Mustard (condiment) 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 The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard
Ricing (cooking) in order to provide low glycemic, nutrient-rich vegetable dishes, either cooked or raw, with or without sauces and herbs, or in salads. Cooking artfully 'riced' cauliflower, then mashing it before serving, provides a more health-supporting vegetable dish that looks like mashed potatoes but isn't. The potato ricer tool forces vegetables, such as potatoes, through a sheet of small holes. It differs in function somewhat from a food mill, which is larger and not held in one hand. Ricing (cooking) Ricing is a cooking term meaning to pass food through a food mill or "ricer", which comes in several forms. In