Re: [CH] Intro and request
Richard Schwaninger (richard.schwaninger@lamrc.com)
Wed, 15 Apr 1998 12:13:37 -0700
>From Penzey's:
Your basic mustard
1 cup mustard powder
3 fl. oz. vinegar
3 fl. oz. water
1/2 tsp salt
1 tbs honey
mix until smooth
add peppers as desired
let age (room temp) 4 to 8 weeks
The longer you let it age the milder it gets. After aging, store in the
refrigerator.
On Apr 15, 1:04pm, Sugaree908 wrote:
> Subject: [CH] Intro and request
> Hi all :) After a 6 month or so absence from the list I am back. Hope all
of
> you are good. Traffic on the list is much lighter than I remember. Anyways,
> does anyone have a recipe for mustard/jalapeno mustard ? I bought a bottle a
> while ago and can't find any store around that carries it. I'm thinking
> mustard can't be too hard, add a few peppers, ya think? But I imagine I need
> exact quantities. I had some hab mustard, but the flavor of the hab gives me
> awful heartburn, can't do it. Well, TIA for any pointers, recipes,
> professing undying love and devotion, haha.
>
> Peace
>
> Lynn McKee
> luvin' this great weather we're having in DC
>-- End of excerpt from Sugaree908