mustard for the making

Thanks Pam and please post more mustard recipes! I lost all mine when
my last computer died.

TIA
```````````````````

pamjd said:

Coarse-Grain Raspberry Mustard

1/4 cup yellow mustard seeds
2 teaspoons mustard powder
1/4 cup water
1/4 cup dry white wine
1/3 cup raspberry vinegar
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1. Whirl mustard seeds, mustard powder and water in electric blender
for 1 minute until coarsely pureed to paste. Place in glass bowl,
cover, and let stand at room temperature at least 2 hours or overnight.
Stir occasionally.
2. Combine mustard mixture, wine, vinegar and salt in top of small
double boiler. Cook over simmering water, stirring occasionally, 10
minutes or until slightly thickened. Cool slightly and place mixture in
electric blender. Add raspberry jam. Whirl until well mixed. Place in
sterilized jar with lid and refrigerate for at least 24 hours before
using to allow flavors to blend.
3. Store in refrigerator. Keeps well for several months.
Makes about 1 cup.

--

Practice safe eating. Always use condiments.

sf said:

Thanks Pam and please post more mustard recipes! I lost all mine when
my last computer died.

The one unbendable cardinal rule of mustard making is that no metal
ever be used in it's preparation, storage, or sevice... no metal
whatsoever, not stainless steel, not even gold... preferably use wood,
or glass, stone, bone, horn. Penzeys web site has some good basic info.

Sheldon said:

sf said:

Thanks Pam and please post more mustard recipes! I lost all mine when
my last computer died.

The one unbendable cardinal rule of mustard making is that no metal
ever be used in it's preparation, storage, or sevice... no metal
whatsoever, not stainless steel, not even gold... preferably use wood,
or glass, stone, bone, horn. Penzeys web site has some good basic info.

I guess I am a rule breaker. Someetimes I use metal.
And I thought I made pretty good mustard. Back to the drawing board.
🙂

pamjd said:

I guess I am a rule breaker. Someetimes I use metal.
And I thought I made pretty good mustard. Back to the drawing board.
🙂

You make the best mustard I have ever tasted. The *only* mustard that
has been so good I've actually eaten it with a spoon. Keep on doin'
whatcher doin'!

Carol

pamjd said:

I guess I am a rule breaker. Someetimes I use metal.
And I thought I made pretty good mustard.

Pretty good is the same as so-so... ain't superb... don't you believe
in improvement.

Actually I just now read the recipe you posted, it's really lousy...
not aged nearly enough to taste like mustard... you just toss the
ingredients together [censored]-nilly and serve it the next day, what you
prepared is musturd.

Besides you don't know anything about mustard, what you are is a
friggin' fraud... you stole that recipe off the net and promoted it as
your own... talk about rule breaker... you're nothing but a common
THEIF!

Look here folks, word for word:
http://www.cdkitchen.com/recipes/recs/509/Grainy_Raspberry_Mustard61552.shtml

You'd have been smart to accept my well meant advice and stf up, but
no, you gotta be a smart mouth... well now look what you went and done,
your snotty mouth made me check it out. You're not even close to being
smart, you're an ignorant little no account felon... if yer gonna
hijack, recipes at least steal something good.

Sheldon

Sheldon said:

pamjd said:

I guess I am a rule breaker. Someetimes I use metal.
And I thought I made pretty good mustard.

Pretty good is the same as so-so... ain't superb... don't you believe
in improvement.

Actually I just now read the recipe you posted, it's really lousy...
not aged nearly enough to taste like mustard... you just toss the
ingredients together [censored]-nilly and serve it the next day, what you
prepared is musturd.

Besides you don't know anything about mustard, what you are is a
friggin' fraud... you stole that recipe off the net and promoted it as
your own... talk about rule breaker... you're nothing but a common
THEIF!

Look here folks, word for word:
http://www.cdkitchen.com/recipes/recs/509/Grainy_Raspberry_Mustard61552.shtml

You'd have been smart to accept my well meant advice and stf up, but
no, you gotta be a smart mouth... well now look what you went and done,
your snotty mouth made me check it out. You're not even close to being
smart, you're an ignorant little no account felon... if yer gonna
hijack, recipes at least steal something good.

Sheldon

Jeeze, lighten up Sheldon. She didn't claim to have invented the
recipe. I save lots of recipes and don't record the site. Are you
going to crucify me if I post one of them w/o proper attributions?

--

Practice safe eating. Always use condiments.

On Mon 02 Jan 2006 12:27:02a, Thus Spake Zarathustra, or was it Bob
Terwilliger?

Quoted message said:

sf said:

Jeeze, lighten up Sheldon. She didn't claim to have invented the
recipe. I save lots of recipes and don't record the site. Are you
going to crucify me if I post one of them w/o proper attributions?

Particularly ironic is the fact that [censored] routinely posts cut-and-pasted
recipes without any attributions. He's a hyprocrite and a loser.

Bob

Apart from that, anyone who spews vile and unprovoked attacks at others the
way he does deserves nothing but misery out of life. It only follows that he
is a miserable excuse for a human being. The only possible plus I can see is
that he takes very good care of his pets.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.