"Hold the Mustard" part 1
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Have you ever tried to eat a corn dog without mustard, not that
great is it? Thats why mustard is cool, you can put it on
sammiches, make a yummy pork rub with it, all kinds of stuff.
Imagine a backyard BBQ without it! The Horror!!! CONGRATS to
alpinebobl & Kache-O-Matic for FTF!!
Mustard is a condiment made from the seeds of a mustard plant
(white or yellow mustard, Sinapis hirta; brown or Indian mustard,
Brassica juncea; or black mustard, Brassica nigra). The whole,
ground, cracked, or bruised mustard seeds are mixed with water,
vinegar or other liquids, and sometimes other flavorings and
spices, to create a thick paste ranging in color from bright yellow
to dark brown. Mustard often has a sharp, pungent flavor, as mixing
the ground seed with cold liquid allows the enzyme myrosinase which
it contains to act on glucosinolates also present to make
isothiocyanates, responsible for mustard's characteristic heat.
Homemade mustards are often far hotter and more intensely flavored
than commercial preparations. A strong mustard can cause the eyes
to water, sting the palate and inflame the nasal passages and
throat. Mustard can also cause allergic reactions: since 2005,
products in the European Union must be labelled as potential
allergens if they contain mustard. Commonly paired with meats and
cheeses, mustard is also a popular addition to sandwiches,
hamburgers, and hot dogs. It is also used as an ingredient in many
dressings, glazes, sauces, soups, and marinades; as a cream or a
seed, mustard is used in the cuisine of India, the Mediterranean,
the Caribbean, northern Europe, the British Isles, the Balkan
States, Asia, North America, and Africa, making it one of the most
popular and widely used spices and condiments in the world.
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