French's Mustard

Martin

Its/Its's Alert! Otherwise, sounds good to me.

It's good on hotdogs, with pickle relish and chopped onions, and is a key ingredient in my Hawaiian Barbeque Ribs sauce. So it's not totally useless. Real French mustards are popular here, as well as the pretend-French Grey Poupon, which is made in New Jersey or somewhere dreadful like that.

John

Kind of like the Pace picante sauce commercial's tag line, "New York City?"

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Le Sun, 02 Sep 2007 07:32:57 -0700, John Larkin a écrit:

Nobody ever thought about renaming it freedom mustard?

--
Thanks,
Fred.

I love a good rib sauce. Is your Hawaiian sauce recipe posted anywhere? The local SaveMart (nee Albertson's) has pork ribs on sale this week for a buck and a half a pound.

Jim

-- "If you think you can, or think you can't, you're right." --Henry Ford

There is no real New York cuisine, city or state, as far as I can tell. The US has few original cuisines: Southeast barbeque, Tex-Mex, New Orleans cajun/creole, California Cuisine. Boston Cream Pie deserves a mention.

I suppose the great universal American food is the hamburger.

John

I like the meaty, "country style" ribs, which this sauce is really for. The recipe is a mod of something a girlfriend showed me how to do. She showed me some other things, too.

Boil the ribs for 10 minutes or so, not too much, remove and trim away anything that doesn't look good to eat.

Sauce is 2 cups French's mustard, 2 cups soy sauce, 1-2 cups honey,

1/4 cup worstershire, a couple of tbs tobasco. Don't taste it, since it's revolting at this point.

Soak the ribs in that for 24 hours at room temp (this part horrifies my wife), barbecue and baste with same sauce.

John

It was originally "New Jersey!!" But the State of New Jersey actually sued Pace and Pace backed off. I always thought "New Jersey" had such a nice ring to it ;-)

As usual though, Eeyore the Brayest of Ignorami misinterpreted the name completely, "French's" is a US brand name... NOT a claim to be a French mustard.

Not to imply that anything French is worth buying in the first place ;-)

My favorite is Gormly's Coarse Country Mustard.

And I LOVE horseradish (sauce, not just shredded) on my corned beef brisket.

...Jim Thompson

--
|  James E.Thompson, P.E.                           |    mens     |
|  Analog Innovations, Inc.                         |     et      |
|  Analog/Mixed-Signal ASIC\'s and Discrete Systems  |    manus    |
|  Phoenix, Arizona            Voice:(480)460-2350  |             |
|  E-mail Address at Website     Fax:(480)460-2142  |  Brass Rat  |
|       http://www.analog-innovations.com           |    1962     |
             
         America: Land of the Free, Because of the Brave

[snip]

Why are wives like that? Mine gets all bothered when I leave the steaks out for 12 hours before grilling.

...Jim Thompson

-- | James E.Thompson, P.E. | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona Voice:(480)460-2350 | | | E-mail Address at Website Fax:(480)460-2142 | Brass Rat | |

| 1962 | America: Land of the Free, Because of the Brave

France, fashion food and language, is still popular around here. A French guy just opened a little restaurant down the hill from us, and it's sold out almost every night.

John

Anything you care to share?

I'm just guessing that tbs is tablespoons and not a mistake of teaspoons? That sounds like a LOT of tabasco. Does the unused sauce keep well in the fridge or at room temp?

I get home late two nights a week from teaching and my favorite meal is ribs along with a little chef salad and a bacon/jasmine rice/chopped onion/chopped green pepper conglomeration.

I get the whole rib and chop it up into 3-rib portions on the weekend and soak the ribs and sauce in baggies in the fridge. One baggie of ribs, one cup of fresh lettuce, one cup of premixed diced ham/hardboiled egg/diced black olive/shredded cheddar, a couple of cups of the aforementioned bacon-rice mixture and a couple of good slugs of boxed Chardonnay and I'm done for the night.

One package of whole ribs generally lasts me a couple of weeks, and by that time the last ribs are THOROUGHLY marinated.

Jim

Wife hasn't been in many Mexican carnecerias, has she?

Jim

-- "If you think you can, or think you can't, you're right." --Henry Ford

Tbs are the larger ones. Recipes are like schematic diagrams, just ideas, starting points.

Since none of the ingredients are usually refrigerated, I'd expect the sauce to be OK at room temp, too.

John

That's the joke in those commercials. Why ship something from across the country when it is available locally made? Its probably fresher, and may taste better when its local.

OTOH, some delusional people think that good food only comes from two or three cities.

There are few things better than a GOOD burger, with your choice of toppings. My favorite is a 1/4 pound (or larger) burger with sliced tomatoes, onions, a little salt, and black pepper on a large, fresh whole wheat bun.

Chili would be a close second. I've had people who tell me that they don't like chili come back for a third serving. Cook it slowly over a low heat, stir it often and don't go overboard on the spices. :)

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

I have never been able to eat *any* mustard without getting sick. Its one of many foods that induce projectile vomiting. :(

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Why would they? French's is the company's name.

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Our Safeway remodeled and went "upscale", which meant mostly different lighting and higher prices. And the writing on the products, which used to be English and Spanish, which makes sense here, is now mostly English and French, which doesn't.

John

It sounds like they want tourists and/or snobs for customers. I had to stop at a grocery store in Orlando, years ago. It was close to a gated Yuppie community, and there was lots of real walnut used for shelves and fixtures. The men had to wear a bow tie, and the prices were over double that of the Winn Dixie store a half mile away. I walked out, and went down the street.

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Try this sauce instead. Equal parts whiskey, soy sauce, brown sugar and mustard. Marinate ribs as long as possible. Grill. Pour leftover sauce over ribs as they grill.

David Starr