Comments on Vanilla Garlic: Temperamental Disposition - Homemade Honey Mustard...

I constantly have urges to cook things that I cann...

2012-01-28T00:48:06.452-08:00

I constantly have urges to cook things that I cannot control. These urges are only fulfilled when the last spoonful of obsession is ladled into containers or shovelled into mouths. I truly had to laugh a gut wrenching laugh at the thought of a suicidal seeds ripping your eye out, and your poor boy tasting that nasty mustard paste.

Do you think it could possibly be the mustard powd...

2012-01-25T09:56:16.384-08:00

Do you think it could possibly be the mustard powder that is spicing things up? I made mustard with my kids this summer and we used solely seeds to make our batches, no powder. Who knows. I LOVE LOVE the idea of using white wine or beer to soak the seeds.

If you want it to be less zingy, use warm, or even...

2012-01-24T16:08:09.202-08:00

If you want it to be less zingy, use warm, or even slightly hot water. But I like it hot, so I use cold water.

I am particularly fond of beer-thyme mustard. I me...

2012-01-24T15:33:46.425-08:00

I am particularly fond of beer-thyme mustard. I mean, beer and mustard? Two great things that taste great together. I avoid any potential blinding hazard by soaking the mustard seeds in the liquid ingredients for a day, then dump the lot in a food processor. When the mustard seeds have been soaked, they no longer behave like little ball bearings when you're trying to process them. You may need to add a little more liquid to thin the final product down, but this works like a charm.

I made this recipe (with extra honey) for New Year...

2012-01-24T13:35:33.040-08:00

I made this recipe (with extra honey) for New Year's Eve, and even after more than a week's worth of fridge fermentation it was STILL too spicy for most of the party guests. What is wrong with them??

Also, glad you're getting some use out of that molcajete!

Despite what kitchen appliances you have or do not...

2012-01-24T13:21:38.824-08:00

Despite what kitchen appliances you have or do not have, it is sometimes quite a jolly adventure to make a recipe without your modern conveniences. Just because you can. Now, I've gotten in trouble for doing things "Just because I can" but in the kitchen, even if it leads to your incredibly described winces, i find it is usually worth it, for the excitement and the charm. Great post as usual and the mustard looks splendid.

Garrett, you channeled me. This was already on my...

2012-01-24T12:09:44.516-08:00

Garrett, you channeled me. This was already on my todo list....

Embersmom: No kidding. Joanna: I may actually tr...

2012-01-24T09:06:30.766-08:00

Embersmom: No kidding.

Joanna: I may actually try heating the cider a bit to test mellowing a bit. I like spicy but not everyone does.

Hannah; Any day.

Sporkgasm: I assume it might just be smart to have two grinders for that exact reason.

That looks delicious. If your molcahete gets to be...

2012-01-24T08:49:52.571-08:00

That looks delicious. If your molcahete gets to be too tedious, I have a coffee grinder I bought specifically to grind herbs and spices. It works like a dream. Of course, you don't want to then grind coffee in it. *gag*

I always make my own English mustard, like it says...

2012-01-24T08:23:15.821-08:00

I always make my own English mustard, like it says on the box of mustard powder.. with water, and I add a dash of vinegar and garlic powder. Yet, frustratingly, it never tastes quite as good - and nose-tinglingly kickingly pungent (if you've ever eaten a large amount of pure english mustard, you'll know the feeling I mean..) ..as shop bought. Now, home-made MUST be better than store-bought! After all, it's made with love! I may need to try this recipe.. It looks as though it could take my mass-produced Colmanns in a fight!

I love homemade mustard! If you want to tame the b...

2012-01-24T07:34:34.638-08:00

I love homemade mustard! If you want to tame the bite a bit, you can cook it gently a while (stirring attentively, maybe adding a tad of water to maintain consistency). Taste frequently to make sure you catch it at the right point. Don't overdo it, or it will lose its pizazz. You can also jar it and boiling-water-bath it and it'll keep just about forever, but it does lose a little something after so much heat exposure.

Safety glasses. Wear them.... (Because suicidal m...

2012-01-24T06:35:08.641-08:00

Safety glasses. Wear them....

(Because suicidal mustard seeds in your eye is no fun at all....)