Crazy Jerry's Mustard Gas
Posted on 04/14/2012 6:17:05 PM PDT by mamelukesabre
Mustard oil is amazing! I use it to cook everything now. You know that hot spicy mustard sauce they have in Chinese restaurants? This stuff has that same fiery zing even though its just cooking oil. I like it almost as much as Worcestershire sauce.
Seattle
OMG I love chinese ‘five spice’ sauces and basting for duck
slow cook a duck on a turning spit (one of thise Ron Popiel or Ronco products does a great job) until most of the fat drips away- keep basting it in the five spices and make a dipping sauce from it
you will be sucking every bit of meat off the bones
http://www.sciencedaily.com/releases/2011/04/110419101234.htm
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Crazy Jerry's Mustard Gas
The wild mustard is in bloomright now all over the South.
Meh. Habanjero and most other chili peppers just drown out all other flavors. Why not just stick a fork in your eye while you eat? Worse still, they actually cause permanent damage to taste buds, so eventually no other food tastes much at all.
>> Makes me wonder if that’s part of the reason behind the trends of seasoning everything to death lately. There are no subtle flavors any more. Everything is loud and crass. TV, movies, fashion, food. <<
I would also blame mass-production techniques, which are a blessing in the sense that they make quality food affordable, but they usually result in the loss of subtler flavors. Compare authentic “water” mozzarella with the cheap stuff they slap on pizzas. Now, they are even starting to charge more for bland “eye” steaks because they are so lean, because no-one understands that well-marbled meats have flavor. I’m told in the old days, even those good cuts were as flavorful as venison (but less gamey), but even the whole cow has less flavor.
Some stuff is even undergoing 2nd generation blanding: when I was very young, all beer had become “Budweiser.” (Not to knock Bud; it’s still better than Coors.) Then came the microbrewery movement. Now all the microbreweries are just expensive, bland or weird-flavored crap in labels designed by 12-year-olds.
I didn’t really connect the dots... the unsubtle flavorings are to conceal the lack of real, natural, subtle flavor.
And the microbreweries went the way of independent films; just mega-breweries niche marketing unusual flavors, the way that “independent films” were full of Hollywood stars by the 1990s.
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