Homestead mailing list

[Rob <becida AT comcast.net>]

At  2/7/2007 06:02 PM,Bill Jones wrote:
> EarthNSky wrote:
>
> >Bill Jones wrote:
> >
> >
> >>I get it.  The seed is so cheap at bulk bin prices anyway.  Even then,
> >>it's a little hard to grind it and leave the seed coat behind.  Luckily
> >>in our coffee grinder the soft yellow middlin' clings to the lid,
> >>producing very nice mustard powder from brown mustard seed.
> >>
> >>Bill
> >>S. Oregon coast
> >>
> >>
> >
> >
> >You know, I never...lol...thought of doing that..I guess I could buy
> >organic seed, at least once, so that I could try it and see it if was
> >worth the effort..mustard is cheap..
> >
> >Bev
> >
> >
> >
> I've played around with it some.  Adding vinegar to mustard, or using
> boiling water instead of cold, will reduce the firey heat.

I was watching "Good Eats" on the food channel and Brown did a thing 
on mustard. Seems there are 3 types, the yellow (think Frenches' 
mild), the light brown (think those minor spicy mustards) and one 
other spicy type.
Next time I get a wild hair to do something different I think I'll 
try some mustard.



Rob

becida AT comcast.net
Western Washington State, USA