[Sca-cooks] long pepper?

[Elaine Koogler]

I have a recipe that I redacted from Platina that's not hot, but rather 
a sweet mustard...and very yummy. Interested?

Kiri

Kathleen A. Roberts wrote:

> thanks. i was planning on some mustard as well, but was tired of using 
> the uniquitous (yet popular) lombard mustard.
>
> you guys are great!
>
> cailte
>
> --On Thursday, June 24, 2004 1:55 PM -0400 "Jadwiga Zajaczkowa / Jenne 
> Heise" <jenne at fiedlerfamily.net> wrote:
>
>>> so.... having just won the al-barran midwinter bid (feed 300)...
>>> and living in the heart of chili-head-ania.....
>>
>>
>> Rumpolt has a great recipe that works on chili heads. Really simple--
>> your only ingredients are mustardseed (for the chiliheads you can
>> substitute with yellow and/or pre-ground yellow) and white wine vinegar.
>>
>> "Brown mustard made up with clear vinegar/ is also good."
>> On the day of the event, grind your mustardseed and mix it with white
>> wine vinegar until it is 'thin and running'. You may need to dilute
>> again before serving.
>>
>> Or you can go with the cinnamon mustard from Viander:
>> "Take mustard, red wine, cinnamon powder and enough sugar, and let
>> everything steep together. It should be thick like cinnamon. It is good
>> for any roast."
>>
>> I use 1 part cinnamon or cassia, 3-4 parts ground mustard, enough red
>> wine (burgundy) to make a thin paste, and sugar to taste.
>>
>> -- 
>> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
>> "That road is paved with librarians,/Bushwhackers, scouts with string
>> Through the labyrinths of information,/Helpers who disappear the moment
>> You reach your destination." -- Julia Alvarez
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>
>
>
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> UNM Freshman Admissions
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