[Sca-cooks] mustards

Radei Drchevich radei at hotmail.com
Thu Dec 9 21:05:51 PST 2004


Didn't I read somewhere that beer was used in some mustards?

>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
>Subject: [Sca-cooks] mustards
>Date: Wed, 8 Dec 2004 00:45:26 -0600
>
>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
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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