Monday Feb. 15, 2021’s Smile of the Day: Mustard
On this Day:
In 1768, the 1st advertisement for mustard manufactured in America occured in Philadelphia, USA.
However this wasn’t the first mustard made. Not by a very long shot.
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra).
The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy.
Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.
Archaeological excavations in the Indus Valley (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1850 BC.
The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make “burning must”, mustum ardens — hence “must ard”. A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late fourth or early fifth century; the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted boar.
The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, France, became a recognized center for mustard making by the 13th century. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres (70 imp gal) of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336. In 1877, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine; and Auguste Poupon, his financial backer. Their success was aided by the introduction of the first automatic mustard-making machine. In 1937, Dijon mustard was granted an Appellation d’origine contrôlée. Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world.
The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard II’s master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage, which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare’s play King Henry the Fourth, Part II.
The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World’s Fair, when the bright-yellow French’s mustard was introduced by the R.T. French Company (per Wikipedia).
First, a Story:
Why should you put mustard on a puppy with a fever? Because it’s the best thing for a hot dog.
Second, a Song:
Ernest Dale Tubb (February 9, 1914 – September 6, 1984), nicknamed the Texas Troubadour, was an American singer and songwriter and one of the pioneers of country music. His biggest career hit song, “Walking the Floor Over You” (1941), marked the rise of the honky tonk style of music.
In 1948, he was the first singer to record a hit version of Billy Hayes and Jay W. Johnson’s “Blue Christmas”, a song more commonly associated with Elvis Presley and his late-1950s version. Another well-known Tubb hit was “Waltz Across Texas” (1965) (written by his nephew Quanah Talmadge Tubb, known professionally as Billy Talmadge), which became one of his most requested songs and is often used in dance halls throughout Texas during waltz lessons. Tubb recorded duets with the then up-and-coming Loretta Lynn in the early 1960s, including their hit “Sweet Thang”. Tubb is a member of the Country Music Hall of Fame.
Clyde Julian “Red” Foley (June 17, 1910 – September 19, 1968) was an American singer, musician, and radio and TV personality who made a major contribution to the growth of country music after World War II.
For more than two decades, Foley was one of the biggest stars of the genre, selling more than 25 million records. His 1951 hit, “Peace in the Valley”, was among the first million-selling gospel records. A Grand Ole Opry veteran until his death, Foley also hosted the first popular country music series on network television, Ozark Jubilee, from 1955 to 1960.
He is a member of the Country Music Hall of Fame, which called him “one of the most versatile and moving performers of all time” and “a giant influence during the formative years of contemporary Country music.”
William Toliver Carlisle (December 19, 1908 – March 17, 2003), better known as Bill Carlisle and Jumpin’ Bill Carlisle, was an American country music singer, songwriter, comedian, and guitarist popular in the late 1940s and 1950s but who influenced the genre for more than 50 years. He is a member of the Country Music Hall of Fame.
Carlisle was born in Wakefield, Kentucky southeast of Louisville. He performed in the 1920s with his older brother, Cliff Carlisle, on radio stations WLAP-AM in Lexington, Kentucky and WNOX-AM in Knoxville, Tennessee. His first solo single and hit was the 1933 recording of “Rattlesnake Daddy,” released on ARC Records. That year he formed the Carlisle Brothers with Cliff, and in 1938 they signed with Decca Records and continued performing on Kentucky country radio programs. He created an alter ego for the WNOX’s Mid-Day Merry-Go-Round and Tennessee Barn Dance shows called Hot Shot Elmer, a bumbling buffoon in costume who would “interrupt” Carlisle’s own performances. His leaps on stage won him the moniker “Jumpin’ Bill.”
Carlisle signed with Mercury Records and continued to release novelty song hits in the 1950s, such as “Too Old to Cut the Mustard” which he wrote, a top ten country hit in 1951 later covered by artists including Rosemary Clooney and Marlene Dietrich. (per Wikipedia).
Here are Ernest Tubb and Red Foley singing “Too Old to Cut the Mustard”. I hope you enjoy this!
Thought for the Day:
“Failure is the condiment that gives success its flavor.” – Truman Capote
Have a great day!
Dave & Colleen
© 2021 David J. Bilinsky and Colleen E. Bilinsky