On Monday, February 8, 2021 at 8:43:02 AM UTC-10, Daniel wrote:
> My journey with mustard is rather dull and uneventful. My earliest
> memories of Grey Poupon dijon ads on tv convinced me that it would be my
> favorite mustard. A few years ago I realized that I hate that wretched
> stuff and hugely prefer basic normal yellow mustard on my sandwiches and
> tuna salads.
>
> About a year ago I watched an episode of Jacques Pepin's Fast Food My
> Way where he crafted his own mustard with a spice grinder, oil, and
> other stuff.
>
> Recently, inspired by that episode, I looked online for a homemade
> yellow mustard mixture.
>
> https://www.thespruceeats.com/mild-y...recipe-1327630
>
> I haven't tried it yet because I have only a small jar of mustard seeds
> and haven't found a local store selling larger jars. Once I find some,
> I'll likely give that recipe a whirl. Anyone have experience with making
> their own mustard? Something I should avoid? I prefer a mild mustard but
> I've been known to enjoy deli style stone ground mustards, as they call
> it.
>
> --
> Daniel
> Visit me at: gopher://gcpp.world
Use Colman's mustard powder.
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