The following info comes from Chris 'Zeke' Hand. Mustard Using Leftover Brine, Vinegar, Wine, and Vermouth For brine and the dregs of wine and vermouth, I make mustard. Really, really good mustard. In short sauerkraut brine, pickle brine, all sorts of different vinegars, wines, vermouths and different verjus so as to make it "complex." I really need to work on my mortar and pestle skills so it isn't always "grainy" or get myself a better spice grinder. For vinegar, I just leave the bottle of wine losely open for about six months and then start adding it to vinaigrettes and... Read more →

The following missive comes from Nicholas Box of The Acorn restaurant in Vancouver. This post has tons of information in it, so if you followed a link here you might have to scroll a bit to find the particular section where it's mentioned. "I run the bar at The Acorn restaurant in Vancouver - that is up until the great closure of many many businesses. We are a 44-seat vegetarian restaurant focused on local ingredients. Now citrus isn't very local, but at least we can still order in organic. I'm a believer in getting organic when possible, especially if the... Read more →