Black Indian Mustard ~ Foamheart

[myownidaho]

Me too. Aint this forum great.?

Lol! Yes it is. The breadth and depth of knowledge on this forum is a treasure trove.

 

[foamheart]

I am all over this. Making a double batch. Thanks Foam.
View attachment 358258

There is so much to learn about mustard, really. Make some like mine, then do a little research. Its more than just a recipe.

Great, now I’m going to start making mustard...

It'll keep ya outta the bars for a little bit....LOL

Me too. Aint this forum great.?

Every time you think you are bored and have seen it all.................

 

[okie362]

This does indeed intrigue.

 

[foamheart]

This does indeed intrigue.

Its just too simple and cheap not to try and then once you see where it is, you can modify it however most pleases you or your bride. <Chuckles> You could make 2 or 300 1 cup jars and none would taste the same. Its fun for when ya can't have bacon....LOL

 

[ironhorse07]

Black mustard seeds got delivered today, here we go ...

 

[foamheart]

Black mustard seeds got delivered today, here we go ...

Check this out I learns some here.

HOW TO MAKE MUSTARD
https://honest-food.net/how-to-make-mustard-2/

And here..........

CREOLE MUSTARD RECIPE
http://www.nolacuisine.com/2010/07/11/creole-mustard-recipe/

BUT I suggest for your first flight you KISS.

 

[motocrash]

How did I miss this?? A Russian I knew used to make a mustard like this.Knowing it and using it proportionally is key!
I'm on this too as my friend has passed and I never got the recipe because he made it by the "Vat".He would not let you leave without taking some.
Thanks Kevin! :cool:

 

[foamheart]

How did I miss this?? A Russian I knew used to make a mustard like this.Knowing it and using it proportionally is key!
I'm on this too as my friend has passed and I never got the recipe because he made it by the "Vat".He would not let you leave without taking some.
Thanks Kevin! :cool:

You are most welcome! I am going to no doubt glaze this ham I am making for Easter, BUT there will be some mustard on the table next to it!

Listen I like this stuff. OMG does it do a Poboy justice! BUT I like horseraddish on my oysters too! This will open your sinus cavities right up!

 

[motocrash]

Yes sir,make you tear too!Sergei was a barrel chested dude and love to make sissies of us crying after he made us some crackers and put "his amount" on them.:eek: But if you could put it on yourself it was super tasty.A dab'll do ya;)

 

[ironhorse07]

Mixed up a batch of this, first overnight in the fridge and it is still pretty watery, how long will it take to tighten up?

 

[zippy12]

Kevin

I use quite a bit of black mustard seed from my local Indian grocery store... I put it in a coffee grinder and use it in my brats...

You might try this:
Heat a skillet with the whole black mustard seeds in it take them off when they start to POP and use them.
also
"Coleman’s Mustard powder" is just ground mustard seeds and flour.... Grind the black mustard seeds in a coffee mill and they will turn yellow... add flour and you have mustard powder...

 

[Braz]

Mixed up a batch of this, first overnight in the fridge and it is still pretty watery, how long will it take to tighten up?

I made a double batch of Foam's recipe and mine was still a little too watery for my liking after three days in the refer. I had an old jar of mustard powder in the freezer (typical grocery store size spice jar). Since it was old I figured it had lost a lot of its potency anyway so I whisked that into the mixture and it thickened up nicely. A bit of flour or corn starch might also work though I haven't tried that and don't know how it might affect the taste or texture.

 

[foamheart]

Mixed up a batch of this, first overnight in the fridge and it is still pretty watery, how long will it take to tighten up?

Don't get excited the seeds are just starting to absorb. It will tighten up, I had the same fear when I made it. Don't rush it, let it make happy happy in the jar for awhile!

 

[foamheart]

Kevin

I use quite a bit of black mustard seed from my local Indian grocery store... I put it in a coffee grinder and use it in my brats...

You might try this:
Heat a skillet with the whole black mustard seeds in it take them off when they start to POP and use them.
also
"Coleman’s Mustard powder" is just ground mustard seeds and flour.... Grind the black mustard seeds in a coffee mill and they will turn yellow... add flour and you have mustard powder...

See, that sounds good. Like I said there are a 1000 variations to this. I was just starting using the KISS method. I've found thru my smoking endeavors it to be the best way normally to get my feet on the ground...... But I'll have to try toasting the seeds.

 

[foamheart]

I made a double batch of Foam's recipe and mine was still a little too watery for my liking after three days in the refer. I had an old jar of mustard powder in the freezer (typical grocery store size spice jar). Since it was old I figured it had lost a lot of its potency anyway so I whisked that into the mixture and it thickened up nicely. A bit of flour or corn starch might also work though I haven't tried that and don't know how it might affect the taste or texture.

Remember guys, I said in the post original post it will take a few day, (think maybe a week?), it will tighten up. Also remember its not finished when it does. Give it 3 to 4 weeks min.

You know how when ya want something you've cooked and its really hot, and you burn your tongue? Then when its cool enough to enjoy its all gone. Thats the mustard. To Quote oldschoolbbq, "Patience!" Ya know I always figured he should have added a grasshopper behind that but..........

 

[foamheart]

Mixed up a batch of this, first overnight in the fridge and it is still pretty watery, how long will it take to tighten up?

Did it tighten up some?

That Easter ham wiped me out, and everyone thought I was going to jump up and make them some....... So tomorrow/today guess I am making some more mustard. I use it in my egg wash for fried chicken, sammies, on fish, and it was pretty dang tastee on that Easter ham!

 

[ironhorse07]

Yes, the longer it sits the better it gets. I give it a shake every day.

 

[foamheart]

I don't think I can afford to keep making mustard. I open a bottle of beer to pour over the seeds, well of course I need to finished the unused beer. Then since it was just a part of a bottle and I have that taste in my mouth, I justify another. The next day I wake up, can't remember where I left off the night before and have to start over. You're right, of course it happens again! Been thru a case or 2 of beer and still have not got another batch made yet.

Guess I need to readjust the quantities to use a whole bottle a beer. None of that old left over beer for me anymore!

 

[ironhorse07]

Lol, I am having that same problem trying to get another batch made.

 

[foamheart]

I tasted the new jar....... my nose is running and my eyes are waterin. Damn that's good stuff!