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Sunday Slow Cooker: Pot Roast With Horseradish Gravy

YumSugar — Sun, 16 Nov 2008 06:00:19 -0800

If you associate pot roast with Mom's mystery leftovers, then think again: this pot roast, with its horseradish and white wine-spiked gravy, is not your mother's. Chuck roast is a relatively inexpensive cut of meat that is typically tough, but when it's been slow cooked overnight, it becomes pull-apart tender and soft. Serve this atop a bed of rice or mashed potatoes, and you're guaranteed to please the whole family.

For the easy recipe,

All the News That's Fit to Eat — Oct. 29, 2008

YumSugar — Wed, 29 Oct 2008 12:30:00 -0700

Celebrate the Day of the Dead with a vivacious feast. — Los Angeles Times
One writer's campaign to create election-night food traditions. — Washington Post
Opt for chicken thighs over breasts for a cost-effective, versatile alternative. — San Francisco Chronicle
Mustard isn't just a condiment; it also makes for the ultimate flavor enhancer. — Chicago Tribune
Forget the kitchen: The laboratory's the new testing ground for experimental food. — New York Times
Italian cooking pioneer Marcella Hazan on her latest memoir. — Boston Globe
Consider stocking up on wine during tough economic times. — Star Tribune
Filming is complete on the movie Julie and Julia, about the late cooking star Julia Child. — New York Post

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Monday's Leftovers: Mustard-Crusted Pork, Carrots & Lentils

YumSugar — Mon, 22 Sep 2008 06:45:31 -0700

If you have pork tenderloin on hand, this recipe takes just around half an hour. The dish is inspired by the rustic elegance of French country fare. The household condiment mustard is used to make a crust that seals in the pork's flavorful juices. Pair the meat with prepared lentils and carrots, and you have a hearty meal. To get the recipe,

Do You Like Mustard?

partysugar — Thu, 28 Aug 2008 06:45:56 -0700

Mustard is my all-time favorite condiment. I've even been known to spoon the creamy, yellow dijon kind straight from the jar into my mouth. However, it's quite a polarizing condiment. Not everyone enjoys mustard; do you?Source

Do You Like Mustard?

Yes, I'm with you; I love mustard.

No, mustard disgusts me.

I only like dijon mustard.

I like yellow mustard, but not dijon.

I'll tell you how I feel about mustard below in the comments.

Fast & Easy Dinner: Barbecue-Sauced Burgers

partysugar — Fri, 04 Jul 2008 04:00:27 -0700

Happy 4th of July! Making a delicious all-American meal doesn't have to take all day: this juicy, grilled burger is ready in just twenty minutes. Instead of mixing the ground beef with minced vegetables, the meat is seasoned with a store bought horseradish mustard. The recipe tops the burger with white cheddar cheese, arugula, and red onion, but feel free to dress the pattie to your liking. To enjoy this classic dish tonight,

Condiment Candles: Love It or Hate It?

partysugar — Tue, 27 May 2008 05:30:20 -0700

The other day I came across these condiment-shaped citronella candles. Although citronella candles are a must for outdoor dining — they keep the mosquitoes away — I don't know if this ketchup, mustard, and relish set is for me. What if a younger guest mistakes one of these candles for the real thing and gets burned? On the other hand, they're kinda cute and have the potential to spark a mustard vs. ketchup debate. What do you think? Condiment candles: fire hazard or foodie fun?

Condiment Candles: Love It or Hate It?

Love it

Hate it

Undecided

Would You Rather Eat Ketchup or Mustard?

YumSugar — Sun, 25 May 2008 01:30:39 -0700

Condiments can be surprisingly controversial. I just don't understand how some people can hate mustard, for example, while other folks I know would bathe in ketchup if they could. So with all this talk of Memorial Day grilling, I'm wondering which condiment you'd choose.Source

Would You Rather Eat Ketchup or Mustard?

Ketchup

Mustard

It all depends on what I'm eating.

Neither! Yuck!

Other — I'll tell you below in comments.

Sunday Dinner: Seared Tuna with Avocado and Salsa Verde

partysugar — Sun, 18 May 2008 06:00:05 -0700

Tuna steaks are a delicious and healthier alternative to beef steaks. The meaty fish — that takes well to most seasonings — is filling and easy to cook. In this provocative recipe, tuna is topped with a pungent, Italian style salsa verde and chunks of ripe avocado. The salsa is made like a vinaigrette with fresh parsley, garlic, capers, mustard, and olive oil.

To make this succulent tuna tonight get the recipe and

Fast & Easy Dinner: Sausage-Fruit Kabobs

partysugar — Fri, 25 Apr 2008 09:27:33 -0700

Nothing makes food more fun than serving it on a stick. Both children and grown kids will love these sausage fruit kabobs. Smoked sausage slices are skewered with chunks of crispy apples and fresh zucchini. A sweet honey mustard sauce is delicious for dipping. Although the recipe has you broil the kabobs, they would also be wonderful grilled. To take a look at the recipe,

Fast & Easy Dinner: Crispy Mustard Chicken with Carrots

partysugar — Tue, 12 Feb 2008 06:32:31 -0800

With bread and a food processor, fresh bread crumbs are a blitz away. In this recipe, chicken is coated with homemade rye bread crumbs making for a delicious and crispy texture. The chicken is dipped in a mustard before being patted with the crumbs and baked. The final result is a crunchy chicken whose flavor and texture mimics that of fried chicken, but without all of the extra fat. To take a look at the recipe — which serves roasted carrots on the side —

What Kind Of Mustard Do You Like?

partysugar — Mon, 24 Sep 2007 09:13:33 -0700

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Sunday BBQ: Grilled Beef Sirloin and Famer's Market Skewers

YumSugar — Sun, 26 Aug 2007 05:30:31 -0700

If you're like me, you probably have a tendency to turn your meat into kabobs. However, sometimes a primal craving strikes and all you want is a nice, big, juicy steak. So why not keep your meat intact and skewer only the veggies? This grilled beef sirloin is slathered in a fragrant mustard-thyme glaze and the farmer's market inspired skewers will keep you from feeling guilty. Pair it with some garlic bread and you'll be set. Oh and did I mention that it's simple enough you could make it for dinner tonight, tomorrow or any other day of the week? To get the recipe,

February 15, 1758: First Mustard Ad Published

partysugar — Thu, 15 Feb 2007 03:28:36 -0800

Mustard is my favorite condiment, I don't know what a ham and cheese sandwich would be like if mustard didn't exist. Luckily mustard has been in existence for almost all of time and the first recipe showed up in 42 AD. Mustard is made from crushed mustard seed that is flavored with some sort of liquid: water, wine, vinegar or beer and seasonings. It was brought over to the new land by the colonialists and the first advertisement for the first jar of mustard to be sold in America was published on today's date, February 15, 249 years ago in 1758. A certain Benjamin Jackson wrote the following advertisement in the Philadelphia Chronicle:

BENJAMIN JACKSON, Mustard and Chocolate maker, from London, now of Laetitia-Court, in Market-Street, Philadelphia, Prepares the genuine Flour of Mustard-seed, of all Degrees of Fineness, in a Manner that renders it preferable to the European, or any other, which is easily demonstrated by Proof. It excels all other for Exportation, and it will keep perfectly good any reasonable Time, even in the hottest Climates, and is not bitter when fresh made, as other Mustard is, but when mixed only with cold Water, well seasoned with Salt, is fit for immediate Use.

There you have it, the official first ad for mustard for your enjoyment. I wonder how he demonstrated that his mustard was preferable to that produced in Europe. I would have liked to see good old BJ prove it.

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