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Gruszki trzeba było zatem obraćSo then we had to peel, usunąć gniazda niesiennecore and dice the pears, pokroić i dusić z odrobiną wodyand then stew them with a little water, dolewając po trosze octu while adding small amounts of vinegar to keep it bubbling (w tym wypadku jabłkowego; z białego wina też będzie dobrywe used apple vinegar, but wine vinegar would be best). Kiedy owoce nieco rozmiękły dodałem pokruszone pierniczkiOnce the fruits were soft, które zostały mi jeszcze z Bożego NarodzeniaI added crushed gingerbread cookies that had been left over from last Christmas. Jako że pierniczki były już The recipe calls for "honey cake" and then various spices, but the gingerbread already contained honey and the same w sobie mocno korzenne spices (cynamon, goździkicinnamon, pieprzcloves, imbirpepper, kardamonginger and cardamom), to osobnych przypraw już nie dodawałem. Kiedy ta gruszkowoAfter this pear-pierniczkowa mieszanina rozpuściła się do jednolitej masy and-gingerbread mixture had cooked down to a homogenous paste (można ten proces przyspieszyć blenderemyou hasten the process with a blender) i ostygłaand cooled down, there remained only one more step: combining it with the mustard paste in rougly equal proportion. We also added a pinch of turmeric to zostało już tylko połączenie jej z give our mustard the familiar mustard-yellow colour (no cheating here;gorczycą (mniej więcej pół na półmustards have been dyed yellow with turmeric for ages). A żeby musztarda miała bardziej apetyczny żółty kolorWe did wait a little for the flavours to develop, dosypaliśmy jeszcze szczyptę mielonej kurkumy (żadne but we didn't wait for the mustard to oszustwo: musztardy zażółca się kurkumą od dawna). Odczekaliśmy trochę, aż musztarda się przegryzie, ale nie czekaliśmy, aż skiśnieferment.
[[File:Musztarda - składniki.jpg|thumb|upright|Mustard ingredients: mustard seeds (already ground), pears and gingerbred (already cooked down to a paste)]]
On a sunny May day, I paid a visit to a fellow blogger, [https://www.facebook.com/michalgoreckipl Michał Górecki,] who on that particular day happened to be not grilling, but smoking food in his backyard. But considering that mustard and ketchup go just as well with smoked meat, fish, even cheese, as with grilled, we decided to try two old-time recipes for these condiments. Marcin, yet another food blogger, would then come along to take part in the tasting session.
As I wrote above, mustard used to be rather sweet in the past, so this is what we did: pear-and-gingerbread-flavoured mustard. In Toruń, Poland's gingerbread capital, you can easily buy [http://www.zasmakujregionu.pl/sosy/129-musztarda-piernikowa-200g.html gingerbread mustard,] and you can find a recipe for "''grusztarda''", or pear mustard, in the [https://www.jadlonomia.com/przepisy/grusztarda/ Jadłonomia vegan blog]; but I bet you've never had mustard flavoured with both pears and ginerbread before. This is the original historical recipe:
How to do it at home? First, we ground the mustard seeds (we used white instead of black) in a mortar. If you've got quern-stones, then even better. You could used a coffee grinder, but only if you're okay with drinking mustard-flavoured coffee later on. Once the seeds are ground, mix the mustard flour with a little cold water – just enough to obtain a thick mush. It's the water that helps release the enzymes which give the specific mustard flavour. At this point you could add some vinegar, a little salt and you'd alrady have some basic mustard. But what we want is mustard with pears and gingerbread.
[[File:Keczup - składniki.jpg|thumb|upright|Składniki keczupu: pasta z pomidorów, sardele, szalotki i ''brandy'']]
