With July 4th a few days away, and the prospect of a whole summer of yummy franks on the grill, we’d like to suggest the addition of Bone Suckin’ brand’s Sweet Hot Mustard. Imagine America’s yellow hot dog mustard. (Yes, bright yellow mustard was invented here—French’s Cream Salad Brand Mustard was envisioned as a cooking ingredient, e.g. for potato and egg salad and just happen to coincide with the rise of the ballpark frank. See the history of mustard.) But Bone Suckin’s creamy, yellow mustard is at a gourmet level, with sweet and hot layers of flavor from brown sugar, molasses, paprika and jalapeños. There’s a tempered sweetness and medium heat—just enough heat to be interesting, but not enough to require a cold beer as an antidote (that part is purely optional).
We think you’ll love it as much as we do; you might also want to order some extra jars to bring as host/hostess gifts when you’re invited to a cookout. We love Bone Suckin’s Sweet Hot Mustard on hot dogs and burgers, but you can dip pretzels into it, spread it on sandwiches, mix it into potato salad and stir it into your favorite recipes. It’s all natural (no preservatives), gluten free, fat free, HFCS free and certified kosher (pareve) by OU. A 12-ounce jar is $6.79 at BoneSuckin.com.
By the way: Can you name the spice that gives yellow mustard its bright yellow color? The answer is below.
Answer: Turmeric, which also gives curry powder its deep yellow color, is responsible for the vibrant yellow of “ballpark” mustards as well.
July is National Ice Cream Month and THE NIBBLE has labored to track down the very best. Perhaps you’d like a scoop of Molasses Tipsycake Ice Cream from LaLoo’s, or a cone of Strawberries, Sour Cream, and Brown Sugar Ice Cream from Dr. Bob’s. The Sweet Corn Ice Cream from Palapa Azul is another unusual winner.
Visit our Ice Cream Section to check out these scrumptious flavors and many more.
Today is Creative Ice Cream Flavor Day. Our wine editor is in demand for his beet, lavender and saffron ice creams—and he even makes ice cream from rare black truffle. If you don’t have time to make something special, look in your specialty foods store. One of our favorites, Reed’s Ginger Ice Cream (available at Whole Foods Markets, Trader Joe’s and elsewhere), comes in Original, Green Tea Ginger and Chocolate Ginger—each exquisite. One scoop of each—a dance of ginger ice creams—would make a memorable dessert. You can use them to top regular or chocolate pound cake, and apple pie, too.
Barbecued cheese? Well, in a way, with the Barbeclette from Boska Holland (http://boskaholland.com). This kitchen gadget (or more accurately, BBQ gadget) lets you melt cheese on the barbie, raclette style—hence the name (barbecue + raclette = Barbeclette). Cute, huh?
What do do with barbie-melted cheese?
Melted cheese on burgers, franks, chicken, steak, grilled veggies.
Melted cheese in a bun or on a baguette for vegetarians.
The Barbeclette is less than $14.00 on Amazon. Simple and fun, bring one as a gift (perhaps with some cheese) the next time you’re invited to a barbecue. You’ll be the hit of the party.
Place a piece of cheese in the Barbeclette and grill, baby, grill.
Explore cheese, cheese pairings, and our favorite artisan cheeses in our Cheese Section.
A better-tasting chicken. Photo by Edward O’Neil | IST.
There’s a new brand of chicken in town with a gleaming badge of purity. Just Bare Chicken was selected by the National Grocers Association as one of the top five new products for 2009 and by the NIBBLE editors as the best-tasting chicken we’ve had in a long time. It’s fresh and all natural, with no antibiotics, no hormones and farm-to-fork traceability. But we’d pay double for chicken that tastes this good.
Read our review of Just Bare chicken, available nationally at SuperTarget stores plus Byerly’s, Hy-Vee, Lunds and and other regional grocery chains.
Check out another of our favorite chicken products, Twin Hens Chicken Pot Pie, a NIBBLE Top Pick Of The Week.
