#21

Super Moderator
San Diego, Cal., USA
(10-22-2017, 04:45 AM)ShadowsDad Wrote: If we show up early we can help. You supply the wine or scotch. I take "cook with wine" quite literally esp' if I'm the cook. I like dry red. :-)

Dry red; a man after my own heart.  By the way, Laphroaig is the current Scotch.  There is also Old Overholt Rye for a change of pace. Smile

Oh, wait, we were talking about cooking with mustard, weren't we?  Hmm, what mustard would go with a nice shiraz? Confused2
#22

Member
Detroit
Found it...

[Image: GYU08s0.jpg]

Haven't tried it yet, but I'll report back when I do.
- Jeff
#23
Yep, that's the stuff.
OG


"Do not regret growing older, its a privilege denied to many."
#24
(10-22-2017, 02:57 PM)Freddy Wrote:
(10-22-2017, 04:45 AM)ShadowsDad Wrote: If we show up early we can help. You supply the wine or scotch. I take "cook with wine" quite literally esp' if I'm the cook. I like dry red. :-)

Dry red; a man after my own heart.  By the way, Laphroaig is the current Scotch.  There is also Old Overholt Rye for a change of pace. Smile

Oh, wait, we were talking about cooking with mustard, weren't we?  Hmm, what mustard would go with a nice shiraz? Confused2

Wow, I thought I was the only person in the world who likes Old Overholt. I like it a lot. Freddy, you're making forget about the mustard!
OG


"Do not regret growing older, its a privilege denied to many."
#25

Super Moderator
San Diego, Cal., USA
(This post was last modified: 10-23-2017, 02:56 PM by Freddy.)
(10-23-2017, 05:17 AM)OldGuy Wrote:
(10-22-2017, 02:57 PM)Freddy Wrote:
(10-22-2017, 04:45 AM)ShadowsDad Wrote: If we show up early we can help. You supply the wine or scotch. I take "cook with wine" quite literally esp' if I'm the cook. I like dry red. :-)

Dry red; a man after my own heart.  By the way, Laphroaig is the current Scotch.  There is also Old Overholt Rye for a change of pace. Smile

Oh, wait, we were talking about cooking with mustard, weren't we?  Hmm, what mustard would go with a nice shiraz? Confused2

Wow, I thought I was the only person in the world who likes Old Overholt. I like it a lot. Freddy, you're making forget about the mustard!

And I thought I was the only one!  I have tried one or two other ryes that are smoother, and are even more expensive, but I still prefer Old Overholt.  Now I not only have to figure out what mustard goes with a dry red wine but which pairs nicely with Old Overholt.Winking
#26

Member
Central Maine
:-)

....

Freddy likes this post
Brian. Lover of SE razors.
#27
(This post was last modified: 10-28-2017, 07:37 PM by OldGuy.)
I like the Alstertor  a lot. Looks like the glass mug it came in will be empty soon. Seeing how I also really like Old Overholt I think I'll drink it from the Alstertor cup. That's providing I get some Overholt. The grocery stores don't have it; I'll have to go to one of the big liquor stores.

wyze0ne and Freddy like this post
OG


"Do not regret growing older, its a privilege denied to many."
#28
(This post was last modified: 10-28-2017, 08:38 PM by OldGuy.)
OK, I'll now start doing my part in the quest for a mustard that pairs well with Old Overholt.

Well, I saw a couple of different brands of mustard in the International Food section at the grocery store. I got two of them. One was about $4.50 for a 3.5 oz bottle; very small. Its called Colman's Original English Norwich Mustard and the label says it is made in Great Britain. The other was about $6.00 and comes in a 9.3 oz bottle Its called Lowensenf Extra and is made in Düsseldorf. OOPS, as I read the bottle's fine print I see it is extra hot. Oh well, I'll just consider this as taking one for the team; the Mustard Tasting Team that is. I'll probably open the English in a couple of days when I get some Overholt and will report back with my findings.

Marko, Freddy and wyze0ne like this post
OG


"Do not regret growing older, its a privilege denied to many."


Users browsing this thread: 1 Guest(s)