77 replies to this topic

[andiesenji]

Looks like a kitty with a drum.

[MaggieB]

That's right Andie, that's my big fat boy cat named "Toes" because he's a Polydactl, also known as a Hemmingway Cat, who um, also eats mayonnaise?(must stay on topic)

[andiesenji]

One of my friends has a Maine Coon cat named Missy Mayonnaise because when she was a kitten she crawled into a mayonnaise jar that had fallen out of the trash, licked it clean and went to sleep in the jar. Now she is a very, very large cat - still likes mayo! No sandwich is safe and she can reach just about anything.

[Rebel Rose]

What a sweet kitten story!

Oh, back to mustard . . . any somewhat heavy, fruity white will do. Chardonnay would also be a good choice. I like Viognier in the mustard because it's a very "muscular" white, strong, floral and sexy. Viogniers are usually not over-oaked either, so the clean fruit flavor comes through in the mayo. (Well, if you're a wine geek, anyway. )

Edited to correct: in the mustard, I meant!

[MaggieB]

Sorry for the long delay in posting. Over the weekend I finished off my first batch of mustard. It smelled and tasted delicious before I sealed it into jelly jars. I have burgers on the menu for this week, eventually, to test it out on the husband.
So the weekend went by, had jury selection on Monday, lost my job on Tuesday, and the rest of the week has just flown by. Looks like I'll have a lot more time for eGullet now!
Seriously, this downsizing has been a long time coming, and I am relieved to have the big announcement over with. I have been wanting to enroll in our local Culinary Arts program, which begins August 29th, so I'm taking this as a sign that I should proceed. Let the next chapter of my life begin!
Anyway, back to mustard, soon I will be making the tarragon mustard recipe...I'll let you know when I get it together.

[andiesenji]

Sorry for the long delay in posting. Over the weekend I finished off my first batch of mustard. It smelled and tasted delicious before I sealed it into jelly jars. I have burgers on the menu for this week, eventually, to test it out on the husband.
So the weekend went by, had jury selection on Monday, lost my job on Tuesday, and the rest of the week has just flown by. Looks like I'll have a lot more time for eGullet now!
Seriously, this downsizing has been a long time coming, and I am relieved to have the big announcement over with. I have been wanting to enroll in our local Culinary Arts program, which begins August 29th, so I'm taking this as a sign that I should proceed. Let the next chapter of my life begin!
Anyway, back to mustard, soon I will be making the tarragon mustard recipe...I'll let you know when I get it together.

How about some photos of the finished product? Show off your creations.

Edited by andiesenji, 21 July 2005 - 09:56 AM.

[AlexP]

MaggieB,

Good luck in whatever awaits you in the upcoming months! And thanks for trying and reporting on the recipes for the rest of us.

Alex

[MaggieB]

I've been thinking about those photos. I do love to take pictures of food, but, I do not have a digital camera - hope to get one soon. And I did have a great 35 mm camera, but it is broken, which means I am down to disposable cameras for the time being. I believe I can still post photos, and I will try, but there will be a delay as I will need development time and then I need to learn how to scan and post these photos. However, I will begin the process-you're never too old to learn new things!

[Rebel Rose]

had jury selection on Monday, lost my job on Tuesday,

How interesting that you've decided to attend a culinary arts program! Good luck with your future path. Hmmm, perhaps we have a new eGCI instructor-in-training here.

[MaggieB]

I have just finished my final assignment in the Basic Condiments course - my first eGCI adventure. It is Viognier French Tarragon Mustard, and it is whooee hothothot! But I gave it to my husband, and he said it was good. I could taste nothing but hot. I'm sure it will enhance the right sandwich sometime in the near future.
Thanks to our instructors and everyone who chimed in to help me through this - it was really fun. Since every day is Saturday now, I'm ready for a new course! When can we start?

[Rebel Rose]

Thanks, Maggie!
For anyone interested in some more kitchen science and mayo variations, there's an article in today's San Francisco Chronicle on the art of mayo, including variations: sauce vert, rouille, cilantro mayo, thousand island dressing, soy-sesame and mustard-dill mayos, along with serving suggestions.
Enjoy!

[andiesenji]

I have just finished my final assignment in the Basic Condiments course - my first eGCI adventure. It is Viognier French Tarragon Mustard, and it is whooee hothothot! But I gave it to my husband, and he said it was good. I could taste nothing but hot. I'm sure it will enhance the right sandwich sometime in the near future.
Thanks to our instructors and everyone who chimed in to help me through this - it was really fun. Since every day is Saturday now, I'm ready for a new course! When can we start?

Do remember that with any mustard, from whatever source, whole seeds, dry mustard powder, etc., you can adjust the heat level by carefully heating it for short periods either in a double boiler or in the microwave. The microwave process is very quick, you do have to stir the mustard and let it rest after each heating (no more than 20 seconds) and taste it.

I have done this with some commercial mustards which were far too hot when first tasted.
The problem is that the raw heat of the mustard can overwhelm the other flavors and can actually cause the taste buds to have less sensitivity to other flavors for various periods of time.
I love the taste of mustard but also like to be able to taste the flavors of the other components that go into the blend and complement each other.

Just as too much heat in certain chiles can mask other flavors, so can too much heat in mustard or horseradish, etc.

It is fun to experiment. I have mixed my basic mustard, which is somewhat sweet, with various chile sauces, Indonesian sambals, chutneys and etc.
The results of some of these combinations have been incredible. Unfortunately I don't always keep notes so have to try and replicate them by guesswork.
In any event, it is fun to try.

[et alors]

...there's an article in today's San Francisco Chronicle on the art of mayo, including variations:  sauce vert, rouille, ...

I am curious about Rouille, if anyone has insight. Wikipedia seems to think it's breadcrumb-based, rather than mayo based. And when I've made it from a Provence-born chef I knew's recipe, it was made by blending in roasted ball peppers to fresh aoili.

[Fugu]

I am curious about Rouille, if anyone has insight. Wikipedia seems to think it's breadcrumb-based, rather than mayo based. And when I've made it from a Provence-born chef I knew's recipe, it was made by blending in roasted ball peppers to fresh aoili.

The version of a rouille I learned is similar to what you've described, aioli with roasted bell peppers which is then thickened with white bread(no crust) soaked in water.

[protoman]

This is great! I've been wanting to make made-from-scratch ketchup for forever, now I can try it! I have two questions:

I was thinking of blending up some Roma tomatoes instead of using tomato paste; has anyone tried something like this?

Is there anything you could add to help the ketchup keep for longer? Two weeks is such a short time!

Thanks!

[andiesenji]

This is great! I've been wanting to make made-from-scratch ketchup for forever, now I can try it! I have two questions:

I was thinking of blending up some Roma tomatoes instead of using tomato paste; has anyone tried something like this?

Is there anything you could add to help the ketchup keep for longer? Two weeks is such a short time!

Thanks!

You have to cook the tomatoes down until you have something like tomato paste, otherwise you have a product that is too thin.
You can freeze it in containers that are suitable for the freezer and it will keep for a few months. Or you can can it, you don't need a pressure canner a water batch (boiling pan) canning procedure will do just fine as the acid and sugar content is well above the safe level for such foods.

[protoman]

Thanks, I can't wait to try this over the holidays! I'll let everyone know how it goes.

[TylerK]

Is it necessary to crush the mustard seeds at all? I'm picturing a black mustard that almost resembles caviar in texture.