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PostPosted: Fri Dec 24, 2004 11:37 am
by Oddley
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

Getting Old

PostPosted: Sat Dec 25, 2004 8:08 am
by Parson Snows

always remember that getting old beats the alternative.

kind regards

Parson Snows

PostPosted: Wed Feb 16, 2005 4:20 pm
by Epicurohn
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.


PostPosted: Fri Mar 25, 2005 12:51 pm
by DarrellS
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.

PostPosted: Fri Mar 25, 2005 1:07 pm
by Oddley
Welcome to the forum DarrellS

Thanks for the link. My that is a lot of mustard recipes. I don't know where to start.

PostPosted: Tue Mar 29, 2005 9:56 pm
by airkobill
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

PostPosted: Tue Mar 29, 2005 11:03 pm
by Oddley
Wecome to the forum airkobill

Yes please post your recipe. If you get requests for it, it must be good.

PostPosted: Wed Mar 30, 2005 7:44 pm
by airkobill

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.

Something to fill those empty containers

PostPosted: Wed Dec 07, 2005 2:39 am
by Upsidasium
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.

Stronger than I expected.

PostPosted: Sun Dec 11, 2005 4:50 am
by Upsidasium
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?

Re: Mustard recipe site

PostPosted: Sat Feb 04, 2023 1:26 am
by spudie
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.

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.