Lou wrote on Wed, 04 Mar 2009 07:40:24 -0600:

>> On Tue, 03 Mar 2009 18:56:38 -0600, Lou Decruss
>> > wrote:
>>
>>> On Sat, 28 Feb 2009 19:44:21 -0600, Lou Decruss
>>> > wrote:
>>>
>>>> On Sat, 28 Feb 2009 09:13:57 -0600, Damsel in dis Dress
>>>> > wrote:
>>>>
>>>>> * Exported from MasterCook *
>>>>>
>>>>> Pam's Robust German Mustard
>>>>
>>>> Thanks for this. I don't know why I have mustard seed but
>>>> I've got them and everything else. Do I grind the seeds
>>>> before or after I measure?
>>
>> Shoot! I never saw this post. Sorry. Did Pam reply?

> No, but that's fine. It worked.
>>
>>> So I made it and used a rounded measure of the seeds. It's
>>> very good. Now that I know how easy and cheap it is I'll
>>> start looking around for recipes.
>>
>> Pam has several recipes that she's either gotten from books
>> or has developed herself. Maybe you could post a mustard
>> recipe request.

> I did a little googling and for now I've got plenty of ideas.

>> Isn't that mustard fabulous! I haven't made it, but I've
>> been gifted with it a couple times.

> Yep. So far I've tried it on both ham and corned beef
> sandwiches. Great condiment! The only thing I did different
> was to not use a double boiler. I couldn't find it and rather
> than rig something up I used a 1 quart slow cooker. It worked
> a treat. Louise picked it up a sale for a buck and it doesn't
> get used much because it's so small but it sure was perfect
> for this.

I buy prepared American and French mustards usually but I also like
English mustard(Chinese and Japanese are similar) : simple and hot! A
spoonful or two of Colman's mustard powder and enough water to get the
right consistency. People who like it milder often use milk instead of
water.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not