Happy 6,000th Birthday To Mustard On Food!

Thanks, Nuts, I'll save that for the recipes. Mustard is glorious. It's almost essential on some meats ... pork, or "spiced" beef. And, even if it can't be slathered, it gives great "punch," to recipes.

This time of year, it's coming into "bloom," in some of the wine counties, north of here. There is a vast array of mustard varieties that they sell, as well as the wine. I used to wonder if it would be worth the time/effort to collect some of the growth, and attempt to create a mustard in your own kitchen. I looked into it, once, and found that it's a great deal of work, for the return. I guess I'll just keep buying it.

Ooh, I may shop for some of that, too.

As for my fav - it depends on what the mustard is paired with. For example, with a hot-dog, I like a brown mustard, because it just screams "Play Ball!"

With most sausages, I like the texture of a whole grain, and there are a gazillion of those. I usually use the last one that I bought, until it's gone. I read the ingredients, and stay away from anything that has sweeteners. No "honey mustard," for me.

For a baked ham, or other pork, I like the sweetness to come from a fruit, then add the mustard to that.

I'm more apt to use Dijon and/or Coleman's English, as an additive to recipes, rather than a "slather."

At the risk of losing all of my kitchen creds, I love plain old "yellow mustard," on a burger ... and, lots of it.

Fascinating. I did not know that mustard had been in use for so long as a condiment. I remember it being mentioned in Shakespeare and in the Bible, but I wonder how long it has been made with vinegar and turmeric.