Hot Mustard on a Burger...So Wrong, Yet So Right

I am a person who likes mustard.  Not the fluorescent-yellow stuff (unless it's on a Chicago-style 'dog)...I'm talking coarse-ground brown mustard or tangy Dijon, like Maille or Grey Poupon.  I eat it on turkey sandwiches and blend it into quick oil-and-vinegar salad dressings.  It perks up the flavor of just about anything you put it on.

But just the other night, I tried something totally new (and something that seemed so sacrilegious to me).  I ate a burger with mustard on it.  I have always considered myself to be decidedly against such a thing, and here I am ordering it, just for the heck of it.

But we're not talking a McDonald's or Burger King-type burger.  This was a crispy griddled patty topped with cheddar.  The meat was fresh.  And for me, the only reason the mustard actually worked on the burger was the fact that the burger was served on a pretzel roll.

And suddenly the heavens opened up, the angels started singing, and it all made sense.  Pretzels and mustard.  That's it right there, folks.  It's the German in me that made me love it so much, I just know it.

The roll was soft and fresh, with just a kiss of coarse salt on top, and you could taste the tang of the mustard, but it didn't overwhelm the burger as a whole.  I was amazed at how much I loved it.

Now I know it's something I just have to try.  Check it: fine-ground beef, flattened out and pressed into the cooking surface, lightly seasoned with salt and pepper; sharp cheddar cheese, sliced thin so it melts down onto the meat; coarse ground, spicy mustard (maybe even a horseradish brown variety); and a soft, luxurious pretzel roll.  Now that, my friends, is what I'm talkin' about.

Why I Have a Serious Issue with Pepper Shakers

In my family, it's not uncommon to use copious amounts of black pepper on...well, just about anything.  We just love the stuff (with the exception of my sister and my grandma, but that's totally okay).  I'm convinced that, at least on my mom's side of the family, this affinity for pepper stems from my grandpa.  He could be eating green beans, salad, mashed potatoes, chicken...pretty much every item on his plate for as long as I can remember has been covered in a healthy coating of black pepper.

I had always wondered why he used so much...it seemed rather excessive.  But now I understand: the pepper was not freshly ground (cue dramatic gasp).  What would the Cuisine Queen herself, Julia Child, say?

Pepper that's already been ground is...suspicious.  You don't know who ground it or when.  For all you know, it could have been sitting in its pulverized state on a shelf for weeks.  And that causes it to lose its flavor.

When pepper is ground fresh, it releases oils that create a sharp, pungent, peppery flavor.  You don't need to use much of it because you can actually taste it.

I'm always happy to see pepper grinders on the table at restaurants, and this isn't simply due to the fact that I prefer to grind my own.  Have you ever noticed how restaurant pepper shakers rarely dispense pepper? 

Somehow, every restaurant I've visited has managed to find pepper shakers with shaker slots that are about one size too small for the grind of pepper they use.  I know I always end up looking like a complete idiot trying to pepper my soup, simply because I have to shake the pepper shaker for ten minutes just to get enough into the bowl.  And then when I get enough into the bowl, I can't even taste it because it isn't fresh.

So listen up, restaurants: Pepper grinders are the only way.  Do what you have to do to make it work.  Assign a fleet of people to walk around and grind pepper for your patrons.  Buy teeny-tiny pepper grinders for each table.  But do not use stale, unshakable, pre-ground pepper.  There's no two ways about it.

Sincerely,

~The Amateur Foodie

Who I am and What I'm Writing About

Greetings, reader.  Welcome to my blog.  This is my first stab at blog-posting, and if you like food, this is the place for you.

I love to try new food...there aren't many dishes that I would refuse to taste.  My purpose in writing this blog is really to share my gastronomical endeavors, both cooking and eating, whether good or bad.  In addition to this, I may sprinkle in some commentary about photography, fashion trends, things that really annoy me, and so on and so forth.

Bear with me, dear reader.  If you expect a daily post, you'll probably end up really disappointed.  You have to understand, my schedule doesn't really allow for ample blogging time, especially during the week.  And I'm a bit of a perfectionist, so each blog post is carefully checked and re-checked to make sure I haven't made any glaring spelling or grammatical errors.  On the weekends, though, I will try my best to regale you with tales of my culinary adventures.

I plan to study journalism in college (I haven't decided where yet), mainly because I love to write and am obsessed with grammar and spelling.  Any feedback you might have about my articles and my writing would be greatly appreciated.

Thanks for checking out my blog.  Feel free to share it with all of your food-loving friends!

~The Amateur Foodie