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Comments On - Hold the Ketchup


Experimenting with food is what it is about.
Carl, Livermore, CA
Posted: 12/1/2011 10:47:07 AM
Stuffed peppers, piperade (a Southern French pepper sauce), roasted peppers in oil, pickled peppers in vinegar? Pepper pot soup? Or, clean, dice and freeze them on a cookie sheet; then brush them into a freezer bag. You can pour out what you need (for chili?) all winter. I have some hot ones to transform too.
Judy, South Salem, NY
Posted: 10/24/2011 6:17:15 AM
Judy, I hardly ever use mustard but I might have to rethink that. I'm more if a ketchup and salsa kind of guy. It's not that I dislike mustard. It's more of I just don't think to use it. You are always so creative with food.

I made my last harvest out of the garden and have about a 1/2 bushel of green peppers to deal with. Any suggestions?

Have a great creative day in the kitchen.
David, Omaha, NE
Posted: 10/23/2011 7:20:21 AM
And what would we do without mustard vinaigrette? I also smear it on chickens before I roast them. Thanks, Bruce!
Judy, South Salem, NY
Posted: 10/20/2011 11:28:43 AM
In my mind, mustard is the prince of spices. (Garlic is, of course, the king.) There are so many things you can do with mustard. Sauces, soups, coloring, the list is endless.

The great thing about mustard is that it makes everything different. It doesn't matter what you blend with, they are both changed to something altogether different. It's the synergism of mustard that makes it so versatile.

Thanks for blogging this. More people need to discover just how easy it is to dress up foods you take for granted. And mustard is the guy who can do it.
Bruce, Las Vegas, NV
Posted: 10/20/2011 9:51:29 AM

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