http://www.frenchs.com/recipe/super-...chicken-RE2032

This was my comment on Facebook:

Repulsive. Whoever thinks up these recipes should be taken into the
desert and left to die. They actually suggest rubbing down the chicken
with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html

--Bryan

On 6/3/2012 4:01 PM, Bryan wrote:
> http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> This was my comment on Facebook:
>
> Repulsive. Whoever thinks up these recipes should be taken into the
> desert and left to die. They actually suggest rubbing down the chicken
> with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html


Whatever. My brother's wife made chicken like this and it tasted pretty
good. They also rub steaks with a little mustard and let it marinate
about an hour before they grill them. Not my favorite flavor on beef
and I won't cook it hat way, but again, it tasted pretty good.

George L

On 6/3/2012 11:53 AM, George Leppla wrote:
> On 6/3/2012 4:01 PM, Bryan wrote:
>> http://www.frenchs.com/recipe/super-...chicken-RE2032
>>
>> This was my comment on Facebook:
>>
>> Repulsive. Whoever thinks up these recipes should be taken into the
>> desert and left to die. They actually suggest rubbing down the chicken
>> with cheap, yellow, hot dog type mustard.
>> http://www.candyboots.com/wwcards.html
>
>
> Whatever. My brother's wife made chicken like this and it tasted pretty
> good. They also rub steaks with a little mustard and let it marinate
> about an hour before they grill them. Not my favorite flavor on beef and
> I won't cook it hat way, but again, it tasted pretty good.
>
> George L

He really hates that cheap mustard! Personally, I think mustard iz
mustard. The mustard I use has horseradish mixed in which I think, is a
good, solid, move. My gut feeling is that mustard has the chance to
become wildly popular as a seasoning. I use mustard to fill in a flavor
hole in a lot of dishes. It's great stuff!

Bryan wrote:
> http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> This was my comment on Facebook:
>
> Repulsive. Whoever thinks up these recipes should be taken into the
> desert and left to die. They actually suggest rubbing down the chicken
> with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
>
> --Bryan


It's probably not as bad as you imagine. Cheap yellow hotdog mustard is
the best tasting when baked on ham (I don't know why.)

It still doesn't sound good on chicken.

Bob

On 6/3/2012 5:01 PM, Bryan wrote:
> http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> This was my comment on Facebook:
>
> Repulsive. Whoever thinks up these recipes should be taken into the
> desert and left to die. They actually suggest rubbing down the chicken
> with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
>

Michael Simon referred to "stadium mustard" on ICA battle hotdog. What
makes it stadium mustard rather than hot dog mustard or is it the same?

On 03/06/2012 5:01 PM, Bryan wrote:
> http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> This was my comment on Facebook:
>
> Repulsive. Whoever thinks up these recipes should be taken into the
> desert and left to die. They actually suggest rubbing down the chicken
> with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
>
You never know it could be good. I don't remember where I came across a
recipe for scallops that used cheap yellow mustard, but I tried it. It
was fast, almost idiot proof simple, and it is delicious. Combine equal
parts of yellow mustard and cream. Soak the scallops in the cream and
mustard mixture then roll in bread crumbs, put them on skewers and broil
them until golden brown. It doesn't get much easier, and they are
really good.

On Jun 3, 5:46*pm, Cheryl > wrote:

>
> Michael Simon referred to "stadium mustard" on ICA battle hotdog. *What
> makes it stadium mustard rather than hot dog mustard or is it the same?
>
>
I'm thinking they're the same.

On 2012-06-03, Dave Smith > wrote:
> On 03/06/2012 5:01 PM, Bryan wrote:
>> http://www.frenchs.com/recipe/super-...chicken-RE2032
>>
>> This was my comment on Facebook:
>>
>> Repulsive. Whoever thinks up these recipes should be taken into the
>> desert and left to die. They actually suggest rubbing down the chicken
>> with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
>>

> You never know it could be good.

The first time I smoked spareribs, I used a tip from alt.barbecue.
Essentially, it said to rub down the ribs with yellow mustard, then
add the spice rub on top. The mustard would help the rub stick
and pretty much disappear from the flavor profile. I did it and it
seemed to work as claimed. I don't recall any actual mustard flavor
to those very good ribs.


--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On Jun 3, 6:13*pm, zxcvbob > wrote:
> Bryan wrote:
> > *http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> > This was my comment on Facebook:
>
> > Repulsive. Whoever thinks up these recipes should be taken into the
> > desert and left to die. They actually suggest rubbing down the chicken
> > with cheap, yellow, hot dog type mustard.http://www.candyboots.com/wwcards.html
>
> > --Bryan
>
> It's probably not as bad as you imagine. *Cheap yellow hotdog mustard is
> the best tasting when baked on ham (I don't know why.)
>
> It still doesn't sound good on chicken.
>
> Bob

I've done pork tenderloin; had not much in the way of seasoning, so I
made a mustard sauce using the above style of mustard. What I did was
squeeze it onto the plate, and dip my pork tenderloin into it. Not
bad.

On Jun 3, 7:35*pm, notbob > wrote:
> On 2012-06-03, Dave Smith > wrote:
>
> > On 03/06/2012 5:01 PM, Bryan wrote:
> >> *http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> >> This was my comment on Facebook:
>
> >> Repulsive. Whoever thinks up these recipes should be taken into the
> >> desert and left to die. They actually suggest rubbing down the chicken
> >> with cheap, yellow, hot dog type mustard.http://www.candyboots.com/wwcards.html
>
> > You never know it could be good.
>
> The first time I smoked spareribs, I used a tip from alt.barbecue.
> Essentially, it said to rub down the ribs with yellow mustard, then
> add the spice rub on top. *The mustard would help the rub stick
> and pretty much disappear from the flavor profile. *I did it and it
> seemed to work as claimed. *I don't recall any actual mustard flavor
> to those very good ribs.
>
> --
> vi --the heart of evil!
> Support labeling GMOs
> <http://www.labelgmos.org/>

I've done that too. IMHO the mustard helps with the colour of the
ribs.

On 6/3/2012 4:01 PM, Bryan wrote:
> http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> This was my comment on Facebook:
>
> Repulsive. Whoever thinks up these recipes should be taken into the
> desert and left to die. They actually suggest rubbing down the chicken
> with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
>
> --Bryan

The gurus on alt.food.barbecue love to slather meat with CYM as they
call it.

I will "paint" chicken breasts that have been sprinkled with granulated
garlic with Dijon mustard and grill them on the gas grill. They are
very good. The mustard holds in the juices.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jun 3, 4:35*pm, notbob > wrote:
> On 2012-06-03, Dave Smith > wrote:
>
> > On 03/06/2012 5:01 PM, Bryan wrote:
> >> *http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> >> This was my comment on Facebook:
>
> >> Repulsive. Whoever thinks up these recipes should be taken into the
> >> desert and left to die. They actually suggest rubbing down the chicken
> >> with cheap, yellow, hot dog type mustard.http://www.candyboots.com/wwcards.html
>
> > You never know it could be good.
>
> The first time I smoked spareribs, I used a tip from alt.barbecue.
> Essentially, it said to rub down the ribs with yellow mustard, then
> add the spice rub on top. *The mustard would help the rub stick
> and pretty much disappear from the flavor profile. *I did it and it
> seemed to work as claimed. *I don't recall any actual mustard flavor
> to those very good ribs.

I use Gulden's for that purpose -- and it doesn't stain any surface it
may contact, to boot.

On Jun 3, 5:46*pm, Cheryl > wrote:
> On 6/3/2012 5:01 PM, Bryan wrote:
>
> > *http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> > This was my comment on Facebook:
>
> > Repulsive. Whoever thinks up these recipes should be taken into the
> > desert and left to die. They actually suggest rubbing down the chicken
> > with cheap, yellow, hot dog type mustard.http://www.candyboots.com/wwcards.html
>
> Michael Simon referred to "stadium mustard" on ICA battle hotdog. *What
> makes it stadium mustard rather than hot dog mustard or is it the same?

Symon.

He probably said "stadium," so as not to say "French's yellow."

N.

On Jun 3, 3:46*pm, Cheryl > wrote:
> On 6/3/2012 5:01 PM, Bryan wrote:
>
> > *http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> > This was my comment on Facebook:
>
> > Repulsive. Whoever thinks up these recipes should be taken into the
> > desert and left to die. They actually suggest rubbing down the chicken
> > with cheap, yellow, hot dog type mustard.http://www.candyboots.com/wwcards.html
>
> Michael Simon referred to "stadium mustard" on ICA battle hotdog. *What
> makes it stadium mustard rather than hot dog mustard or is it the same?

http://lmgtfy.com/?q=stadium+mustard&l=1

On Sun, 03 Jun 2012 17:13:11 -0500, zxcvbob >
wrote:

> Bryan wrote:
> > http://www.frenchs.com/recipe/super-...chicken-RE2032
> >
> > This was my comment on Facebook:
> >
> > Repulsive. Whoever thinks up these recipes should be taken into the
> > desert and left to die. They actually suggest rubbing down the chicken
> > with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
> >
> > --Bryan
>
>
> It's probably not as bad as you imagine. Cheap yellow hotdog mustard is
> the best tasting when baked on ham (I don't know why.)
>
Cheap yellow mustard is the best one to mix with brown sugar. I don't
know why, but I've experimented with quite a few different mustards
and settled on the cheap stuff. JMO, but I'm the one that counts the
most when it's about something I'm going to eat.

> It still doesn't sound good on chicken.
>

They're in the business of selling a product, so it has to appeal to
someone. Maybe you're not in their demographic, Bryan certainly
isn't.


--
Food is an important part of a balanced diet.

On Sun, 03 Jun 2012 18:46:49 -0400, Cheryl >
wrote:

> On 6/3/2012 5:01 PM, Bryan wrote:
> > http://www.frenchs.com/recipe/super-...chicken-RE2032
> >
> > This was my comment on Facebook:
> >
> > Repulsive. Whoever thinks up these recipes should be taken into the
> > desert and left to die. They actually suggest rubbing down the chicken
> > with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
> >
>
> Michael Simon referred to "stadium mustard" on ICA battle hotdog. What
> makes it stadium mustard rather than hot dog mustard or is it the same?

I think of deli (spicy brown) mustard as "stadium".

--
Food is an important part of a balanced diet.

On Sun, 03 Jun 2012 19:09:15 -0400, Dave Smith
> wrote:

> On 03/06/2012 5:01 PM, Bryan wrote:
> > http://www.frenchs.com/recipe/super-...chicken-RE2032
> >
> > This was my comment on Facebook:
> >
> > Repulsive. Whoever thinks up these recipes should be taken into the
> > desert and left to die. They actually suggest rubbing down the chicken
> > with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
> >
> You never know it could be good. I don't remember where I came across a
> recipe for scallops that used cheap yellow mustard, but I tried it. It
> was fast, almost idiot proof simple, and it is delicious. Combine equal
> parts of yellow mustard and cream. Soak the scallops in the cream and
> mustard mixture then roll in bread crumbs, put them on skewers and broil
> them until golden brown. It doesn't get much easier, and they are
> really good.

I don't know what time period that one is from, but this one was
probably inspired by something similar to yours and it is my favorite
marinade for scallops. I don't like it as well on shrimp. I've never
tried it on pork even though I think it would be tasty, but I wouldn't
even consider it for beef. How I would consider it for lamb.

Mustard and Bourbon Marinade
Recipe From: The Best of Gourmet 1989

Makes about 1 1/3 cups

1/2 cup dijon mustard
1/4 cup bourbon -- plus 2 tablespoon
1/4 cup soy sauce
1/2 cup dark brown sugar -- firmly packed
2 teaspoons worcestershire sauce
1/3 cup scallion -- minced

In a bowl, stir together the mustard, bourbon, soy sauce and
Worcestershire sauce, and the scallion.

Use the marinade to marinate shrimps or scallops, covered, at room
temperature for 1 hour, or beef, chicken, or pork, covered & chilled,
overnight.

Baste shellfish or meat with the marinade as it is grilled.



--
Food is an important part of a balanced diet.

Cheryl wrote:
>
> Michael Simon referred to "stadium mustard" on ICA battle hotdog. What
> makes it stadium mustard rather than hot dog mustard or is it the same?

It's not plain yellow mustard. It has more of a spicy tang to it. I used
to go to a large stadium as a kid and their mustard "made" the dogs there.

I've been looking for it and found it a while back...called "Ballpark
Mustard"
http://en.wikipedia.org/wiki/Stadium_Mustard

On Sun, 3 Jun 2012 14:01:26 -0700 (PDT), Bryan
> wrote:

> http://www.frenchs.com/recipe/super-...chicken-RE2032
>
>This was my comment on Facebook:
>
>Repulsive. Whoever thinks up these recipes should be taken into the
>desert and left to die. They actually suggest rubbing down the chicken
>with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
>
>--Bryan

Have you ever tried it? If not, your automatic discounting of it is
like that of a child!

John Kuthe...

On Jun 4, 11:58*am, sf > wrote:
> On Sun, 03 Jun 2012 17:13:11 -0500, zxcvbob >
> wrote:
>
> > Bryan wrote:
> > > *http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> > > This was my comment on Facebook:
>
> > > Repulsive. Whoever thinks up these recipes should be taken into the
> > > desert and left to die. They actually suggest rubbing down the chicken
> > > with cheap, yellow, hot dog type mustard.http://www.candyboots.com/wwcards.html
>
> > > --Bryan
>
> > It's probably not as bad as you imagine. *Cheap yellow hotdog mustard is
> > the best tasting when baked on ham (I don't know why.)
>
> Cheap yellow mustard is the best one to mix with brown sugar. *I don't
> know why, but I've experimented with quite a few different mustards
> and settled on the cheap stuff. *JMO, but I'm the one that counts the
> most when it's about something I'm going to eat.
>
> > It still doesn't sound good on chicken.
>
> They're in the business of selling a product, so it has to appeal to
> someone. *Maybe you're not in their demographic, Bryan certainly
> isn't.
>
I'm also not in the meatballs in Heinz Chili Sauce and grape jelly
demographic. I suspect it's pretty much the same one.

--Bryan

On Jun 4, 6:41*pm, John Kuthe > wrote:
> On Sun, 3 Jun 2012 14:01:26 -0700 (PDT), Bryan
>
> > wrote:
> >http://www.frenchs.com/recipe/super-...chicken-RE2032
>
> >This was my comment on Facebook:
>
> >Repulsive. Whoever thinks up these recipes should be taken into the
> >desert and left to die. They actually suggest rubbing down the chicken
> >with cheap, yellow, hot dog type mustard.http://www.candyboots.com/wwcards.html
>
> >--Bryan
>
> Have you ever tried it? If not, your automatic discounting of it is
> like that of a child!

EVOO, 3 liter cans, $19.99 at Global. Decent sized lemons 20 cents
each too. They have unroasted pistachios there too, and jalapenos for
less than half the price at the grocery stores.
>
> John Kuthe...

--Bryan

On Mon, 4 Jun 2012 16:46:23 -0700 (PDT), Bryan
> wrote:

> I'm also not in the meatballs in Heinz Chili Sauce and grape jelly
> demographic. I suspect it's pretty much the same one.

I doubt it. We've already established that the brown sugar and
mustard glaze for ham calls for cheap yellow mustard, Tyler Florence
calls for either yellow or brown mustard in his BBQ sauce
http://www.foodnetwork.com/recipes/t...ipe/index.html
and I posted a mustard marinade up-thread. In fact I have lots of
recipes that call for mustard, mostly Dijon though; like this one

Roasted Split Chicken with Mustard Crust
http://www.kqed.org/w/morefastfoodmyway/episode204.html

--
Food is an important part of a balanced diet.

On Jun 4, 9:02*pm, sf > wrote:
> On Mon, 4 Jun 2012 16:46:23 -0700 (PDT), Bryan
>
> > wrote:
> > I'm also not in the meatballs in Heinz Chili Sauce and grape jelly
> > demographic. *I suspect it's pretty much the same one.
>
> I doubt it. *We've already established that the brown sugar and
> mustard glaze for ham calls for cheap yellow mustard,

If it calls here, I'm not home.

--Bryan

On Mon, 04 Jun 2012 19:02:16 -0700, sf > wrote:

>On Mon, 4 Jun 2012 16:46:23 -0700 (PDT), Bryan
> wrote:
>
>> I'm also not in the meatballs in Heinz Chili Sauce and grape jelly
>> demographic. I suspect it's pretty much the same one.
>
>I doubt it. We've already established that the brown sugar and
>mustard glaze for ham calls for cheap yellow mustard, Tyler Florence
>calls for either yellow or brown mustard in his BBQ sauce
>http://www.foodnetwork.com/recipes/t...ipe/index.html
>and I posted a mustard marinade up-thread. In fact I have lots of
>recipes that call for mustard, mostly Dijon though; like this one
>
>Roasted Split Chicken with Mustard Crust
>http://www.kqed.org/w/morefastfoodmyway/episode204.html

Forgive Bryan (or not!) but he has a childish knee-jerk reaction
against a great many food products and ingredients. I've often said
I've never eaten anything gross that Bryan has cooked, but I've
deliberately left off that I've also not oftgen eaten anything truly
excellent that Bryan has cooked! Most of his cooking is very blase and
simple in taste, pedestrian even. He refuses to cook with or eat a
great many things for no other reason than his own picky "tastes"!

Once while grilling pork chops I picked from fresh sage and Bryan did
not even want any on *his* pork chops! Who does not like sage on pork?
Bryan evidenly!! Go figure!

John Kuthe...