Brian C on sun 24 jul 05
G'Day ClayArtists,
Several people have asked for my Mustard Recipe and so instead of a =
reply to each one I have sent it via CLAYART, I know I have done the =
wrong thing but perhaps just this once it is OK.
So here it is.
Croc's Ordinary Mustard.
1/2 cup of Mustard Seeds [Black Variety] pass through a grinding mill or =
crush till very fine.
2 Teaspoons of coarse Ground Black Pepper Corns.
Mix the two together then add enough tepid [blood temperature] spring =
water to make a thick paste. Cover and leave to stand for 10 to 15 =
minutes for the enzymes to start working. You will soon notice the =
Mustard Aroma.
1 Teaspoon of salt, sprinkle evenly over the surface then thoroughly mix =
in.
Let it stand for 5 minutes then sprinkle about 2 tablespoons of canola =
or=20
grape-seed oil then mix thoroughly. I prefer Grapeseed Oil.
A small quantity of a good Dry White Wine Vinegar then mix again.
Then keep adding the Vinegar to make a paste. Don't make it too thick as =
it will thicken over time.
Spoon into a pot or jar and leave for a minimum of 24 hours to mature.=20
It becomes hotter with aging.
It's "used-by" is about 9 months.
For a slightly different taste add 3 teaspoons of Horse Radish.
Kind regards to you all,
Brian C {Croc} in South Australia.
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D [;-)
Robert Briggs on sun 24 jul 05
So, is this recipe low-fire or high-fire...(he-he :-P )
>Croc's Ordinary Mustard.
>
>1/2 cup of Mustard Seeds [Black Variety] pass through a grinding mill or crush till very fine.
>2 Teaspoons of coarse Ground Black Pepper Corns.
>Mix the two together then add enough tepid [blood temperature] spring water to make a thick paste. Cover and leave to stand for 10 to 15 minutes for the enzymes to start working. You will soon notice the Mustard Aroma.
>1 Teaspoon of salt, sprinkle evenly over the surface then thoroughly mix in.
>Let it stand for 5 minutes then sprinkle about 2 tablespoons of canola or
>grape-seed oil then mix thoroughly. I prefer Grapeseed Oil.
>A small quantity of a good Dry White Wine Vinegar then mix again.
>Then keep adding the Vinegar to make a paste. Don't make it too thick as it will thicken over time.
>Spoon into a pot or jar and leave for a minimum of 24 hours to mature.
>It becomes hotter with aging.
>It's "used-by" is about 9 months.
>
>For a slightly different taste add 3 teaspoons of Horse Radish.
>
>Kind regards to you all,
>
>Brian C {Croc} in South Australia.
>================== [;-)
>
>
L. P. Skeen on sun 24 jul 05
considering the amount of peppercorns, I'd say high fire, especially if you
go with the horseradish option. ;)
L
----- Original Message -----
From: "Robert Briggs"
> So, is this recipe low-fire or high-fire...(he-he :-P )
>>2 Teaspoons of coarse Ground Black Pepper Corns.
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