SC - Bay-references

[Marisa Herzog]

Varju at aol.com wrote:
> 
> <<Also, dishes that have powdered mustard in them are often a bit
> harsh, as it is hard to tell at first just how powerful the mustard will
> turn out to be when it is fully macerated with the other ingredients.>>
> 
> I used powdered mustard for my first try because I couldn't quite imagine
> using a prepared mustard, and found it actually gives the Sour Vetrece a bit
> of a bite.  After my first try (with a bit too much sugar)  my husband dubbed
> the leftovers "not so sour vetrece", so I've tried to give a sharper flavor.
>   I guess I'm making the asumption that it was supposed to be that way
> because of the name.

That's a safe bet, in my opinion, at least until we have reason to
believe otherwise.

I guess the phenomenon I was trying to describe is best observed
experimentally: make a batch of Coleman's mustard with just water, taste
it immediately, and taste it again after a few hours. You'll see it has
mellowed considerably. I believe this has to do with the evaporation of
some rather volatile gases. (Although I understand the mustard gas used
in WWI was originally made from horseradish, BTW.) Personally I prefer
any form of prepared mustard after it has sat a while, and if I need
more of a kick I just use more.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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