[Sca-cooks] A mustard question
Speaker To Idiots
pixel at hundred-acre-wood.com
Sun Jun 12 17:06:31 PDT 2005
Help!
I am planning on doing mustards for a showcase at our Warriors and
Warlords event in July, but I haven't a clue what one would offer to
sample the mustard with. My SO suggested teeny bits of sausage. I was
thinking maybe pretzels. The catch is that I am leaving for the event
Friday morning, having spent the previous two evenings in class until
bedtime. So anything I bring will have to be cooked no later than Tuesday,
and then it will sit in the fridge until Friday morning, at which time it
and a block of ice will go into the cooler. The showcase is Friday
evening.
I thought about bits of some mild cheese like muenster, or bits of bread,
or pretzels, because I'm not sure I like the idea of cooked meat that
other people are going to be eating being stored for four days before
serving. I did check the list archives, and the Flori-thingy, and I
really couldn't find much on how one would sample various mustards. Any
wisdom will be gratefully accepted.
Many many thanks,
Margaret FitzWilliam
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