Archive for the ‘History’ Category
Wednesday, December 5th, 2007
Robert Okura, Patricia Williams, and Paul Carter … do these names sound familiar? Well, if you are a true foodie and fan of Grey Poupon they should. These three innovative culinary masters are The Chefs of Grey Poupon for 2007. All three embody the spirit of culinary creativity and that, ...
Posted in History, The Grand Moutardier | No Comments »
Monday, December 3rd, 2007
If you look up the word “Dijon,” in the dictionary you’ll get a definition like this:
American Heritage Dictionary
Di·jon (dē-zhōɴ')
A city of eastern France north of Lyon. It is an industrial center and a transportation hub noted for its foodstuffs, including mustard and cassis. Population: 151,000.
That’s fascinating but I’m more concerned ...
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Thursday, November 29th, 2007
In Napa, wild mustard blooms during the end of January and continues through March, blanketing the valley with a golden hue that turned into a golden opportunity in 1993. George Rothwell, president of the Yountville Chamber of Commerce, was asked to research the possibility of holding an annual event during ...
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Tuesday, November 27th, 2007
It’s obvious mustard seeds are used in all our favorite Grey Poupon mustards, but I’ve found a few surprising places you can find mustard seeds.
In Cosmetics
I found this product online that’s a grain and mustard seed serum for pampering tired feet. Mustard Seed oil naturally draws blood to the surface ...
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Friday, November 23rd, 2007
QUIZ:
Chocolate Chip Pancakes, Cinnamon Waffles, Jell-O, scrambled eggs, caramel, blueberry muffins, M&M’s, most candy, coffee, tea, French Toast, doughnuts, cereal, and fruitcake:
What do all these food have in common? You’ve probably already guessed from the title of today’s blog.
ANSWER:
These are all foods that should never be married with mustard.
True, I ...
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Thursday, November 15th, 2007
Whereas I do know a thing or two about mustard, when it comes to honey, it is a whole other ball of wax! As I mentioned before, Grey Poupon Savory Honey Mustard uses clover honey to give it that perfect balance of sweetness. But what about buckwheat, lavender ...
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Tuesday, November 13th, 2007
Diverting away from one of my favorite topics (mustard), the introduction of Grey Poupon Savory Honey Mustard begs the question—how is honey made? Taking a trip back to science class is deliciously enlightening.
Honey, of course, is produced by honey bees and is derived from the nectar of flowers. ...
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Friday, November 9th, 2007
I will never forget the first time I had Chinese mustard. I must have been about ten years old and had seen other people use it with reckless abandon so I applied a liberal amount to my egg roll and WHEW! The pungency kicked me in the sinuses ...
Posted in History | 1 Comment »
Wednesday, November 7th, 2007
Growing something and harvesting it are two completely different things in my opinion. I could grow a backyard full of wheat, but then I wouldn’t have the slightest idea what to do with it! Fortunately, harvesting mustard doesn’t require a combine (although one might be useful if I ...
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Tuesday, November 6th, 2007
With all of this talk about Grey Poupon, I keep forgetting that mustard isn’t grown exclusively in France. In fact, my Granddad Ted used to make the best mustard greens in the South from plants he grew in his very own garden. How remarkable it is to me ...
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