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Grilling season, which is Poland's equivalent to the American BBQ season, is now in full bloom, having started, as always, during the national holidays of early May. The coronavirus pandemic hasn't stopped people from grilling meat in their backyards. So it's a good occasion to say something about the condiments that are indispensable at any grill party: mustard and ketchup. We're gonna start with a little bit of history and then, together with fellow blogger [https://www.facebook.com/michalgoreckipl Michał Górecki,] we'll try to make both condiments according to old recipes and see (and taste) how they compare with their modern, store-bought, versions.
But first I'd like to thank Górek for his hospitality and help, and to also thank Marcin Kuc from [https://www.facebook.com/JajaWKuchni/ Jaja w Kuchni] for participating in the tasting session. A video recording of the event this endeavour is to be found at the very bottom of this post.
== Mustard, “an Uncommon Condiment” ==
