kiridono at gmail.com
Sat Nov 24 10:30:06 PST 2007
Well, that's actually what I use, though I usually just put a little
of the liquid I'll be using to make the mustard in with it rather than
soaking the seeds. However, I do get a somewhat grainy
mustard...which I happen to like. But if I soaked them (which I may
try this time), they might produce a less grainy mustard.
On Nov 24, 2007 12:51 PM, Caointiarn <caointiarn1 at bresnan.net> wrote:
> How about using a blender for wet seeds? says the Mistress reading over my
> shoulder . . . .
> Then I guess one could run the stuff thru a sieve for a smoother paste
> ----- Original Message -----
> From: "Maggie MacD." <maggie5 at cox.net>
> To: "Cooks within the SCA" <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.
> > Maggie
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