Jon Solberg, Thanks for the Link Jon! My Dad used to make Hot Mustard w/Horseraddish it would make you Sweat but was Great!
Eat Well and Prosper! From Fargo ND, Dan
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The first time I tried mustard seeds I crunched a few in my mouth... I thought, "Wow what a bunch of useless birdseed, there's no flav---...YOWZERS!"... spicy little buggers.
Marauderer posted this recipe a while back. I love it. In my experience, the brown seeds are much hotter than the yellow seeds--I usually do them about 50/50. I also use a basic blender instead of a hand blender.
Marauderer’s Mustard
I found this recipe in Gourmet Magazine back when it was a bimonthly periodical.
This makes about 1.5 cups
It only takes about 10 min but you have to let the mustard seeds soak for two days.
½ cp mustard seeds (different seeds, different flavors)
¾ cp cider vinegar (I use Braggs)
1/3 cp water
1 ¼ tsp sugar
1 ½ tsp salt
Soak mustard seeds in the vinegar and water for two days at room temp. (if seeds are not submerged add a bit of water until they are)
Puree mixture with the sugar and salt in food processor, I use a hand blender, until almost smooth, about 2 min.
Thin to desired consistency with additional water and season with salt to taste.
Chilled the mustard will last at least a month.
I like mustard, but never though much about it until my wife brought back a jar of a jalapeno mustard called "Fat Dog" from Oregon. OMG! It's the most incredible stuff I've ever had and it's just mustard! Maybe I can figure out the recipe now. LOL
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