RECIPE INGREDIENTS


1/4 cup brown mustard 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 each , cinnamon, allspice, cloves



RECIPE METHOD


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.

On 10 Dec 2005 07:46:42 -0800, "pamjd" > wrote:

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

Store it for a month before eating, right?

I've had mine for quite awhile, and I'm still using it. (You guys ...
this mustard is fabulous! You must try it!)

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Thanks for that recipe, Pam ... you do make terrific mustards.
I was curious, how did you get into making mustard?

nancy

Nancy Young wrote:
> Thanks for that recipe, Pam ... you do make terrific mustards.
> I was curious, how did you get into making mustard?
>
> nancy

I love grainy, old time mustards and good mustards can be hard to find
or expensive. I figured I could make my own and try funky
combinations. And it is great fun to take homemade mustards to
potlucks with big bags of good pretzels. Here in Wisconsin it is
nice to see at brat and kraut with something other than neon yellow
mustard slathered all over it. Now I make it and give it away cause
how much mustard can you eat in one lifetime. It is very easy to
make and very cheap. I get bulk mustard seeds for between $2.59 lb -
$6.00 a pound. Have fun make your own mustard!

"pamjd" > wrote

> mustard slathered all over it. Now I make it and give it away cause
> how much mustard can you eat in one lifetime. It is very easy to
> make and very cheap. I get bulk mustard seeds for between $2.59 lb -
> $6.00 a pound. Have fun make your own mustard!

Would you consider selling me some? If it's too much trouble,
say so.

Also, there is another matter I wanted to talk to you about. I believe
I said I would do something at one time ... send money to your church,
something along those lines? I was in no condition to go around making
promises like that as I was so sick I probably fell asleep the minute I
hit send.

Let me know, okay? (smile)

nancy

pamjd > wrote:

> RECIPE INGREDIENTS
>
> 1/4 cup brown mustard 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 each , cinnamon, allspice, cloves

What makes it "German"?

Victor

Victor Sack wrote:

>
> What makes it "German"?
>
> Victor

I use good german beer.

"pamjd" > wrote in message
oups.com...
>
> Victor Sack wrote:
>
> >
> > What makes it "German"?
> >
> > Victor
>
> I use good german beer.

Uh, Oh! Which are good German beers and which are bad German beers? We
could have a good German vs German argument here!

Charlie

>
> Uh, Oh! Which are good German beers and which are bad German beers? We
> could have a good German vs German argument here!
>
> Charlie

My dear Grandfather and his family from Amana Iowa always told me any
brown beer that could hold a spoon upright in the frothy head had a
good chance of being a good german beer. But then they said any beer a
good german liked qualified!!!!!!!!!!!!!!!!!!

But feel free to carry on the debate. I can learn from you. Pam

"pamjd" > wrote in message
oups.com...
>
>
> >
> > Uh, Oh! Which are good German beers and which are bad German beers? We
> > could have a good German vs German argument here!
> >
> > Charlie
>
> My dear Grandfather and his family from Amana Iowa always told me any
> brown beer that could hold a spoon upright in the frothy head had a
> good chance of being a good german beer.

Ah! That sounds like a double bock I used to like! Yummy indeed! I'd be more
specific but I can't spell German even close to correctly. It was a type of
Monk's House Brew with a goat on the lable. Drank a lot of that at one time.
Kind of the same viscosity as motor oil.

> But then they said any beer a
> good german liked qualified!!!!!!!!!!!!!!!!!!

I admit to not being German good or bad and am certainly not expert on the
subject, but I seem to like the Northern beers.... like Dortmunder Union and
Ritterbrau.

> But feel free to carry on the debate. I can learn from you. Pam

I must watch for any possible debate as well. I must confess to hoping for a
debate as I wish to learn too. Beer is good food!

Charlie
OBFOOD: This was posted by dear Bob Young (I wonder how he is). It is quite
good!

BEER CHEESE SOUP

Recipe by Bob Young, rfc, 17AUG98

1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onions
2 tsp. peanut oil
6 cups chicken stock
1 cup grated Cheddar cheese
1 tsp. flour
salt and pepper to taste
1/2 tsp. dry mustard
1/8 tsp. Tabasco sauce, or to taste
1/8 tsp. Worcestershire sauce
12 oz. beer
parsley for garnish
Polish sausage or Knackwurst, optional


Sauté carrots, celery and onions in the oil until lightly browned. Bring the
stock to a boil, add the vegetables, and simmer for 45 minutes.

Dredge the cheese in the flour and mix into the soup, stirring constantly
until the mixture thickens. Keep stirring often until you serve. Add the
salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer
and stir until all is not. Garnish with parsley and serve.

If desired, add sliced, cooked sausage with the final ingredients.

Serves 6 to 8.