On 2/8/2021 1:42 PM, 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.
>

We did it many years ago just to see how easily done it is. What I
learned was it is far easier to just buy your favorite brand at the
grocery store. Sure, you can custom make your favorite style but we
just don't use enough to justify the effort.

Give it a try though, it may be exactly what you want.

On Mon, 8 Feb 2021 15:30:32 -0500, Ed Pawlowski > wrote:

>We did it many years ago just to see how easily done it is. What I
>learned was it is far easier to just buy your favorite brand at the
>grocery store. Sure, you can custom make your favorite style but we
>just don't use enough to justify the effort.

If you can freeze it, you could make a bigger batch.

--
The real Bruce posts with NewsgroupDirect (see headers).

Ed Pawlowski > writes:

> On 2/8/2021 1:42 PM, 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.
>>
>
> We did it many years ago just to see how easily done it is. What I
> learned was it is far easier to just buy your favorite brand at the
> grocery store. Sure, you can custom make your favorite style but we
> just don't use enough to justify the effort.
>
> Give it a try though, it may be exactly what you want.

Before covid it was about two yellow tubs a year. Now? I easily carve
out a yellow tub a month. And the little jars of boutique mustard I pick
up every so often at Marshalls goes in a few days.

I'd also like to jar them up and give out as occasional gifts.

--
Daniel
Visit me at: gopher://gcpp.world

On Mon, 08 Feb 2021 23:47:24 -0800, Daniel > wrote:


>Before covid it was about two yellow tubs a year. Now? I easily carve
>out a yellow tub a month. And the little jars of boutique mustard I pick
>up every so often at Marshalls goes in a few days.
>
>I'd also like to jar them up and give out as occasional gifts.


My favorite specialty mustard purveyor.

https://www.mustard.ca/the-many-must...s-mcgarrigles/

On Monday, February 8, 2021 at 9:47:29 PM UTC-10, Daniel wrote:
> Ed Pawlowski > writes:
>
> > On 2/8/2021 1:42 PM, 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.
> >>
> >
> > We did it many years ago just to see how easily done it is. What I
> > learned was it is far easier to just buy your favorite brand at the
> > grocery store. Sure, you can custom make your favorite style but we
> > just don't use enough to justify the effort.
> >
> > Give it a try though, it may be exactly what you want.
> Before covid it was about two yellow tubs a year. Now? I easily carve
> out a yellow tub a month. And the little jars of boutique mustard I pick
> up every so often at Marshalls goes in a few days.
>
> I'd also like to jar them up and give out as occasional gifts.
> --
> Daniel
> Visit me at: gopher://gcpp.world

Yesterday, I had saimin for breakfast. It's a local noodle dish that has Chinese egg noodles in a Japanese soup. Mine had Chinese won tons in it. You pretty much have to eat it with hot mustard and shoyu. It makes an awesome breakfast although coffee and noodles does seem a little strange.

https://photos.app.goo.gl/7QTRo9AgDNhuwYhNA

On 2/12/2021 1:25 PM, dsi1 wrote:
> Yesterday, I had saimin for breakfast. It's a local noodle dish that has Chinese egg noodles in a Japanese soup. Mine had Chinese won tons in it. You pretty much have to eat it with hot mustard and shoyu. It makes an awesome breakfast although coffee and noodles does seem a little strange.
>
> https://photos.app.goo.gl/7QTRo9AgDNhuwYhNA
>
Not for a slant.

Your word wrap is fubar, btw, google-tard.