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1. There’s Nothing Trivial About Mustard! 3. Dagwood’s Christmas Present 5. The Curator in Philadelphia 8. Recipe: Butterscotch Mustard Fudge
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1. There’s Nothing Trivial About Mustard!
It is indeed a rare moment when the Curator is left speechless but that is exactly what happened when he saw card #92 in the 20th Anniversary Edition of the game, Trivial Pursuit. The question in the “GV” category (that’s “Global View”) reads: “What Great Lakes state’s hamlet of Mount Horeb is home to the famed Mustard Museum?”
No kidding! We are the subject of a question in Trivial Pursuit.
Oh yes, the Mustard Museum has arrived.
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Imagine our surprise when an assistant to John Walsh (host of “America’s Most Wanted”) called and wanted to bring the Curator and Mrs. Mustard to New York to be on his show.
What crime might we help solve? Did someone squirt illegal mayonnaise on a corned beef sandwich? Did someone drown a hot dog in ketchup? As law-abiding citizens always eager to fight condiment crimes, we did not hesitate in agreeing to be on the show.
As it turns out, John Walsh has another show, a daytime talk show called, amazingly enough, “The John Walsh Show.” The theme of this show was obsessions, and I guess we do kind of fit the bill. We presented John and his audience with specially produced “John Walsh” mustards and made a big hit in New York, especially with our “Sound of Mustard” catalog (our tribute to mustard on Broadway).
The syndicated show is scheduled to air nationally on Friday, January 10. To find out about air time in your area, check your local listings or go to their web site: www.johnwalsh.tv.
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3. Dagwood’s Christmas Present
What did Dagwood get for Christmas? According to the December 25 Blondie comic strip, Dagwood received a container filled with bratwurst, kielbasa, Italian sausage, sauerkraut, peppers and HOT MUSTARD. Who gave him this condimentally correct gift? Dagwood was taking no chances: he gave it to himself.
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We saw an ad for a Fort Lauderdale (Florida) production of “Pastrami on Rye (and Other Aspects of the Afterlife)” by Evan Mandery at The Public Theatre. This is from an ad in the South Florida Sun-Sentinel: “What if all the major religions were wrong about what God really wants? A kosher deli in Hell serves as the setting for this hilarious and thought-provoking rumination on the nature of the universe … BRING MUSTARD!”
We are curious. If you know anything about this production, let us know. And what are they doing with the mustard? (They have a web site: www.publictheatre.com.)
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5. “We’d rather be in Philadelphia…”
The esteemed and ever-so humble Mustard Museum Curator will deliver a public lecture at the annual meeting of the Society for Nutrition Education in Philadelphia on July 29, 2003. The subject of the talk is “Disorder in the Court: Food Lawsuits Come of Age.” The Curator, author of the critically acclaimed book, Habeas Codfish: Reflections on Food and the Law, will cover some of the hot topics in food litigation, including the recently dismissed lawsuit brought against fast food giants who are (allegedly) hurting us with a diet loaded with fat, sodium, and other bad things.
This case and others like it have attracted significant media attention, mostly scorn and ridicule, but do these cases serve a valid purpose in the fight to bring about better nutrition, especially in our youngsters? Come to Philadelphia and find out. For more information, check out the Society for Nutrition Education web site at www.sne.org. Our thanks to Silver Spring Gardens, maker of Bookbinder’s Mustards as well as their award-winning Silver Spring label mustards, for sponsoring the lecture.
And to order your signed copy of Habeas Codfish, go to the Mustard Museum on-line store.
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Gourmet Magazine, a staple of American foodies since 1941, has finally done it – come to the source for a gritty mustard question. The back page of the January 2003 issue, “The Last Touch,” features four recipes that use mustard. On page 97, the magazine reports on a call to the Mustard Museum for help in unraveling the confusion about grained mustard. Naturally, we obliged and have done our part in educating the Gourmet crowd on the mysteries of whole grained/coarse grained mustards. Bravo!
Here’s the scoop, if you have not read the magazine blurb. Mustard, as we all know, is made from the seed of the mustard plant. The seed is like most seeds in the veggie kingdom, containing an outer coating (the ectosperm or bran) and an inside kernel (the endosperm). When a prepared mustard uses the entire seed, taking away none of the bran or the inside kernel, it is “whole seed.” Even if the seed is cracked or crushed, as it usually is, the mustard is still whole seed because it is all there.
If any of the bran is removed, it is not “whole seed.” Despite an appearance of a grainy texture or gritty appearance, it ain’t “whole seed” if any of the essential whole seed has been taken away. It may still be properly called “coarse grained” but that is not really a technical term.
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We have discovered a computer game out in cyberland that is truly subversive. It is our duty to alert parents to the existence of this game that is being marketed to children, ages 7 to 9. The game is called “Hold the Mustard” and purports to teach children all kinds of useful skills while they save the world’s ketchup supply.
Why anyone would want to even fantasize about saving the world’s ketchup supply is beyond us. We have asked the company to donate a copy to the Mustard Museum. Do they dare?
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8. Recipe: Butterscotch Mustard Fudge
It came to the Curator in a dream – mustard-flavored fudge. After days of fiendish unnatural experiments, we have it. It is a soft creamy butterscotch mustard fudge that has a great sweet mustard flavor. We have made it with our signature mustard, Slimm & Nunne.
1 ½ cups sugar 1 stick (4 oz) butter 1 jar (7 ½ oz) Marshmallow Fluff 5 oz (1 small can) evaporated milk 1 bag (11 oz) butterscotch chips 1 jar (8 oz) Slimm & Nunne Sweet Hot Mustard
Combine first four ingredients in a saucepan over low heat until well blended. Bring to a boil over medium heat. Boil slowly, stirring constantly, for 5 to 10 minutes, until the mixture comes to the “soft ball” (240 degrees) stage. Remove from heat and stir in the butterscotch chips and Slimm & Nunne mustard, stirring well until the mixture is smooth and creamy. Turn into a buttered 9x9 pan and refrigerate. (Optional: you can insert pretzel sticks when the fudge is thick enough to support the sticks – about 90 minutes after placing in the refrigerator). Cut into squares and serve.
The texture is a little softer than most commercial fudges but the taste is great! (Any suggestions for improving on it? Let us know.)
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The 2003 World-Wide Mustard Competition is only a few weeks away. Let’s celebrate by offering you some special “dollar-off” prices on five of our previous Gold Medal winners, including the 2002 Grand Champion Mustard, Norman Bishop Dill & Garlic; prices are good through January 31 (just follow the links to our web site on line shopping cart):
RRT110 Robert Rothschild Raspberry Honey Mustard (11.5 oz). (Reg. $7.25) Sale price $6.25 WVM104 Willamette Valley Aioli Garlic Mustard Sauce (9 oz). (Reg. $5.75) Sale price $4.75 TLC100 Tulocay Herbed Dijon with Chardonnay (9 oz). (Reg. $8.50) Sale price $7.50 DLF100 Delouis Fils Dijon Mustard (7 oz). (Reg. $4.50) Sale price $3.50 NBP102 Norman Bishop Dill & Garlic Mustard (7 oz) (Reg. $5.50) Sale price $4.50.
Until next time – hasta la mustard!
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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 |
