[Sca-cooks] mustards

[Stefan li Rous]

Adamantius replied:
> I think it's prepared mustard, and it may be just the plain
> mustard-and-water "hot mustard" which you often find in pubs
> (McSorley's, the oldest beer bar in New York City and in continuous
> operation since 1825, used to make their mustard, back when they
> served food, with their light ale). But water was probably as common
> a liquid to use in England at that time as vinegar...
In England, when? I was thinking that water would have to be boiled, 
otherwise you would be taking a chance on using water which was 
contaminated with microbes. Use of vinegar might be protective because 
of the acidity, compared to using water. I'd have to go back and look 
at the period mustard recipes though to see if they tend to use vinegar 
or water and if the latter, whether the instructions call for boiling 
it.
>
> Think of the mustard they serve in Chinese restaurants...
I just went to the kitchen and looked at the only Chinese mustard I 
could find and it contains both water and vinegar. So, the mustard 
served in restaurants is usually just ground mustard seed and water? Is 
this why it tends to be so hot/sharp?

The only mustard making I've done so far was in Jadwiga's Pennsic 
class. I guess I'm going to have to try this at home.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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