erthnsky at bellsouth.net
Sun Mar 1 18:44:47 EST 2009
LOL, I KNEW someone would bust my chops on that!
I'll say it straight, mustard is not my favorite green. I like the
milder ones better, that's why I plant spinach and chard and eat
dandelions and lambs quarters from the yard. Secondly, in my defense, I
should say that DH bought them, not me. Turns out, he likes mustard
greens. Who knew? :)
As to making mustard, yeah, I thought that was the way, but I just
wanted to double check. I knew that turmeric makes it yellow, according
to Mr. French.<g>
Since I posted earlier, DH reminded me that he had found this page of
gourmet mustard mixes...
Just reading them makes me hungry.
I notice though that they add a lot of brown sugar, which raised a flag
for me, so I ran to the fridge and looked at all of my mustards...
I have 4 different kinds of mustard in there, my favorite is the spicy
brown type. It did not list sugar, but did list wheat paste, which I'm
guessing is a thickener. Grey Poupon, my second fav, lists wine, of
course, sugar(does not say white or brown, but I assume brown), and
Pectin, as well as citric acid. This is good to know just in case it
ends up being a bit runny.
Clansgian at wmconnect.com wrote:
>>> DH just came back from HD with mustard plants, brassica juncea,
>>> which is
>> the regular mustard greens and the seeds make brown mustard.
> Bev? Weren't you the one just poking fun of someone for buying bean
> plants? Mustard plants??
> Oh, if you only had faith as a grain of mustard seed!
> Dry the mustard seed quite thoroughly without heating it. Then grind
> it as fine as you can manage and add a little vinegar and a little
> tumeric. Voila, mustard. It will be a bit brown or grey rather than
> yellow most likely.
I am having an out-of-money experience.
EarthNSky Farm, Northwest Georgia, USA
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