(The post that wasn't)
The mustard was loaded Potassium, Metabisulfite, that same stuff that comes in tabs, dropped into wine as a preservative.
Winemakers find these tabs (Campden) easier and less toxic to handle than SO2 in liquid. In theory, I say less is better than more, but when it came to mustard? Well, I was embarrassed--me--natty wine and all of that, but I had such a hard time getting that razor edge on mustard here on home turf and I hated dull mustard. Sure, it might have been loaded with the preservative, but if Potassium, Metabisulfite was my price for strong? So be it.
I'm a pragmatist, after all.
The last time I was in France, on my last minutes of food buying frenzy in Paris, I picked up a jar of that Amora, salivating, thinking about the salad dressings and potatoes I could make with it. Put it in my luggage. Darn, busted once more.
So today I saw Roland Extra Strong and the color was a hi yellow, tuned up with sulfur. I had the organic version in my 'fridge, yet, I thought, that must be strong. Yum. I bought it.
Then I pulled out my organic Roland (my Amora substitute) and placed them side by side.
Then I was all prepared to rush to the computer and blog how the organic
But it didn't. Side by side the organic one had the bite and a little more purity, the color was a little browner but I'm not looking for color, looking for the taste.
The Roland Organic, unsulfured mustard slayed its own competition.
I'm just pissed because I really wanted this post to be about how I loved sulfur.