[Sca-cooks] Mustards not computer stuff

[jenne at fiedlerfamily.net]

> It's not that I utterly dislike sweets (or salt, for that matter), but
> rather that I dislike their constant overuse in modern cooking, thus I tend
> to find honey mustard offensive.

I think it depends on how much honey you put in the Lombard mustard. From
the people in my mustards class, it seems that some people like LOTS of
honey (or sugar) in their sweet mustards, and others less. I haven't found
a period lombard recipe with measurements, but it would be fun to find
out how much sweetness medieval people put in.

>With the pear mustard, and my intended
> variants, I'm finding that the natural sweetness of the fruits is
> refreshing, with the hotness of the mustard. I suspect, on the ones I'll be
> trying with commercial preserves, that I'll find them too sweet, and thus
> wind up making my own preserves as a base for the mustard, but I consider
> the concept of fruit mustards well worth exploring, as I have some of the
> other "unusual" spicing combinations from the Medieval corpus.

Have you dried using dried raisins or dates? I really like those in a
mustard.

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"This heavenly city, then, while it sojourns on earth, calls citizens
out of all nations, and gathers together a society of pilgrims of all
languages, not scrupling about diversities in manners, laws, and
institutions whereby earthly peace is secured and maintained, but
recognizing that, however various these are, they all tend to one and
the same end of earthly peace." -- St.  Augustine of Hippo