HUNGRY GERALD

HG/BSK depend upon three condiments as flavor enhancers. Number one is mustard. HG/BSK think Maille French mustard is the best. BSK uses it in vinaigrettes and some stews and braises. HG thinks it’s a nice  companion for roast beef, roast chicken and French charcuterie (pates, rillettes,terrinês, etc.). Yellow American mustard (the color is from turmeric) is best for sandwiches and hot dogs. HG /BSK prefer Russian dressing on Jewish delicatessen pastrami, corned beef, tongue sandwiches. (also good on turkey and chicken sandwiches). Chinese food demands a super hot mustard HG uses fiery Russian mustard (buys it on Amazon). There are many rivals that challenge Heinz Ketchup. They  fail. Heinz is the undisputed champ. French fries, hamburgers, meat loaf are unthinkable without a heavy splash of Heinz. And, it’s the backbone of  Russian dressing. Sriracha. HG first encountered this picante wonder some years ago at Vietnamese restaurants. It was on every table flanked by vinegar and soy sauce. These days it is omnipresent in supermarkets and other  grocers; in every type of restaurant; in the arsenal of every chef. HG likes to add it to fish stews (mixed with mayonnaise its a riff on French rouille).