On Sat, 04 Nov 2006 23:12:13 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Has anyone used this source to purchase mustards?
>If so what did you think?

The Mustard Museum comes up here from time to time. I've never heard
anything bad about them. The owner was a very successful lawyer.
I've heard he's a real character. SW Wisconsin is pretty cool. I
can't seem to find the travel brochure with more info. I'll keep
looking. I was up in that part of the world a few weeks ago to visit
New Glarus. We didn't have time to get to Mount Horeb but are
planning a trip back to go there, along with taking a tour of Frank
Loyd Wright's home.

Enjoy the mustard.

Lou

On Mon, 06 Nov 2006 18:53:43 GMT, Lou Decruss >
wrote:

>The Mustard Museum comes up here from time to time. I've never heard
>anything bad about them. The owner was a very successful lawyer.
>I've heard he's a real character.

Pamjd, Mustard Queen of Wisconsin, has sent us postcards from the
museum. They are wonderfully terrible. I'd love to visit this place
sometime.

On Mon, 06 Nov 2006 15:33:48 -0600, Damsel in dis Dress
> wrote:

>On Mon, 06 Nov 2006 18:53:43 GMT, Lou Decruss >
>wrote:
>
>>The Mustard Museum comes up here from time to time. I've never heard
>>anything bad about them. The owner was a very successful lawyer.
>>I've heard he's a real character.
>
>Pamjd, Mustard Queen of Wisconsin, has sent us postcards from the
>museum. They are wonderfully terrible. I'd love to visit this place
>sometime.

Mustard Queen of Wisconsin? LOL Only in a cooking group could that
be a compliment.

We're not sure what the kids are doing for Thanksgiving, but if we're
alone we're going to try to get up there that weekend.

Lou

On Mon, 6 Nov 2006 22:54:25 +0100 (CET), "Michael \"Dog3\" Lonergan"
> wrote:

>Damsel in dis Dress >
:
>
>> On Mon, 06 Nov 2006 18:53:43 GMT, Lou Decruss >
>> wrote:
>>
>>>The Mustard Museum comes up here from time to time. I've never heard
>>>anything bad about them. The owner was a very successful lawyer.
>>>I've heard he's a real character.
>>
>> Pamjd, Mustard Queen of Wisconsin, has sent us postcards from the
>> museum. They are wonderfully terrible. I'd love to visit this place
>> sometime.
>
>Me too. I'm sure I'd max out a couple of credit cards in the place. They
>have flavored vinegars and all kinds of stuff.

I didn't know about the vinegars. We're strapped with two houses
right now and hopefully one will sell by then or we'll be loading up
credit cards there too. <sigh> Hopefully after the election people
will lighten up and start looking again. We've had 2 lookers in 2
months. Dismal.

Lou

On Mon, 06 Nov 2006 23:24:36 GMT, Lou Decruss >
wrote:

>On Mon, 06 Nov 2006 15:33:48 -0600, Damsel in dis Dress
> wrote:
>
>>On Mon, 06 Nov 2006 18:53:43 GMT, Lou Decruss >
>>wrote:
>>
>>>The Mustard Museum comes up here from time to time. I've never heard
>>>anything bad about them. The owner was a very successful lawyer.
>>>I've heard he's a real character.
>>
>>Pamjd, Mustard Queen of Wisconsin, has sent us postcards from the
>>museum. They are wonderfully terrible. I'd love to visit this place
>>sometime.
>
>Mustard Queen of Wisconsin? LOL Only in a cooking group could that
>be a compliment.

I generally call her Lady Pamela. Here's her recipe for the best
mustard I've ever eaten:


* Exported from MasterCook *

Pam's Robust German Mustard

Recipe By :Pam
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Preserved Goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brown musard seeds -- ground
5 tablespoons mustard powder
1/3 cup water -- or beer
3/4 cup cider vinegar
2 tablespoons cold water
2 large onions -- sliced
1 tablespoon honey
1 teaspoon molasses
2 cloves garlic -- halved
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3
cup of water and add with 1/4 cup of the vinegar. Let stand for 3
hours so the bitterness of the mustard disappears.

Meanwhile, put all the remaining ingredients in a saucepan and boil
for 1 minute. Remove the pan from the heat, cover, and let stand for 1
hour.

Put everything into a food processor. . Process until it is the
desired coarseness.

Put in the top of a double boiler and cook over simmering water for 25
minutes, or until thickened. Remove from heat.

Ladle into a sterile jar. Cap tightly and label. The mustard will
thicken as it cools. Store in the refrigerator for about 1 month.

On Mon, 06 Nov 2006 18:46:43 -0600, Damsel in dis Dress
> wrote:


>I generally call her Lady Pamela. Here's her recipe for the best
>mustard I've ever eaten:
> * Exported from MasterCook *
>
> Pam's Robust German Mustard
>

I saved it and just might try it when things slow down here a bit.

Thanks,

Lou