Mustard (was Re: SC - Re: Need Help with Compost)

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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