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RE: Spices. Inspired by another thread - 12/17/2011 4:32:38 PM

Termyn8or

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quote:

I love mustard seed mustard on coldcuts and in white sauces

So you just sprinkle them on ?

T^T

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RE: Spices. Inspired by another thread - 12/17/2011 4:35:50 PM

Lucylastic

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nope you can by the seed mustard as a "mustard" so I use a spoon of mustard per serving in sauces, and with coldcuts, just like a spread

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RE: Spices. Inspired by another thread - 12/17/2011 4:40:54 PM

DomKen

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quote:

ORIGINAL: Termyn8or

quote:

mustard seeds
ground mustard

Where would you use the seeds instead of the ground ?

T^T

I use ground mustard when I make my own mustard or mayo as well as in any recipe that calls for it. Mustard seed is pretty much used in pickling and brines although I have made mustard with both ground and whole mustard before.

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RE: Spices. Inspired by another thread - 12/17/2011 6:25:12 PM

Hippiekinkster

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quote:

ORIGINAL: DomKen

quote:

ORIGINAL: Termyn8or

quote:

mustard seeds
ground mustard

Where would you use the seeds instead of the ground ?

T^T

I use ground mustard when I make my own mustard or mayo as well as in any recipe that calls for it. Mustard seed is pretty much used in pickling and brines although I have made mustard with both ground and whole mustard before.

For me it depends on what kind of mustard I'm making. For Bavarian sweet, just ground mustard. For something rustic, I'll grind yellow mustard seeds and sometimes black mustard seeds. I've made Dijon with Verjus, which is hard to find.

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RE: Spices. Inspired by another thread - 12/17/2011 9:07:47 PM

DomKen

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quote:

ORIGINAL: Hippiekinkster

quote:

ORIGINAL: DomKen

quote:

ORIGINAL: Termyn8or

quote:

mustard seeds
ground mustard

Where would you use the seeds instead of the ground ?

T^T

I use ground mustard when I make my own mustard or mayo as well as in any recipe that calls for it. Mustard seed is pretty much used in pickling and brines although I have made mustard with both ground and whole mustard before.

For me it depends on what kind of mustard I'm making. For Bavarian sweet, just ground mustard. For something rustic, I'll grind yellow mustard seeds and sometimes black mustard seeds. I've made Dijon with Verjus, which is hard to find.

I've never been able to find a source of verjus so I've never been able to make Dijon. I do like making rustic type brown mustards.

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RE: Spices. Inspired by another thread - 12/18/2011 11:53:11 PM

Hippiekinkster

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I found it here in ATL at Star Provisions.

Amazon: http://www.amazon.com/Domaine-du-Siorac-Perigord-Verjus/dp/B0008JEZ4K

Have you ever made ketchup?

< Message edited by Hippiekinkster -- 12/18/2011 11:59:39 PM >

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RE: Spices. Inspired by another thread - 12/19/2011 3:34:07 PM

DomKen

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quote:

ORIGINAL: Hippiekinkster

I found it here in ATL at Star Provisions.

Amazon: http://www.amazon.com/Domaine-du-Siorac-Perigord-Verjus/dp/B0008JEZ4K

Have you ever made ketchup?

I tried a spicy ketchup recipe I found once. It didn't turn out well. Now due to my illness tomatoes are out of my diet mostly, it's one of the bigger annoyances of being sick.

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