General > Cooking
mustard
HerbTarlek:
--- Quote from: coppercone2 on February 05, 2023, 12:01:05 pm ---Does anyone have any unique insight or recipes for maybe making your own mustard and mustard improvements?
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Sure do!
--- Quote ---Robust Porter Home Ground Mustard
Ingredients:
* 1 12-oz. Bottle dark beer. I used a homebrewed robust porter, though any porter or stout will do.
* 1½ Cups Brown Mustard Seeds (10 oz.). Picked these up at Whole Foods for ~$4. Make sure to get brown, not yellow.
* 1 Cup Red Wine Vinegar
* 1 Tbsp. Kosher Salt
* 1 Tsp. Freshly Ground Black Pepper
* ¼ Tsp. Ground Cinnamon
* ¼ Tsp. Ground Cloves
* ¼ Tsp. Ground Nutmeg
* ¼ Tsp. Ground Allspice
Directions:
Combine all the ingredients into a non-reactive bowl (i.e. glass) and cover at room temperature for 1-2 days. This brings the flavors together and softens the mustard seeds so they grind more easily.
After a couple days, transfer to a food processor and blend for ~3 minutes. As the seeds start to crack, the mixture will thicken to serving consistency. Taste it. Wonder why you would ever buy mustard from a store ever again. Make a sandwich. Makes 3½ cups (that's almost a quart!) of incredible mustard for ~$6. Keep refrigerated. Give to friends!
Source: http://gluttoncooking.blogspot.com/2013/01/robust-porter-homeground-mustard.html
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A few things to add:
* I recommend a big Russian Imperial Stout like Old Rasputin, Graves of Valor, etc. Skip the Guinness and spend the money on the good stuff.
* I just use an entire 8oz. bag of seeds instead of fooling around with a partial 1lb. bag. It turns out just fine.
* I put the jars of finished mustard (I use Mason-type jars with plastic screw lids) in the back of the refrigerator for six months to a year before eating it; before that it's simply inedible because of the heat. After that, though, it's still strong but not overwhelming.
coppercone2:
I am not sure what my goto mustard is, I eat it infrequently and I guess the ones I am using now is the whole grain french mustard, I try to use it with late night snacks instead of mayonaise
this came about when I realized the sugar content of ketchup, its kinda high. I think over the years all the ketchup use adds up, i used to eat alot more of it long ago and I think I was better off for it (grey poupon on burgers, sometimes fries).
ttx450:
--- Quote from: rdl on February 05, 2023, 09:30:25 pm ---Try this. Fried egg sandwich (bust the yolk and swirl it a bit while frying until it's not runny), mustard, mayonnaise, and a slice of cheese. Let the cheese be warming up while cooking the egg so that it will melt when added. Use whatever your favorites are for the mustard, mayonnaise, and cheese. I'm no gourmet and use Kroger brand yellow mustard, olive oil mayo, and 4 cheese blend processed slices.
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I used mustard in my scrambled eggs many times, its not bad.
rdl:
Mustard's also good in tuna salad. Dump a small size can of some kind of tuna into a bowl (thoroughly drained first). Use whatever kind you like, but I think solid white works best due to less liquid. Add a glob of mayo - tablespoon or two (not Miracle Whip/salad dressing), some dill pickle relish - equal to about 1/4 of the tuna or a bit less, maybe some finely chopped onion, and a tablespoon or so of your favorite mustard. If it's too goopy some toasted bread crumbs can fix that. I actually used Shake 'n Bake once but it was a little too salty.
nvmR:
have ya'll tried spicy mustard? Maille has some which is wow :)
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