Re: [CH] WI Boys
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Thu, 10 Aug 2006 18:15:47 -0700
some great mustards:
http://www.pagenation.com/an/B0001AV5HQ.html
and the grainy dijon
http://www.pagenation.com/an/B000ENU83W.html
green peppercorn is great
http://www.pagenation.com/an/B0001AV5HG.html
and the Black English mustard is amazing
and harissa dijon is great
http://www.pagenation.com/an/B0000UVQJO.html
On 8/10/06, chilehead@pacbell.net <chilehead@pacbell.net> wrote:
> 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
>