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Why is Mustard So Special? A Pope, a Secret Recipe, and a 5,000-Year Lie! · Family Tree Food Stories

• 0:07
  #82 Nancy - Mustard episode: Hey everybody, it's Nancy May and Sylvia,
• 0:10
  lovely once again with another fabulous episode of Family Tree Food and Stories.
• 0:14
  Before we start, please like and subscribe and share the show with your
• 0:19
  friends and your family because you never know what kind of conversation
• 0:22
  is gonna happen around your next table.
• 0:24
  And this show just might be one that you wanna start having a little bit more
• 0:27
  chit chat with over that cup of tea, or maybe that extra slice of pie or cake.
• 0:33
  today we are talking about delicious, spicy species.
• 0:37
  Spicy, spicy, yummy, golden mustard, right Sylvia?
• 0:42
  sylvia lovely: Oh, that's absolutely right and you know, I can just hear them now.
• 0:47
  If you get quiet enough you can hear the three of 'em talking and that
• 0:51
  would be mustard, mayo, and ketchup.
• 0:55
  And you know, the bossy.
• 0:56
  One is and
• 0:58
  #82 Nancy - Mustard episode: Yeah, this the mustard right.
• 1:02
  sylvia lovely: But yeah.
• 1:02
  Tell us about the toy story.
• 1:03
  I mean, I love the toy story idea
• 1:05
  #82 Nancy - Mustard episode: well, I love this.
• 1:06
  So if the refrigerator was like a toy story or a toy store, then mustard
• 1:12
  would be, well, the one that was alive and jumping, and I think there would
• 1:17
  be a lineup of ketchup, which would be sweet and agreeable and adorable.
• 1:21
  And mayonnaise would be the smooth operator, kind of like the
• 1:25
  berry.
• 1:26
  the berry white of condiments, and then we have, as you said, the sassy, the
• 1:30
  classy, sassy, I'll call it mustard.
• 1:33
  That gets to the point real fast because you're just gonna stab a
• 1:37
  fork in that or stick a spoon in it.
• 1:40
  sylvia lovely: I know, and it really does remind me of that movie Toy
• 1:43
  Story because it's like all the toys came alive in the dark and these
• 1:47
  guys come alive in the dark in that.
• 1:50
  Mustard is like the king.
• 1:52
  It thinks it's the king, and it cuts through all the richness, adds, contrast.
• 1:57
  and then, you know, we're, we're following that sharp little seed
• 2:00
  through history, through memory, and right back into our kitchens,
• 2:03
  #82 Nancy - Mustard episode: and mustard shows up everywhere.
• 2:05
  It shows up in ballparks and backyard
• 2:07
  sylvia lovely: Mm-hmm.
• 2:08
  #82 Nancy - Mustard episode: Sunday ham especially all the new ham, all well
• 2:12
  now, all the new hams, but all the new types of mustards that are out there.
• 2:15
  It's like every entrepreneur has come up with a new mustard.
• 2:17
  I've got a few of those later on and deviled eggs and it doesn't really
• 2:22
  demand a lot of attention because it is quite loud in its own self,
• 2:26
  sylvia lovely: Sure.
• 2:27
  Yeah.
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  #82 Nancy - Mustard episode: But it makes everything taste just a
• 2:29
  little bit better, I think Mustard.
• 2:31
  sylvia lovely: yeah.
• 2:31
  Well, let's start with Mustard Seeds.
• 2:33
  #82 Nancy - Mustard episode: Okay.
• 2:33
  Mustard seeds.
• 2:34
  they say is just this, a whole new picture of where it actually came
• 2:37
  from because it's not just a tree.
• 2:39
  And you think of, first of all, where are they?
• 2:41
  You.
• 2:42
  I don't think about where mustard actually comes from, right?
• 2:45
  But it grows in the ground and it's relatively small plant,
• 2:48
  and it's actually part of the cabbage and the broccoli family.
• 2:52
  So.
• 2:53
  Your mother or your dad, or this is talking to kids now, or even your spouse
• 2:58
  says You're not eating enough greens.
• 3:01
  You can just open a jar of mustard and say, well, here's
• 3:05
  to you, I'm eating my mustard
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  sylvia lovely: Yes.
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  Squirt it down your throat.
• 3:08
  That's right.
• 3:09
  #82 Nancy - Mustard episode: right.
• 3:10
  sylvia lovely: Yeah.
• 3:10
  So you have green stalks, bright yellow flowers, and as those flowers
• 3:14
  fade, you get those thin little pods.
• 3:16
  They're kind of brown little pods.
• 3:18
  I was looking at pictures of them.
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  You crack them open.
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  And inside are the seeds, and they're grown in Canada,
• 3:23
  India, Europe, in northern us.
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  Now they mentioned some about prairies.
• 3:28
  I can't imagine prairies in India or those places.
• 3:30
  So it must be a real adaptable plant, uh, that does that, and, and makes it.
• 3:35
  And so it's, it's just amazing tiny seeds
• 3:38
  #82 Nancy - Mustard episode: Have you ever seen a mustard seed?
• 3:40
  sylvia lovely: just in pictures.
• 3:41
  #82 Nancy - Mustard episode: Oh.
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  So, you can actually buy them in the store in like in the, in the
• 3:45
  spice there, and they're very, they almost look like small little bbs.
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  Very
• 3:49
  interesting.
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  And you think of what do you do with them.
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  But, they're fascinating because they're a little hot until they're
• 3:55
  broken actually, they're not hot at all until they're broken and crushed
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  sylvia lovely: And put
• 3:59
  in liquid.
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  Yeah.
• 4:00
  #82 Nancy - Mustard episode: Yeah, absolutely.
• 4:01
  And that's when the chemistry sort of happens and they come sharp
• 4:05
  and things clear your sinuses well.
• 4:07
  that's also wasabi, but that's a different kind of mustard.
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  It's not like the mustard in the plant.
• 4:12
  That's a root thing
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  sylvia lovely: Yeah, I use pepper, but yeah,
• 4:18
  #82 Nancy - Mustard episode: you're, a Spice woos
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  sylvia lovely: I do, I sniff pepper.
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  okay, so there's different kinds.
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  Yellow or white seeds, which are milder.
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  Then you have the brown ones, which have more bite, and then the big
• 4:30
  daddy of 'em all are the black seeds, which are the most intense
• 4:34
  and show up a lot in Indian cooking.
• 4:36
  There you go.
• 4:37
  #82 Nancy - Mustard episode: And they're also known as an
• 4:38
  anti-inflammatory properties.
• 4:40
  They have all sorts of medicinal properties, which I think is rather
• 4:43
  fascinating that we don't even think, or I don't know if, if anybody
• 4:47
  thinks about it, but at least not now that mustard is a medicine.
• 4:52
  sylvia lovely: Mm-hmm.
• 4:53
  #82 Nancy - Mustard episode: Like mustard packs that our grandmothers used to
• 4:55
  do and hear about stories like that to draw out colds and flues and things.
• 4:58
  But, it was a, an ancient remedy for many, many things and drew out, toxins.
• 5:03
  sylvia lovely: Yeah, it's got, vinegar and it's got all the
• 5:06
  kinds of things that you need.
• 5:07
  Now I I discriminate against Mayo.
• 5:10
  Okay, because I've bought into the mist that Mayo's bad for you and I, after
• 5:14
  we did the show, I'm really not so convinced, but I always favor mustard.
• 5:18
  Like I'll put mustard on stuff.
• 5:20
  Well, it adds a little flavor.
• 5:22
  I also do, because it has turmeric, Well, turmeric is added.
• 5:26
  I thought it was part of But it's actually added to mustard to make it more
• 5:32
  bright yellow, and isn't that amazing?
• 5:34
  So, And the American producers added turmeric, which is
• 5:38
  a known anti-inflammatory,
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  #82 Nancy - Mustard episode: Yes.
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  Well, Egyptians place mustard seeds in tombs, and the
• 5:43
  Greeks wrote about them too.
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  And the Romans mixed the ground seeds with grape juice, which was called.
• 5:49
  Mustum,
• 5:51
  gives us the word mustard, which
• 5:53
  is really kind of interesting.
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  You know, honestly, we don't think enough about the history of our foods
• 5:58
  and where it all comes from and how it turned into the things that we love
• 6:02
  today, but that's sort of a byline.
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  sylvia lovely: Mm-hmm.
• 6:05
  Mm-hmm.
• 6:05
  Yeah.
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  And then it went from court to the common table, but it started out where?
• 6:10
  #82 Nancy - Mustard episode: Mustard came into existence well before the
• 6:13
  18th century in France, but where we think of Dijon, but that's when
• 6:19
  it became very fancy and quite
• 6:21
  prestigious La Maison Maille.
• 6:24
  In fact, I have a. Jar of that in my fridge and I brought
• 6:27
  it out and put it on my desk.
• 6:28
  Yeah, seriously, why We're recording.
• 6:30
  sylvia lovely: you really, you ordered it from there or did you pick it
• 6:33
  #82 Nancy - Mustard episode: No, I picked it up at the grocery store.
• 6:35
  Yes.
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  sylvia lovely: Listen to you.
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  #82 Nancy - Mustard episode: that
• 6:37
  was founded in 1747.
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  It, well, if you're going to get a Dijon, you might as well get
• 6:42
  the Dijon, which is from France.
• 6:45
  France.
• 6:46
  I don't know if this one actually says France and it probably says made in China.
• 6:50
  But No, it says made in Canada.
• 6:52
  sylvia lovely: You and Louie Louis 15th, and look at
• 6:54
  #82 Nancy - Mustard episode: right.
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  but, Louis the 15th was very fond of it.
• 6:59
  And all the other French aristocrats made Dijon quite famous.
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  And obviously that's where it all came from, became a little
• 7:08
  bit more elegant, shall we say.
• 7:10
  And of course, Napoleon.
• 7:11
  Napoleon loved, loved, loved mustard.
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  He was sort of a mustard fanatic.
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  sylvia lovely: Mm. Did he think it would make him grow taller?
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  If
• 7:19
  #82 Nancy - Mustard episode: dunno.
• 7:20
  sylvia lovely: that works, I'll do it.
• 7:21
  #82 Nancy - Mustard episode: Suck on a mustard seed, right?
• 7:23
  sylvia lovely: Uh, but hey, I love the quote from the family.
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  The right condiment can truly define a meal.
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  That's probably kind of true, you know, but sandwiches are so
• 7:33
  much better with stuff on 'em,
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  #82 Nancy - Mustard episode: Oh, a little mustard mayonnaise together.
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  Combo gives it
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  a gentle zing.
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  totally Yes.
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  But it is quite elegant and it's even pretty, I mean, it adds a lot of color
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  to foods that might otherwise be dull.
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  sylvia lovely: Yeah.
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  And mustard ha it has that purpose.
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  it brightens heavy foods, preserves flavors, makes taste come alive.
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  And the recipe.
• 7:54
  Now, I think there's a lot of spices that I, I don't include here, and maybe
• 7:57
  you can add a story or two on that, but vinegar or wine and salt and spices and.
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  Turmeric in the really yellow brands that we have here, but it's
• 8:06
  an earthy flavor that turmeric has and, and you have mustards.
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  and so you don't know what's in it if you order it from La Mason Mailler,
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  'cause it's gonna be very exotic.
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  What does it have in it?
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  #82 Nancy - Mustard episode: it'll tell you what's on the
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  ingredients real quick water.
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  Mustard seed, Halal.
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  vinegar, salt, citric acids, Sodium metabisulfi te.
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  It's in tiny, tiny type that's, I can't say it, made by Unilever, so
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  Unilever used to be a Dutch company and now it's a British company here.
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  Big, big, big producer here in the United States.
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  But yeah, kind of interesting.
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  sylvia lovely: Oh yeah, it is.
• 8:41
  so, so there you have it, but when we say elegant, we don't mean decorative.
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  It was very intentional to create this mustard with a purpose.
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  and so there you have that.
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  and then, it became part of our everyday life.
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  It got democratized.
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  Ooh.
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  I knew a big
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  word there.
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  It's
• 8:56
  cool.
• 8:57
  #82 Nancy - Mustard episode: I wanna give you a little, backup if that's
• 8:59
  okay, because, one of the Pope Johns (Pope John XXII) in the 14th century
• 9:04
  and he apparently, loved mustard so much that he created a Vatican
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  position called the Grand Moutardier du Pape, (the grand mustard maker)
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  Can you believe that?
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  So, a papal mustard
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  sylvia lovely: I love that.
• 9:20
  #82 Nancy - Mustard episode: right.
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  sylvia lovely: That's how important it is.
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  #82 Nancy - Mustard episode: It is how important it's, but Mustard has
• 9:24
  family roots, lots of family roots.
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  sylvia lovely: Yeah, it does.
• 9:27
  I did a little work on this one, Plochman's.
• 9:29
  you, are you familiar with Plochman's?
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  How familiar are I?
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  Just
• 9:32
  get I, I I, Grey Poupon, well, Plochman's was started in Chicago by a
• 9:37
  German, immigrant, and they patented.
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  I know you've seen 'em, the little barrel, little plastic barrels.
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  Yeah, that's, that's Plochman's.
• 9:46
  And so I went to their website and it's bright yellow and it's like
• 9:50
  the best mustard in the world.
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  And they won mustard contests.
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  I mean, there are such things as mustard contests.
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  and then I know your English by by heritage.
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  There, I got it.
• 10:02
  Coleman's in England strong, distinctive.
• 10:05
  part of the national identity, and I don't know that much about Colemans,
• 10:08
  but the small producers, that's one of the things about Plochman's,
• 10:11
  it's made by small producers.
• 10:13
  ' cause, you know, mustard like everything else, people are actually doing it at
• 10:16
  home and, they're making their own stuff.
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  And so artisanal ones where the, , small batches, you know more about.
• 10:25
  What is in the food, what has gone into it doesn't have any of those
• 10:28
  long names of chemicals, you know?
• 10:30
  So, mustard's the same thing,
• 10:32
  #82 Nancy - Mustard episode: Well, I do know a little bit about Colemans
• 10:33
  because , they're an English company, or were an English company, . And what
• 10:37
  I found out, they stopped production in around 2010 in their original location.
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  And then they were purchased by Unilever.
• 10:46
  So Unilever owns M and Coleman's now.
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  and that was originally owned by the family from when it was started back
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  in, I think it was the 17 hundreds when they first started making that.
• 10:57
  it's amazing that we have this affinity for.
• 11:01
  So many of there are different condiments along the way, but that's another one.
• 11:05
  And speaking of family, I've gotta tell you, there is one mustard that I
• 11:10
  absolutely will fight for when I see it in the grocery store, especially
• 11:13
  if there's only one jar left.
• 11:15
  It's a mustard that is created out of, Clearwater, Florida.
• 11:19
  That I discovered down here, and it's called Terrapin Ridge.
• 11:23
  Well, it's made by Terrapin Ridge Farms, which was started by a family, and then
• 11:27
  it was bought by another entrepreneur, a woman, and her business partner.
• 11:32
  And so it is a series of mustards that have been originally created
• 11:37
  by this family in different flavors.
• 11:38
  And the one that I love is called Smoky Maple Bacon Mustard.
• 11:43
  sylvia lovely: Ooh, that's got everything.
• 11:45
  #82 Nancy - Mustard episode: It's delicious.
• 11:46
  Like we said before, it's an artisanal,
• 11:49
  Mustard.
• 11:49
  There's, there's tons of 'em around, . And I've got a story,
• 11:52
  if I may, about my friend Sasha.
• 11:54
  Sasha Chalif actually Alexandra Chalif, but friends call her Sasha.
• 12:00
  So every year around the holiday times, Sasha makes a batch of family recipe.
• 12:06
  Mustard, and if you're lucky enough, you'll have one of her delicate
• 12:10
  little jars bestowed upon you.
• 12:12
  Well, one year I got one of those.
• 12:14
  She only makes a small batch.
• 12:16
  It takes her two, almost three days to make this batch of mustard.
• 12:19
  That's how complicated it is.
• 12:21
  But I asked her the story of this Family mustard recipe if she would share the
• 12:26
  recipe and she says, Nope, it, we are sworn to secrecy from her grandmother who
• 12:30
  nearly died without revealing the recipe, but her grandmother was born in Yalta and
• 12:36
  lived in Odessa and used Coleman's mustard powder as sort of the base for this
• 12:41
  and used to make this special mustard, which has a little bit of sweetness.
• 12:46
  She said, yes, there's some sugar or honey or whatever it is in there, and
• 12:50
  she would pack it up and send it with her husband, Sasha's grandfather, as a
• 12:54
  soldier in the Russian and Japanese war.
• 12:57
  sylvia lovely: What a history.
• 12:58
  #82 Nancy - Mustard episode: I know, right?
• 12:59
  This mustard became so popular with her grandfather that he traded it
• 13:03
  for things that he needed, and he was always writing home to his wife
• 13:07
  to say, could you send more mustard?
• 13:09
  Because his soldier friends loved it.
• 13:11
  sylvia lovely: Wow.
• 13:13
  #82 Nancy - Mustard episode: It has been passed down through the
• 13:14
  generations now Sasha has passed it to a daughter-in-law, which she was a little
• 13:18
  reluctant to because it wasn't by blood.
• 13:21
  then she swed to secrecy, and now her daughters and granddaughters have it.
• 13:27
  and I also learned that John Oliver the actor or the comedian.
• 13:31
  Yeah, he made mustard for his wedding.
• 13:33
  So he has a mustard recipe too.
• 13:36
  . sylvia lovely: I think that's a fascinating story, and I'm
• 13:38
  sure there's many of them.
• 13:39
  Boy, I'd love for people to share those kind of things because one of the things
• 13:42
  when you were talking about Coleman's and did you say it was bought by Unilever?
• 13:46
  #82 Nancy - Mustard episode: It was bought by Unilever.
• 13:48
  sylvia lovely: Isn't that bothering, sort of bothering people
• 13:51
  that these big companies buy this stuff and then and I don't have any
• 13:56
  proof to this, but you know, people are starting to look at labels and you
• 14:01
  know, because you can get really used to just very plain and ordinary stuff.
• 14:07
  And sometimes it worries me that it's like we're being conditioned
• 14:10
  to just.
• 14:10
  Get
• 14:11
  along with, you know, playing an ordinary.
• 14:13
  #82 Nancy - Mustard episode: The question is whether the recipe is changing.
• 14:15
  I don't know if you saw recently, but there was a big to-dah or La-Te-Do-Dah
• 14:20
  with, Reese's peanut butter,
• 14:21
  sylvia lovely: Yeah.
• 14:22
  That was huge.
• 14:23
  Yeah.
• 14:23
  #82 Nancy - Mustard episode: Now.
• 14:24
  , I would mind testing, putting a little terrapin ridge, smoky maple bacon
• 14:29
  butter on a Reese's Peanut butter cup,
• 14:31
  sylvia lovely: Oh, you're killing me.
• 14:32
  That sounds so good.
• 14:33
  #82 Nancy - Mustard episode: Doesn't that sound good?
• 14:35
  But apparently the Reese's Peanut Butter Cup family founders are upset
• 14:40
  because they say that, um, I think it's Hershey's that bought them, changed the
• 14:43
  recipe, and Hershey's, says, no, they didn't change it.
• 14:46
  I, I don't
• 14:47
  sylvia lovely: People are like, it tastes different oh yeah,
• 14:50
  I've forgotten about that.
• 14:51
  But yeah, it was a bruhaha.
• 14:53
  Well, you kind of think that, which is why people are going back to artisanal.
• 14:56
  If they don't make it themselves, then they can go online and
• 14:59
  you can find nearly anything,
• 15:01
  #82 Nancy - Mustard episode: wouldn't you spend a little bit more for something
• 15:02
  that you thought was extra special?
• 15:03
  sylvia lovely: Yes, I will always do that, but I feel for families 'cause they don't
• 15:08
  have the leeway I do or the flexibility.
• 15:11
  but that's something that's real important to me is get something.
• 15:13
  I don't eat a lot, but I wanna eat good stuff
• 15:16
  #82 Nancy - Mustard episode: Well.
• 15:17
  You don't smear like a gallon of mustard on your hamburger
• 15:21
  or hot dog, I don't think.
• 15:22
  But
• 15:22
  sylvia lovely: Oh yeah,
• 15:24
  I had mustard for lunch on a hot dog
• 15:26
  #82 Nancy - Mustard episode: Did you?
• 15:27
  Okay.
• 15:28
  That was the, that
• 15:29
  sylvia lovely: Ferment.
• 15:30
  #82 Nancy - Mustard episode: story, so
• 15:31
  sylvia lovely: Yes.
• 15:32
  There you go.
• 15:32
  And I don't have any interesting ones like you, so there you go.
• 15:36
  but yeah.
• 15:37
  so Mustard has kind of like entered the ring and it's a cast of characters.
• 15:44
  probably the most famous one is Frenches, And it's just that plain old bottle.
• 15:48
  I think that's what's in my fridge.
• 15:49
  And you've got fancy ones in your
• 15:51
  #82 Nancy - Mustard episode: I've got fancy ones.
• 15:52
  I have more mustard than I need to know what to do with.
• 15:55
  And remember when, I guess it was honey mustard first came out.
• 15:59
  sylvia lovely: Oh, I love that.
• 16:00
  #82 Nancy - Mustard episode: Honey mustard were, there was some
• 16:02
  cranberry honey mustard up north.
• 16:03
  I can't find that down here, but they were in these small little jars and
• 16:07
  sort of the artisanal type of mustards.
• 16:10
  And then the big brands got into making honey mustard.
• 16:13
  It just, it doesn't taste the same.
• 16:15
  It really doesn't.
• 16:16
  So,
• 16:17
  um, I'm so a little mustard lonely
• 16:20
  sylvia lovely: Mustard, lonely.
• 16:21
  #82 Nancy - Mustard episode: Mustard lonely,
• 16:22
  sylvia lovely: Go see your counselor about being mustard lonely.
• 16:25
  And what about gray Poupon?
• 16:27
  Now that's what I have in my fridge.
• 16:28
  That's what I put on my hot dog today.
• 16:31
  #82 Nancy - Mustard episode: Yeah.
• 16:31
  I'm not a mustard on hotdog person anyway, so, but I'm not, I, we call, we
• 16:35
  call 'em hot dogs, peppers and snouts,
• 16:38
  so I'm not a big hot dog.
• 16:39
  Eat.
• 16:41
  As soon as Bob told me hot dogs are consisting of peckers and
• 16:44
  snouts, I stopped eating hot dogs.
• 16:46
  I'm done.
• 16:47
  sylvia lovely: Well, I hesitate , to get hot dogs because of all the
• 16:50
  stuff about, their processed food.
• 16:52
  So I buy mine at Whole Foods and they're very pure.
• 16:55
  They, I look at the ingredients ' cause hot dogs taste good, you know,
• 16:59
  #82 Nancy - Mustard episode: I agree.
• 16:59
  I
• 17:00
  sylvia lovely: yeah, yeah, yeah.
• 17:01
  So anyway,
• 17:02
  #82 Nancy - Mustard episode: But he's very particular about his mustard on, calbassa.
• 17:06
  Calbassa is a big tradition in their family.
• 17:08
  And so you have to have Well, it's um, calbassa.
• 17:13
  sylvia lovely: Yeah,
• 17:14
  #82 Nancy - Mustard episode: Calbassa is like a Polish, a
• 17:16
  long polish, so sausage and
• 17:19
  so considered a long polish hotdog.
• 17:23
  sylvia lovely: okay.
• 17:23
  #82 Nancy - Mustard episode: That sounds kind of bizarre.
• 17:25
  sylvia lovely: Sounds good though.
• 17:26
  #82 Nancy - Mustard episode: I should edit that one out, but I won't.
• 17:29
  But it has to be that grainy mustard, that sort of German Polish
• 17:33
  mustard that has the seeds in it.
• 17:35
  sylvia lovely: Oh, fascinating.
• 17:36
  Yeah, see,
• 17:37
  #82 Nancy - Mustard episode: That's what it's gotta be, a
• 17:38
  sylvia lovely: I'm so ignorant.
• 17:39
  You are educating me.
• 17:41
  #82 Nancy - Mustard episode: I'm not educated,
• 17:42
  sylvia lovely: Oh, so anyway, like we said, home cooks are making their own.
• 17:46
  And here's kind of a recipe, if you wanna hear one,
• 17:49
  choose your seeds and you said you can buy seeds.
• 17:52
  You've seen them on the
• 17:53
  market.
• 17:53
  #82 Nancy - Mustard episode: buy the seeds in the grocery store.
• 17:54
  Yes.
• 17:55
  sylvia lovely: choose from yellow, white or brown.
• 17:57
  Or if you're really brave, you can get the black ones and you soak
• 18:00
  the seeds in vinegar overnight.
• 18:03
  Blend the soaked seeds in additional vinegar and water, add salt and other
• 18:07
  spices and store in the fridge in a sealed jar to enhance the flavor.
• 18:12
  And I'm not sure where you get the turmeric or whatever.
• 18:15
  I suppose powder, you know, you can get
• 18:17
  turmeric
• 18:17
  powder
• 18:18
  #82 Nancy - Mustard episode: turmeric in the grocery
• 18:19
  sylvia lovely: in all kinds of ways.
• 18:20
  Yeah.
• 18:20
  So I suppose from a powdered version and a health food made at home, right?
• 18:27
  #82 Nancy - Mustard episode: Yep.
• 18:27
  add a little sugar or
• 18:29
  honey and just let it sit and marinade.
• 18:31
  You have to actually cook and heat it.
• 18:32
  So that was something I learned from Sasha as well.
• 18:35
  But speaking of cooking and heating, and shall we, heating things up,
• 18:39
  let's take a little break and we'll continue with our species spicy mustard
• 18:43
  in just a minute.
• 18:53
  Okay, Sylvia, so it's time for the Great Mustard Tasting Challenge.
• 18:58
  You ready?
• 18:59
  sylvia lovely: Have you done a lot of tasting of different mustards?
• 19:02
  #82 Nancy - Mustard episode: I've tasted enough mustards.
• 19:03
  Yes,
• 19:03
  sylvia lovely: Yeah.
• 19:04
  you've got that special palette girl.
• 19:07
  #82 Nancy - Mustard episode: I might burn my palate with mustard, but anyway.
• 19:10
  So the classic yellow, what would you consider the classic yellow flavor to be?
• 19:14
  sylvia lovely: Frenches, it's too bland for me.
• 19:16
  I've kind of grown to the point where I need spice.
• 19:20
  so Dijon, how about Dijon?
• 19:21
  How is it different from grape pond?
• 19:23
  #82 Nancy - Mustard episode: Well, first of all, it's different color.
• 19:25
  it's a little bit more, I'd say gray versus that bright day glow yellow.
• 19:31
  So to me it looks more real.
• 19:33
  It's got that a little bit of greenish, grayish look, I guess.
• 19:36
  Which one??
• 19:37
  the di I'm looking at the millage Dijon on my desk right now, so it has sort of,
• 19:41
  it's yellow, but it's kind of a, a gr like I said, there's a green tinge to it.
• 19:46
  A slightly different,
• 19:48
  that's kind of interesting.
• 19:49
  sylvia lovely: poon looks like
• 19:50
  #82 Nancy - Mustard episode: Yeah.
• 19:51
  Well, it's the
• 19:51
  sylvia lovely: grayish.
• 19:52
  #82 Nancy - Mustard episode: Gray Poupon is a Dijon mustard.
• 19:53
  There you go.
• 19:55
  sylvia lovely: Oh, it's just a variety of
• 19:56
  Dijon.
• 19:57
  Oh,
• 19:57
  #82 Nancy - Mustard episode: name, different brand
• 19:58
  sylvia lovely: there you go.
• 19:59
  See?
• 20:00
  Okay.
• 20:00
  And there's whole green,
• 20:02
  #82 Nancy - Mustard episode: Yeah.
• 20:02
  sylvia lovely: do you make whole green mustard?
• 20:04
  #82 Nancy - Mustard episode: I dunno how you make it, but it
• 20:05
  has those little grains in it.
• 20:07
  And then I'm looking at the Terrapin Ridge Farms again because I also brought
• 20:10
  that out on my desk and . it's more of a rich, not golden, but brownie
• 20:17
  yellow and it has those little mustard seeds in it a little stickiness.
• 20:21
  So I would say, 'cause it's got the maple in it.
• 20:24
  Probably some honey in it as well.
• 20:25
  It's, but it's, the consistency is a little bit more like a, um, like a thicker
• 20:32
  honey and it's really, really good.
• 20:35
  It's also got turmeric in it and apple juice concentrate,
• 20:39
  which is really interesting.
• 20:41
  sylvia lovely: Well, then there's Honey mustard.
• 20:42
  Honey mustard.
• 20:44
  And I love it On a salad bar.
• 20:45
  They have honey mustard now, almost every salad bar.
• 20:49
  #82 Nancy - Mustard episode: Then you can get some mustards that
• 20:50
  just really have a hot kick to it.
• 20:52
  I, that's a little too much for me, for sure.
• 20:55
  But everything seems a little different now.
• 20:57
  And you can go into the grocery store and there are miles and miles and miles of it.
• 21:01
  Actually up north there were tons and tons of mustard.
• 21:04
  When we first moved down here, there was Gray Pupon and the
• 21:07
  store brand and that was it.
• 21:09
  And I thought we had just moved to a food desert,
• 21:13
  sylvia lovely: But then you start looking around and there's all kinds
• 21:15
  of artisanal stuff everywhere.
• 21:18
  you go into these places and, it's some really good stuff if you look around.
• 21:23
  anyway, we go into how it's made.
• 21:25
  We've already talked about that.
• 21:26
  #82 Nancy - Mustard episode: The health conversation, it's very good for your
• 21:29
  health and if you just need a little extra, Way to get rid of that cold.
• 21:34
  You can certainly put something under your nose
• 21:36
  sylvia lovely: Yeah.
• 21:36
  Yeah, so it's interesting if you think about the ketchup, Mayo and mustard.
• 21:41
  Mayo and mustard seem to be more related to one another because,
• 21:44
  , ketchup sort of stands alone.
• 21:46
  , It's that red thing standing in the corner, but it's
• 21:49
  probably pretty bossy in there.
• 21:50
  But I do tend to mix mustard and mayo and , they compliment each other, so I
• 21:54
  #82 Nancy - Mustard episode: Oh, I've done that too.
• 21:55
  Yep.
• 21:56
  Absolutely.
• 21:56
  . I would call it the condiment trinity if
• 21:59
  we're gonna get religious about it, because there is a little bit of faith
• 22:02
  behind all of the mustard, which is a bit of a pun because it comes up in
• 22:06
  many parables over time and as a symbol of fertility, luck and protection.
• 22:12
  since we're in a series or the time of spring of renewal, I think there's
• 22:17
  a lot to be said about mustard.
• 22:18
  And the kind of spark that it gives to our family table conversation and everything
• 22:23
  else, including the fact that yes, it's a cousin of broccoli and cabbage and all
• 22:27
  that other good stuff, which just makes it a health food on top of everything else.
• 22:31
  So So the next time you squirt a little mustard on your hot dog, be a little sassy
• 22:37
  back and say, I'm making it a golden day.
• 22:40
  Because every meal has a story and every story is a feast,
• 22:44
  right?
• 22:44
  If you would please like, share and subscribe our show
• 22:48
  with your friends and family.
• 22:49
  And if you have a mustard story, come on, you've gotta have a mustard story.
• 22:53
  We love to hear it.
• 22:55
  Come to Family Tree food stories on Facebook and we'll celebrate
• 23:00
  your mustard story because.
• 23:02
  Every story needs to have a way to continue from family to tradition,
• 23:06
  to fork to table to generation.
• 23:09
  So we'll see you soon and we'll hear you soon.
• 23:12
  Take care.
• 23:12
  Bye-bye.
• 23:13
  sylvia lovely: Goodbye.