SC - The siege cook challenge.

[S. Noss]

When you honored folks grind spices for all kinds of things and for
mustard as below - what are you using to grind with?  The old mortar and
pestle or food processor?

Shirley

On Wed, 30 Jul 1997, Philip & Susan Troy wrote:

> Terry Nutter wrote:
> 
> <mustard recipes snipped>
> 
> > This makes a wonderful mustard.  You can use commercial ground mustard seed for
> > it, but it is much better if you get whole mustard seeds and grind them.  It
> > thickens when it gets cold.
> 
> I second the motion! I usually use a combination of whole black mustard
> seeds, ground freshly in a mortar, with Coleman's, which is commercially
> ground white mustard. This gives it a nice texture and an interesting
> speckled appearance, while still being a little easier than grinding it
> all yourself.
>  
> > Good with beef or pork, or for that matter chicken, or mutton, or anything
> > you'd consider putting mustard with.
> 
> Essential for salt meats of all kinds. Yes, including corned beef, which
> is a close relative of several forms of salted beef found in period
> Europe. Also salt fish, according to some period sources, although
> perhaps the sugar should be omitted in that case. Also: don't forget to
> save some for hot dogs, if you do that sort of thing.
> 
> Adamantius
> ______________________________________
> Phil & Susan Troy
> troy at asan.com
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