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I'm asking this question because the term "full fat" is used mainly (only?) in the context of dairy products. "Full-fat mustard" is not a familiar term here. Could it be called something else in English?
Explanation: plnotučná has more to do with the style than the fat content (don't think it has much of any...)
-------------------------------------------------- Note added at 1 hr (2012-06-26 20:01:14 GMT) --------------------------------------------------
Types
There are many types of prepared mustard. Yellow mustard is the most common, with the mildest flavor. It is sometimes referred to as regular mustard or table mustard, and it is made from yellow or white mustard seeds. Dijon mustard is made from brown, or Oriental, mustard seeds and white wine. Chinese mustard is very strong because the only other ingredient, besides ground mustard seed, is water. Wholegrain mustard contains whole mustard seeds. Other types of prepared mustard are made with honey, brown sugar, chili peppers or whiskey.
I was going to say ochre as well, but I think that might be a bit dark. For some reason we've got two types in the fridge but they are both of slightly different shades. Actually on second look one is Slovak, the other is Czech, but they both taste identical.
I would say the colour is not dissimilar to the background colour to this page. What would that be called?
Hannah Geiger (X)
United States
white wine, however
07:20 Jun 27, 2012
The traditional Dijon mustard recipe includes white wine and ground brown mustard seeds along with salt and other spices. Dijon mustard has a pale yellow color and slightly creamy consistency. Black mustard seeds can also be used in making Dijon mustard. http://culinaryarts.about.com/od/glossary/g/Dijon.htm
... I promise. Although I agree that the fat content is not important and that it is about the style, as Elisabeth suggests, Google search indicates that many people would just consider "yellow mustard" to be Dijon, as it is actually much more yellow than the one we are talking about. I believe that what people look for when choosing their mustard is not the color, but the taste. <br><br>Therefore, I would still prefer "mild continental mustard", as used e.g. here: http://www.the-embankment.co.uk/frames/menu_main.htm
there is also "polotučná" and "nízkotučná" hořčice, see here: http://www.srecepty.cz/slovnicek/kategorie/horcice-omacky-a-... And all of them seem to be kind of yellow... then it may have something to do with fat in the end, so perhaps something like "regular mustard of German type" as opposed to "low-fat" and "extra low-fat" would be appropriate?
Sooner or later, the EU will ban the use of the term "hořčice/mustard" for "plnotučná hořčice", so it will be called just "plnotučná", same as for "Tuzemský rum" or "Pomazánkové máslo".<br><br>Perhaps we should think ahead and translate it just as "Full fat". But the Big Brother may decide that that such a product promotes an unhealthy lifestyle and ban "plnotučná hořčice" as such. So, thinking ahead, we'd better avoid using both "fat" and "mustard". The only logical conclusion is that a sustainable translation is "FULL" (corresponding to the future Czech name "PLNO").
Well, yes, if you differentiate a total of six colors, then you are right - it used to be (and still is) yellow.
Hannah Geiger (X)
United States
22:47 Jun 26, 2012
která se pěstuje v Evropě a je významně zastoupená i v České Republice. Původně pochází z oblasti Středozemního moře. Jedná se o jednoletou rostlinu, dosahující výšky až 1 m. Vzhledově připomíná řepku, především díky listům a žlutým květům. Z květů se vytvářejí šešule s hořčičnými zrny. Semena se po sklizni mlátí, suší, poté se mohou využívat celá, drcená či mletá ve formě moučky. Příbuzné druhy jsou hořčice černá (používá se pouze k výrobě hořčice) a hořčice hnědá. http://www.svetovekoreni.cz/e-shop/jednodruhove/horcice-zlut...
Hannah Geiger (X)
United States
zdá se mi
22:46 Jun 26, 2012
že ještě nejsem všem dostatečně odporná, tak přidávám ještě jeden odkaz, tentokrát ve váš prospěch. Hlavní použití hořčičného semene je pro výrobu stolních hořčic, což je v podstatě směs rozemletého semene, vody, vína nebo octa a koření. Rozeznáváme tyto základní druhy stolních hořčic: Semeno hořčice obsahuje asi 35 % tuku s vysokým obsahem kyseliny erukové a cca 30% bílkovin. Ve staré literatuře se udává, že tuk je velmi kvalitní a vhodný pro potravinářské využití, ale v současnosti to už dávno neplatí. Vzhledem k vysokému obsahu kyseliny erukové a nižší olejnatosti semen se tuk v současné době nelisuje a pro potravinářské účely nevyužívá. plnotučná – hlavní složkou je jemně mleté semeno hořčice bile
kremžská – je vyrobena ze směsi jemně mleté hořčice bílé a hrubě drcené černosemenné hořčice sareptské francouzská- vyrábí se z jemně mleté žlutosemenné hořčice sareptské. Tato hořčice je silně pálivá. http://www.agroweb.cz/Vyuziti-olejnin-pro-potravinarske-ucel...
Hořčice žlutá (bílá) je významnou olejninou, která se pěstuje v Evropě a je významně zastoupená i v České Republice. Původně pochází z oblasti Středozemního moře.
Rad Graban (X)
United Kingdom
@Kedzior
22:12 Jun 26, 2012
In the good old days, it used to be. These days - with all the chemicals in it - it can be yellow, brown; yellow-kedzior; yellow-brownish-whatever...... You name it.
Rad Graban (X)
United Kingdom
Well,
21:36 Jun 26, 2012
I suppose it has nothing to do do with a flavor. Burn your palates with English mustard, Dijon etc.
ale o jméno. Nevím kolik má tuku, ale to není podstatné. Podstatné, že se jmenuje plnotučná hořčice, a tím se odlišuje od ostatních hořčic. To jméno má nejspíš co dělat s výrobou, nikoliv s tukem, protože se jedná o starý původní název.
Hannah Geiger (X)
United States
20:13 Jun 26, 2012
mustard seed has fat The mustard seed itself contains 35 calories, 2.6 grams of protein, 2.2 grams of fat and 2.6 grams of carbohydrate in each portion of two teaspoons. The seeds also contain dietary fiber when consumed whole, contributing 1 gram or 4 percent of the recommended daily value. http://www.fitday.com/fitness-articles/nutrition/healthy-eat...
I am wavering between Czech and German mustard, although Slovak and Polish mustard is identical ... I don't think the fat content has much to do with it. That is just what it is called. Plain old mustard :)
Hannah Geiger (X)
United States
19:20 Jun 26, 2012
out of curiosity, I checked the two bottles of mustard in the fridge, one says "naturally fat free", the other has 'zero' under 'fat', so...I have seen mustards at the supermarket that have even 15 mg. per tsp. So if this person wishes to appeal to an international audience...
Hannah Geiger (X)
United States
18:58 Jun 26, 2012
No jediný důvod by musel být že si to tak majitel restaurace přeje mít napsáno......
No právě. Jako pochutina to moc kalorií nedodá, full-fat nebo nefull-fat, tak proč se o tom vůbec v receptu zmiňovat?
Hannah Geiger (X)
United States
18:47 Jun 26, 2012
celkem kolegy chápu, na druhou stranu -proč by jídelní lístek zdůrazńoval obsah tuku - vždyť by snad normálně stačila 'hořčice'... Myslím si proto, že Dylanův návrh má význam
Explanation: Nezdá se, že obsah tuku figuruje v anglickém názvosloví nebo typech hořčic. Překlad jsem našel v databázi složení potravin, ale to nemá kulinářsky velký význam. Hořčice plnotučná Mustard, full fat viz ref
Jiri Lonsky Czech Republic Local time: 09:50 Native speaker of: Czech, English PRO pts in category: 7
1 hr confidence:
German mustard
Explanation: I know it sounds weird, but the only mustard that tasted similar to 'plnotučná horčice' when I moved to the UK some years ago, was German mustard that was only available in Waitrose at that time. Try to google 'German mustard'. Most English speakers should be familiar with at least three strengths of mustard - English, French (Dijon) and German.
-------------------------------------------------- Note added at 1 hr (2012-06-26 19:45:34 GMT) --------------------------------------------------
On the second thought, it could be inappropriate and possibly insulting if it's a traditional Czech place. ...Don't know...
Rad Graban (X) United Kingdom Local time: 08:50 Works in field Native speaker of: Slovak
Explanation: plnotučná has more to do with the style than the fat content (don't think it has much of any...)
-------------------------------------------------- Note added at 1 hr (2012-06-26 20:01:14 GMT) --------------------------------------------------
Types
There are many types of prepared mustard. Yellow mustard is the most common, with the mildest flavor. It is sometimes referred to as regular mustard or table mustard, and it is made from yellow or white mustard seeds. Dijon mustard is made from brown, or Oriental, mustard seeds and white wine. Chinese mustard is very strong because the only other ingredient, besides ground mustard seed, is water. Wholegrain mustard contains whole mustard seeds. Other types of prepared mustard are made with honey, brown sugar, chili peppers or whiskey.
peer agreement (net): +2
