It cuts the mustard

by Sarah J. Gim, Posted Oct 23rd 2006 @ 6:17PM

Forget about the neon yellow stuff that you squeeze out of a bottle, if you're lucky enough to get past the dirty brown crusted "plug" that has formed in the bottle's tip. Mustard is taking on a whole new personality, as cooks turn to quality versions of it to add deep flavor to foods. The San Francisco Chronicle's Food and Dining section last week features mustard, with information ranging from a little bit of history, where mustard gets its pungency, descriptions of over a dozen mustard types (not including the hundreds of "infused" prepared mustards out there), and even lists some great resources in the Bay Area for specialty mustards. If you think you can cut the mustard, you might want to try any of these recipes: Salmon Crostini with Mustard-Dill Sauce, Crispy Mustard Lamb Chops, Sausages with Radicchio-Fennel Slaw, Dandelion Greens with Bacon-Mustard Dressing, and Heirloom Tomato Tart.

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Reader comments (Page 1 of 1)

10-23-2006 @10:58PM Alex said... If you're ever in Mt. Horeb, Wisconsin (just outside of Madison), stop by the mustard museum. My wife and I went there this Summer and we were introduced to a new world of mustard. The variety is endless.
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10-24-2006 @11:53AM Jeff said... I agree with Alex. They have an online store as well...its not cheap (well for mustard) but lots of variety. http://www.mustardmuseum.com/
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11-16-2006 @1:40PM Hazel Blears said... I love mustard! I like dipping my fries in mustard. I hate it when I get that brown crusted plug in mustard plastic bottles. I think mustard works great with garlic. When I make ham sandwiches, I put mustard, and garlic mayo, and a little bit of pesto. Oh...and cheese! You should try it. Simple yet delicious and filling.
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