Why is horseradish called horse radish?

[Soo-kyung Jee]

Why is horseradish called horse radish?

Wikipedia says:
"The word horseradish is attested in English from the 1590s. It combines
the word horse (formerly used in a figurative sense to mean strong or
coarse) and the word radish."

https://en.wikipedia.org/wiki/Horseradish

[bert]

Similarly to 'horse chestnut'. The edible variety is
either just 'chestnut' or sometimes 'sweet chestnut'.
--

[Peter Duncanson [BrE]]

The OED says of that use of "horse":

In names of plants, fruits, etc. (often denoting a large, strong,
or coarse kind: cf. similar use of Rosz- in German, in Roszveilchen,
etc.)

--
Peter Duncanson, UK
(in alt.usage.english)

[Sam Plusnet]

The OP asked a question - and then supplied his own perfectly sensible
answer to that question.

I can't quite see the point of this.


--
Sam Plusnet

[Harrison Hill]

On Wednesday, 28 December 2016 20:29:56 UTC, Soo-kyung Jee wrote:

There is no difference between "horseradish", "horse-radish",
"horse radish"; so spell it however you like. Horrible stuff :(

[James Wilkinson Sword]

Agreed.

--
Mr Churchill is reputed to have once said
"It will be long, it will be hard, and there'll be no withdrawal"

[Jack Campin]

> Why is horseradish called horse radish?

Compare:

http://www.finefoodspecialist.co.uk/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/h/o/horseradish_root.jpg
http://www.vet.cornell.edu/oed/horsedissection/images/SSUPaSlide44.jpg

-----------------------------------------------------------------------------
e m a i l : j a c k @ c a m p i n . m e . u k
Jack Campin, 11 Third Street, Newtongrange, Midlothian EH22 4PU, Scotland
mobile 07800 739 557 <http://www.campin.me.uk> Twitter: JackCampin

[bill van]

In article <3542d18b-f510-4231...@googlegroups.com>,

I wouldn't recommend it by itself, but in the right place -- such as the
salad mix for a crab salad sandwich, or on a slice of rare roast beef --
it is essential.
--
bill

[Joy Beeson]

On Wed, 28 Dec 2016 20:29:52 -0000 (UTC), Soo-kyung Jee
<Soo-kyu...@kornet.net> wrote:

> Why is horseradish called horse radish?

I get future shock whenever I slice up radishes for the relish plate.
When I was a child, radishes were very small, and much too hot to eat
by themselves -- we usually dipped them in coarse salt to put out the
fire.

Radishes were a small, biting root.
Horse radish was, and still is, a large biting root.

(I just now invented "biting" to mean "it has a bite to it". "Bite",
in my english, is a general term covering all the various stings in
raw ginger, hot peppers, black pepper, horseradish, wasabi, raw
cabbage core, raw mustard leaves, and so forth.)

--
Joy Beeson, U.S.A., mostly central Hoosier,
some Northern Indiana, Upstate New York, Florida, and Hawaii
joy beeson at comcast dot net http://wlweather.net/PAGEJOY/
The above message is a Usenet post.
I don't recall having given anyone permission to use it on a Web site.

[RH Draney]

Nothing better on grilled swordfish....r

[Tony Cooper]

On Wed, 28 Dec 2016 17:24:18 -0800, bill van <bil...@delete.shaw.ca>
wrote:

Essential when eating boiled shrimp or raw oysters. A mix of catsup
and horseradish adds the necessary tang to both.
--
Tony Cooper - Orlando, Florida

[Peter T. Daniels]

You can get it bottled under the name "cocktail sauce" (as in shrimp cocktail).

"Prepared horseradish" is essential with gefilte fish.

[Snidely]

Just this Wednesday, Joy Beeson explained that ...

> On Wed, 28 Dec 2016 20:29:52 -0000 (UTC), Soo-kyung Jee
> <Soo-kyu...@kornet.net> wrote:
>
>> Why is horseradish called horse radish?
>
> I get future shock whenever I slice up radishes for the relish plate.
> When I was a child, radishes were very small, and much too hot to eat
> by themselves -- we usually dipped them in coarse salt to put out the
> fire.
>
> Radishes were a small, biting root.
> Horse radish was, and still is, a large biting root.
>
> (I just now invented "biting" to mean "it has a bite to it". "Bite",
> in my english, is a general term covering all the various stings in
> raw ginger, hot peppers, black pepper, horseradish, wasabi, raw
> cabbage core, raw mustard leaves, and so forth.)

Sounds good to me. But I only do creamed horseradish, usually on prime
rib, and maybe an Anaheim pepper.

/dps

--
The presence of this syntax results from the fact that SQLite is really
a Tcl extension that has escaped into the wild.
<http://www.sqlite.org/lang_expr.html>

[Athel Cornish-Bowden]

+1

--
athel

[bert]

On Thursday, 29 December 2016 01:24:21 UTC, bill van wrote:
> In article <3542d18b-f510-4231...@googlegroups.com>,

> Harrison Hill <har...@gmail.com> wrote:
> > On Wednesday, 28 December 2016 20:29:56 UTC, Soo-kyung Jee wrote:
> > > Why is horseradish called horse radish?

> > There is no difference between "horseradish", "horse-radish",
> > "horse radish"; so spell it however you like. Horrible stuff :(
> I wouldn't recommend it by itself, but in the right
> place -- such as the salad mix for a crab salad sandwich,
> or on a slice of rare roast beef -- it is essential.

That's what my Dad thought, too, but when he encouraged my
sister - then aged about 10 or 11 - to try some, she demanded
suspiciously to know what part of the horse it came from . . .
--

[charles]

In article <596732e9-11de-453c...@googlegroups.com>,

sounds like my 3yo grandson's question after singing "we all want piggy
pudding". Why do they use pigs to make pudding?

--
from KT24 in Surrey, England

[occam]

When the discussion branches out to recipes using horse radish (as it
often does here in AUE), will you see the point?
Here is one to kick the discussion off:
http://www.simplyrecipes.com/recipes/how_to_prepare_horseradish/
(yummmm...)

[Peter Young]

Wasn't it Marilyn Monroe, on her first acquaintance with matzo balls,
who asked what other parts of the matzo you could eat?

Peter.

--
Peter Young, (BrE, RP), Consultant Anaesthetist, 1975-2004.
(US equivalent: Certified Anesthesiologist) (AUE Ir)
Cheltenham and Gloucester, UK. Now happily retired.
http://pnyoung.orpheusweb.co.uk

[Katy Jennison]

Is that the carnivorous version of the Christmas carol which (in BrE, at
least) mentions "figgy pudding"?

--
Katy Jennison

[LFS]

It isn't, thank the Lord.

--
Laura (emulate St George for email)

[LFS]

It is a compulsory part of the Passover Seder table, to remind us of the
tears shed by our forefathers during their slavery in Egypt.

[charles]

In article <o43c79$lei$1...@news.albasani.net>,

er, yes.

[jerryfr...@gmail.com]

Oy! The horseradish (or other bitter herb) is to remind us of the
bitterness of the hard work (Ex. 1:14, apparently). The salt water
is to remind us of the tears.

--
Jerry Friedman

[Peter T. Daniels]

An Englishwoman through and through, averse to distinctive flavors?

[Tony Cooper]

I won't take a position on "is" or "isn't" because of very limited
exposure to gefilte fish. The times (two, I think) I've had it it was
served with red horseradish. The red was from beets, not catsup.

Gefilte fish, to me, is something that tastes OK but can't quite
overcome the extremely unattractive visual.

[Mack A. Damia]

And a mixture of mustard and horseradish produced "deli-mustard".
Delicious on, say, hot dogs or pastrami sandwiches.

[Peter Young]

Known here as Tewkesbury Mustard. It's referred to in Henry IV by Bill
of Stratford.

[J. J. Lodder]

You drink the Pouilly Fumé without?

Jan

[Soo-kyung Jee]

occam wrote:

> When the discussion branches out to recipes using horse radish (as it
> often does here in AUE), will you see the point?

Notice the cyanide!

[LFS]

Not sure what that means. Horseradish is very traditionally English,
served with roast beef.

I am very fond of proper gefilte fish (well, it's rarely served in a
carp these days) - not the kind that Americans buy in jars, though. In
this country it is often accompanied by chrane - a horseradish condiment
(possibly a tracklement, even) which is a deep red colour because it is
made with beetroot. I loathe anything made with beetroot.

[LFS]

Whatever. Grating the beastly stuff makes me cry. The whole thing makes
me cry, in fact. My least favourite festival.

[Peter T. Daniels]

On Thursday, December 29, 2016 at 2:04:33 PM UTC-5, LFS wrote:
> On 29/12/2016 17:06, Peter T. Daniels wrote:
> > On Thursday, December 29, 2016 at 11:06:08 AM UTC-5, LFS wrote:
> >> On 29/12/2016 05:43, Peter T. Daniels wrote:
> >>> On Wednesday, December 28, 2016 at 11:00:29 PM UTC-5, Tony Cooper wrote:
> >>>> On Wed, 28 Dec 2016 17:24:18 -0800, bill van <bil...@delete.shaw.ca>
> >>>> wrote:
> >>>>> In article <3542d18b-f510-4231...@googlegroups.com>,
> >>>>> Harrison Hill <harrison...@gmail.com> wrote:

> >>>>>> There is no difference between "horseradish", "horse-radish",
> >>>>>> "horse radish"; so spell it however you like. Horrible stuff :(
> >>>>> I wouldn't recommend it by itself, but in the right place -- such as the
> >>>>> salad mix for a crab salad sandwich, or on a slice of rare roast beef --
> >>>>> it is essential.
> >>>> Essential when eating boiled shrimp or raw oysters. A mix of catsup
> >>>> and horseradish adds the necessary tang to both.
> >>> You can get it bottled under the name "cocktail sauce" (as in shrimp cocktail).
> >>> "Prepared horseradish" is essential with gefilte fish.
> >> It isn't, thank the Lord.
> > An Englishwoman through and through, averse to distinctive flavors?
>
> Not sure what that means. Horseradish is very traditionally English,
> served with roast beef.

"Horseradish sauce" (as provided in Canada) is nothing like Manischewitz (or
whoever) "prepared horseradish" in a small bottle in the refrigerated case
(which goes flat in just a few days).

> I am very fond of proper gefilte fish (well, it's rarely served in a
> carp these days) - not the kind that Americans buy in jars, though. In
> this country it is often accompanied by chrane - a horseradish condiment
> (possibly a tracklement, even) which is a deep red colour because it is
> made with beetroot. I loathe anything made with beetroot.

The only detectable difference between plain horseradish and red horseradish is
the color. There's no beet flavor (or sugar) whatsoever. The reason for the
color is simply that a lump of white horseradish and a lump of gefilte fish
look alike and there could be a somewhat painful mistake.

My grandmother gave me her instructions for making gefilte fish but I'm not
aware that she ever did it during my lifetime -- it was a very great deal of work.

[Theodore Heise]

My wife and I have diverging views on this. To my palate, the
mustard and the horseradish flavors seem to clash a bit. Though I
like each quite a lot, I don't particularly love them together.
For spicy mustards, I much prefer brown or Dijon styles.

--
Ted Heise <the...@panix.com> Bloomington, IN, USA

[RH Draney]

I never promised you charoses, darlin'....r

[Janet]

In article <6249b1ab-4a68-41d1...@googlegroups.com>,
gram...@verizon.net says...

What have they got to do with British traditional horseradish sauce?


Janet

[Mack A. Damia]

It is probably an acquired taste, and it gets to a point where some
foods feel "naked" without it.

[Joy Beeson]

On Thu, 29 Dec 2016 22:03:48 +0000 (UTC), Theodore Heise
<the...@panix.com> wrote:

> My wife and I have diverging views on this. To my palate, the
> mustard and the horseradish flavors seem to clash a bit. Though I
> like each quite a lot, I don't particularly love them together.
> For spicy mustards, I much prefer brown or Dijon styles.

We had hot dogs tonight, and Spouse had forgotten to buy mustard, so I
put a tablespoon of Miracle Whip (there isn't any mayo in the house)
into a one-ounce container and stirred in a dash of turmeric and as
much dry mustard as I could.

If it doesn't fade in the fridge, we may never buy yellow mustard
again.

--
Joy Beeson, U.S.A., mostly central Hoosier,
some Northern Indiana, Upstate New York, Florida, and Hawaii
joy beeson at comcast dot net http://wlweather.net/PAGEJOY/
The above message is a Usenet post.
I don't recall having given anyone permission to use it on a Web site.

[Peter T. Daniels]

That's my point. (Jewish) horseradish is not what Laura likes on her roast beef.

[Peter T. Daniels]

On Thursday, December 29, 2016 at 10:07:43 PM UTC-5, Joy Beeson wrote:

> We had hot dogs tonight, and Spouse had forgotten to buy mustard, so I
> put a tablespoon of Miracle Whip (there isn't any mayo in the house)
> into a one-ounce container and stirred in a dash of turmeric and as
> much dry mustard as I could.

That's basically the recipe for deviled eggs.

> If it doesn't fade in the fridge, we may never buy yellow mustard
> again.

There won't ever be leftover deviled eggs!

[Lesmond]

On Thu, 29 Dec 2016 12:24:30 +0100, occam wrote:

>http://www.simplyrecipes.com/recipes/how_to_prepare_horseradish/
>(yummmm...)

My sinuses cleared just reading that.

--
She may contain the urge to run away
But hold her down with soggy clothes and breeze blocks

[LFS]

Not according to Husband who is a connoisseur (and can talk extensively
about the difference between horseradish and wasabi). Products without
beetroot are stronger, certainly the brands available here.

There's no beet flavor (or sugar) whatsoever.

There is always some form of sweetener added to the commercially
available brands.

The reason for the
> color is simply that a lump of white horseradish and a lump of gefilte fish
> look alike and there could be a somewhat painful mistake.
>
> My grandmother gave me her instructions for making gefilte fish but I'm not
> aware that she ever did it during my lifetime -- it was a very great deal of work.
>

Only if you start with the carp you're going to stuff, which is how it
was originally served. I wouldn't want to deal with a carp, lots of
bones. If you start with filleted fish, it's very easy to make - chop
the fish, mix with egg, onion, matza meal, ground almonds and
seasonings, form into balls and simmer with carrot and onion. You can
also fry the mixture.

[LFS]

<applause>

[Theodore Heise]

On Thu, 29 Dec 2016 22:07:38 -0400,
Joy Beeson <jbe...@invalid.net.invalid> wrote:
> On Thu, 29 Dec 2016 22:03:48 +0000 (UTC), Theodore Heise
> <the...@panix.com> wrote:
>
> > My wife and I have diverging views on this. To my palate, the
> > mustard and the horseradish flavors seem to clash a bit.
> > Though I like each quite a lot, I don't particularly love them
> > together. For spicy mustards, I much prefer brown or Dijon
> > styles.
>
> We had hot dogs tonight,

Another point of divergence between my wife and me. She refuses
to eat hot dogs--having grown up on a farm, her refrain is, "I
know what goes into those puppies!" I, on the other hand, know
but don't care. Love 'em.


> ...and Spouse had forgotten to buy mustard, so I put a

> tablespoon of Miracle Whip (there isn't any mayo in the house)
> into a one-ounce container and stirred in a dash of turmeric
> and as much dry mustard as I could.

This reminds me that a quick way to make the mustard found in
Chinese restaurants in the U.S. (especially served with egg rolls)
is simply mustard powder and a bit of water. Though I don't
recall having ever seen anything like this in many hundreds of
meals in Beijing (and a few other places). Come to think of it, I
don't recall ever encountering egg rolls in China.

> If it doesn't fade in the fridge, we may never buy yellow
> mustard again.

Good invention! I always find it quite rewarding to come across
these littlle gems.

I also forgot to mention I don't care much for Bb yellow mustard
commonly available in the U.S. It'll do if nothing else is
available. I think it's the tumeric that puts me off a bit.
Not that anyone is all that intersted in my particular tastes.

[Theodore Heise]

For sure I've never seen that come to pass!

[Theodore Heise]

On Fri, 30 Dec 2016 09:27:13 +0000,
LFS <la...@DRAGONspira.fsbusiness.co.uk> wrote:
> On 29/12/2016 20:45, Peter T. Daniels wrote:
> > On Thursday, December 29, 2016 at 2:04:33 PM UTC-5, LFS wrote:
> >> Not sure what that means. Horseradish is very traditionally
> >> English, served with roast beef.
> >
> > "Horseradish sauce" (as provided in Canada) is nothing like
> > Manischewitz (or whoever) "prepared horseradish" in a small
> > bottle in the refrigerated case (which goes flat in just a few
> > days).
> >
> >> I am very fond of proper gefilte fish (well, it's rarely
> >> served in a carp these days) - not the kind that Americans
> >> buy in jars, though. In this country it is often accompanied
> >> by chrane - a horseradish condiment (possibly a tracklement,
> >> even) which is a deep red colour because it is made with
> >> beetroot. I loathe anything made with beetroot.
> >
> > The only detectable difference between plain horseradish and
> > red horseradish is the color.
>
> Not according to Husband who is a connoisseur (and can talk
> extensively about the difference between horseradish and
> wasabi). Products without beetroot are stronger, certainly the
> brands available here.

I could be wrong, but my understanding is that the great majority
of what's served as wasabi in the U.S. is actually made up mostly
of horseradish. I've read this is (at least in part) because the
flavor of wasabi fades quickly after it's grated.

I had the pleasure of attending dinner at a very nice resturant in
Tokyo one night. They grated the wasabi in front of the diners,
just prior to serving it.

[jerryfr...@gmail.com]

I don't think I've ever had hand-grated horseradish. What I've had
at seders has been either store-bought grated horseradish or slices
of horseradish, the former much more often than the latter.

(I seem to remember some talk one year of being out of horseradish
and having to use lettuce, which as you know is halakhically
permissible, but finding seriously bitter lettuce is hard these
days.)

> The whole thing makes
> me cry, in fact. My least favourite festival.

Not a popular view, but probably more popular among the people who
do the cleaning and cooking than those who just do the eating.

--
Jerry Friedman

[Cheryl]

Isn't that mustard UK style? I remember my first introduction to mustard
in the UK. At the time, the only mustard I was familiar with was the
sweetish North American kind, and the UK versions startled me somewhat.

--
Cheryl

[jerryfr...@gmail.com]

Here's ma roar of approval.

--
Jerry Friedman

[Janet]

In article <ecnc9s...@mid.individual.net>, cper...@mun.ca says...

That's "English mustard".

There are many other kinds of mustard available in UK
Here's four made locally

https://www.paterson-arran.com/catalogue/all/7/0/Mustard/1.html

Janet

[Tony Cooper]

On Fri, 30 Dec 2016 06:49:39 -0800 (PST), jerryfr...@gmail.com
wrote:

>(I seem to remember some talk one year of being out of horseradish
>and having to use lettuce, which as you know is halakhically
>permissible, but finding seriously bitter lettuce is hard these
>days.)
>
>> The whole thing makes
>> me cry, in fact. My least favourite festival.
>
>Not a popular view, but probably more popular among the people who
>do the cleaning and cooking than those who just do the eating.

When I was a youf I used to go to the City Market with my grandmother
on Saturdays for her weekly shopping. The City Market in Indianapolis
was a huge, under roof, collection of individual stalls. My
grandmother had her favorites and would buy this at this stall, that
at that stall, and gradually finish the weekly shopping.

There were no shopping carts/trolleys. My job was to take the
purchases to the car whenever my grandmother had too many purchases to
carry. It was like a relay race.

She purchased horseradish from a stall where the white roots were laid
out and un-ground. The stall owner would grind the roots into a jar
on order. My grandmother got a small discount for bringing her own
jar.

Freshly ground horseradish has ten times the potency of horseradish as
it ages in the jar. A tiny dollop was used the first day or so, and
dollop size could be increased as the jar's contents diminished.

The last purchase she'd make would be live chicken for Sunday's
dinner. When we got back to her house, the chicken's neck would be
wrung, and the tedious task of removing the feathers would begin.

[LFS]

Oh, excellent! (I've even forgiven Ron for the STS..)

[LFS]

Until very recently, ready grated horseradish in jars was not available
here. It is much milder than freshly grated. Sliced - for the Hillel
sandwich - is also slightly milder IME.

>
> (I seem to remember some talk one year of being out of horseradish
> and having to use lettuce, which as you know is halakhically
> permissible, but finding seriously bitter lettuce is hard these
> days.)
>
>> The whole thing makes
>> me cry, in fact. My least favourite festival.
>
> Not a popular view, but probably more popular among the people who
> do the cleaning and cooking than those who just do the eating.
>

Indeed.

[Peter Young]

On 30 Dec 2016 LFS <la...@DRAGONspira.fsbusiness.co.uk> wrote:

[snip]

> Until very recently, ready grated horseradish in jars was not available
> here. It is much milder than freshly grated. Sliced - for the Hillel
> sandwich - is also slightly milder IME.

It used to be available in the market at Cambridge. It wasn't there
the last time I looked in 1997, and when I was there in 2015 I forgot
to look.

Peter

--
Peter Young, (BrE, RP), Consultant Anaesthetist, 1975-2004.
(US equivalent: Certified Anesthesiologist) (AUE Ir)
Cheltenham and Gloucester, UK. Now happily retired.
http://pnyoung.orpheusweb.co.uk

[Peter Young]

It is, though you can buy all sorts of prepared mustard. In most cases
I prefer freshly-made.

Peter.

[Mack A. Damia]

On Fri, 30 Dec 2016 19:06:42 GMT, Peter Young <pny...@ormail.co.uk>
wrote:

Lots of places are touting pork and sauerkraut for New Year's Day
right now; it is a Pennsylvania Dutch tradition that has caught on
elsewhere.

Supposed to be good luck to eat it. With their snouts, pigs root
forward, signifying progress, lore dictates, whereas chickens and
turkeys scratch backward. Sauerkraut (cabbage) is green signifying
"money".

Many recipes call for the pork loin to be rubbed with
horseradish-mustard before cooking.

[Peter Duncanson [BrE]]

Back in the, er, 1950s I was aware of two types of mustard in Britain:
The normal (English) Mustard and something mild called French Mustard.
The brand I knew for both was Colman's.

Note that "French" Mustard had nothing to do with France.
http://www.connexionfrance.com/expatriate-news-article.php?art=297

MENTION the phrase “French mustard” to the average Briton and they
will think of the mild, dark brown kind that was popularised by the
Norwich-based firm Colman's.

However to most French people this is a mystery - one French blogger
described it as “that sweet English stuff they have the nerve to
call ‘French Mustard’.”
....
Real French mustards should also not be confused with “French’s
mustard” - a classic hot-dog style condiment that is the best-known
brand in the USA. This, as its makers insisted during the Iraq war,
has strictly nothing to do with France, but is a family name.
....
Colman’s French Mustard is now unobtainable, since they stopped
the line after 65 years, following an EU competition law ruling in
2001

However, the firm now makes Colman's Mild Mustard.
http://www.colmans.co.uk/products/mild-mustard

--
Peter Duncanson, UK
(in alt.usage.english)

[Paul Wolff]

On Fri, 30 Dec 2016, "Peter Duncanson [BrE]" <ma...@peterduncanson.net>

>On Fri, 30 Dec 2016 15:35:37 -0000, Janet <nob...@home.com> wrote:
>>In article <ecnc9s...@mid.individual.net>, cper...@mun.ca says...
>>> On 2016-12-30 11:01 AM, Theodore Heise wrote:
>>> >
>>> > This reminds me that a quick way to make the mustard found in
>>> > Chinese restaurants in the U.S. (especially served with egg rolls)
>>> > is simply mustard powder and a bit of water. Though I don't
>>> > recall having ever seen anything like this in many hundreds of
>>> > meals in Beijing (and a few other places). Come to think of it, I
>>> > don't recall ever encountering egg rolls in China.
>>>
>>> Isn't that mustard UK style?
>>
>> That's "English mustard".
>

>Back in the, er, 1950s I was aware of two types of mustard in Britain:
>The normal (English) Mustard and something mild called French Mustard.
>The brand I knew for both was Colman's.
>

> Colman’s French Mustard is now unobtainable, since they stopped
> the line after 65 years, following an EU competition law ruling in
> 2001

Great. Are we going to be re-bombarded with such misleading and insular
false labelling now that the idea of mutual neighbourly co-operation has
been discarded, nulled, and voided?

>
>However, the firm now makes Colman's Mild Mustard.
>http://www.colmans.co.uk/products/mild-mustard
>

I turn my nose up at Mild Mustard.
--
Paul

[Sam Plusnet]

On 30/12/2016 23:12, Peter Duncanson [BrE] wrote:
> However to most French people this is a mystery - one French blogger
> described it as “that sweet English stuff they have the nerve to
> call ‘French Mustard’.”
> ..

They started it!

Crème anglaise!

--
Sam Plusnet

[Snidely]

With a quizzical look, Sam Plusnet observed:
> On 28/12/2016 22:33, Peter Duncanson [BrE] wrote:

>> On Wed, 28 Dec 2016 20:29:52 -0000 (UTC), Soo-kyung Jee
>> <Soo-kyu...@kornet.net> wrote:
>>
>>> Why is horseradish called horse radish?
>>>
>>> Wikipedia says:
>>> "The word horseradish is attested in English from the 1590s. It combines
>>> the word horse (formerly used in a figurative sense to mean strong or
>>> coarse) and the word radish."
>>>
>>> https://en.wikipedia.org/wiki/Horseradish
>>

>> The OED says of that use of "horse":
>>
>> In names of plants, fruits, etc. (often denoting a large, strong,
>> or coarse kind: cf. similar use of Rosz- in German, in Roszveilchen,
>> etc.)
>>
> The OP asked a question - and then supplied his own perfectly sensible answer
> to that question.
>
> I can't quite see the point of this.

Perhaps the OP was seeking confirmation of that hypothesis, or extra
information to fill in the gaps in the recounting.

Of course, the subject line might have been rhetorical, and the OP
perhaps just recounting a good yarn learned recently.

Similar to how light bulb jokes propogate for a while, then disappear,
and then are reincarnated five years later.

/dps

--
Ieri, oggi, domani

[Peter Young]

Or the Italians? Zuppa Inglese.

[Athel Cornish-Bowden]

On 2016-12-31 07:47:06 +0000, Peter Young said:

> On 31 Dec 2016 Sam Plusnet <n...@home.com> wrote:
>
>> On 30/12/2016 23:12, Peter Duncanson [BrE] wrote:
>>> However to most French people this is a mystery - one French blogger
>>> described it as “that sweet English stuff they have the nerve to
>>> call ‘French Mustard’.”
>>> ..
>
>> They started it!
>
>> Crème anglaise!
>
> Or the Italians? Zuppa Inglese.

Not to mention capotes anglaises and French letters.


--
athel

[Peter Young]

\What's a Welsh letter?

[Athel Cornish-Bowden]

On 2016-12-31 10:46:23 +0000, Peter Young said:

> On 31 Dec 2016 Athel Cornish-Bowden <acor...@imm.cnrs.fr> wrote:
>
>> On 2016-12-31 07:47:06 +0000, Peter Young said:
>
>>> On 31 Dec 2016 Sam Plusnet <n...@home.com> wrote:
>>>
>>>> On 30/12/2016 23:12, Peter Duncanson [BrE] wrote:
>>>>> However to most French people this is a mystery - one French blogger
>>>>> described it as “that sweet English stuff they have the nerve to
>>>>> call ‘French Mustard’.”
>>>>> ..
>>>
>>>> They started it!
>>>
>>>> Crème anglaise!
>>>
>>> Or the Italians? Zuppa Inglese.
>
>> Not to mention capotes anglaises and French letters.
>
> \What's a Welsh letter?

You tell me. Google thinks it's a letter of the Welsh alphabet.



--
athel

[Peter Young]

No, it's a French letter with s leak.

[jerryfr...@gmail.com]

I'm not an authority, but it seems to me that if it reminds us
of the bitterness of slavery, that's enough for us.

If that gave you STS, this (from the Maccabeats) won't make it any
worse:

https://www.youtube.com/watch?v=CZgDNPGZ9Sg

Don't miss the punk-rock part.

> > (I seem to remember some talk one year of being out of horseradish
> > and having to use lettuce, which as you know is halakhically
> > permissible, but finding seriously bitter lettuce is hard these
> > days.)
> >
> >> The whole thing makes
> >> me cry, in fact. My least favourite festival.
> >
> > Not a popular view, but probably more popular among the people who
> > do the cleaning and cooking than those who just do the eating.
> >
>
> Indeed.

I have one word for you: potluck. Unless you can't stand the idea
that some of your friends and relations may be bringing food from
chometzdik houses. (When I make chocolate almond torte for a seder,
I have to move my loaf of bread out of the way on the counter.)

--
Jerry Friedman

[Peter T. Daniels]

On Saturday, December 31, 2016 at 2:49:31 AM UTC-5, Peter Young wrote:
> On 31 Dec 2016 Sam Plusnet <n...@home.com> wrote:
> > On 30/12/2016 23:12, Peter Duncanson [BrE] wrote:

> >> However to most French people this is a mystery - one French blogger
> >> described it as “that sweet English stuff they have the nerve to
> >> call ‘French Mustard’.”
> >> ..
> > They started it!
> > Crème anglaise!
>
> Or the Italians? Zuppa Inglese.

A few years ago this dreadful stuff called "Italian wedding soup" started appearing
among the canned soups (all brands). Somehow it hasn't gone away -- even though
a very satisfactory Campbell's Chunky Chipotle Chicken and Fiery Jerk Chicken
are no longer alongside the Thai Spicy Chicken -- all three of them have a
degree of seasoning and flavoring to them that is most remarkable in a
Campbell's Soup product.

[LFS]

Yes, it's wonderful. I liked their Hamilton-style Chanuka production
too. (I am so looking forward to seeing Hamilton when it eventually
comes to London - I have listened to the whole thing on Amazon while
reading the lyrics, to make sure I'm fully prepared..)

>
>>> (I seem to remember some talk one year of being out of horseradish
>>> and having to use lettuce, which as you know is halakhically
>>> permissible, but finding seriously bitter lettuce is hard these
>>> days.)
>>>
>>>> The whole thing makes
>>>> me cry, in fact. My least favourite festival.
>>>
>>> Not a popular view, but probably more popular among the people who
>>> do the cleaning and cooking than those who just do the eating.
>>>
>>
>> Indeed.
>
> I have one word for you: potluck. Unless you can't stand the idea
> that some of your friends and relations may be bringing food from
> chometzdik houses. (When I make chocolate almond torte for a seder,
> I have to move my loaf of bread out of the way on the counter.)
>

For many years I was certainly not prepared to go to the trouble of
removing every crumb and then risking contamination. And I wouldn't eat
anywhere else unless I was sure my hosts had done likewise. It took a
long time for the realisation to dawn that everyone would survive quite
happily if I didn't change all the crockery and pans. (We once nearly
bought a house which had a Pesach kitchen which would once have been my
idea of heaven.) Once I stopped doing that the cooking became much easier.

[Charles Bishop]

In article <fd43b6f65...@pnyoung.ormail.co.uk>,

I have what are considered to be "mustard" plants growing in the North
Forty (my yard) and in the surrounding hills. I pick and eat a few
flowers when out walking. Can I make my own version of mustard from
these?

--
charles

[Charles Bishop]

In article <MPG.32d08f274...@news.individual.net>,

Napa, California, not having much to do until the crush and the "wine
season", began a Mustard Festival some years ago to fill up the
springtime. I've never attended, but those who have report all manner of
mustard choices.

--
charles

[Janet]

In article <ctbishop-B3E09D...@news.individual.net>,
ctbi...@earthlink.net says...

Yes, if you let the flowers go to seed. Mustard is made with seeds
not flowers

Janet

[Tak To]

On 12/30/2016 9:38 AM, Theodore Heise wrote:
> On Fri, 30 Dec 2016 09:27:13 +0000,
> LFS <la...@DRAGONspira.fsbusiness.co.uk> wrote:
>> On 29/12/2016 20:45, Peter T. Daniels wrote:
>>> On Thursday, December 29, 2016 at 2:04:33 PM UTC-5, LFS wrote:
>>>> Not sure what that means. Horseradish is very traditionally
>>>> English, served with roast beef.
>>>
>>> "Horseradish sauce" (as provided in Canada) is nothing like
>>> Manischewitz (or whoever) "prepared horseradish" in a small
>>> bottle in the refrigerated case (which goes flat in just a few
>>> days).
>>>
>>>> I am very fond of proper gefilte fish (well, it's rarely
>>>> served in a carp these days) - not the kind that Americans
>>>> buy in jars, though. In this country it is often accompanied
>>>> by chrane - a horseradish condiment (possibly a tracklement,
>>>> even) which is a deep red colour because it is made with
>>>> beetroot. I loathe anything made with beetroot.
>>>
>>> The only detectable difference between plain horseradish and
>>> red horseradish is the color.
>>
>> Not according to Husband who is a connoisseur (and can talk
>> extensively about the difference between horseradish and
>> wasabi). Products without beetroot are stronger, certainly the
>> brands available here.
>
> I could be wrong, but my understanding is that the great majority
> of what's served as wasabi in the U.S. is actually made up mostly
> of horseradish. I've read this is (at least in part) because the
> flavor of wasabi fades quickly after it's grated.

I have at home a tube of "wasabi" that I bought from a
Japanese supermarket (in the US). It was made in Japan
but was labelled as made from horseradish.

Horseradish and wasabi have the same chemical so I
their flavor should have about the same volatility,
even though wasabi in Japanese cuisine is typically
grounded finer than horseradish in Western cuisine.)
Wikip claims that wasabi is more difficult to cultivate
and hence more expensive.

> I had the pleasure of attending dinner at a very nice resturant in
> Tokyo one night. They grated the wasabi in front of the diners,
> just prior to serving it.

--
Tak
----------------------------------------------------------------+-----
Tak To ta...@alum.mit.eduxx
--------------------------------------------------------------------^^
[taode takto ~{LU5B~}] NB: trim the xx to get my real email addr

[Tak To]

On 12/29/2016 12:29 PM, Mack A. Damia wrote:
> On Wed, 28 Dec 2016 23:00:26 -0500, Tony Cooper
> <tonyco...@gmail.com> wrote:
>
>> On Wed, 28 Dec 2016 17:24:18 -0800, bill van <bil...@delete.shaw.ca>

>> wrote:
>>
>>> In article <3542d18b-f510-4231...@googlegroups.com>,
>>> Harrison Hill <harrison...@gmail.com> wrote:
>>>
>>>> On Wednesday, 28 December 2016 20:29:56 UTC, Soo-kyung Jee wrote:
>>>>> Why is horseradish called horse radish?
>>>>>
>>>>> Wikipedia says:
>>>>> "The word horseradish is attested in English from the 1590s. It combines
>>>>> the word horse (formerly used in a figurative sense to mean strong or
>>>>> coarse) and the word radish."
>>>>>
>>>>> https://en.wikipedia.org/wiki/Horseradish
>>>>
>>>> There is no difference between "horseradish", "horse-radish",
>>>> "horse radish"; so spell it however you like. Horrible stuff :(
>>>
>>> I wouldn't recommend it by itself, but in the right place -- such as the
>>> salad mix for a crab salad sandwich, or on a slice of rare roast beef --
>>> it is essential.
>>

>> Essential when eating boiled shrimp or raw oysters. A mix of catsup
>> and horseradish adds the necessary tang to both.
>
> And a mixture of mustard and horseradish produced "deli-mustard".
> Delicious on, say, hot dogs or pastrami sandwiches.

A.k.a. "Coney Island Mustard"

[Tak To]

On 12/28/2016 8:24 PM, bill van wrote:
> In article <3542d18b-f510-4231...@googlegroups.com>,
> Harrison Hill <harrison...@gmail.com> wrote:
>
>> On Wednesday, 28 December 2016 20:29:56 UTC, Soo-kyung Jee wrote:
>>> Why is horseradish called horse radish?
>>>
>>> Wikipedia says:
>>> "The word horseradish is attested in English from the 1590s. It combines
>>> the word horse (formerly used in a figurative sense to mean strong or
>>> coarse) and the word radish."
>>>
>>> https://en.wikipedia.org/wiki/Horseradish
>>
>> There is no difference between "horseradish", "horse-radish",
>> "horse radish"; so spell it however you like. Horrible stuff :(
>
> I wouldn't recommend it by itself, but in the right place -- such as the
> salad mix for a crab salad sandwich, or on a slice of rare roast beef --
> it is essential.

Also compulsory for a Passover Seder (for some).

[Peter Moylan]

The last time my wife and I ordered steak in a Parisian restaurant, I
specified "bleu" for mine and "cuir à l'anglaise" for my wife's. The
waiter understood what I meant.

--
Peter Moylan http://www.pmoylan.org
Newcastle, NSW, Australia

[Peter Moylan]

On 2016-Dec-31 10:12, Peter Duncanson [BrE] wrote:

> Note that "French" Mustard had nothing to do with France.
> http://www.connexionfrance.com/expatriate-news-article.php?art=297
>
> MENTION the phrase “French mustard” to the average Briton and they
> will think of the mild, dark brown kind that was popularised by the
> Norwich-based firm Colman's.

You had me worried for a minute; I had to go and look in the fridge. It
turns out that the brand we buy (Maille) is made in France and labelled
"Dijon Originale". I'm not sure whether we can buy English-style mustard
here, but certainly we could, if we wished, buy something blander than
Dijon.

I keep mustard powder for cooking, but for a steak I just use the
pre-prepared Dijon mustard. It's not worth the bother mixing up my own.

[Peter Moylan]

On 2017-Jan-01 05:17, Janet wrote:
> In article <ctbishop-B3E09D...@news.individual.net>,
> ctbi...@earthlink.net says...

>> I have what are considered to be "mustard" plants growing in the North
>> Forty (my yard) and in the surrounding hills. I pick and eat a few
>> flowers when out walking. Can I make my own version of mustard from
>> these?
>
> Yes, if you let the flowers go to seed. Mustard is made with seeds
> not flowers

The leaves are edible in their own right, though. I used to grow mustard
and cress together, and the leaves were good both as salad vegetables
(mixed with other things like lettuce, of course) and as herbs to add to
things like stews.

That was back in the days when I had a good vegetable garden with a
great variety of vegetables. My present vegetable garden looks
miserable. The extreme heat bakes the ground so hard that most of the
seeds fail to push their way to the surface. I'm thinking of switching
to only planting in winter.

To add insult to injury, I have rust in the climbing beans, and snails
have eaten every one of the lettuces.

[bill van]

In article <o49894$eps$1...@dont-email.me>, Tak To <ta...@alum.mit.eduxx>
wrote:

I buy small tins of wasabi powder to mix my own for use with takeout
sushi, which never comes with as much wasabi as my wife and I like. A
35-gram tin of wasabi powder sells for roughly $3 Cdn. That will buy a
jar of good mustard with at least five times the volume as the tin of
wasabi powder.
--
bill

[bill van]

In article <o49odm$727$1...@dont-email.me>,

Peter Moylan <pe...@pmoylan.org.invalid> wrote:

> On 2017-Jan-01 05:17, Janet wrote:
> > In article <ctbishop-B3E09D...@news.individual.net>,
> > ctbi...@earthlink.net says...
>
> >> I have what are considered to be "mustard" plants growing in the North
> >> Forty (my yard) and in the surrounding hills. I pick and eat a few
> >> flowers when out walking. Can I make my own version of mustard from
> >> these?
> >
> > Yes, if you let the flowers go to seed. Mustard is made with seeds
> > not flowers
>
> The leaves are edible in their own right, though. I used to grow mustard
> and cress together, and the leaves were good both as salad vegetables
> (mixed with other things like lettuce, of course) and as herbs to add to
> things like stews.
>

One of our regular dim sum dishes is steamed mustard greens, which are
very tasty but are slippery and require skilled use of chopsticks.
--
bill

[CDB]

On 12/31/2016 8:57 PM, Peter Moylan wrote:
> Athel Cornish-Bowden wrote:

>> Peter Young said:
>>> Sam Plusnet <n...@home.com> wrote:

>>>> On 30/12/2016 23:12, Peter Duncanson [BrE] wrote:
>>>>> However to most French people this is a mystery - one French
>>>>> blogger described it as “that sweet English stuff they have
>>>>> the nerve to call ‘French Mustard’.” ..

>>>> They started it!

>>>> Crème anglaise!

>>> Or the Italians? Zuppa Inglese.

>> Not to mention capotes anglaises and French letters.

Take French leave/filer à l'anglaise.

> The last time my wife and I ordered steak in a Parisian restaurant,
> I specified "bleu" for mine and "cuir à l'anglaise" for my wife's.
> The waiter understood what I meant.

But did he get the joke?

[Joy Beeson]

On Sat, 31 Dec 2016 09:25:48 -0800, Charles Bishop
<ctbi...@earthlink.net> wrote:

> I have what are considered to be "mustard" plants growing in the North
> Forty (my yard) and in the surrounding hills. I pick and eat a few
> flowers when out walking. Can I make my own version of mustard from
> these?

The leaves are very good on sandwiches, replacing both the lettuce and
the mustard.

But the leaves are zingy only when raw.

I imagine that the leaves and flowers would make good pesto.

--
Joy Beeson, U.S.A., mostly central Hoosier,
some Northern Indiana, Upstate New York, Florida, and Hawaii
joy beeson at comcast dot net http://wlweather.net/PAGEJOY/
The above message is a Usenet post.
I don't recall having given anyone permission to use it on a Web site.

[Peter Moylan]

On 2017-Jan-02 01:11, CDB wrote:
> On 12/31/2016 8:57 PM, Peter Moylan wrote:

>> The last time my wife and I ordered steak in a Parisian restaurant,

>> I specified "bleu" for mine and "cuir ą l'anglaise" for my wife's.

>> The waiter understood what I meant.
>
> But did he get the joke?

I don't know, but the steak did come back overcooked. (Which was to my
wife's taste. She's never tasted a tender steak.)

[J. J. Lodder]

Peter Moylan <pe...@pmoylan.org.invalid> wrote:

> On 2017-Jan-02 01:11, CDB wrote:
> > On 12/31/2016 8:57 PM, Peter Moylan wrote:
>
> >> The last time my wife and I ordered steak in a Parisian restaurant,

> >> I specified "bleu" for mine and "cuir à l'anglaise" for my wife's.

> >> The waiter understood what I meant.
> >
> > But did he get the joke?
>
> I don't know, but the steak did come back overcooked. (Which was to my
> wife's taste. She's never tasted a tender steak.)

Did they bring 'vin rouge glacé' too,
to keep in style?

Jan

[Peter Moylan]

No. I chose the wine. An advantage of being able to read the wine list.

On our one trip to France, it was striking how much my wife was crippled
by not being able to speak French. I even had to buy the breakfast bread
each day, because she had no good way to communicate with the baker.
Pointing works in a big-city bakery, but in a small village the bread
you want is probably out the back.

Of course I've also been in countries where I didn't speak the language,
but I was almost always able to figure out _some_ of the words. The only
time I've ever been totally lost was in Seoul, where I couldn't even
read the street signs.

[Peter T. Daniels]

On Monday, January 2, 2017 at 7:27:17 AM UTC-5, Peter Moylan wrote:

> On our one trip to France, it was striking how much my wife was crippled
> by not being able to speak French. I even had to buy the breakfast bread
> each day, because she had no good way to communicate with the baker.

Why "even"? Is buying bread strictly women's work, beneath the dignity of
a male of any sort?

[Charles Bishop]

In article <2phj6c9obho6kbeh9...@4ax.com>,

Joy Beeson <jbe...@invalid.net.invalid> wrote:

> On Sat, 31 Dec 2016 09:25:48 -0800, Charles Bishop
> <ctbi...@earthlink.net> wrote:
>
> > I have what are considered to be "mustard" plants growing in the North
> > Forty (my yard) and in the surrounding hills. I pick and eat a few
> > flowers when out walking. Can I make my own version of mustard from
> > these?
>
> The leaves are very good on sandwiches, replacing both the lettuce and
> the mustard.
>
> But the leaves are zingy only when raw.
>
> I imagine that the leaves and flowers would make good pesto.

Thanks for the suggestions, you and others. I've got a few months before
the crop comes in.

--
charles

[Charles Bishop]

In article <MPG.32d2068df...@news.individual.net>,

Aren't the seeds supposed to be very small? I'll probably stick to
salads and other things where I can use the flowers and leaves.

--
charles

[Cheryl]

Because obtaining bread is a very simple, basic and essential task for
anyone?

--
Cheryl

[Peter T. Daniels]

That doesn't explain the assumption that the wife was to buy the bread. Seems
like the daily shopping would be something shared, done by whoever it was more
convenient for at the time, or by both together.

[J. J. Lodder]

A friend of mine was quite chagrined to discover
that while askng a 'baguette' got what he wanted
asking for a 'bague' didn't get the bigger thing,

Jan

[Peter T. Daniels]

In the big Harrap 2-volume French-English dictionary, the 'bread' sense of
"baguette" isn't registered until the 1950 Supplement!

[Peter Moylan]

Why would anyone make that assumption?

Normally we take turns doing the shopping.

[J. J. Lodder]

Peter Moylan <pe...@pmoylan.org.invalid> wrote:

> On 2017-Jan-02 22:00, J. J. Lodder wrote:
> > Peter Moylan <pe...@pmoylan.org.invalid> wrote:
> >
> >> On 2017-Jan-02 01:11, CDB wrote:
> >>> On 12/31/2016 8:57 PM, Peter Moylan wrote:
> >>
> >>>> The last time my wife and I ordered steak in a Parisian restaurant,
> >>>> I specified "bleu" for mine and "cuir à l'anglaise" for my wife's.
> >>>> The waiter understood what I meant.
> >>>
> >>> But did he get the joke?
> >>
> >> I don't know, but the steak did come back overcooked. (Which was to my
> >> wife's taste. She's never tasted a tender steak.)
> >
> > Did they bring 'vin rouge glacé' too,
> > to keep in style?
>
> No. I chose the wine. An advantage of being able to read the wine list.

Sorry, you wouldn't recognise the allusion.
In 'Asterix chez les Bretons' there ar several running gags
on the subject of the horrible food enjoyed by Les Bretons.

'Les Bretons' eat boeuf, sanglier, and everything else boiled,
and completely drowned in mint sauce.
The accompanying drink is au choix
cervoise tiede, vin rouge glacé, ou eau chaude
avec peut etre une goutte de lait.
(because tea hadn't been discovered yet)

You can guess that Obelix is beside himself with joy
when they finally can return home,
without even waiting for the victory feast,

Jan

[Peter Duncanson [BrE]]

On Mon, 2 Jan 2017 11:14:00 -0800 (PST), "Peter T. Daniels"
<gram...@verizon.net> wrote:

>On Monday, January 2, 2017 at 12:24:48 PM UTC-5, Cheryl P wrote:
>> On 2017-01-02 11:08 AM, Peter T. Daniels wrote:
>> > On Monday, January 2, 2017 at 7:27:17 AM UTC-5, Peter Moylan wrote:
>
>> >> On our one trip to France, it was striking how much my wife was crippled

>> >> by not being able to speak French. , because she had no good way to communicate with the baker.
>> > Why "I even had to buy the breakfast bread
>> >> each dayeven"? Is buying bread strictly women's work, beneath the dignity of

>> > a male of any sort?
>>
>> Because obtaining bread is a very simple, basic and essential task for
>> anyone?
>
>That doesn't explain the assumption that the wife was to buy the bread. Seems
>like the daily shopping would be something shared, done by whoever it was more
>convenient for at the time, or by both together.

That assumption is not implied in what Peter M wrote:

I even had to buy the breakfast bread each day

That could fit a situation in which the wife was intending to buy bread
some days and the husband buying it on the other days.

--
Peter Duncanson, UK
(in alt.usage.english)

[Tony Cooper]

It's a ridiculous assumption. Even if the couple shopped together,
buying bread might require verbally specifying the type of bread.
There's no need for language skills when the product is simply picked
out from a bin or off a shelf, so the rest of the shopping trip could
be shared.


--
Tony Cooper - Orlando, Florida

[Robert Bannister]

On 31/12/16 7:12 am, Peter Duncanson [BrE] wrote:
> On Fri, 30 Dec 2016 15:35:37 -0000, Janet <nob...@home.com> wrote:
>
>> In article <ecnc9s...@mid.individual.net>, cper...@mun.ca says...

>> That's "English mustard".
>>
>> There are many other kinds of mustard available in UK
>> Here's four made locally
>>
>> https://www.paterson-arran.com/catalogue/all/7/0/Mustard/1.html
>>
>> Janet
>
> Back in the, er, 1950s I was aware of two types of mustard in Britain:
> The normal (English) Mustard and something mild called French Mustard.
> The brand I knew for both was Colman's.

>
> Note that "French" Mustard had nothing to do with France.
> http://www.connexionfrance.com/expatriate-news-article.php?art=297
>
> MENTION the phrase “French mustard” to the average Briton and they
> will think of the mild, dark brown kind that was popularised by the
> Norwich-based firm Colman's.
>

> However to most French people this is a mystery - one French blogger
> described it as “that sweet English stuff they have the nerve to
> call ‘French Mustard’.”

> ....
> Real French mustards should also not be confused with “French’s
> mustard” - a classic hot-dog style condiment that is the best-known
> brand in the USA. This, as its makers insisted during the Iraq war,
> has strictly nothing to do with France, but is a family name.
> ....
> Colman’s French Mustard is now unobtainable, since they stopped
> the line after 65 years, following an EU competition law ruling in
> 2001
>
> However, the firm now makes Colman's Mild Mustard.
> http://www.colmans.co.uk/products/mild-mustard
>

You can buy "French mustard" in Australia. To my mind, the main
difference is not really the mildness but the vinegar. German mustard is
similar, but different again and can be obtained with varying degrees of
hotness.

--
Robert B. born England a long time ago;
Western Australia since 1972

[Robert Bannister]

On 31/12/16 7:48 am, Paul Wolff wrote:
> On Fri, 30 Dec 2016, "Peter Duncanson [BrE]" <ma...@peterduncanson.net>

>> On Fri, 30 Dec 2016 15:35:37 -0000, Janet <nob...@home.com> wrote:
>>> In article <ecnc9s...@mid.individual.net>, cper...@mun.ca says...
>>>> On 2016-12-30 11:01 AM, Theodore Heise wrote:
>>>> >
>>>> > This reminds me that a quick way to make the mustard found in
>>>> > Chinese restaurants in the U.S. (especially served with egg rolls)
>>>> > is simply mustard powder and a bit of water. Though I don't
>>>> > recall having ever seen anything like this in many hundreds of
>>>> > meals in Beijing (and a few other places). Come to think of it, I
>>>> > don't recall ever encountering egg rolls in China.
>>>>
>>>> Isn't that mustard UK style?
>>>
>>> That's "English mustard".
>>

>> Back in the, er, 1950s I was aware of two types of mustard in Britain:
>> The normal (English) Mustard and something mild called French Mustard.
>> The brand I knew for both was Colman's.
>>

>> Colman’s French Mustard is now unobtainable, since they stopped
>> the line after 65 years, following an EU competition law ruling in
>> 2001
>

> Great. Are we going to be re-bombarded with such misleading and insular
> false labelling now that the idea of mutual neighbourly co-operation has
> been discarded, nulled, and voided?

>>
>> However, the firm now makes Colman's Mild Mustard.
>> http://www.colmans.co.uk/products/mild-mustard
>>

> I turn my nose up at Mild Mustard.

You should never put mustard up your nose, however mild it is.

[Robert Bannister]

On 31/12/16 6:46 pm, Peter Young wrote:

> On 31 Dec 2016 Athel Cornish-Bowden <acor...@imm.cnrs.fr> wrote:
>
>> On 2016-12-31 07:47:06 +0000, Peter Young said:
>

>>> On 31 Dec 2016 Sam Plusnet <n...@home.com> wrote:
>>>
>>>> On 30/12/2016 23:12, Peter Duncanson [BrE] wrote:

>>>>> However to most French people this is a mystery - one French blogger
>>>>> described it as “that sweet English stuff they have the nerve to
>>>>> call ‘French Mustard’.”

>>>>> ..
>>>
>>>> They started it!
>>>
>>>> Crème anglaise!
>>>
>>> Or the Italians? Zuppa Inglese.
>
>> Not to mention capotes anglaises and French letters.
>

> \What's a Welsh letter?

Someone who lets out a cottage to English tourists.

[Robert Bannister]

Was that "cuit" or "queer"?

[Robert Bannister]

I find all the Dijon mustards too mild and stick to "Hot English" unless
I'm eating German or Polish sausage.

[bill van]

In article <ed33fd...@mid.individual.net>,

We get a hot Polish mustard, brand name Babci. It's the hottest I've
found around here, and my wife and I are both fond of it. I'd put it on
either German or Polish sausage.
--
bill