Mustard

All other recipes including your personal favourite and any seasonal tips to share

Postby Oddley » Fri Dec 24, 2004 11:37 am

As I am such a lover of a curry, being called an old fart comes as no suprise to me as I suppose to you... :D
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Getting Old

Postby Parson Snows » Sat Dec 25, 2004 8:08 am

Oddley

always remember that getting old beats the alternative.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby Epicurohn » Wed Feb 16, 2005 4:20 pm

I agree with Aris, Pommery mustard is such a treat on artichokes or blended into Hollandaise for a fine grilled salmon. I'll try Parson's Extra Strong Mustard for my next batch of Pastrami.

But for turkey or roasted chicken breast sandwiches there is nothing IMO like Mendocino mustard from California. Do any of you have a recipe? They're market testing a new mustard called Suds 'n Seeds and its really good.

David
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Postby DarrellS » Fri Mar 25, 2005 12:51 pm

Here is a site that has 131 mustard recipes. I made the Habenaro mustard and it was OK going to cut the sugar next time though.

http://www.melborponsti.com/inxmtd.html
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Postby Oddley » Fri Mar 25, 2005 1:07 pm

Welcome to the forum DarrellS

Thanks for the link. My that is a lot of mustard recipes. I don't know where to start.
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Postby airkobill » Tue Mar 29, 2005 9:56 pm

I have been making a "New York City' style "Deli" mustard for as long as I can remember.
Everybody loves it, as I keep getting requests for it.
The base is everyday yellow mustard.
If you think it qualifies, I'll send it.
Cheers, Bill
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Postby Oddley » Tue Mar 29, 2005 11:03 pm

Wecome to the forum airkobill

Yes please post your recipe. If you get requests for it, it must be good.
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Postby airkobill » Wed Mar 30, 2005 7:44 pm

NEW YORK DELI MUSTARD

1 Gal yellow or brown mustard 1 tsp cayenne
3/4 cup water 4 tsp black pepper
1 cup dry mustard 1 cup molasses
1 tsp salt 6 ozs vinegar
1 tsp allspice 1 tsp tumeric

Combine dry mustard and water in a large bowl. Let stand for 10 minutes.
Stir in rest of ingredients.

Makes 10 pints; more or less.

I use cCanadian oriental style hot dry mustard.
The brown, or "Gulden's" mustard makes an especially spicy mustard. However the end result with either types of prepared mustard DO NOT make a hot mustard; only picante.
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Something to fill those empty containers

Postby Upsidasium » Wed Dec 07, 2005 2:39 am

I was wondering what I was going to put in those bottles my wife just ordered for holiday gifts. Yesterday, figured it would be herb vinegar. Not now... thank all of you. I'll keep one for myself.
"I Gotta Rock!" -Charlie Brown-
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Stronger than I expected.

Postby Upsidasium » Sun Dec 11, 2005 4:50 am

I made a hybrid of English Mustard and Whole Grain. This stuff will knock your boots off. I assume that the "give two weeks for flavors to develop" means it will mellow?
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Re: Mustard recipe site

Postby spudie » Sat Feb 04, 2023 1:26 am

DarrellS wrote:Here is a site that has 131 mustard recipes. I made the Habenaro mustard and it was OK going to cut the sugar next time though.

http://www.melborponsti.com/inxmtd.html


Hi experts, looking at this old post - when using the link above all I get is the "melborponsti" domain for sale site. Cant see anywhere to move on from here.
Any help appreciated.
Spudie Perth.
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