tidbits vernon 232 jul 24 2015 mustard online

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July 24 - 31, 2015 Issue 00232

by Kathy Wolfe

August 1 is National Mustard Day, and no better time for Tidbits to examine the particulars on this favorite condiment. • The word “mustard” actually means two things

– it refers to the actual spice itself as well as to the concoction made from the tiny seeds of the plant. The seeds measure between 1 and 2 mm, about 1/8 inch in diameter. There are three different kinds of mustard plants – black mustard, brown Indian mustard, and white or yellow mustard. The seeds are ground, cracked, or left whole, then mixed with salt, water, lemon juice, or vinegar, along with some flavorings and spices that give the paste a sweet or spicy taste. It doesn’t become an aromatic substance until the seeds are cracked and mixed with liquid. This activates the oils in the mustard seed that gives it its taste and smell.

• It’s believed that the ancient Romans were the first to concoct prepared mustard. Their blend consisted of ground seed mixed with unfermented grape juice and spices. The juice was known as “must,” and when mixed with the seeds, it became “burning must,” or mustum ardens, which was shortened to mustard. They added caraway, coriander, dill, celery, thyme, oregano, honey, vinegar, and oil. :

• The ancient Egyptians considered mustard seeds a symbol of good fortune. Seeds were placed in King Tut’s tomb for his next life.

• To the Greeks, mustard was considered a

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medicinal item long before its use with food. The writings of Hippocrates recommended mustard paste as a remedy for muscle aches, toothaches, to help clear sinuses, and increase blood circulation. French monks also used it to treat wounds.

• The Bible’s New Testament books of Matthew, Mark, and Luke all feature the Parable of the Mustard Seed, used by Jesus as a symbol of the Kingdom of God starting from a tiny beginning and growing quickly into something very large. Jesus was referencing the fact that the mustard seed is the smallest seed that his listeners planted in the ground, one which grew to 20 feet (6.1 m) in just a few years. He also used the seed in relation to a person’s faith, saying, “…if you have faith as small as a mustard seed, you can say to this mountain, ‘Move from here to there,’ and it will move.”

• Every bit of the mustard plant is edible, from the leaves (known as mustard greens) to the stems to the seeds. Just one acre of mustard produces one ton of seed, which in turn produces 1,940 lbs. (880 kg) of mustard flour, which is turned into 10,490 lbs. (4,758 kg.) of wet mustard, which can produce 47,600 jars of mustard. There are about 100,000 seeds in one pound (0.45 kg) of yellow mustard seeds.

• Canada grows more mustard than any other country in the world. The tiny country of Nepal is second, and other growers include Hungary, Great Britain, and India.

• Of the more than 700 million pounds (317,514,659 kg) of mustard eaten around the world every year, Americans are the greatest consumers. In Yankee Stadium alone, in one season of baseball, more than 1,600 gallons are consumed, and that’s not even counting the 2,000,000 little individual packets!

• The most familiar type of mustard is yellow, a mixture of yellow mustard seed (the mildest of all types), vinegar, water, turmeric, salt, cloves, and coriander. It’s the turmeric that gives the mustard its bright yellow color. Spicy brown mustard uses much the same ingredients, but the brown seed gives the paste a much more pungent flavor. Hot mustard uses brown or Indian seeds, and adds allspice, tarragon, and other seasonings.

• Dijon mustard originated in Dijon, France, and blends brown mustard seed, vinegar, water, salt, and tarragon. The addition of white wine to the mix is what gives this smooth-textured mustard its distinctive taste. In 1855, Maurice Grey was producing an award-winning Dijon mustard and had invented a machine that increased the speed of projection. However, he lacked the finances to make it successful. Another Dijon mustard maker Auguste Poupon provided the funds, and the pair manufactured the first Grey Poupon mustard in Dijon in 1866.

• Grey Poupon gained great popularity in the 1980s when a TV commercial informed the public that “one can enjoy the finer things of life with white wine mustard” without paying high prices. The ad featured a Rolls Royce pulling up next to another Rolls Royce, and one passenger asking the other, “Pardon me, would you happen to have any Grey Poupon?” to which the other replied, “But, of course!”

• Beer mustard is a popular item in America’s Midwest, a blend that substitutes beer for the vinegar.

• Brothers George and Francis French debuted their “Cream Salad Brand” mustard at the 1904 St. Louis World’s Fair with resounding success. Twenty million people, about 25% of the U.S. population at that time, sampled the new condiment over the course of the exhibition. Afterward, it could be purchased for 10 cents per 9-oz. jar, which came with a little wooden paddle for serving. French’s began using the trademark red French’s pennant in their advertising in 1921. Within a few years, annual sales skyrocketed to $5.3 million. Although the brothers sold their business in 1926, the name has carried on into the 21st century.

• Mustard also has its place in folklore. German legend advises a bride to sew mustard seeds into the hem of her wedding dress, which will guarantee her dominance of the household. In Denmark and India, there is a custom of spreading mustard seeds around the outside of a home, which is said to keep out evil spirits.

• When in Middleton, Wisconsin, a stop by the National Mustard Museum is in order. Home to the world’s largest collection of mustard and mustard memorabilia, the museum was established in 1992, when founder and curator Barry Levenson left his job as the Assistant Attorney General for the State of Wisconsin to open this unusual attraction. Visitors can view more than 5,400 mustards from all 50 states and 70 countries, as well as attend the National

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citizens more involved in the political process. Shugart recorded his experiences about the dog’s unsuccessful Congressional campaign in the book Ernest Goes to Washington (Well, Not Exactly).

• In 1998, when Shugart was 68 years old, the board of directors of Seagate Technology forced their founder to resign, claiming he was becoming “slow.”

• Four years after leaving Seagate, Shugart published his autobiography, Al: The Wit and Wisdom of Alan Shugart. He died in 2006 at the age of 76.

• “It is important to remember when starting and growing a new company that cash is more important than your mother.” – Alan Shugart

KETCHUPNo matter how you spell it, ketchup is one of the world’s favorite condiments. Most labels today are spelled either “ketchup” or “catsup,” but over the year, other manufacturers have used catsip, cotsup, katshoup, cackchop, kotpock, and cutchpuck, among others. • Ketchup had its beginnings in Asia, originally as a

spicy fish sauce made of anchovies, mushrooms, walnuts, and kidney beans, and named ke-tsiap.

method of transferring data from computer to computer.

• Shugart left IBM for Memorex in 1969, taking several IBM engineers along with him. He stayed with that company until 1972, when he launched his own business, Shugart Associates, that would perfect a lower-cost, mass-produced floppy disk, Two years later, after a dispute with the company’s board, he resigned.

• In 1976, Shugart developed the smaller 5.25” disk drive and diskette, able to store up to 1.2 MB of data. He and a partner, a former co-worker from Memorex, started up Seagate Technology in 1979, with the goal of producing hard disk drives for the rapidly-growing personal computer market.

• Seagate Technology grew to be the world’s largest producer of disk drives.

• Shugart expanded his horizons in 1987 by opening Fandango, a popular five-star restaurant on California’s Monterey Peninsula. His partner was a French-born chef whose family had operated a restaurant in Provence, France, since 1737. Shugart wrote a book about the process in Fandango: The Story of Two Guys Who Wanted to Own a Restaurant, published in 1993.

• As a clever way of protesting against the country’s major political parties, in 1996, Shugart entered the name of his Bernese Mountain on the ballot as a candidate for Congress. He also founded a political action committee aimed at getting

Mustard Day festivities hosted by the museum every August.

NOTEWORTHY INVENTORS: ALAN SHUGART

You may not recognize the name of Alan Shugart, but you most likely reap the benefits of his invention every single day. Let’s take a look at the inventor of the floppy disk, something that revolutionized the storage of computer data. • With a brand-new degree in engineering physics

from the University of Redlands, Alan Shugart started work at IBM in San Jose, California, the day after he graduated in 1951 at age 21. His first position was a field service engineer repairing punch card accounting machines.

• Shugart rose quickly through the ranks at IBM and was transferred to their research laboratory. In 1955, he and his team were responsible for developing the first disk drive, named the IBM RAMAC, able to store five million characters of data. It was released commercially in 1959.

• In 1969, Shugart developed the floppy disk, an 8-inch flexible plastic disk coated with magnetic iron oxide. The first “memory disk,” as it was called, held 100 KBs of data and provided a


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ketchup wasn’t Heinz’ first product. The company had been selling bottled horseradish for seven years before introducing ketchup. :

• Ever wonder how fast Heinz ketchup flows from the bottle? Its speed is about 0.028 mph (0.045 km/hr), which translates to about 0.5 inch (1.3 cm) per second. That’s about the same speed as a typical garden snail. If you want your ketchup to come out faster, put a drinking straw down to the bottom of the bottle. This will allow airflow to the bottom and make the ketchup flow more easily.

• In 1975, Heinz featured the Carly Simon hit “Anticipation” in their television advertising, boasting about “the taste that’s worth the wait.” In 1983, Heinz made it easier by introducing the plastic squeezable bottle. It wasn’t until 2002 that the packaging featured the upside-down plastic bottle.

• Know why ketchup tastes so good? It’s 25% sugar! It’s also high in salt, with just one teaspoon containing about 10% of the maximum daily required amount of sodium. The good news is that ketchup is a good source of the antioxidant lycopene, which has been shown to help prevent prostate and colon cancers.

• Ketchup isn’t just for your hot dog. Due to its acidity from tomatoes and vinegar, it’s an inexpensive cleaner of copper and bronze. Coat tarnished pots and pans, lamps, or jewelry with ketchup, let it stand for 10 minutes, and rinse it off. Although ketchup can also shine up stainless steel sinks and silverware, it can ruin silverware if it’s left on for too long. Rinse it off after just 10 minutes. Ketchup can also restore blonde hair that has turned green from too much exposure to chlorine.

British sailors brought the concoction home in the 1600s and it became known as catchup. The first English version of ketchup was published in a 1727 cookbook, calling for anchovies, shallots, white wine vinegar, white wine, mace, ginger, and cloves. Tomatoes weren’t added to the mix until the late 1700s. The entry in the 1913 Webster’s Dictionary defines “catchup” as a “table sauce made from mushrooms, tomatoes, and walnuts.”

• The average person consumes about three bottles of ketchup every year. About 97% of American homes have a bottle of ketchup in their refrigerator. It takes 4 tablespoons of ketchup to equal the nutritional value of one medium tomato.

• Most of the world’s ketchup is manufactured by Heinz, Hunts, and DelMonte. Heinz introduced its tomato ketchup in 1876. Today, Heinz sells more than 650 million bottles of ketchup and about 11 billion individual packets every year. They purchase about 2 million tons of tomatoes every year to produce their blend. However,


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* Over-the-door shoe racks are perfect for hold-ing a variety of cleaning products and small cannisters of wipes. I have everything I need at a glance on the back of the utility-room door. I even store batteries in various sizes there. -- A.A. in ColoradoSend your tips to Now Here’s a Tip, c/o King Features Week-ly Service, P.O. Box 536475, Orlando, FL 32853-6475.(c) 2015 King Features Synd., Inc.

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* It was Henry Brooks Adams, American historian and descendant of two U.S. presidents, who made the following sage observation: “They know enough who know how to learn.”

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tidbits vernon 232 jul 24 2015 mustard online

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