condiments

[casimira]

That was my husband's opinion of it too Kerouac. I may try the next time I use it add some real (white) horseradish to it.

I used to grow horseradish root years ago but it took over my little potager. I may plant some again in a different area and attempt to make a homemade version of it because I always grow beets and of course they are readily available at the farmer's market and/or grocery.

You are right about it being "pretty".

[kerouac2]

Articles have said that horseradish grows wild all over the abandoned factory roofs and mine slag heaps of France because all of the Polish workers ate it constantly with their work lunches, and the seeds went everywhere. I like that.

[casimira]

So, does this mean you may have Polish "roots" Kerouac?

[kerouac2]

Actually, the "normal" French do not eat horseradish, so the "roots" themselves are almost always imported from Poland. But the population of Polish origin in France is relative huge, particularly in northeastern France. As for people with Polish citizenship in France, apparently there are about 350,000 of them. (The population of France in 2019 is a bit under 67,000,000.)

[kerouac2]

[casimira]

I recall Kerouac posting about this in another thread on here somewhere I don't recall.
NPR featured a segment about the shortage of mustard seeds available to produce the revered Dijon mustard.
Mostly due to drought conditions in Canada as well as the Ukranian Crisis being largely responsible.
I suppose there is no substitute for this condiment.

[kerouac2]

However, French farmers began growing mustard seed again this year, so they can solve the problem themselves. I have not read anything about the top consumers (per capita) of mustard in the world -- Ireland, Belgium and the United Kingdom. Are they suffering shortages or not?

[bjd]

I saw that the local stuff is being marketed as Moutarde de Bourgogne (Burgundy) rather than Dijon. The stuff was never made in Dijon, just that one big producer (Maille) opened a shop there a long time ago.

[kerouac2]

Dijon mustard does not refer to where it is made (none of it has been made in Dijon for years) -- it is a specific type of mustard with a specific recipe. I always have moutarde de Dijon and moutarde de Meaux on hand.

www.guide-resto.info/les-moutardes-de-france/

[mickthecactus]

I only have French mustard. Can’t stand English.

[lugg]

I have lots of different mustards in my cupboard - each with a different purpose. But my favourite is Poupon's Wholegrain Mustard- not sure if it is French ?

[casimira]

The radio segment I heard said that the French people consume 1 Kg. or 2 lbs. of Dijon mustard per person annually.

Also of note was that the vast production of mustard seed grown in France is located in the Burgundy region.

[bjd]

That amount is probably explained by the fact that the French eat a lot of salads and most vinaigrettes are made with a dollop of mustard added to them. Last week I made a tart with mustard spread on the piecrust before adding the rest.

[casimira]

That seems pretty hard core BJD . It does explain to me just how many different dishes incorporate French Dijon (and the other brands mentioned) mustard.

I seem to remember that Fumobici was/is a connoisseur of mustards. Maybe he can share with us his take on the mustard deprived. 

[kerouac2]

My own hypothesis as to why France is not in the top 3 consumers of mustard, I would imagine that it is because of the local popularity of strong mustard, which is used with parsimony. Countries that use milder mustards often slather it on.

[bjd]

Aug 22, 2022 14:16:35 GMT casimira said:

That seems pretty hard core BJD

Not really, Casi. You don't put the mustard on thickly -- just on the pie crust under the rest. It just enhances the flavour, doesn't drown it out. I added beaten egg+cream like for a quiche with canned shredded tuna added in, and some tomato slices on top. A bit of grated cheese too.

[fumobici]

I've gone through my artisanal mustard or mustard with capers or lovage phase and buy bog standard Grey Poupon in a big plastic squeeze bottle. I still have the very occasional longing for coarse, hot, German mustard, but it never happens in the store. Italy south of the Apennines is a definite mustard desert. The selection in even good groceries will inevitably disappoint. If you accidentily buy "mostarda" rather than the more correct "senape" you will find fruit in your "mustard".

[kerouac2]

Ewwww! That at least does not happen anywhere in France, assuming that mustard returns to the shelves one of these days.

[bixaorellana]

Yep, mostarda is a whole other animal!

If you're back in the US, fumobici, see if your supermarket has Zatarain's mustard. It's not like Dijon, just a very good mustard without silly additions. lugg, it would really satisfy your wholegrain cravings.

[mich64]

Zatarain's, it does look like I might be able to source it at Walmart, I will certainly take a look the next time I am there. Thank you Bixa.

[bixaorellana]

Eat some for me, Mich!

[mich64]

I will let you know Bixa!

[bixaorellana]

Thanks, Mich.

I was dying for some Zatarain's mustard so bought three one-quart jars of it on a trip to the US & brought it back with me in my luggage. No one said a thing.

The next day I found out that the day I flew was the day that the restriction on liquids, gels, etc. had gone into effect. There were news stories about women having piles of expensive French make-up taken away from them at the airport. I got my mustard home safe, though! (& still have the empty jars)

[lugg]

Aug 24, 2022 4:46:29 GMT bixaorellana said:

There were news stories about women having piles of expensive French make-up taken away from them at the airport. I got my mustard home safe, though! (& still have the empty

Excellently done Bixa ... I will have a look to see if I can get Zatarain's here.

[bixaorellana]

I see you cut off part of the quote. Good thing it wasn't after the word "piles".

[mich64]

On our last holiday to Ireland I brought a bottle of jam back for my parents. I made the mistake of putting it in my carry on bag and it was over the restricted amount. I always put anything we buy along with the receipts in my carry on as the custom agents like to see that and I think that is why I never get pulled to have my luggage inspected. But they took my jam! This time the jam will be packed in my luggage.