Text 16733, 142 rader
Skriven 2011-10-19 06:01:00 av Dave Drum (55999.cooking)
  Kommentar till text 16710 av Ruth Haffly (1:396/45.28)
Ärende: Authentic
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I have tried dijohn mustards and prefer the spicy brown ones. The
 RH> dijohn ones are on the mild side for what we like to cook/eat for the
 RH> most part.

 DD> I dunno where you have been tasting Dijon mustards that "are on the
 DD> mild side". Every Dijon and/or Dijon-style mustard I have ever had is

 RH> Because all of the ones we've bought (except for one brand with
 RH> horseradish we got in Germany) have been mild.

 DD> nearly as zippy as Chinese mustard -- IOW, it will curl the hairs in
 DD> your nose and can bring tears to your eyes if you are not prepared.

 RH> I wouldn't call that a dijohn; it's a Chinese mustard.

As I said in my notes - using some onion and garlic powder/granules take it
into the realm of Dijon and move it from Chinese.
 
 DD> Can you post a recipe for what you consider "spicy brown mustard".

 RH> Not off the top of my head but if you can get Plochmann's out there,
 RH> the one with horseradish is a good example of what I'd call a spicy
 RH> brown. I basically look for a grainy brown mustard, with horseradish is
 RH> good but not always available. No bright yellow mustard that kids like;
 RH> I like it to be more assertive. Even tho I make a lot of things that
 RH> are available ready made, I haven't made mustard and doubt I will as
 RH> there are good ones out there. Can't always get that so I've found
 RH> several smaller manufacturer's products at Whole Foods and other
 RH> places. One, somewhat larger (probably because I see them in different
 RH> stores now) is the Anne's brand. Right now in our fridge we've got a
 RH> Koops and a Westbrae Naturals.

I can get Plochmann's, also Koop's. In all the whole-grain and horseradish
varieties. None of them are what I would consider really "zippy". Certainly
with better flavour than French's hot-dog mustard. By the same token - I stock
yellow mustard for those times when it is appropriate. Not often, but some
things just do not taste right with some mustard other than good ol' yeller
goop.
 
 DD> This is what I think of when I think of spicy brown mustard.

 DD>       Title: Sweet & Spicy German Mustard
 DD>  Categories: Herbs, Sauces, Condiments
 DD>       Yield: 1 Cup

 DD>     2/3 c  Mustard seed
 DD>     1/2 c  Dry mustard
 DD>       1 c  Cold water
 DD>       2 c  Cider vinegar
 DD>       4 cl Garlic
 DD>     1/4 c  Brown sugar
 DD>       2 ts Salt
 DD>       1 ts Cinnamon
 DD>     1/2 ts Allspice
 DD>     1/2 ts Tarragon
 DD>     1/4 ts Turmeric
 DD>       4 ts Honey

 RH> I don't like sweet mustard either. And don't even get me going on honey
 RH> mustard. (G) Other than the sweetness, the spices in this one look good
 RH> however.

4 ts of honey to more than a cup of dry mustards isn't more than a hint,
eally.
 
 DD> And this is what I make at home for Oriental and Dijon-style (adding a
 DD> teaspoon each of onion and garlic granules) mustards. And as I seldom
 DD> stock wine I mix half white wine vinegar and half water as a
 DD> substitute.

 DD>       Title: Chinese Mustard
 DD>  Categories: Five, Oriental, Sauces, Condiments, Wine
 DD>       Yield: 1 Cup

 RH> We've not gotten into the Chinese mustards for hoome use. In Berlin,
 RH> Steve tried a small sample of one (as we were waiting for our meal) and
 RH> got quite "choked up". That was before we started getting into hot &
 RH> spicy foods.

A good Chinese mustard can give you the hiccups if you aren't ready for it. And
sometimes if you are.  Bv)=

Also a good Creole mustard - I have made this recipe and it is quite nice. You
will, of course, substitute something for the white wine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creole Mustard
 Categories: Condiments, Spices, Wine
      Yield: 2 1/2 cups

      1 c  Mustard seed; toasted,
           - ground
      1 c  Dry white wine
      1 cl Garlic; peeled, minced
      1 ts Celery seed
      1 ts Ground allspice
    1/2 ts Salt
    1/4 ts Ground cloves
    1/8 ts Nutmeg or mace
      2 tb Tarragon vinegar
      2 tb Malt vinegar

  Place mustard seeds in a dry, heavy skillet over medium
  heat. Heat, uncovered, until the seeds begin to pop.
  Remove from heat, cover with a paper towel, and let cool,
  5 to 10 minutes. Place toasted mustard seeds between 2
  sheets of plastic wrap. Crush with a rolling pin until
  coarsely ground. (You may also use a spice grinder, but do
  not over-process.) Set aside.

  Sterilize three 1-cup jars and lids, and leave in hot
  water.

  In a small heavy saucepan, whisk together white wine,
  garlic, celery seeds, allspice, salt, cloves, and nutmeg.
  Bring just to the boil, immediately remove from heat, and
  let sit to steep, uncovered, for 2 hours.

  Mix the coarse-ground toasted mustard seeds, tarragon
  vinegar, and malt vinegar to a paste in a large bowl.
  Reheat wine and spice mixture over high heat to a boil.
  Strain through cheesecloth or a very fine strainer into
  the bowl with the mustard. Whisk until well-combined. Pour
  into hot, sterilized jars, leaving 1/8-inch headspace, and
  seal with lids. Store in a cool, dry place for 3 weeks
  before using. Once opened, store in the refrigerator.

  Yield: about 2-1/2 cups 

  From: http://homecooking.about.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Square meals, not adventurous ones, are what you should seek - Bryan Miller
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