brooklyn1 wrote:
> Gulden's spicy brown is excellent, I use it myself, but I also make my own,
> all kinds. Mustard making is easy and rewarding... it's so silly to pay big
> bucks for so-called designer mustards, and mostly you are paying for fancy
> schmancy teensy jars. Mustard is the least expensive spice there is, anyone
> who claims to cook should be making their own.
>
>
I tried making it once many years ago and was not pleased with the
results. I should try it again someday.

--
Jean B.

On Sat, 28 Feb 2009 08:25:25 -0500, "Jean B." > wrote:

>brooklyn1 wrote:
>> Gulden's spicy brown is excellent, I use it myself, but I also make my own,
>> all kinds. Mustard making is easy and rewarding... it's so silly to pay big
>> bucks for so-called designer mustards, and mostly you are paying for fancy
>> schmancy teensy jars. Mustard is the least expensive spice there is, anyone
>> who claims to cook should be making their own.
>>
>I tried making it once many years ago and was not pleased with the
>results. I should try it again someday.

Here's Lady Pamela's (pamjd) recipe. It's absolutely wonderful stuff!


* Exported from MasterCook *

Pam's Robust German Mustard

Recipe By :Pam D.
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Preserved Goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brown musard seeds -- ground
5 tablespoons mustard powder
1/3 cup water -- or beer
3/4 cup cider vinegar
2 tablespoons cold water
2 large onions -- sliced
1 tablespoon honey
1 teaspoon molasses
2 cloves garlic -- halved
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3
cup of water and add with 1/4 cup of the vinegar. Let stand for 3
hours so the bitterness of the mustard disappears.

Meanwhile, put all the remaining ingredients in a saucepan and boil
for 1 minute. Remove the pan from the heat, cover, and let stand for 1
hour.

Put everything into a food processor. . Process until it is the
desired coarseness.

Put in the top of a double boiler and cook over simmering water for 25
minutes, or until thickened. Remove from heat.

Ladle into a sterile jar. Cap tightly and label. The mustard will
thicken as it cools. Store in the refrigerator for about 1 month.

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Sat, 28 Feb 2009 08:25:25 -0500, "Jean B." > wrote:
>
>> brooklyn1 wrote:
>>> Gulden's spicy brown is excellent, I use it myself, but I also make my own,
>>> all kinds. Mustard making is easy and rewarding... it's so silly to pay big
>>> bucks for so-called designer mustards, and mostly you are paying for fancy
>>> schmancy teensy jars. Mustard is the least expensive spice there is, anyone
>>> who claims to cook should be making their own.
>>>
>> I tried making it once many years ago and was not pleased with the
>> results. I should try it again someday.
>
> Here's Lady Pamela's (pamjd) recipe. It's absolutely wonderful stuff!
>
>
> * Exported from MasterCook *
>
> Pam's Robust German Mustard
>
> Recipe By :Pam D.
> Serving Size : 0 Preparation Time :0:00
> Categories : Condiments Preserved Goods
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 cup brown musard seeds -- ground
> 5 tablespoons mustard powder
> 1/3 cup water -- or beer
> 3/4 cup cider vinegar
> 2 tablespoons cold water
> 2 large onions -- sliced
> 1 tablespoon honey
> 1 teaspoon molasses
> 2 cloves garlic -- halved
> 1/4 teaspoon ground cinnamon
> 1/4 teaspoon ground allspice
> 1/4 teaspoon ground cloves
>
> In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3
> cup of water and add with 1/4 cup of the vinegar. Let stand for 3
> hours so the bitterness of the mustard disappears.
>
> Meanwhile, put all the remaining ingredients in a saucepan and boil
> for 1 minute. Remove the pan from the heat, cover, and let stand for 1
> hour.
>
> Put everything into a food processor. . Process until it is the
> desired coarseness.
>
> Put in the top of a double boiler and cook over simmering water for 25
> minutes, or until thickened. Remove from heat.
>
> Ladle into a sterile jar. Cap tightly and label. The mustard will
> thicken as it cools. Store in the refrigerator for about 1 month.
>
Thanks. I'll file that away for future reference.

--
Jean B.

On Sat, 28 Feb 2009 09:13:57 -0600, Damsel in dis Dress
> wrote:


>
> * Exported from MasterCook *
>
> Pam's Robust German Mustard
>
>Recipe By :Pam D.
>Serving Size : 0 Preparation Time :0:00
>Categories : Condiments Preserved Goods
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/4 cup brown musard seeds -- ground
> 5 tablespoons mustard powder
> 1/3 cup water -- or beer
> 3/4 cup cider vinegar
> 2 tablespoons cold water
> 2 large onions -- sliced
> 1 tablespoon honey
> 1 teaspoon molasses
> 2 cloves garlic -- halved
> 1/4 teaspoon ground cinnamon
> 1/4 teaspoon ground allspice
> 1/4 teaspoon ground cloves


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?

TIA.

Lou

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?
>
>TIA.
>
>Lou

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.

Thanks,

Lou

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?

>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.

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

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Tue, 03 Mar 2009 22:18:19 -0600, Damsel in dis Dress
> wrote:

>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.

Lou

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

On Sat, 28 Feb 2009 08:25:25 -0500, "Jean B." > wrote:

>I tried making it once many years ago and was not pleased with the
>results. I should try it again someday.

Here's a simple one from LassChance

Sweet and Hot Mustard
by: LassChance rec.food.cooking 12-08-08

Use a nice clean jar that has a lid.

Fill 1/3 of the jar with mustard powder.
Add apple cider vinegar to the 2/3 "mark".

Stir or shake until the powder and vinegar are completely mixed and
store in the refrigerator over night.

Next day, add brown sugar to take up the final 1/3. Mix again and
refrigerate 24 hours.

Lass


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West