I agree that people need to know, but you can be allergic to so many foods. I’m allergic to pomegranate, but I would rarely expect to encounter pomegranate where it wouldn’t normally be.
I guess the ‘no celery’ thing makes sense, but why would you put mustard in coconut carrot soup in the first place? I kind of feel like they might as well have put ‘no peanuts’ on there too. I’m betting a peanut allergy is far, far, far more common than a mustard allergy.
Mustard is an amazing spice to use (along with others) when roasting carrots. I’m sure mustard (as long as you’re not allergic) would be a valuable addition to a carrot soup. OP commented the soup was meh. It probably was lacking in spices.
It’s a big problem, right? You have to be careful when you go out to eat, because you never know when a restaurant might have included wheat in their salt shaker.
It was a supermarket. There was also GMO-free salt. I think it was a marketing stunt, but you never know, I guess you could find genetically altered salt if you searched hard enough?
I’m not sure I understand why “mustard free” would be listed, they should just be required to list all ingredients. Like the person above said “spices” isn’t okay.
But that said, mustard is in most of my homemade soups. Once you discover the joys of toasted mustard seeds, you don’t go back
Do you like Indian food? A ton of curries have both mustard and coconut in them. It’s not prepared mustard like Frenches, it’s the seeds, toasted in a pan, and then ground. It’s amazing
So I don’t know coconut carrot soup, but I put mustard seed in my tomato soup (I know it sounds weird, but I have a recipe I’ve been developing for years)
I would give that a try, but I just could not imagine coconut and mustard being a good flavor combo.
I’ve heard weirder though. A friend of mine announced on social media that he decided to put chicken stock in his coffee and said he really liked it. I have odd friends.
If I remember, i’ll try to take pictures because it is one of those recipes I invented myself without measuring spoons. One step is: pour out a 3cm diameter circle of mustard seed into your mortar, then half-heartedly pestle the shit out of it because it’s delightful to get a mustard pop in the middle of your soup. The rest is just “add spices and wait for the damn can to heat up” because it’s a lazy recipe.
Hard disagree. Like I can understand not liking the incredibly strong vinegar and mustard condiment combination but mustard itself is a seasoning that is used in lots of different dishes and can be very delicious without any of the zest of yellow mustard sauce.
I agree that people need to know, but you can be allergic to so many foods. I’m allergic to pomegranate, but I would rarely expect to encounter pomegranate where it wouldn’t normally be.
I guess the ‘no celery’ thing makes sense, but why would you put mustard in coconut carrot soup in the first place? I kind of feel like they might as well have put ‘no peanuts’ on there too. I’m betting a peanut allergy is far, far, far more common than a mustard allergy.
Mustard is an amazing spice to use (along with others) when roasting carrots. I’m sure mustard (as long as you’re not allergic) would be a valuable addition to a carrot soup. OP commented the soup was meh. It probably was lacking in spices.
I am the OP and it was, indeed, lacking in spices. But I would also not want to add the flavor of mustard to the flavor of coconut.
Although I will say that my biggest complaint was that it could have had more coconut flavor.
I’ve seen gluten-free salt.
SALT.
Sometimes is useful info, sometimes a marketing stunt.
Seriously, salt.
It’s a big problem, right? You have to be careful when you go out to eat, because you never know when a restaurant might have included wheat in their salt shaker.
It was a supermarket. There was also GMO-free salt. I think it was a marketing stunt, but you never know, I guess you could find genetically altered salt if you searched hard enough?
I’d be more worried if you could find salt that was an organism
Ugly bags of mostly water…
I think we’d need to develop some sort of salt-based genome first.
I’m not sure I understand why “mustard free” would be listed, they should just be required to list all ingredients. Like the person above said “spices” isn’t okay.
But that said, mustard is in most of my homemade soups. Once you discover the joys of toasted mustard seeds, you don’t go back
I love mustard.
I don’t know that I’d love coconut and mustard. And I’d try almost anything with coconut.
Do you like Indian food? A ton of curries have both mustard and coconut in them. It’s not prepared mustard like Frenches, it’s the seeds, toasted in a pan, and then ground. It’s amazing
I do like Indian food, but I don’t remember ever having a dish with both mustard seed and coconut.
So I don’t know coconut carrot soup, but I put mustard seed in my tomato soup (I know it sounds weird, but I have a recipe I’ve been developing for years)
I would give that a try, but I just could not imagine coconut and mustard being a good flavor combo.
I’ve heard weirder though. A friend of mine announced on social media that he decided to put chicken stock in his coffee and said he really liked it. I have odd friends.
If I remember, i’ll try to take pictures because it is one of those recipes I invented myself without measuring spoons. One step is: pour out a 3cm diameter circle of mustard seed into your mortar, then half-heartedly pestle the shit out of it because it’s delightful to get a mustard pop in the middle of your soup. The rest is just “add spices and wait for the damn can to heat up” because it’s a lazy recipe.
Mustard belongs nowhere. It should not exist. It is an affront to God. I want this label placed on all food.
Hard disagree. Like I can understand not liking the incredibly strong vinegar and mustard condiment combination but mustard itself is a seasoning that is used in lots of different dishes and can be very delicious without any of the zest of yellow mustard sauce.
You’re an affront to god.
I would not want to live in a world without mustard!