fatmat

I am looking at doing the same with my hot pepper sauce... did you ever have any luck?

Wow... $382 for a pizza book!! I assume that I'm really stupid for failing to understand this.

Not done it yet, but how about fermenting them sauerkraut style?

Studies have also shown soap to be more effective at preventing infection in wounds than chlorhexidine. As to the soap film... I've never sat back and thought that my steak tastes of soap, so that problem hasn't been a deal breaker for me. Anyway, all I'm trying to say I'd that we can go a bit mental about the unseen bogeyman, when simple hygiene is all that is required to protect our families. Complex systems and expensive products aren't necessary. We mostly use them to soothe our hygiene insecurities.

I've had food poisoning. Fortunately I've never given it to myself! I don't use any particular brand of soap, just whatever is available. As a matter of interest, my sister was a haematology nurse, working in the early 80's with HIV patients. She took part in a study comparing the effectiveness of hand washing with soap or chlorhexidine. It was concluded that soap was an equally effective antibacterial.

Most if my kitchen cleaning is conducted using a bowl of hot soapy water. It amazes me how the kitchen chemical companies have turned the western world totally neurotic about germs on order to sell their chemicals.... And we are stupid enough to fall for it!

I have a knackered immune system following a bone marrow transplant. However, my kitchen is clean enough to be healthy and dirty enough to be happy. I take no special measures, I use normal products and don't fuss about obsessive hygeine. In the ten years since my transplant, I have not had a single food related infection from home.

As a matter of interest, can quail be served pink, or are there issues with salmonella / campylobacter etc...?

Radtek... are you saying that the acid stops the heat level altering, once you've reached your desired strength? does this effect last over time?

Hi Andi, can you make use of the mustard plant as a vegetable at all?

Hi Norm, many thanks for your recipe. With the cooking and the eggs, does this recoipe produce a mild, creamy mustard?

I think that heating softens the punch - it is used to make things like ball park mustard and other hot dog mustards amongst other things

Hi Heidi, thanks for posting the link to this thread. I've just read through ît. The main thing that I gathered was that heat is used to lessen the fieryness of the mustard. The method suggested that you heat the mustard carefully and keep tasting until until the strength of the mustard meets your liking.

Thanks Smithy. I did take a look, but it didn't really cover the technical side in much detail.

Hi Folks, I'm working on some homemade mustard recipes. It seems that it isn't as simple as it would appear. I've had some successes, but my results are a little hit and miss. I've had everything from bitter to flavourless to blow your head off. From what I can work out, getting the right flavour out of the final mustard depends on a few things the type of mustard seed - black, brown or yellowtime cooking acidityageingWhat I can't work out is how all these things interplay to produce the final result. Can anyone offer any help or advice? Many thanks in advance.