[Sca-cooks] A mustard question

[Susan Fox-Davis]

I like the idea of pretzels or maybe some kind of "melba toast" for the
tasting.  Neutral substrate that won't go bad or dry out like bread does.

Selene


On 6/12/05 5:06 PM, "Speaker To Idiots" <pixel at hundred-acre-wood.com> wrote:

> 
> 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
> _____________________________________