Re: [CH] WI Boys
chilehead@pacbell.net
Thu, 10 Aug 2006 17:37:04 -0700 (PDT)
Yep - grinding seeds gets a powder, I guess.... And from what I read, wine is the best liquid to paste-ify it. Perhaps it's the wet-to-dry proportiion that I consider. I love the dry stone ground brown/black seeds with only a bit of moisture. Compare it to Dijon, and you get a whole different product which I always considered diluted from the original stuff - as a chile paste would be diluted from a powder by adding a liquid.
John Sphar
----- Original Message ----
From: joemama <joemama@ticino.com>
To: chile-heads <chile-heads@globalgarden.com>
Sent: Thursday, August 10, 2006 1:11:49 PM
Subject: Re: [CH] WI Boys
>I don't think it's worse, probably better! I guess I was meaning that
>Dijon isn't my favorite mustard, the actual mustard being diluted with
>wine. I prefer strong mustard. But I know there are many recipes that
>wouldn't work with a stronger mustard.
But it has to be diluted with something, otherwise it is just a powder!
Tom