weinoo

There's an old thread about mustard, and there's a current thread about mustard-forward Chinese dishes. Here's a hope that this thread will be different and more helpful in my search (and your's too) for some good, really spicy and nose tingling, prepared Dijon mustard. Last year in Paris around this time, we had the classic Céleri Rémoulade: Which is on the bottom right, eaten at a brasserie we greatly enjoyed. This version was sinus clearing, pungent with great mustard. I want mustard like this! I make this salade often; it has become a go-to during the winter root vegetable season. (The carrot salad has mustard in it too). Lebovitz's recipe is my starting point; the recipe in his book slightly different than the one linked here, but both call for a good couple of tablespoons of mustard (the book version has both coarse (seedy) mustard and classic). Yet recently I haven't been able to get it as spicy as I remember the brasserie's version. As an aside, when we were flying home, I bought a crock of mustard at the airport (possible Pommery, possibly Fallot - who can remember) which was really nice and spicy. Here at the hacienda, I have many mustards: Pommery in the big crock. Fallot in various size jars - one just opened as a a matter of fact. Maille. Roland. None of these approach what I really want from a mustard for this dish. Years ago (2015, to be exact) our friends at Cook's Illustrated did one of their tastings of Dijons. A nice, informative article, as was their usual. However, that sneaky bastard bum Kimball (because he didn't think he was yet worth enough) wouldn't let you see the results, putting them behind a pay wall. HAH! So I've tried the top 3, and while they're good, they're still not the best. Or they're not the real deal being searched for. And for some reason (maybe availability?) they didn't try Fallot or Pommery. A long post to end up with - what's your favorite Dijon mustard, and why? And IS IT SPICY?

Hmmmm - I don't refer to Larousse often, but I just pulled my copy off the shelf (now I need Advil), and it's a 1989 edition, so I can't really answer your question. But I have one for you: When you say you're devoted to it, do you use it for recipes, inspiration, or just for reference?

Two quickie dinners... What a perspective...stir fried beef and vegetables (onion, mushroom, asparagus, carrots). A giant bowl of rice, evidently. Rice and beans. Risotto cakes and Marcella beans, that is.

Poor Mr. Kim. Give the guy a break!!

Some Americans do.

That sometimes works in this apartment, with a bedroom window and the kitchen window open. But other times, not even a faint whiff of air - then I open the front door for a minute or two - that always seems to work.

No one wants to go scrolling, man...give us the fucking link... By the way, the link in your signature, @jaymer...not working.

Yes, some of the pieces were like sitting around a campfire~!!

I bought a fair amount of Father's early on in pandemic. I actually ended up tossing some; I just felt it overwhelmingly smoky. The salt (also pretty intense) I can deal with by blanching a few times, but I couldn't really find anything workable with the smoke.

D'artagnan ships both raw slices and medallions frozen.

@Dejah - all looks wonderful. I have trouble cooking rice cakes, but you've re-inspired me. @Shelby - as soon as I checked my email after posting above, this shows up from D'artagnan... OUR MOST REQUESTED OFFER - JUST FOR YOU! It’s here! When you order $150 or more ground shipping is on us. Plus, orders of at least $100 enjoy discounted ground shipping – only $9.99 to have the best meat delivered to your door. Get inspired to cook while the shipping is FREE.

D’artagnan occasionally (don’t show you know who!). When Ronnie gets geese and/or ducks, what do you do with those livers?

It's hard to see why, unless one is doing production amounts of risotto, it isn't easier to cook it classically on the stovetop. It doesn't need to be stirred constantly nor hovered over, yet it can be tasted during cooking for salt, and then hovered over and stirred towards the end, and brought to one's exacting taste and texture. No two rices are the same, each rice absorbs a different amount of liquid, etc. etc. It just seems (in my opinion) so much more complicated to do it via sous vide. Sort of a solution seeking a problem. Or maybe I'm not seeing the problem.

Decadent tasting - so delish.

Love my under cabinet and under shelf lighting, These cool LED strips, which our contractor did a wonderful job installing so you barely know they're there until they are on. The transformers are hidden away in the back of cabinets (one of those cabinets is over the fridge!). And they are all on dimmers. Bad picture warning... On the side with the long wooden shelf above the counter, they cut a groove out of the bottom of the shelf, the LED strip is installed there, and then covered. On the opposite wall with the open metal shelving, the LED strips are behind the lip of the shelf. When those lights are on, they reflect off the white tile. Great counter top lighting, and no shadows.

You're referring to the potato pancakes??? (or my use of Google translate from English to French is really bad!!) They were previously baked potatoes, shredded on a grater, minced a little shallot, seasoned up, and fried in olive oil.

Valentine's Eve dinner... Keep stirring - never stop. When the eggs reach the perfect consistency, they get hit with a dash of heavy cream, which stops the cooking. Cool plate so as not to cook the eggs any more. A few slices of Perigord truffle atop. With some toasts and crêpes de pommes de terre. Salad too.

What about this picture leads you to think it should've come up to my apartment when it was delivered? Of course this is the place to complain, @Shelby! Even if it all turns out well. Oh - you set your standards too high. Lower the bar.

Sadly, it has not been added to in a year. We're not exactly big spenders on souvenirs; magnets work for us, as they're available in every museum's shop and every tchotchke place we stop at.

Calling Mr. Kim! I often have my wife come and spot me if I'm going to be digging around up on the step ladder. Better to be safe...

I'm sure it would've frozen without the ice pack in there, sitting on a truck overnight or more in sub zero temp. I don't know if that makes you feel better..., but really - not that big a deal; better than meat defrosting and sitting in a hot truck in July. (You know me, always looking on the bright side!) I was gonna suggest it's a perfect use for the stuff that froze and gets defrosted. Mushrooms, potatoes, whatevs - purée that sucker, and no one is any the wiser.

I don't wanna jinx anything, but what happens if you meet that perfect person and become partners? I can only suggest to do this quickly before that happens, so you don't have to make any compromises! You don't know the arm-twisting I had to do to convince about the wine fridge. Significant Eater thought it was too bougie; of course, that would be her jewish guilt. I told her if she thought that was bougie, what about the wolf? I have no guilt.

I happen to like my over-the-fridge cabinet. It's big (33" wide and full 24" depth). I store a lot of stuff in there. Some that's rarely used way in the back, RG bean surplus, back up flours,. I simply pull out the step ladder located right next to the fridge...

Well when you ask "us" what we'd look for in an ideal kitchen, you're probably gonna get some expensive ideas. If you're making improvements, what is your budget for "improvements?" and do you mean structural, upgrading electric/plumbing, buying some nice appliances to replace what might already be in the kitchen, kitchen layout, etc. etc. for the kitchen you haven't bought yet? I'd want a big sink, a good layout, a working stove, a working fridge, a working hood, a working d/w. And a good 15 - 20 feet or so of potential counter top space. Take an inventory of the stuff you're gonna be taking with you, and make sure there's cabinet space for the stuff in cabinets, whcih can often be upgrade nicely by painting the fronts and changing the hardware.

If you're looking for the ideal kitchen, perhaps worry about the overall house and then turn the kitchen that exists into your ideal one?