SC -Puck's Lombard Mustard

[Richard Kappler]

> I took out all the misc codes, 20's and = signs, except for the stuff just
> before the white vinegar. Should that be 1 cup? 1/2 cup?  Inquiring minds
> want to know...
>
> Thanks,
>
> Ilaria

I hadn't realized that my message contained such extraneous material.  As I
haven't yet received the message myself, and it would appear that Papa had
to forward it through, I guess I must apologize to all for problems with my
post.  In answer to the vinegar question, I started out with 1/4 cup.  The
following day the grains had sucked up all the moisture and begged for more,
as I had a rather dry paste.  I was also VERY hot!  I loved it, other than
being a little unhappy about the consistency, but my Lady,  who was also the
Autocrat, tasted it and gave me subtle guidance.  After she regained her
composure and powers of speech.  The guidance came in the form of a promise
to wake me up one night with a Lombard Mustard enema if I served the mustard
without toning it down.  I dutifully hid a small portion of the mustard in
the garage refrigerator for my own future use and sent a subdued manic
scream for help to my Master.  After all, I figured, there ought to be SOME
benefit to this apprentice thing ;-).  The Great and Powerful Adamantius
(yes, he really makes me call him that :-p) told me to add more vinegar
until the desired consistency was achieved.  This I dutifully did, then
waited twelve hours and added a bit more.  This served two purposes.  It
toned down the heat of the mustard drastically and improved the consistency
several fold.  When I do this recipe again, I plan to grind the seed then
soak it for a day or two before actually making it.  I wonder how soaking it
in white wine would affect the flavor?  The short answer to your question of
how much vinegar to add?  Hmmmmm.... I suppose if I said 'enough' I'd get a
browbeating from TGaP Master A (and mighty brows they are!), so I would have
to say....ummmm...I dunno.  I would hazard a guess that about 2-3 cups would
do it, but I didn't actually measure, just added until I got the heat and
consistency I wanted, but over a 36 hour period as we Pucks doesn't like
soupy mustard.

regards, Puck
"Just how do you do it, Pooh?"
"Do what?" asked Pooh.
"Become so Effortless."
"I don't do much of anything," he said.
"But all those things of yours get done."
"They just sort of happen," he said.