Weber's mustard

In my home town the #1 selling mustard for over 50 years is Weber’s Brand, a product that has been made in a tiny local location on Buffalo’s south side since 1922.  It has a unique taste unlike any other in the world, and that taste hasn’t changed one bit since I was a child. Growing up, in fact, I never knew there was any other brand.  A bottle of Weber’s was always in our refrigerator.  In those days, and until very recently, the product was sold in an unusual multi-faceted glass bottle with a twist-off metal top.  Nowadays it comes in a plastic container with a bright red plastic screw top.



Weber's original glass jar

I am fortunate that I kept one of the last glass bottles as the current owner, Steven Desmond (who is part of the original Joseph C. Weber family), recently told me that they only have a few of the classic bottles remaining for special occasions and memories.

There are certain things like deviled eggs and ham sandwiches that don’t taste the same to me without Weber’s.  And one of my most cherished childhood food memories growing up in the Southland is that of my mom making homemade beef soup on a cold winter’s day and after we had our fill of soup, to put a piece of beef in the empty bowl and dip it in a dollop of Weber’s.


One of Weber's fans

Weber's is only sold at retail in the Buffalo, NY area. I have been buying it a bottle at a time from a local hot dog stand, Ted’s, which is a Buffalo tradition and imports much of their food from there.  Including Weber’s of course. To make sure I never run out I now am buying it by the case directly from the factory.  At only $52 for a case of twelve 16 oz jars it’s a small price to enjoy Weber’s unique taste. 
  
Here’s the link to buy it directly from the factory Weber’s.  If you only want to try one bottle you can get it at either BuffaloFoods.com or MadeInBuffalo.com


DEVILED EGGS MY WAY:














Each time I make deviled eggs I experiment a little.  Here’s the basic idea.

INGREDIENTS:

• Eggs (duh)
• Real mayonnaise
• Weber's Brand mustard
• Worcestershire sauce
• Frank’s hot sauce
• Fresh ground horseradish (some of the best can be purchased from the two alternate sources above)
• Paprika
• Bacon (optional)

 

Choose the extra-large grade of eggs.  Hard boil them and chill them well.  Slice lengthwise and remove the yolks.  Mash the yolks in a bowl and add about one rounded tablespoon mayonnaise and a tablespoon of Weber's mustard per half-dozen eggs. I generally mix any mayo/mustard combination 50/50, it works especially well that way on sandwiches. 

You are seeking a moist, sort of lumpy paste mixture, not soup, so adjust the mayo accordingly.  Add one teaspoon of Worcestershire sauce, one teaspoon of hot sauce and one teaspoon of horseradish per 6 eggs. Some folks can't handle horseradish so you might need to hold back a little.  Me?  I could (and do) eat it from the bottle.

Mix well by hand and spoon the mixture into the hollow egg yolks.  Sprinkle lightly with paprika.

Optional:  fry 2 slices of bacon per six eggs, let chill, crumble and mix in with the above yolk mixture.

Another option is to mince one Jalapeno or Habanero pepper and mix it in with the yolk.

WHERE WERE DEVILED EGGS INVENTED?

The deviled egg can be seen in recipes as far back as ancient Rome.It is still popular across the continent of Europe. In France it is called œuf mimosa; in Hungary, töltött tojás ("stuffed egg") or kaszinótojás ("casino egg"); in Romania, ouă umplute ("stuffed eggs"); in the Netherlands gevuld ei ("stuffed egg"); in Sweden fyllda ägg ("stuffed eggs"). In many European countries, especially Belgium, France, the Netherlands and Germany, a variation is served known as "Russian eggs". This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato.

Contrary to what the name might suggest, the dish does not originate in Russia: its name derives from the fact that the eggs are served on a bed of macédoine, which is sometimes called Russian salad. In the Black Forest region of Germany, Russian eggs may be garnished with caviar. In Sweden, the deviled egg is a traditional dish on the Easter Smörgåsbord, where the yolk is mixed with caviar, cream or sour cream, optionally chopped red onion, and decorated with chopped chives or dill, perhaps with a piece of anchovy or pickled herring. Deviled eggs are a common dish in the United States.

In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the United States that special carrying trays are sold for them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets.[SOURCE] Wikipedia

QUOTE FOR THE DAY:

“Mean Mister Mustard sleeps in the park … such a dirty old man”
- The Beatles

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