tag:blogger.com,1999:blog-2239521152553433086.post3436232952320772895..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Home Made MustardDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2239521152553433086.post-69452649665569440472012-01-07T21:02:45.523-07:002012-01-07T21:02:45.523-07:00Thanks, Donna. I don't mind the sharpness so ...Thanks, Donna. I don't mind the sharpness so much except that it prevents me from scarfing down tablespoons of it at every serving. ;-)<br /><br />I will try the ideas you suggested and report back. May be a while. I made the mistake of whipping up three variations of this recipe at the same time, and while each is a completely different mustard, they all share the same sharpness.<br /><br />Cheers!Garveyhttp://www.seriouseats.com/user/profile/Garveynoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-27466571831760064422012-01-06T16:32:02.539-07:002012-01-06T16:32:02.539-07:00Garvey, it will mellow in time, but to be honest, ...Garvey, it will mellow in time, but to be honest, I was looking for something with a kick to it. And fresh seeds will give you a lot more kick ;-) When you make horseradish, the vinegar "sets" the flavor - or at least that's what I've read. I'm not sure if that's true of mustard or not. Maybe next time you could try grinding with water, then letting it mellow, then add some vinegar to finish it off. I have no idea if that will make a difference or not.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-45949394343234368592012-01-06T16:23:54.343-07:002012-01-06T16:23:54.343-07:00I made this mustard recipe but about half the size...I made this mustard recipe but about half the size. I also used 50% yellow seed and 50% brown seed (also known as black mustard seed, according to the Spice House, where I bought them) and subbed cider vinegar. Anyway, I made this 5 days ago and it is still super sharp. What did I do wrong! Does it need more time to mellow? Did I use the wrong kinds of seed? Did I need to let the seeds process longer in the Cuisinart? TIA for any feedback and help.Garveyhttp://www.seriouseats.com/user/profile/Garveynoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-51650196378999388222011-11-10T20:04:43.183-07:002011-11-10T20:04:43.183-07:00Thank you! I've been looking for something lik...Thank you! I've been looking for something like this off and on for years. Alton Brown had one, but I never got around to trying it. Plus it involved cooking in the micro. This seems sooooo much easier.Clydesdale Joggerhttps://www.blogger.com/profile/10758323812559877746noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-40431251395090302572011-11-10T19:37:19.428-07:002011-11-10T19:37:19.428-07:00I've never made mustard and am now intrigued. ...I've never made mustard and am now intrigued. Can't wait to try it. It seems too simple. Thanks for the inspiration.<br /><br />By the way, I made a ginger cranberry ketchup last November. Super easy.Andrea @ ForkFingersChopsticks.comhttp://forkfingerschopsticks.com/cranberry-ginger-cranberry-ketchup/noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-76105503770628982252011-11-09T03:39:32.477-07:002011-11-09T03:39:32.477-07:00More great points, Donna. I don't buy CBs lke...More great points, Donna. I don't buy CBs lke I used to, because I expect more and too often get less. What I want is to LEARN, not blindly copy. Perhaps old, but a great example of learning is (was) Ms. Kennedy on Mexican food. She TEACHES me HOW, not just tossing ingredients at me - and it worked. Withe more general books, perhaps t hose aimed at simple meals, I want fewer ingredients. On the high-end, perhaps a serious baking book, I look for detailed methods that are well written. While web-based recipes are fine, the better books are still superior. That said, it is difficult to sort the wheat from the chaff and most reviews are promotional rather than critical. Your reviews are usually good, so keep up those standards. Standards ARE important! -CraigAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-59202481142328205642011-11-07T15:08:37.942-07:002011-11-07T15:08:37.942-07:00This is a fabulous idea! I have always wanted to m...This is a fabulous idea! I have always wanted to make my own mustard. I adore mustard on just about everything! What a great gift to give to neighbors and friends over the holidays! Thanks!Susan30AEATShttp://www.30aeats.comnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-37554360624761907432011-11-07T14:46:55.402-07:002011-11-07T14:46:55.402-07:00Cranberry liquor-it's lovely, and does take a ...Cranberry liquor-it's lovely, and does take a long time. We want to try pickled (fermented) squash too and look forward to your post. I've always thought we could, should make mustard. It's easy and as you note, can use any kind of vinegar. and herbs. It makes a nice little gift too. Off to the kitchen to dig out those mustard seeds.Lindahttp://blog.kitchentherapy.usnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-41848916255985810162011-11-07T11:13:17.503-07:002011-11-07T11:13:17.503-07:00If I'm baking one batch of cookies, I might ea...If I'm baking one batch of cookies, I might eat one, or even two. But if I'm doing a lot of baking, like at Christmas, I lose interest in eating the cookies. I enjoy making them, packaging them, and giving them away, but you could stick a plate of them in front of me and I wouldn't even be tempted. If someone else brings their cookies over, though, I'd be more interested in those.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-82721712976739915752011-11-07T11:06:54.795-07:002011-11-07T11:06:54.795-07:00I love the idea of making your own mustard! I so a...I love the idea of making your own mustard! I so agree with you about how making cookies is more fun than eating them. Sometimes I get in the mood to bake, but I don't eat many sweets (obviously).diabeticFoodiehttp://diabeticfoodie.comnoreply@blogger.com