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"Excuse me, sir, do you have any cheap yellow mustard?"
Joined: Dec 11, 2005
Posted to Thread #18117 at 4:33 am on Apr 24, 2010
Hankering for an appy tonight without major carbs and fat, I decided to fry-up a Al Fresco Buffalo Chicken sausage to slice-up to dip with a toothpick in my Hidden Valley Ranch Low Fat salad dressing only to find it expired recently. Hrrr-rmmmmph!!
I decided to do an experiment by combining 1:1 (TBS) Bookbinder’s Creamy Horseradish Sauce (yes, Bookbinder’s restaurants of Philly fame) and French’s yellow mustard. After taste test, it was a bit too hot. Hmmm, need to tame it a bit. I had leftover Daisy brand sour cream from my recent coleslaw recipe so I added a half TBS of same and voilà! – I think I’ve deconstructed Dijon mustard tonight!!
This has great potential because you can adjust for your own “heat.”
Uh, did I mention I used a bit of sour cream? LOL!
P.S. Where is everybody these days??
Other messages in this thread:
- 18117. "Excuse me, sir, do you have any cheap yellow mustard?" - FloriSandy - 4:33am on 04/24/10 (3)
- That is such a creative solution! don't you get irked when you have a taste in mind - Heather_in_SF - 4:48am on 04/24/10
- Hey girl, you're up tonight!! Go figure, San Fran.... LOL Yes it's fun to experiment sometimes. - FloriSandy - 5:02am on 04/24/10
- Me too! I keep forgetting to do it though. [NT] - Luisa_Calif - 4:31pm on 04/24/10