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2 months ago

YARNLADY said :

Basically, id doesn’t matter whether you start with seeds or powder. Some recipes will say grind the seeds, but I have found that when they are soaked a couple of hours in the liquid ingredients and placed in the blender, it comes out just fine.
½ cup dry white wine
¼ cup white distilled vinegar
4 tablespoons dry mustard (powder or 5 tablespoon seeds or ½ and ½)
1 tablespoon sugar
½ teaspoon salt

put all ingredients in blender and process until desired texture, then place in jar with lid and refrigerate for up to a month.

See also Food Network and About

Now to experiment, use any ingredient you think you would like to taste. I like to try one of each of these (but not more than two) raspberries, honey, molassas, finely chopped raisins, chopped onion, garlic, and on and on. There is no “wrong” thing to put in your mustard. You can even substitute apple juice for the white wine, or vegetable broth, or something else? How about mustard salsa (chutney) with cut up tomatoes, onions, and tiny bits of bacon or hot dogs.

Questions

• 1 day ago

  What's a practical gift (or two) that you would like for Christmas?

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• 1 day ago

  Can you recommend an older movie or two for me to watch? Please see details.

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• 3 days ago

  How can I be safe at night when I'm coming home from school? Please see details.

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• 4 days ago

  Suggestions for a book for an 11 y.o. boy who doesn't like to read?

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• 1 week ago

  Ladies: how do you deal with "chub rub"?

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Answers

• 20 hours ago

  What is the best way to cook collard greens?

  Here’s the recipe from the most recent Cook’s Country, entitled Braised Hearty Greens. 4 TB butter ½ red onion, sliced thin 2½ lbs hearty greens (collard, kale, mustard, turnip), stemmed and chopped 1 C low-sodium chicken broth 1 TB brown sugar ½ tsp salt ¼ tsp cayenne pepper 2 TB cider vinegar 1. Simmer greens: melt 2 TB of butter in a large pot or dutch oven over medium heat. Cook onion until softened, about 5 minutes. Add half of greens (or all, if they fit), broth, sugar, salt and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens (if needed), then cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. 2. Finish cooking: remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Off heat, stir in remaining butter and vinegar. Serve.
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• 1 day ago

  Frog in an orchestra?

  Duh, and I was in orchestra. :P Thanks, @Dog!
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• 1 day ago

  What's a practical gift (or two) that you would like for Christmas?

  @trailsillustrated, if you make soups (like gazpacho, especially, or homemade tomato), an immersion blender can be used to regulate the consistency of the soup without having to dump it all in a blender. Also, your blender will not explode and burn your arm if you use an immersion blender. (Ask me how I know.) Immersion blenders also make the best consistency of salsa. Just sayin’. The only thing that immersion blenders aren’t good for, or so I’m told, is to blend up ice. I have no idea why this is, but you can make yummy smoothies anyway without that. (Ice cream, frozen yogurt, and slightly defrosted frozen fruit are all good replacements.)
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• 1 day ago

  Frog in an orchestra?

  Are these puns, I wonder? (English teachers, unfortunately, are fond of them. <groan>)
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• 1 day ago

  How far would you go to receieve one million bucks?

  Anything to do with cockroaches, and I’d rather be poor. :P Dammit, I’m only coming up with things I wouldn’t do. I might revisit this later, when I’m more awake!
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