until fragrant, about 2 min. Transfer
the seeds to a spice grinder and let cool. Add the
peppercorns, ginger, cardamom, cinnamon, cloves,
crushed red pepper and bay leaves and pulse the
garam masala to a powder.
In a large enameled cast-iron casserole, heat the
oil. Season the short ribs with salt and sear them
over high heat until browned and crusty all over,
about 15 min. Transfer the meat to a plate.
Add the onion, carrots and celery to the casserole
and cook over moderate heat until lightly browned,
about 7 min. Add the tomatoes, garlic and 3 Tb of
the garam masala (there will be extra) and cook
until fragrant and the tomatoes are beginning to
break down, about 3 min. Add the wine and boil until
reduced by half, scraping up any browned bits stuck
to the casserole, about 5 min. Add the stock and
bring to a simmer. Return the meat to the casserole
and season with salt. Cover and braise in the oven
for 2 hr until just tender but not falling apart.
Transfer the meat to a baking sheet. Strain the
liquid into a saucepan. Skim off and discard the
fat that rises to the surface. Boil over high heat
until the sauce is reduced to 1 cup, about 15 min.
Preheat the broiler and position a rack 8 in from
the heat. Brush the meat with some of the sauce and
broil for 3 min per side, until browned and sizzling.
Sprinkle the meat lightly with garam masala, then
slice it 1/2 in thick. Transfer to plates and serve
with the remaining sauce.
Michael Voltaggio, Top Chef, via Food & Wine
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