[Sca-cooks] Re: Mustards

[Stefan li Rous]

Peldyn said:
> Looks like you all have been reading the PennySaver (grin). I am going 
> to try
> the Caribbean Mustard Hot Sauce recipe that is printed in the issue, 
> but I
> think it would be better to try and make a  period mustard. That pear 
> mustard
> sounds really good. What would you serve it with?
Could you post this Caribbean Mustard Hot Sauce here? Or send it to me 
by email? I like to try all sorts of mustard sauces. But yes, I too 
need to try some of the period mustard recipes. Unfortunately, when I 
usually think about it is the day before an event when I'm thinking 
about what I might want to try for a pot luck or whatever. However, 
Jadwiga did inform me at Pennsic that the mustards don't have to age 
the several weeks I thought would be necessary.

The recent mustard recipes posted here do sound good. I have saved them.
Folks might also be interested in the recipes and information in these 
files in the FOOD-CONDIMENTS section of the Florilegium as well:
Mustard-art        (5K)  9/14/00    "Mustard" by Ld. Daniel le Vascon 
du Navarre
http://www.florilegium.org/files/FOOD-CONDIMENTS/Mustard-art.html
mustard-msg       (88K)  9/30/01    Mustard seed in period. sauces. 
recipes.
http://www.florilegium.org/files/FOOD-CONDIMENTS/mustard-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****