sclemenger at msn.com
Fri Nov 23 06:51:16 PST 2007
Huh! That's a shame, because you can do Large Quantities that way.
Oh, wait....were you trying to do a perfectly smooth mustard? I've not tried that, since I prefer grainy mustards, so maybe I'd run into the same challenge....
----- Original Message -----
From: Maggie MacD.<mailto:maggie5 at cox.net>
To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
Sent: Thursday, November 22, 2007 10:04 PM
Subject: Re: [Sca-cooks] mustard
At 08:50 PM 11/22/2007,S CLEMENGER said something like:
>I use my food processor. Works like a charm.
>--Maire, frequent maker of quantities and mathoms of mustard
I tried using the food processor, it just didn't grind it enough. I got a
lot of bruised seeds, and lots of seeds that simply glared and refuse to
break. It was very frustrating.
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