It’s mustard taste test time on this week’s Tookta Charted! Wie-Wie aka Tiki Chapstick counts down a special Double Stuffed Double Chart of Chartist E-Mails & 5 Songs That Wie Likes and Ku-Ku gets us up on some flicks & some important info on politics with her Top 5 Things She Wants To Talk About Chart. A chartist samples Ku-Ku & Wie-Wie, Howard tells us about the time he met Michael Gross in a restroom, and Engineer Brett’s mustard gets put to the taste test. Start me up!
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Episode 100.5 — 11/2/12 TWO CHARTED 39
Started by Earwolf Admin, Nov 01 2012 11:00 PM
15 replies to this topic
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#5
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Posted 02 November 2012 - 09:13 AM
Engineer Brett,
Those mustards look wonderful! If you have the ducets, make the pilgrimage to this place:
http://mustardmuseum.com/
Those mustards look wonderful! If you have the ducets, make the pilgrimage to this place:
http://mustardmuseum.com/
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Posted 02 November 2012 - 12:25 PM
"You didn't know what mustard could achieve, did you?"
-- Engineer Brett
-- Engineer Brett
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My goodness, it's a telephone inside of a football!
#11
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Posted 02 November 2012 - 01:59 PM
Docwhiskey, on 02 November 2012 - 09:14 AM, said:
What article did your girlfriend give you that taught you how to do this? This sounds like fun to try!
man i wish i could remember. but the best part about it was it broke down basic mustard theory, which is this:
at its very core, mustard is two things. ground mustard and cold liquid. you can mix yellow mustard powder and water and you're going to end up with a very simple yellow mustard (it will probably still kick the shit out of french's).
the third ingredient to really tie it together and make it last on the shelf is an acid, usually vinegar.
the cold liquid and the ground mustard start a magical chemical process that starts strong. the vinegar freezes that process in place. so you should wait at least 10, 20, 30 minutes to pour the acid in. then let the stard sit on the shelf or in the fridge for a few days to a week before digging in. the bitterness needs some time to settle down. the colder you keep it, the more strength will be retained.
from there you can go in ALL directions though, your imagination is the only limit. you can add whatever other ingredients and mustards you want to the powder: salt, sugar, herbs, horseradish, whatever. you can add or substitute other liquids for the water, like grape juice? you can use white wine vinegar instead of plain.
brown mustard is stronger than yellow. black is the strongest. i find that you want a solid yellow base to all mustards though as pure brown/black can be overwhelming.
there are lots of recipes online, i find that no two are at all alike. i've basically borrowed some concepts but for the most part gone my own way. just remember the simple origins of mustard, and let that guide your vision.
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i'm lead audio engineer at earwolf.
please check out my band scattered suns.
find me on twitter @brettsbrain.
please check out my band scattered suns.
find me on twitter @brettsbrain.
#12
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Posted 02 November 2012 - 04:20 PM
klem_johansen, on 02 November 2012 - 04:02 AM, said:
Any chance of getting a few high res photos of the table for use as desktop backgrounds?
Cool idea! We'll see what we can do. Thanks for the suggestion!
I write inappropriate things on Twitter - @JuliaEveHays.
#14
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Posted 02 November 2012 - 11:26 PM
whizawhirl, on 02 November 2012 - 04:55 PM, said:
I would love to try the ginger, lemon, wasabi one!
That one's my favorite!
I write inappropriate things on Twitter - @JuliaEveHays.
