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Creole mustard, one of the variety of mustard is today extensively used in the preparation of various recipes.  It is mostly found around Louisiana and Mississippi of the United States and can be used both in the vegetarian as well as non-vegetarian dishes.  The slightly crushed variety of wholegrain mustard is termed as Creole mustard.  Neither the mustard is completely crushed nor is the mustard whole. Different ingredients are added to the mustard to enhance its taste.  The producers, depending on the peoples’ preferences, generally mix different items to the mustard. However, the basic taste remains intact. 

Mustard belongs to the Brasssica family of flora.  The crushed mustard produces heat and it is spicy too.  The French used to add wine to the mustard.  The mustards were earlier used only for medicinal purposes.  Its culinary properties were discovered later. Renowned scientist Pythagoras used mustard paste to cure scorpion bites and later mustard plasters were also extensively used to cure toothaches and other diseases.  Christian missionaries used mustard in their religious activities.  Infact the Vatican had a mustard-maker exclusively for the Pope.

Earlier the mustards were mostly prepared at home.  The mustard seeds were hammered in mortar and the powdered seeds were later mixed with vinegar.  However, by 14th century Dijon of USA had distinguished itself as the mustard producing centre of the globe. The Creole mustard’s history dates back to 1720 A.D.  It was during this period that a technique was developed to get dry powder from the mustard seeds; this mustard powder had a very long shelf life. Jeremiah Colman in 19th century popularized the use of mustard.  He also became the mustard-maker for Queen Victoria of England in 1866. He made very high quality mustard flour, which is still popular today and is called Colman’s Mustard in his loving memory.           

Horse Shoe and Zatarain’s are the two famous brands of Creole mustard.  This variety of mustard is extensively used in different dishes but it finds its wide applicability in po-boys. It is hot, spicy, coarse and thick and before using it, it is marinated.  The mustard is mostly used in America and can be used in any kind of American recipes.  The Americans love the dishes prepared with Creole mustard.  It is a completely American variety of food. There are two varieties available in the market. One variety contains seeds, which are coarse, and the other variety is completely smooth.  Both the variety have wide acceptance among the people.

These mustards are generally preferred with variety of flavors such as with honey, peppercorns, citrus fruits, sherry or champagne. To what extent the flavor has to be used depends on the taste of the person.  These mustards are available through out the year and do not get spoiled if proper care is take.  It should be kept in the refrigerator if the pack is opened.  An unopened pack should be stored in a dark room. The mustard can be used with fish, pork, cabbage, sausages, avocado etc. Indeed both the vegetarians as well as the non-vegetarians can enjoy it equally.

About the Author:

Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on Creole Mustard, Visit His Site at Creole Mustard

Article Source: ArticlesBase.com - How to Prepare the Creole Mustard Recipe

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HanGawi Zagat Table for Two New York City Gift Card Smartbox


HanGawi Zagat Table for Two New York City Gift Card Smartbox


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HanGawi is a welcomed sanctuary away from the craziness of Midtown. Specializing in vegetarian cuisine, and incorporating an um (ying) and yang philosophy of cooking, this Korean eatery considers a balanced diet second only to flavor. Um foods like green veggies and fruits are paired or played off of yang foods like radishes, carrots, and potatoes – by incorporating both um and yang into their dishes HanGawi ensures it's creating healthy, flavorsome meals. This is why it was voted the best vegetarian and Korean restaurant in NYC according to the 2010 Zagat Survey. You will be treated to a six-course chef's selection meal. Tofu factors large on the menu, as do mushrooms – the selection can include vegetable and tofu dumplings, spicy kimchi mushroom pancakes, and avocado stone bowl rice.

Indique Zagat Table for Two Washington D.C. Gift Card Smartbox


Indique Zagat Table for Two Washington D.C. Gift Card Smartbox


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Looking for a little South Asian flavor? Head to Indique for a taste of India. Watch the chef prepare your meal in the restaurant's open concept kitchen. Or, look out onto Connecticut Avenue from the large windows in the upper mezzanine dining space. Your meal includes an appetizer, soup, main course, dessert and complimentary glass of wine. For starters, try the PEI mussels stewed in garlic, coconut milk, and curry leaves, or the tandoori quail marinated in yogurt and spices and cooked in a clay oven. For main courses, Indique has a variety of curry, tandoori, and vegetarian options – the restaurant focuses on flavor over spicy heat, so Indian-cuisine neophytes can rest easy when ordering.

Mochica Zagat Table for Two San Francisco Gift Card Smartbox


Mochica Zagat Table for Two San Francisco Gift Card Smartbox


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At Mochica, Chef Carlos Altamirano uses his natural understanding of traditional Peruvian ingredients and his passion for cooking to create a unique dining experience for SoMa residents. This Latin American gem opened in 2004 to rave reviews and has since garnered a loyal following among San Francisco's most discerning foodies. As a choice of appetizer, Chef Altamirano offers crispy, stuffed yucca balls with Spanish chorizo or chicharronnes de pollo – crispy, fried chicken marinated in ají Amarillo, and garlic. For your main course, choose between a slow-braised pork shoulder in dark beer adobo sauce, a half Rocky free-range chicken, or vegetarian paella. Rice pudding with chicha morada sauce, quinoa flan, and a Peruvian cookie stuffed with dulce de leche round out your dessert options.

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