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I meant it's not even in the Index in his book! Some serious editorial issues here. I emailed Serious Eats with the mustard question, and if they answer me I'll let you know.Focker said:Judy, I too, looked for the recipe online to link. I could not find it.Judy Mayberry said:I just looked up Kenji's recipe in The Food Lab. He calls for "ground mustard." Could that be dry mustard powder, like Coleman"s? Or ground mustard seed like stone-ground mustard? He's usually so specific.
Not only that, the recipe is not in the index under Classic, or Baked, or Mac and Cheese. It only appears under PASTA, if you can believe i!
This recipe called for ground mustard. I don't have it in my freezer spice rack, and substituted Boetje's stone ground mustard. We put it in just about everything around here. My German friend has sent jars home to her family, she loves it. It is probably the best food related thing to come out of the QC, and has won some serious hardware.
The Walkerswood Jonkanoo pepper sauce gave it some sweet, warm, tang.