Mustard
Re: Mustard
I think i saw in the past the Amora mustard in Cha-Am, at OKay Supermarket Naratip Road.
Greets,
Phyton
Phyton
Re: Mustard
DM and Pharvey are in the UK, Phyton.
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dtaai-maai
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Re: Mustard
lindosfan1 wrote: ↑Thu May 28, 2020 5:02 pm dtaai-maai I just googled amora mustard, it was new to me. I is available from amazon delivered to your door.
Useful info nevertheless, thank you!
This is the way
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pharvey
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Re: Mustard
I've certainly enjoyed Amora Dijon mustard in the past - have to admit I did have to "Google it", but do recognise from previous weekend shopping trips to France. I love the majority of mustards including Dijon, but can't honestly say it particularly stands out....... although my "French Trips" are some years in the past!!
"Hope is a good thing, maybe the best of things" - Yma o Hyd.
Re: Mustard
https://www.lazada.co.th/products/amora ... s&search=1
Lots of Amora on this page
Lots of Amora on this page
“Never argue with an idiot. They will only bring you down to their level and beat you with experience.”
― George Carlin
“The further a society drifts from the truth, the more it will hate those who speak it.” -George Orwell.
― George Carlin
“The further a society drifts from the truth, the more it will hate those who speak it.” -George Orwell.
Re: Mustard
When I was a kid, powdered Colemans mustard was all there was and it was my job to mix it when we had roast beef. It was made hot as that's how my dad liked it. I think I might start buying the powdered version as the jars here aren't up to much.
But I like different mustards for different things. Colemans for sarnies and roast beef or pork chops (and added to the gravy). What in England we call 'French Mustard' for Steak, or preferably Maille Dijon mustard (which is very expensive here) and coarse grain mustard (preferably Maille again) for dressings or to add to mash with milk and fresh parsley.
French's or Heinz for hot dogs and burgers.
But I like different mustards for different things. Colemans for sarnies and roast beef or pork chops (and added to the gravy). What in England we call 'French Mustard' for Steak, or preferably Maille Dijon mustard (which is very expensive here) and coarse grain mustard (preferably Maille again) for dressings or to add to mash with milk and fresh parsley.
French's or Heinz for hot dogs and burgers.
Talk is cheap
Re: Mustard
I've also found that. Fortunately, my family brings me umpteen jars from the UK when they visit. I did buy it locally a couple of times and I found that I can spread it like butter and still doesn't have the same strength and taste as those from the UK. I wonder if it's 'made for export' like many other products.as the jars here aren't up to much.
Re: Mustard
13 Spicy Facts About Mustard
https://www.mentalfloss.com/article/627 ... ut-mustard
Mustard may have truly come alive for Americans in the early 20th century when it was introduced to the hot dog, but its history is even longer and spicier than you might have guessed. In honor of National Mustard Day (August 3), here are some facts about the popular condiment.
1. FIRST THINGS FIRST: MUSTARD IS A PLANT; PREPARED MUSTARD IS A CONDIMENT.
Although it’s rarely necessary to specify “prepared” mustard when referring to the spicy spread, it only seems fair to acknowledge mustard’s true roots.
2. BROCCOLI IS MUSTARD'S NOT-SO-DISTANT COUSIN.
As members of Brassica or Sinapis genera, mustard plants are close relatives to a surprising variety of common vegetables, including broccoli, cauliflower, turnips, and cabbage.
3. MUSTARD GOES WAY, WAY BACK.
By some accounts, mustard was the first condiment humans ever put on their food. Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and mix them with a flavorful liquid—usually, wine or vinegar. French monks, who mixed the ground seeds with "must," or unfermented wine, inspired the word “mustard,” which stems from the Latin mustum ardens (roughly meaning “burning wine.”)
4. THE ANCIENT GREEKS AND ROMANS USED MUSTARD AS MORE THAN JUST A CONDIMENT.
Pythagoras endorsed a poultice of mustard seeds as a cure for scorpion stings. Hippocrates praised mustard paste as a miracle remedy capable of soothing pains and aches; and ancient Roman physicians used it to ease toothaches. They weren’t alone. Over the years, mustard has been used for appetite stimulation, sinus clearing, and frostbite prevention. It’s now touted as a weight loss supplement, asthma suppressant, hair growth stimulant, immunity booster, cholesterol regulator, dermatitis treatment, and even as an effective method of warding off gastrointestinal cancer, so ask your doctor if mustard is right for you.
5. MOST OF TODAY’S DIJON MUSTARD ISN’T FROM DIJON.
When the Romans conquered the Gauls, they brought mustard seeds with them, and these seeds took root in the fertile soil of France’s Burgundy region. By the thirteenth century, Dijon had emerged as a hub of mustard production, which laid the foundation for the invention of the region’s signature “Dijon mustard” in 1856. A simple ingredient swap added a new tang to old mustard recipes when Jean Naigeon thought to use verjuice, the acidic juice of unripe grapes, instead of the traditional vinegar—a change so easy to replicate that the recipe couldn’t be contained to a single city. Today, Dijon mustard can be made anywhere in the world.
6. KING LOUIS XI DIDN’T TRAVEL WITHOUT MUSTARD.
The French monarch considered the condiment so essential to his culinary experiences that he kept a pot with him at all times, so as not to be disappointed if he were to be served a meal in a household that wasn’t fully stocked.
7. MUSTARD HAS MANY, MANY FACES.
Dijon isn’t the only place with a favorite local mustard. Other common regional mustard varieties include American (the familiar yellow squeeze-bottle stuff), English, so-called “French mustard” (actually invented in England as a less-spicy alternative to English mustard), Bavarian sweet mustard, Italian fruit mustards, Midwestern beer mustard, Creole mustard, and so many wildly different German mustards that the phrase “German mustard” is essentially meaningless.
8. THE FAMOUS GREY POUPON AD TURNED THE MUSTARD MARKET ON ITS HEAD.
The upscale mustard brand’s iconic 1984 Rolls-Royce TV commercial sparked a boom in sales for Grey Poupon, which had been lagging far behind the reigning American favorite, French’s “Classic Yellow” mustard. By marketing the more expensive spread as one of “the finer things in life” that even an average shopper could afford, Grey Poupon broke buyers’ previously unquestioned devotion to a plainer sort of condiment. Moreover, many test audiences only needed one taste of Grey Poupon to immediately switch their allegiance.
9. IT’S SAID TO BE AMERICA’S SILVER-MEDAL SPICE.
Peppercorns are the most used spice in the United States; mustard comes in second.
10. TWO COUNTRIES (CANADA AND NEPAL) ARE RESPONSIBLE FOR MOST OF THE WORLD’S MUSTARD.
In addition to their main ingredient, most mustards have one thing in common: the ingredients' country of origin. Together, Canada and Nepal's crops account for more than half of global mustard production. Thanks, guys!
11. “MUSTARD YELLOW” IS A LIE!
The particular shade of yellow to which mustard lends its name owes its hue not to mustard seeds themselves, but to the vibrantly colored turmeric added for an extra kick of spice and brightness. Crushed mustard seeds alone vary from a pale yellow to a dark brown depending on their variety, but “turmeric yellow” doesn’t sound quite as good.
12. MIDDLETON, WISCONSIN IS FOR MUSTARD LOVERS.
Can any foodstuff call itself beloved if there’s not a museum established in its honor? Southern Wisconsin is proud to call itself the home of the National Mustard Museum, which boasts “more than 5566 jars, bottles, and tubes from all 50 states and more than 70 countries.”
13. THAT JAR OF MUSTARD IN THE BACK OF THE FRIDGE IS PROBABLY FINE.
Despite its creamy texture, mustard is fundamentally nothing more than a blend of spices and acidic liquid, none of which have the potential to truly spoil. Refrigeration is advised to keep mustard’s spicy kick from dissipating too quickly, but it isn’t strictly necessary. The mustard’s flavor will decline over time, but unless rogue food particles have gotten into the container, there’s nothing to worry about—except mediocre mustard, of course.
https://www.mentalfloss.com/article/627 ... ut-mustard
Mustard may have truly come alive for Americans in the early 20th century when it was introduced to the hot dog, but its history is even longer and spicier than you might have guessed. In honor of National Mustard Day (August 3), here are some facts about the popular condiment.
1. FIRST THINGS FIRST: MUSTARD IS A PLANT; PREPARED MUSTARD IS A CONDIMENT.
Although it’s rarely necessary to specify “prepared” mustard when referring to the spicy spread, it only seems fair to acknowledge mustard’s true roots.
2. BROCCOLI IS MUSTARD'S NOT-SO-DISTANT COUSIN.
As members of Brassica or Sinapis genera, mustard plants are close relatives to a surprising variety of common vegetables, including broccoli, cauliflower, turnips, and cabbage.
3. MUSTARD GOES WAY, WAY BACK.
By some accounts, mustard was the first condiment humans ever put on their food. Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and mix them with a flavorful liquid—usually, wine or vinegar. French monks, who mixed the ground seeds with "must," or unfermented wine, inspired the word “mustard,” which stems from the Latin mustum ardens (roughly meaning “burning wine.”)
4. THE ANCIENT GREEKS AND ROMANS USED MUSTARD AS MORE THAN JUST A CONDIMENT.
Pythagoras endorsed a poultice of mustard seeds as a cure for scorpion stings. Hippocrates praised mustard paste as a miracle remedy capable of soothing pains and aches; and ancient Roman physicians used it to ease toothaches. They weren’t alone. Over the years, mustard has been used for appetite stimulation, sinus clearing, and frostbite prevention. It’s now touted as a weight loss supplement, asthma suppressant, hair growth stimulant, immunity booster, cholesterol regulator, dermatitis treatment, and even as an effective method of warding off gastrointestinal cancer, so ask your doctor if mustard is right for you.
5. MOST OF TODAY’S DIJON MUSTARD ISN’T FROM DIJON.
When the Romans conquered the Gauls, they brought mustard seeds with them, and these seeds took root in the fertile soil of France’s Burgundy region. By the thirteenth century, Dijon had emerged as a hub of mustard production, which laid the foundation for the invention of the region’s signature “Dijon mustard” in 1856. A simple ingredient swap added a new tang to old mustard recipes when Jean Naigeon thought to use verjuice, the acidic juice of unripe grapes, instead of the traditional vinegar—a change so easy to replicate that the recipe couldn’t be contained to a single city. Today, Dijon mustard can be made anywhere in the world.
6. KING LOUIS XI DIDN’T TRAVEL WITHOUT MUSTARD.
The French monarch considered the condiment so essential to his culinary experiences that he kept a pot with him at all times, so as not to be disappointed if he were to be served a meal in a household that wasn’t fully stocked.
7. MUSTARD HAS MANY, MANY FACES.
Dijon isn’t the only place with a favorite local mustard. Other common regional mustard varieties include American (the familiar yellow squeeze-bottle stuff), English, so-called “French mustard” (actually invented in England as a less-spicy alternative to English mustard), Bavarian sweet mustard, Italian fruit mustards, Midwestern beer mustard, Creole mustard, and so many wildly different German mustards that the phrase “German mustard” is essentially meaningless.
8. THE FAMOUS GREY POUPON AD TURNED THE MUSTARD MARKET ON ITS HEAD.
The upscale mustard brand’s iconic 1984 Rolls-Royce TV commercial sparked a boom in sales for Grey Poupon, which had been lagging far behind the reigning American favorite, French’s “Classic Yellow” mustard. By marketing the more expensive spread as one of “the finer things in life” that even an average shopper could afford, Grey Poupon broke buyers’ previously unquestioned devotion to a plainer sort of condiment. Moreover, many test audiences only needed one taste of Grey Poupon to immediately switch their allegiance.
9. IT’S SAID TO BE AMERICA’S SILVER-MEDAL SPICE.
Peppercorns are the most used spice in the United States; mustard comes in second.
10. TWO COUNTRIES (CANADA AND NEPAL) ARE RESPONSIBLE FOR MOST OF THE WORLD’S MUSTARD.
In addition to their main ingredient, most mustards have one thing in common: the ingredients' country of origin. Together, Canada and Nepal's crops account for more than half of global mustard production. Thanks, guys!
11. “MUSTARD YELLOW” IS A LIE!
The particular shade of yellow to which mustard lends its name owes its hue not to mustard seeds themselves, but to the vibrantly colored turmeric added for an extra kick of spice and brightness. Crushed mustard seeds alone vary from a pale yellow to a dark brown depending on their variety, but “turmeric yellow” doesn’t sound quite as good.
12. MIDDLETON, WISCONSIN IS FOR MUSTARD LOVERS.
Can any foodstuff call itself beloved if there’s not a museum established in its honor? Southern Wisconsin is proud to call itself the home of the National Mustard Museum, which boasts “more than 5566 jars, bottles, and tubes from all 50 states and more than 70 countries.”
13. THAT JAR OF MUSTARD IN THE BACK OF THE FRIDGE IS PROBABLY FINE.
Despite its creamy texture, mustard is fundamentally nothing more than a blend of spices and acidic liquid, none of which have the potential to truly spoil. Refrigeration is advised to keep mustard’s spicy kick from dissipating too quickly, but it isn’t strictly necessary. The mustard’s flavor will decline over time, but unless rogue food particles have gotten into the container, there’s nothing to worry about—except mediocre mustard, of course.
Governments are instituted among Men, deriving their just powers from the consent of the governed. Source
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europtimiste
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Re: Mustard
Amora is available at Makro HH.
Re: Mustard
Yes you are right. For different food different mustard is usefull.caller wrote: ↑Thu May 28, 2020 9:38 pm When I was a kid, powdered Colemans mustard was all there was and it was my job to mix it when we had roast beef. It was made hot as that's how my dad liked it. I think I might start buying the powdered version as the jars here aren't up to much.
But I like different mustards for different things. Colemans for sarnies and roast beef or pork chops (and added to the gravy). What in England we call 'French Mustard' for Steak, or preferably Maille Dijon mustard (which is very expensive here) and coarse grain mustard (preferably Maille again) for dressings or to add to mash with milk and fresh parsley.
French's or Heinz for hot dogs and burgers.
For Mayonaise the Maille Dijon, for baverian Weisswurst a sweet one, for a rosted sausage i preferred Amora or from Germany the "Bautz´ner Senf".
But in EU the Maille Dijon is very cheap, 380g is 1,10 €. Okay for UK is more expensive, and in future you will pay a bit extra Brexittax. But that's what you wanted.
Greets,
Phyton
Phyton
Re: Mustard
There's an entire different world of Asian hot mustards. The below comes to mind as I've encountered it before in Japan and it blew my socks off. There are Chinese versions as well.
https://www.japanesecooking101.com/kara ... e-mustard/
https://www.japanesecooking101.com/kara ... e-mustard/
Governments are instituted among Men, deriving their just powers from the consent of the governed. Source
Re: Mustard
I was referring to the cost in Thailand, not the UK. But if the UK price goes up there are heaps of alternatives, not least supermarket own brands.
Talk is cheap
Re: Mustard
Many supermarket 'own label' products are actually made by brand names. I'm sure a search will discover who makes the supermarket's mustard.