While I was shopping in Ottawa on my last visit, I went to find some of the Tomato Puree that comes in a tube as we cannot get it up here in the frozen North. I found some (a couple of different brands, actually), but I also picked up the tubes of mustard you see pictured above.
I remember having these in the house when I was a kid. Indeed, even one of the brands was familiar, and, though I really didn’t have any pressing mustard ‘needs’, as it were, I decided to grab all the sorts I saw with a view to doing a bit of comparing and contrasting… Continue reading “Product Review: Tube Mustards”
There are dozens of varieties of Mustard greens used for culinary purposes. The descriptive appellation ‘greens’ is sometimes not entirely accurate, however, as the range of coloring varies from very pale light green to a deep purplish-red, with all sorts of simple and variegated gradations in between. The variety you see above is one of the Brassica juncea sub-types which, although it is actually native to China, is most commonly known as Japanese Giant Red Mustard. These plants, pictured here, were grown by my wife as part of her current greenhouse project… Continue reading “Foodstuff: Japanese Giant Red Mustard Greens”
Pickled Mustard Greens are a fairly common Asian cuisine and are especially popular in China where they are often simply called ‘suan cai’ (酸菜), or ‘sour vegetable’. Homemade versions are often pickled in brine only, and thus tend to be very sour from the lactic acid alone, but commercial varieties often include vinegar and sugar and can thus be quite sweet. The brand you see pictured above is a product of Thailand rather than China and is one I have bought many times. It does list sugar as an ingredient but it is still really quite sour (and also pretty salty), at the same time… Continue reading “Pickled Mustard Greens (Lotus Brand)”