SC -Puck's Lombard Mustard

[Elaine Koogler]

I still believe that mustards are better if they are made in advance and allowed
to age.  This takes that sharp edge off of them...one that I find unpleasant
even in mustards that are meant to be very spicey.  I try to age mine at least 6
weeks.  If you want to keep the heat, but take the edge off, try a batch this
way.  Put in in a crock and cover with a cloth held in place with a rubber
band.  Put it in a dark, cool place for about 4 - 6 weeks.  Taste it
periodically to see how it's aging.

Kiri

Richard Kappler wrote:

> > 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.
>
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