Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP
Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!mcnc!philabs!cmcl2!seismo!rochester!nemo
From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Mustard
Message-ID: <10171@rochester.UUCP>
Date: Thu, 13-Jun-85 09:18:44 EDT
Article-I.D.: rocheste.10171
Posted: Thu Jun 13 09:18:44 1985
Date-Received: Sat, 15-Jun-85 09:04:38 EDT
References: <905@houxf.UUCP> <713@druak.UUCP> <1190@uwmacc.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 40

>   What kind of mustard, Mr/Ms Segal?  The way I see it, there are 4 kinds
>
>   American - Dubbed by certain of my friends as "icky yellow mustard." 
>   Dijon-style - Excellent on ham sandwiches and much, much more.
>   Dusseldorf-style - The ONLY mustard to use on bratwurst;  also good for
>   Hot - For use (sparingly) with egg rolls.

There are actually about as many kinds of mustard as there are of lasagna.
A couple of years ago Gourmet (or was it Cuisine?) magazine had a feature
article on mustard, with many recipes using prepared mustard (mostly from
the Dijon region of France), as well as numerous recipes for home-made
mustard.  My wife thought to make some for her boss for Christmas, and 
called me in for quality control (she doesn't like the wonderful stuff).
It turned out to be trivial to make, and extremely good.  The main
ingredients are (yep) dry mustard, salt, vinegar and other liquid (water, 
flat beer, wine).  Mustard seed may be used after soaking it in very hot 
water for 1/2 hour (makes grainy style mustards - yum!).  Several recipes
called for brown sugar, although a bit more than I care for, it does add
a very nice dimension to the sauce.  When you go to mix it (easiest in a
blender, although a whisk will do the trick if you don't have whole seeds)
have the sterilized jars ready to go.  Mix it up and pour immediately into
the jars.  When first mixed, it should be pretty soupy (not very thick).
Don't worry, it thickens in a hurry (say 1/2 hour).  It is also likely to
be pretty hot if your mustard is fresh.  "Icky yellow mustard" is mostly
turmeric, a "spice" whose main use seems to be turning things yellow (your
hands, the mixing bowl, ...).  Few of the recipes called for any cooking, 
and none called for sterilization after pouring the mustard into the jars.
Just cover and put in a dark, cool place.  I'll see if I can dig up some of
the exact proportions (I recall something like 3/4 cup liquid to 1 cup dry
mustard, 1/2 tsp salt).  It really is very easy to make, you can experiment
and adjust to suit your taste(s), and it beats most store-boughten varieties 
by a country mile.
Nemo
-- 
Internet:	nemo@rochester.arpa
UUCP:		{decvax, allegra, seismo, cmcl2}!rochester!nemo
Phone:		[USA] (716) 275-5766 work, 232-4690 home
USMail:		104 Tremont Circle; Rochester, NY  14608
School:		Department of Computer Science; University of Rochester;
		Rochester, NY  14627