Mustard brewing , onions and franks needed

[IrezumiKiss]

http://www.stonewallkitchen.com/swk_inc/images/medium/120827.jpg

As good as that sounds, I'm perf okay with cheapo spicy German mustard.

http://www.shescribes.com/wp-content/uploads/2013/06/365O_GermanMustard.jpg

Then whatcha do is put it on the grilled/broiled brats and the chorizos and the italian sassagez and the andouilles with them karma-lized unyunz. Try to avoid regular boiled hot dogs at all costs, you ain't doing your soul any favors.

http://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/84/65/picJdfoLb.jpg

http://www.seriouseats.com/recipes/assets_c/2011/08/20110825-127355-dinner-tonight-italian-sausage-thumb-625xauto-183177.jpg

http://www.altmeat.com/pics/600/lightlife_italian_sausage.jpg

Look at that goodnessh. Imagine a world where, instead of war, we just had sausage dog competitions. It can be possible, I tells you.

Also, they say it's un-American to put mustard on burgers, but I say that's counter to the revolutionary spirit of our Founders. Or Framers. Or Fathers. Or whatever you call them dudes.

https://s-media-cache-ak0.pinimg.com/564x/82/d0/24/82d02441a4b6382fcd46a5ed953311b1.jpg

 

[Hard_Rom]

Miracle seed, condiment, medicine, fuel, pest control

Canada's Prairie climate, with its warm, dry summers and cold, dry winters, has proven to be an ideal environment for growing mustard. As a result, Canada now exports more of this valuable crop than any other country in the world, and is the world's second-largest mustard producer as well.

http://www.agr.gc.ca/eng/industry-m...e-case-for-canadian-mustard/?id=1425922822999

The industry began in a very small way, with a modest 40 hectares planted in southern Alberta in 1936. But production was soon growing by leaps and bounds as it became clear that Prairie growing conditions brought excellent mustard yields of high quality, together with a relatively low risk of crop failure. By 1950 Canadian mustard growers were planting 20,000 hectares of the crop every year and, by 1960, that figure had tripled to 60,000 hectares.

Three types of mustard—yellow, brown and oriental—are commonly grown on the Prairies, and the crop has become a valuable way to diversify production in the brown and dark-brown soil zones of the Canadian west. It needs only a short growing season; 80 to 85 days is sufficient for yellow mustard, and 90 to 95 days for the oriental and brown varieties. Most of the crop comes from south-central Saskatchewan, with smaller amounts being grown in southern Alberta.

One reason for the high quality of Canadian mustard is the hot, dry weather that the growing regions usually experience in July, which contributes to a reduced concentration of fixed oils and a higher content of protein and glucosinolate. This is ideal for mustard processors, who generally prefer a crop with lower fixed-oil levels. In the case of yellow mustard, the Prairie day lengths and sunny summers contribute to a greater intensity of seed colour.

A second big advantage of the Prairie climate is that harvest times are typically characterized by warm, dry conditions and strong, drying winds, which facilitates harvesting and further enhances crop quality.

In addition, the cold, dry winters provide good storage conditions for preserving seed quality.

Finally, because of the large scale of production, and because of the large number of producers involved, Canada can consistently meet the international demand for this valuable and widely consumed commodity.

 

[LIVINRFANTASIES]

Den

Now you did it! I'm hungry. Please pass the Grey Poupon.

 

[Hypoxia]

Mustards.

Moose turds.

Coincidence, or... ??

 

[IrezumiKiss]

http://www.seriouseats.com/images/20091007-mustard-honeys.jpg

There's a whole universe of mustards out there.

 

[nerfhearder]

I have never been able to like mustard even a little bit. Nasty stuff. I get why people do like it but the smell alone always puts me off and the taste is too much.

 

[IrezumiKiss]

I have never been able to like mustard even a little bit. Nasty stuff. I get why people do like it but the smell alone always puts me off and the taste is too much.

Maybe you just haven't had the right ones yet. So many kinds out there.

I dislike ordinary plain yellow mustard because I can't taste the stuff. It's just like passionless yellow paste. Throw on some spicy German-style that retains the seed bits, though...ain't no comparison.

 

[Busybody]

Ole Zumi, a Conny Sewer of Mustard

Who knew?

 

[BabblingBrooke]

Now I'm hungry...

 

[LIVINRFANTASIES]

Mustards.

Moose turds.

Coincidence, or... ??

I think the moose turds mixed with the mustard ingrediants makes that Canadian mustard taste so good! A little Canadian beer helps take the shitty taste out of your mouth.

Now I'm hungry again.

 

[LIVINRFANTASIES]

Brats

Totally unrelated yet mustard is used, the first time we went up to Wisconsin and saw all those bars advertising BRATS AND BEER we wondered why they were letting kids in the bars!

We were sheltered white folks from Illinois.

 

[Hard_Rom]

Mustard coated chicken or pork loin. Then rolled on bread crumbs. Really helps seal in the moisture. Normally can't stand mustard. Never on dogs or burgers. Original recipe is lamb with mustard bread crumb crust.