Mustard (was Re: SC - Re: Need Help with Compost)
Nick Sasso
njs at mccalla.com
Mon Oct 4 06:53:26 PDT 1999
Is the Plochman's made with white mustard seed? My understanding from a spice/herbal source is that white (yellow) seed was more common in Western European Middle Ages than the black.
I have been overjoyed with my success at making mustards from seed and from Coleman's Dry Mustard. I started with the Coleman's and the Menagier recipe, and loved it truly. It aged gracefully and was a delight after about 2 months. Lots of the sharp edges mellowed into a smooth, hot mustard.
The Forme of Cury (Lombard Mustard) recipe method is much simpler because of the dry seeds. When I try to soak the seeds before running through a mill or even a food processor, it gets a bit sticky and awkward to handle. The dry seeds went much better. Either is just delightful with Menagier's sausages and German soft pretzels.
In a message dated 10/2/99 8:53:50 PM Eastern Daylight Time, troy at asan.com
writes:
<< So does a company called Plochman's, whose product comes
in a distinctive "stoneware" pot.
>>
This is the brand i use because it is the closest to anything i have tried to
make myself from period recipes. :-)
Ras
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