Re: [CH] How about using royal bohemien mustard
Dave Drum (xrated@ameritech.net)
Sat, 03 Jul 2004 06:39:01 -0500
Doug Irvine wrote:
> Hey, this old Canuck was brought up on that stuff! Good English mustard,
> mixed with enough water to make a paste, a few grains of salt, and let
> it sit for an hour...whoooeeee! It'll tear the top of your head off. Now
> I mix it with a little dry white wine as well. East Indians use mustard
> oil on sore joints, and there is a warning on the bottle, For External
> use Only! When I was a kid in the 30s we had roast beef & yorkshire
> pudding, every other week, and of course we had mustard. It, along with
> home made pickles, and chile sauce(with NO chiles)was the only condiment
> at our house during the dirty thirties. Even though my father was well
> employed throughout the whole of the depression. We were lucky to not
> have any problems during that time, as my father worked at Ford Motors
> in Toronto for 20 years, right up until WW2. So, my memories of that
> mustard are very Keen:-)! that deserves a boo hiss! Cheers, Doug in BC
That sounds like what I know as "Chinese" mustard. What I have for
"English" mustard is a bit different. And adding the wine takes things
toward DiJon Style Mustard. Here are the recipes that I use (when I peek
at a recipe, that is) for the respective styles of mustard:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: English Mustard
Categories: Condiments, Beer, Chile-heads
Yield: 1 Batch
1 c Brown mustard seeds
1/4 c Yellow mustard seeds
1 c Dark beer
1 1/4 c Mustard powder combined with
1 c Water (let sit 20 min.)
1 ts Sugar
1 ts Salt
1 ts Ground allspice
1/4 ts Ground turmeric
1/4 ts Ground mace
Combine all ingredients. Mix well. Stir before serving in
case separation has occured.
From: Judy Howle; Chile-Heads List
Uncle Dirty Dave's Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chinese Mustard
Categories: Chinese, Herb
Yield: 6 Servings
1/4 c Boiling water
1/4 c Dry Colman's mustard
1/2 ts Salt
2 ts Salad oil
Stir boiling water into dry Colman's mustard. Add salt and
salad oil. For yellower color, add a little turmeric.
From: Kaz Langridge
Uncle Dirty Dave's Kitchen
MMMMM
--
ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!
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