Dizzy Pig Mustard

egginator

Tried a little experiment today. I don't think I've ever made mustard from dry mustard, but it's spicy like chinese style mustard. I used it for a pork loin sandwich and it was pretty good. I think there is a wealth of opportunity here and I'll have to try some other combinations. Anyone know how to take the fresh mustard kick down a notch?

Started with some dry mustard...


Added some dizzy pig...




Added water and stirred...

Richard Fl

Try some combination of white wine, vinegar and sugar.

Eggtucky

I would try a 'touch' of bourbon :woohoo: :woohoo:

bitslammer

Dry mustard starts getting hotter after you add water but you can "halt" that process at any time by adding vinegar. It's the acid tht does the trick.

Richard Fl

Yea, and our south of the border amigos might like tequila. Lots of options. I prefer single malt myself.

egginator

Hah! I just made a new batch with mustard, dewaars and RTS.

Richard Fl

Did you drink the Dewars or mix with the mustard or both?

egginator

Actually I have some Balvenie that I am about to drink, but the dewaars went in the mustard.

BobS

Here is a nice mustard sauce recipe we use with spinach balls. You could easily make lots of adjustments.

½ cup dry mustard (Colman's)
½ cup white vinegar
¼ cup sugar
1 yolk

Combine mustard and vinegar and allow to sit at room temperature for four hours. Combine yolk with sugar in saucepan and add mustard mixture. Stir over low heat until thickened. Cover and chill. Serve at room temperature.

As an aside, the spinach balls are excellent too:

2 boxes of frozen chopped spinach
2 cups herb stuffing mix crushed
1 cup Parmesan cheese, grated
4 oz. (1 stick) butter
1 bunch green onions, chopped
3 eggs
salt, pepper, nutmeg

Squeeze spinach as dry as possible (do not cook). Combine all ingredients and form into small balls. Chill or freeze. Bake on ungreased cookie sheets at 350ºF for about 15 minutes or until brown. Serve with mustard sauce.

SWOkla-Jerry

Hey egginator

I bought a btl of double wood single malt Balvenie last week and it was very good. Think I'll hafta buy another one next week.

Desert Oasis Woman

You only need two tools:
WD-40 and Duct Tape.
If it doesn't move and should, use the WD-40.
If it shouldn't move and does, use the duct tape.

:silly: Sound !

Davekatz

Great idea. I've got to give that a try.

The longer the mustard sits out unrefrigerated the mellower it gets. Here's what Penzeys (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html) has to say about it:

For a nippy, but not overpowering mustard, store at room temperature for 6 weeks, then move to refrigerator. Try 4 weeks for hot mustard and 8 weeks for mild.

Dave