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Enough Catsup, enough Mayo..Let’s Talk Mustard

Mustard history

Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning must. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.

-http://homecooking.about.com/od/foodhistory/a/mustardhistory.htm

Mustard is basically a plant which has several species. Most commonly its seeds are used for almost anything and everything you can think of. From sauces to spice. Whether you grind it , blend it or just plain cook it you will definitely have a unique flavor with each different technique but still having that distinct mustard taste.

Mustard or mustasa in Tagalog, is very versatile from the whole plant to its seeds.

Want to make your own unique mustard variation?

Here’s a simple recipe to a very good yet simple pineapple mustard

  • Yellow Mustard Seeds
  • White Wine
  • Water
  • Honey
  • Pineapple Juice

Crush mustard seeds a bit then add white wine, water honey and Pineapple Juice inside a container let it marinate for a day and then it is now ready for consumption.

Note: This Recipe was made to guide it’s readers on how to make your own home made mustard with ease. Also put in mind the recipe has not been given quantities as everything is to be made according to each taste.

Enjoy Gastronomes! =)

A question on the history of the Chef's Hat (Toque)

Here’s a link that tells a few of the theories why chef’s hat was invented. From ancient medieval times to modern Chef’s.

Why is there a Chef’s hat? For me it’s kinda like a hair net only more stylish and distinct. ;p

What do you think?

Its the bomb!!

Guess no zombies would want to enter this kitchen.

Its the bomb!!

Guess no zombies would want to enter this kitchen.

Lets Roll!!!

Japanese maki rolls have evolved so much already from the classis fave of california maki to those weird sounding crunchy-spicy-fried-surprising-tuna-chicken-roll. Hahaha! No, im not exaggerating! Haha! But yeah it has evolved so much since the time i was beggining to learn what a nori sheet is. 

Now since I am a fan of japanese food, why dont you share your favorite japanese food/roll/ or probably something you invented that you feel is japanese-ish! 

Its time to her from you! 

Banzai!!!

Lets Roll!!!

Japanese maki rolls have evolved so much already from the classis fave of california maki to those weird sounding crunchy-spicy-fried-surprising-tuna-chicken-roll. Hahaha! No, im not exaggerating! Haha! But yeah it has evolved so much since the time i was beggining to learn what a nori sheet is.

Now since I am a fan of japanese food, why dont you share your favorite japanese food/roll/ or probably something you invented that you feel is japanese-ish!

Its time to her from you!

Banzai!!!

A Filipino Feast

For those wanting to have a really good pinoy food experience, Fely J’s is a MUST TRY!! 

From very simple traditional dishes to scrumptious classics with a twist. A definite stop from a true pinoy foodie. 

Special mention to my fave dishes:
Dilis rice
Adobo

A Filipino Feast

For those wanting to have a really good pinoy food experience, Fely J’s is a MUST TRY!!

From very simple traditional dishes to scrumptious classics with a twist. A definite stop from a true pinoy foodie.

Special mention to my fave dishes:
Dilis rice
Adobo

On a lighter note,

Beef Papalliard served with summer mix salad and papaya salsa.

On a lighter note,

Beef Papalliard served with summer mix salad and papaya salsa.

Country Terrine served with Cranberry sauce and organic greens. 

Appetizer at its best.

Country Terrine served with Cranberry sauce and organic greens.

Appetizer at its best.

Pacific white tuna ceviche. (Kinilaw)

Served like carpaccio and its vegetables as a salad (red onions, bell peppers, tomatoes) finished with a drizzle of olive oil

Pacific white tuna ceviche. (Kinilaw)

Served like carpaccio and its vegetables as a salad (red onions, bell peppers, tomatoes) finished with a drizzle of olive oil

Why not ADD to Salad..

Bored of your typical salad?

Why not add something to your typical salad?

Meat to load up protein, spice it up with herbs and spices, freshen your salad with citrus and fruits, or create a twist from your simple dressing you can mix and match and create your very own infusion of whatever flavors you like.

To help you out here’s a sample:

from your typical waldorf to a still very simple Chicken waldorf

on a different scale why not reuse and Reduce? A Simple Salad of vegetables and artichoke hearts with balsamic vinaigrette finished of with some balsamic Reduction a sweeter twist.

Endulge!

leshutterbug:

Follow! :)
franzlopez:

12 years of Photography and I’m still learning.

leshutterbug:

Follow! :)

franzlopez:

12 years of Photography and I’m still learning.

(via franzlopez)