I can be a bitter person but I generally don’t enjoy bitter foods. However, I cooked pork for the first time in months after receiving in a subscription meat box I ordered, and had a flash of inspiration that a honey-mustard sauce was needed. I only recently learned that the yellow in mustard is from the inside of the mustard seed, so I ground up some mustard seeds in my mortar and pestle and added vinegar, salt, honey, avocado oil and pepper flakes. I then emulsified the entire mixture in my blender and added it to my pork, spinach and rice dish.
The meal had an bitter flavor but it was a pleasing sharpness rather than a blunt bitterness that can overpower all the other flavors. I’m still amazed by the fact that the reason spicy mustard looks the way is does is because it made of crushed seeds. My mind never questioned why it looked the way it did before! What’s your latest culinary creation?