[Sca-cooks] Grinding mustard seed

[johnna holloway]

I'd do more than 4 for the contest. Do all ten or even
do 12 -15. You might want to add even a couple of modern
ones for taste comparsion sake. What makes the ones you
made different from those?

Always go for over impressing.

Johnnae llyn Lewis  Johnna Holloway



Nick Sasso wrote:
snipped
> (got a 22 of 25 on my mustard research and samples.  Next time I grind
> all my own seed to flour!)>>> snipped---
>  I compared and
> contrasted 10 mustard sauces from different sources in my documentation,
> then prepared 4 of them for tasting.
> I appreciated the considered feedback, but want to increase liklihood
> of banging home a perfect score somehow at Kingdom A&S by addressing
> their suggestions and critique.
> So, grinding mustard seed into paste or flour?
> > pacem et bonum,
> niccolo difrancesco
> (22 of 25 as cooking entry, and docs got 17 of 25 as research paper
> because of admittedly poor formatting <since it was created as entry
> documentation> among other things like typoes in the last paragraph).