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

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.
https://cdn11.bigcommerce.com/s-ww1f...1607225174.jpg

On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:

>My journey with mustard is rather dull and uneventful.

Wait until you hear the story of Uncle Dave's journey!

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

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!

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 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.

On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:


>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.

This one combines two of my favorite things with mustard
https://www.youtube.com/watch?v=ZGfUB58gaYw

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).

On Mon, 08 Feb 2021 10:42:56 -0800, 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.

Look for a store that sells bulk yellow and brown (black) mustard
seeds for $5-$6/lb and use a combination of both of those. Pick up
some little amounts of chardonnay, honey, thyme, wine vinegars,
stouts and Belgian beer, jalapeno and other chiles, horseradish
powder, etc... to flavor your mustards. Along with one of those
cheap whizzy Braun coffee grinders for making a fine powder (clean
it well after each use or mustard powder will turn to cement in
there).

Experiment with different flavors - They will always be better than
that yellow shit you think you prefer. Or maybe you really are
simple - in that case, just buy yellow Kiouskos(sp?).

"Excuse me sir, Do You have Any Grey Poopon?" <gag>

-sw

On Mon, 8 Feb 2021 17:03:40 -0600, Sqwertz >
wrote:

>On Mon, 08 Feb 2021 10:42:56 -0800, 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.
>
>Look for a store that sells bulk yellow and brown (black) mustard
>seeds for $5-$6/lb and use a combination of both of those. Pick up
>some little amounts of chardonnay, honey, thyme, wine vinegars,
>stouts and Belgian beer, jalapeno and other chiles, horseradish
>powder, etc... to flavor your mustards. Along with one of those
>cheap whizzy Braun coffee grinders for making a fine powder (clean
>it well after each use or mustard powder will turn to cement in
>there).
>
>Experiment with different flavors - They will always be better than
>that yellow shit you think you prefer. Or maybe you really are
>simple - in that case, just buy yellow Kiouskos(sp?).
>
>"Excuse me sir, Do You have Any Grey Poopon?" <gag>
>
>-sw

use torn up bread to spin in the little coffee grinder to clean it out
inder the blade
Janet US

On Mon, 8 Feb 2021 17:03:40 -0600, Sqwertz wrote:

> Experiment with different flavors - They will always be better than
> that yellow shit you think you prefer. Or maybe you really are
> simple - in that case, just buy yellow Kiouskos(sp?).

Kosciusko was the name. Looks like they moved their Yellow over to
Plochman's brand so as not to give Kosciusko a cheap image.

https://plochman.com/products/

Nobody in their right mind would make their own yellow mustard.
That stuff costs less than milk and gas.

-sw

US Janet > writes:

> On Mon, 8 Feb 2021 17:03:40 -0600, Sqwertz >
> wrote:
>
>>On Mon, 08 Feb 2021 10:42:56 -0800, 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.
>>
>>Look for a store that sells bulk yellow and brown (black) mustard
>>seeds for $5-$6/lb and use a combination of both of those. Pick up
>>some little amounts of chardonnay, honey, thyme, wine vinegars,
>>stouts and Belgian beer, jalapeno and other chiles, horseradish
>>powder, etc... to flavor your mustards. Along with one of those
>>cheap whizzy Braun coffee grinders for making a fine powder (clean
>>it well after each use or mustard powder will turn to cement in
>>there).
>>
>>Experiment with different flavors - They will always be better than
>>that yellow shit you think you prefer. Or maybe you really are
>>simple - in that case, just buy yellow Kiouskos(sp?).
>>
>>"Excuse me sir, Do You have Any Grey Poopon?" <gag>
>>
>>-sw
>
> use torn up bread to spin in the little coffee grinder to clean it out
> inder the blade
> Janet US

Great tip!

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

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

Bruce > writes:

> On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:
>
>
>>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.
>
> This one combines two of my favorite things with mustard
> https://www.youtube.com/watch?v=ZGfUB58gaYw

Too funny.

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

Bruce > writes:

> On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:
>
>>My journey with mustard is rather dull and uneventful.
>
> Wait until you hear the story of Uncle Dave's journey!

I'm all ears.
--
Daniel
Visit me at: gopher://gcpp.world

dsi1 > writes:
>> > Use Colman's mustard powder.
>> That stuff is HOT!

/snip

> mustard is actually a mustard sauce.

I had a feeling since it's an emulsion.
--
Daniel
Visit me at: gopher://gcpp.world

On Mon, 08 Feb 2021 23:50:37 -0800, Daniel > wrote:

>Bruce > writes:
>
>> On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:
>>
>>
>>>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.
>>
>> This one combines two of my favorite things with mustard
>> https://www.youtube.com/watch?v=ZGfUB58gaYw
>
>Too funny.

I didn't watch that YouTube thing, but whatever it was, it wasn't
posted by the real Bruce.

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

On Monday, February 8, 2021 at 9:53:36 PM UTC-10, Daniel wrote:
> dsi1 > writes:
> >> > Use Colman's mustard powder.
> >> That stuff is HOT!
> /snip
> > mustard is actually a mustard sauce.
> I had a feeling since it's an emulsion.
> --
> Daniel
> Visit me at: gopher://gcpp.world

An emulsion is typically a mixture of components that do not mix together easily Mayo is an emulsion of oil and water and needs a good amount of mechanical action to combine into a colloid. The recipe in the link are all pretty much water soluble. I guess is that yellow mustard is more like a gel than an emulsion. OTOH, I could be wrong.

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 2021 Feb 9, , dsi1 wrote
(in >):

> An emulsion is typically a mixture of components that do not mix together
> easily Mayo is an emulsion of oil and water and needs a good amount of
> mechanical action to combine into a colloid. The recipe in the link are all
> pretty much water soluble. I guess is that yellow mustard is more like a gel
> than an emulsion. OTOH, I could be wrong.

Many years ago, and in a different life, our company made an aerosol product
called EURoeThe TanneryEUR in 5000 gallon batches. We then put it in
aerosol cans along with propellant. The product was thick and creamy in the
vat.
Our compounder notified me that the mix was thin and watery, and it was. I
told him to turn off the agitator. We waited a couple of days for the oil and
water to separate and turned the agitator on again. The product became thick
and creamy. Thank God!
Luckily, the batch transitioned from an oil in water emulsion to a water in
oil emulsion. It was like magic and saved our company a lot of money and
product.

On Tuesday, February 9, 2021 at 7:48:10 PM UTC-10, Leo wrote:
> On 2021 Feb 9, , dsi1 wrote
> (in >):
> > An emulsion is typically a mixture of components that do not mix together
> > easily Mayo is an emulsion of oil and water and needs a good amount of
> > mechanical action to combine into a colloid. The recipe in the link are all
> > pretty much water soluble. I guess is that yellow mustard is more like a gel
> > than an emulsion. OTOH, I could be wrong.
> Many years ago, and in a different life, our company made an aerosol product
> called âEURoeThe TanneryâEUR in 5000 gallon batches. We then put it in
> aerosol cans along with propellant. The product was thick and creamy in the
> vat.
> Our compounder notified me that the mix was thin and watery, and it was. I
> told him to turn off the agitator. We waited a couple of days for the oil and
> water to separate and turned the agitator on again. The product became thick
> and creamy. Thank God!
> Luckily, the batch transitioned from an oil in water emulsion to a water in
> oil emulsion. It was like magic and saved our company a lot of money and
> product.

That sounds like my problem. I can't make mayo any more. It use to be easy to make but one day I found that my mayo would not set up. After that day, I could never make a batch of proper mayo. It is my lot in life to never make mayo again. My mayo has shunned me.

Bruce > writes:

> On Mon, 08 Feb 2021 23:50:37 -0800, Daniel > wrote:
>
>>Bruce > writes:
>>
>>> On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:
>>>
>>>
>>>>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.
>>>
>>> This one combines two of my favorite things with mustard
>>> https://www.youtube.com/watch?v=ZGfUB58gaYw
>>
>>Too funny.
>
> I didn't watch that YouTube thing, but whatever it was, it wasn't
> posted by the real Bruce.

It as a clip from 'trailer park boys'

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

On Thu, 11 Feb 2021 23:27:50 -0800, Daniel > wrote:

>Bruce > writes:
>
>> On Mon, 08 Feb 2021 23:50:37 -0800, Daniel > wrote:
>>
>>>Bruce > writes:
>>>
>>>> On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:
>>>>
>>>>
>>>>>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.
>>>>
>>>> This one combines two of my favorite things with mustard
>>>> https://www.youtube.com/watch?v=ZGfUB58gaYw
>>>
>>>Too funny.
>>
>> I didn't watch that YouTube thing, but whatever it was, it wasn't
>> posted by the real Bruce.
>
>It as a clip from 'trailer park boys'

Great show. Lucretia here has played bridge with Jim Lahey. Quite a
claim to fame!

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

On 2021-02-12 2:27 a.m., Daniel wrote:
> Bruce > writes:
>

>>>> This one combines two of my favorite things with mustard
>>>> https://www.youtube.com/watch?v=ZGfUB58gaYw
>>>
>>> Too funny.
>>
>> I didn't watch that YouTube thing, but whatever it was, it wasn't
>> posted by the real Bruce.
>
> It as a clip from 'trailer park boys'
>


LOL I loved that show. It caught bits if in once in a while when
channel surfing but the barrage of F bombs turned me off. Then one day I
watched an entire episode and I was hooked.

I was talking about Trailer Park Boys with my friend the other day. He
is a retired airline pilot. He told me that he was having lunch with a
friend in Halifax and they were talking about that show and a minute or
two later Rob Wells (Ricky) walked in with a friend. My friend told me
to check my email.... he sent me the photo taken there of him and Rob
Wells.

On 2/12/2021 5:09 AM, Bruce wrote:
> On Thu, 11 Feb 2021 23:27:50 -0800, Daniel > wrote:
>
>> Bruce > writes:
>>
>>> On Mon, 08 Feb 2021 23:50:37 -0800, Daniel > wrote:
>>>
>>>> Bruce > writes:
>>>>
>>>>> On Mon, 08 Feb 2021 10:42:56 -0800, Daniel > wrote:
>>>>>
>>>>>
>>>>>> 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.
>>>>>
>>>>> This one combines two of my favorite things with mustard
>>>>> https://www.youtube.com/watch?v=ZGfUB58gaYw
>>>>
>>>> Too funny.
>>>
>>> I didn't watch that YouTube thing, but whatever it was, it wasn't
>>> posted by the real Bruce.
>>
>> It as a clip from 'trailer park boys'
>
> Great show. Lucretia here has played bridge with Jim Lahey. Quite a
> claim to fame!
>
BEST OF JIM LAHEY: A TRIBUTE TO JOHN DUNSWORTH (1946-2017)

https://www.youtube.com/watch?v=Jnzrt_v1Jeg

On 2021-02-12 2:27 a.m., Daniel wrote:
>
Prepared mustard is extremely easy to make and mustard seed is the
least expensive spice. When you buy pickling spice more than half is
mustard seed.
https://www.seriouseats.com/recipes/...rd-recipe.html

In the deep south it's pronounced Yalla Mustid.
In a pinch I'll use yellow but I much prefer brown mustard.
Gulden's Spicey Brown is my favorite commercial blend. It still
annoys me that they got rid of their classic shaped glass jar and
switched to an ordinary plastic squeeze bottle... and cheapened the
product to a watery version to accomodate that ugly squeeze bottle.
For those who use a ton of prepared mustard Amazon sells Guldens in
gallon jugs at a very attractive price, making it hardly worth making
one's own. I thought to buy one but it would be too cumbersome in the
fridge and could be messy to put it into smaller more manageable
containers.
https://www.amazon.com/s?k=guldens+b...ref=nb_sb_noss

On Fri, 12 Feb 2021 12:32:30 -0500, Sheldon Martin >
wrote:

>On 2021-02-12 2:27 a.m., Daniel wrote:
>>
>Prepared mustard is extremely easy to make and mustard seed is the
>least expensive spice. When you buy pickling spice more than half is
>mustard seed.
>https://www.seriouseats.com/recipes/...rd-recipe.html
>
>In the deep south it's pronounced Yalla Mustid.
>In a pinch I'll use yellow but I much prefer brown mustard.
>Gulden's Spicey Brown is my favorite commercial blend. It still
>annoys me that they got rid of their classic shaped glass jar and
>switched to an ordinary plastic squeeze bottle... and cheapened the
>product to a watery version to accomodate that ugly squeeze bottle.
>For those who use a ton of prepared mustard Amazon sells Guldens in
>gallon jugs at a very attractive price, making it hardly worth making
>one's own. I thought to buy one but it would be too cumbersome in the
>fridge and could be messy to put it into smaller more manageable
>containers.
>https://www.amazon.com/s?k=guldens+b...ref=nb_sb_noss
Many bulk brands:
https://www.amazon.com/s?k=bulk+must..._ts-doa-p_1_12

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.

On Fri, 12 Feb 2021 10:23:02 -0500, Dave Smith
> wrote:

>On 2021-02-12 2:27 a.m., Daniel wrote:
>> Bruce > writes:
>>
>
>>>>> This one combines two of my favorite things with mustard
>>>>> https://www.youtube.com/watch?v=ZGfUB58gaYw
>>>>
>>>> Too funny.
>>>
>>> I didn't watch that YouTube thing, but whatever it was, it wasn't
>>> posted by the real Bruce.
>>
>> It as a clip from 'trailer park boys'
>>
>
>
>LOL I loved that show. It caught bits if in once in a while when
>channel surfing but the barrage of F bombs turned me off. Then one day I
>watched an entire episode and I was hooked.
>
>I was talking about Trailer Park Boys with my friend the other day. He
>is a retired airline pilot. He told me that he was having lunch with a
>friend in Halifax and they were talking about that show and a minute or
>two later Rob Wells (Ricky) walked in with a friend. My friend told me
>to check my email.... he sent me the photo taken there of him and Rob
>Wells.

I love that show too, but... I have something in common with Dave
Smith. Don't tell anyone!

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