On Monday, February 8, 2021 at 10:30:14 AM UTC-10, Graham wrote:
> On Mon, 8 Feb 2021 11:06:51 -0800 (PST), dsi1 wrote:
>
> > 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.
> That stuff is HOT!
I used to mix up the Colman's mustard when I was a kid. We used to mix it with shoyu and eat sashimi with it. My dad said to mix it up and turn the cup upside down to let it develop it's strength. That's some kind of Chinese practice. My guess is that plain old yellow mustard is made of the same stuff. Combining it with other ingredients and letting some volatile components flash off tames it down. Yellow mustard is actually a mustard sauce.