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1. Fan Mail (and other kinds of mail) 2. Plochman’s Launches Exciting New Flavors 5. Invasion of the Ketchup Eaters 7. Report From the Laundry Room 9. New From the Mustard Museum
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1. Fan Mail (and other kinds of mail)
The response to our new catalog, “MUSTARDBILL: The Sound of Mustard,” has been spectacular although, we must admit, not universal in its praise.
Mrs. R.K. of Highland Park, Illinois, writes: “I have never had the urge to thank a catalog mailer before, but I must tell you that you brightened my week and caused smiles and chuckles and great appreciation for Mustardbill…You did good!!! It was fun and I congratulate you. Blessings.”
C.H. of Spokane, Washington, sent in an order with this note: “We love your catalog and your humor!”
Being a fair and balanced newsletter, we report this response from Ms. M.I. of Halfway, Oregon: “Of the many stupid mailings we receive this is the most stupid. And we do not use your products in any form. Stop all mailings.” [Our response to this mayonnaise-sucking toad: lighten up! And you spent $.37 mailing us your catalog cover with your note? How stupid is that?]
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2. Plochman’s Launches Exciting New Flavors
The venerable Plochman Mustard Company has come out with a whole new line of mustards that we think will shake up the condiment world. We were fortunate to taste some of the first jars bearing the “Mustard Celebrations” label and we are very impressed. The flavors are as true and bright as you would ever want to taste in a mustard.
We are now offering the eight different mustards in a “Celebration” gift box; we will also be selling these mustards individually after the first of the year. Here are the Curator’s tasting notes:
Sweet Hot Jazz – Unbelievably smooth with definite chardonnay notes; some serious heat that lingers on the back of the mouth.
Raspberry Rhapsody – Brilliant raspberry flavor that leaves a long finish. A superb fruit mustard.
Lemon, Really? – Spectacular lemon flavor and not too sweet (a problem with many citrus mustards). I see lots of uses for this mustard.
Cranberry Orange – Wow! The orange flavor predominates here in a burst of tangy citrus flavor. Although it has the typical cranberry color, this is orange mustard as focused as any orange mustard you will find.
Sun-dried Tomato and Oregano – Pizza anyone? I wish our local pizzeria could top its pizzas with a topping so flavorful. Perhaps not a big mustard flavor but some great tomato stuff going on. Very complex flavors.
Definitely Dill – And it is definitely dill. Reminds me of a dill pickle fresh out of the barrel. I would gladly anoint my hot dog with this mustard.
The Works – Frankly, I was suspicious because it is a blend of mustard, ketchup, relish and onions. But the ketchup is restrained and what can I say – it tastes good!
LagerBier – I am a big fan of beer mustards and all too often beer mustards offer little in the way of true beer flavor. This one rocks! This is a beer lover’s mustard (the first listed ingredient is beer!).
Congratulations to Terry and Anne Plochman on a job – make it eight jobs – well done. You really should try them. Watch the opening page of our shopping cart on the web site to order these goodies.
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Do you need a reason to dine at L’Etoile in Madison, Wisconsin? Here’s one: Chef Odessa Piper is the 2001 James Beard Foundation winner of Best Chef of the Midwest. Here’s another: the food is sensational. No, I take it back: the entire dining experience is sensational.
Our good friends the Fursts, owners of the Terrapin Ridge Mustard Company, invited us to dine with them at L’Etoile. A week before our dinner date, we gave the kitchen a jar of each of the Terrapin Ridge mustards, hoping that the chef might create a little surprise dish for the Fursts. “If you have time,” we said, “but don’t put yourselves out.”
To our surprise and delight, the evening’s menu was entitled “A Menu to Explore the Mustards of Terrapin Ridge.” Here are a few of the dishes that we enjoyed:
-Carpaccio of Cherokee Farm Bison Tenderloin with Fennel-Watercress Pesto, Harmony Valley Beauty Heart Radish and Terrapin Ridge Mustard Cracked Pepper Lemon Thyme Mustard;
-Seared Foie Gras on Sweet Potato-Apple Pancake with Cider-Sorghum, and Terrapin Ridge MustardOrange Cranberry Mustard Glaze;
-Wild Alaskan Salmon with Terrapin Ridge Mustard Thai Curry & Sweet Basil Mustard Glaze and Sumac Crust on Curried Pearl Cous Cous with Autumn Vegestables and Kuri Squash Sauce;
-Lange Farm Hickory-Smoked Pork Chop with Sweet Sour Pickled Crab Apples, Seared Spinach & Chard, Terrapin Ridge Mustard Smokey Onion Mustard Sauce and L’Etoile Mashed Potatoes; and
-Lange Farm Organic Beef Tenderloin with Fried Green Tomatoes, Smoky White Bean Puree and Pipin’ Hot Pepper Mustard Balsamic Jus.
Yes, we died and went to heaven. Visit the L’Etoile web site at www.letoile-restaurant.com and promise that you will celebrate that next special occasion (Your first trip to the Mustard Museum?) with an unforgettable dinner at L’Etoile.
To order any the above Terrapin Ridge Mustards, go to our online store and do a search for Terrapin Ridge.
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The mustard pot collection here at the Mustard Museum was featured on the Food Network’s top-ranked show “Unwrapped,” which aired on Monday, November 18, at 9:00 Eastern. The theme of the show was “Hold Everything,” the containers that hold our favorite foods. For more info on the show and rerun times, check out their web site: www.foodnetwork.com.
The November James Beard House newsletter includes an article about the Mustard Museum. We haven’t seen it but have it on good authority that it’s a good one. For more information on the James Beard Foundation, visit their web site: www.jamesbeard.org.
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5. Invasion of the Ketchup Eaters
Imagine the Curator’s shock when late in the day on Saturday, November 9, a man and a woman appeared and flashed their red shirts with the slogan “Size Does Matter” above an image of a large catsup bottle. Judy DeMoisy and Mike Gassman had come from Collinsville, Illinois, home of the world’s largest catsup bottle. The town’s water tower is a giant catsup bottle, about 170 feet high.
Was this a preemptive strike by the enemy? Were they in Mount Horeb to spy on us, to plot an attack? No, they had come in peace, to learn about mustard and the way we treat a real condiment. They had also come to buy mustards (hooray!).
We shared stories, we laughed, and proved to the world that peace is possible. After all, if mustard lovers and ketchup eaters can get along, then Arabs and Israelis and everybody else can certainly live in harmony and mutual respect. (Okay, so we did beat the crap out of Judy and Mike when we first met them but …). But there is NO WAY we will tell you about their web site (www.catsupbottle.com.)
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We inch closer and closer to 4,000; the collection now stands at 3,965. We have a jar of “Grape Mustard - Cogna” from Cascina San Cassiano in Italy but don’t know whether to include it in the collection. The listed ingredients are “grape must 51%, apples, pears, figs, walnuts, hazelnuts.” Mustard seed is not listed. Is it “mustard?” What do you think?
We have also received a beautiful Pearlware English mustard pot, circa 1820. There are more than one thousand antique mustard pots in the museum collection.
Click here to visit the Mustard Gallaries.
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7. Report From the Laundry Room
In our last newsletter, we told you about “All Oxi-Active”, a detergent/stain remover that promises to remove mustard stains. We slathered three different yellow mustards (French’s, Plochman’s, and Raye’s) on three white t-shirts, let the color set for 24 hours, and washed them in All Oxi-Active. We then followed the directions, letting the stained shirts soak in about eight scoops of the product. Then we washed the shirts using our regular laundry detergent, also as directed. The results were disappointing: noticeable yellow stains remained on all three shirts.
I guess you could say that All Oxi-Active couldn’t cut the mustard (stains).
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The Sunday New York Times (November 10) reports that a favorite meal for Elvis Presley was a fried potato, bacon, fried onion, and yellow mustard sandwich. He was known for eating large quantities of this gourmet treat.
Long live the King!
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A favorite Dijon mustard in France is the Amora brand. It is not in our current catalog but we have received a limited supply this week. At only $4.50 a jar, this is a steal. Click here to order Amora.
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The mustard will be flowing at our Thanksgiving feast. One of our favorite dishes is a salad topped with a Cranberry Mustard Vinaigrette:
THANKSGIVING SALAD
The Salad:
2 pounds salad greens 1 small cucumber, peeled and diced 1 cup diced celery 1 cup dried cranberries ½ cup toasted walnuts or peacans
The Dressing: ¾ cup light walnut oil or olive oil ½ cup raspberry vinegar 3 Tbsp. Wisconsin Wilderness Cranberry Mustard salt and pepper to taste
Blend the
dressing ingredients together in a covered jar, shake well, and
refrigerate for at least one hour. Just before serving shake the
dressing well to combine. Dry the salad greens and tear into
pieces. Add the remaining salad ingredients (other optional
ingredients, such as chopped apples and feta cheese, too) and
toss with the dressing. Serves 8. |
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Copyright © 1999-2003 The Mount Horeb Mustard Museum. All rights reserved. | Mount Horeb Mustard Museum P.O. Box 468 100 West Main Street Mount Horeb, WI 53572 |
