Did yall know Seirra Nevada makes mustard? I was at the Natural Grocers and I saw it. They had 3 varieties. I picked up the hot one. I was looking at the ingredients and the 4th one was Porter. I had it on a burger today and it is some good stuff.
It’s been around since 2002 at least, maybe longer. The pale ale on fresh focaccia is very good.
It’s one of my favorite ‘fancy’ mustards.
Mustard is so ridiculously cheap and easy to make there is no need to buy it. I made a stoneground (coarse) with some homebrew dubbel that was rockin.
The seeds are readily available from most of your whole foods type bulk aisles. And cheaper than buying a can of Coleman’s powdered mustard.
You’ll have more control over the process and tailor to your tastes.
makes me wonder if one could perform a lactic fermentation on said homemade mustard instead of using vinegar.
You have a recipe for a starting point? I have a bunch of mustard seeds, and have been planning to make some mustard, but have not found the round tuit and recipe yet.
There is a thread in here somewhere…
I have found that a lot of the mustard seeds I find in the grocery store are old, and don’t provide the fresh sharp mustard flavor I like. I have gotten better results when I buy them from penzeys, and use them quickly thereafter.
This has got to stop. Now I have to try making my own mustard :o. We use Amora, the French equivalent of French’s over here(but very deliciously spicy), but a jar that costs about one dollar in France costs about $10 over here and it’s hard to find. We usually just have friends and family mule it across the water to us.
I went to Penzeys, ordered the seeds and some horseradish powder, I can’t wait to start making another food item for the house.
Sweet. Thanks for the link.
Lol corky…
We won’t stop! We can’t stop…
That link is a blast from the past! I’ve made so much dang mustard that it is like second nature now. I’m making cheese regular, so whey will certainly be in my next batch. If’n I remember I’ll report back.
My best results have been with homebrew though. Let it set out art room temp for a few days or so and that really seems to make a difference. Like dialing it up to 11.
Mrs. R made her first mustard recently. She used a blend of brown, yellow and hot Oriental yellow mustard seeds. She wanted a cup of beer that was not hoppy, so a yummy Doppelbock worked for that. It turned out very nice, good mustard flavors and a little spicy zing.
can I call your wife Mrs. R when I meet her Jeff?
I’ve been thinking about that old mustard thread lately. I found a jar in the back of the fridge with about an 1" of the last batch from last Fall in it. It’s kind of watery and got me thinking I need to check out the new Indian market at the end of the street.
Luckily next week is Spring Break and I have the week off. ;D
I feel the same way about these food threads as Corky. My wife will shoot me and order that chipper shredder if I pick up anymore “foodie” habits. I haven’t pulled the trigger on cheese making yet because I’d like to see my kids grow up. :
Paul
Paul
No problem, she won’t bat an eye.
I think of cheesemaking as a “filler” hobby - something to do if I don’t have time for a full brew day, or if I want to mix things up a bit. It doesn’t stink up the house, either, so the wife doesn’t give me as much of a hard time about it. I can certainly see where it could get addictive, though.
Back to mustard - anyone ever grow their own seed? I’ve been meaning to dabble in making stone-ground mustard, but just haven’t gotten around to it. It would be really cool DIY to use your own beer AND own seeds.
I do to the extent that I always plant at least some mustard in my garden for greens and cover crops and at least some of that is always left to flower for the bees and at least some of that is saved from the chickens. But I haven’t made mustard from the seeds. I saved the seeds and replanted though.
I made some mustard yesterday from my irish red and seeds from Monterey spice company. I make a few jars a year.
This thread reminds me of this…
Excellent recipe…I’ve made this with some variations many times, and folks rave about it.