[Ansteorra] More on "period"(mustard)

[gail young]

    On Sep 15, 2006, at 2:43 PM, Sir Lyonel Oliver Grace wrote:
> Ultimately, I think being authentic in one's re-creation efforts 
> has to end
> at a point of diminishing returns. It's rather like cooking from 
> scratch. I
> make pancakes, crepe, sauces, vinaigrettes, marinades, and 
> soufflees from
> scratch, but what constitutes "scratch" for me might be taking 
> shortcuts to
> some. I make my own Hollandaise, for example, because it's quick 
> and mine is
> much better than the prepared crap in the stores. On the other 
> hand, I've
> never mixed my own mustard. Grey Poupon works quite well in my 
> sauces, so
> why put in the extra time to work out the proportions and whip out 
> the lumps
> when what I want is right there on the shelf?
>
  
I make period mustard as Christmas presents.  If you use already ground mustard seed (which works just fine), it isn't hard to do but it takes a few weeks to set up correctly and you have to find an appropriate way to store it.
  No matter how hard I try, I can't make it "mild"...spicy is the best I can get and HOT is usually the outcome, something like chinese mustard.
  Now back to our regularly scheduled conversation...
  gwyneth
   

 			
---------------------------------
Get your own web address for just $1.99/1st yr. We'll help. Yahoo! Small Business.