Shel_B

I have, and downloaded the recipe some time ago. Went to buy mustard seeds earlier today, and the Indian grocery was out of the ones I wanted. I'll visit another shop tomorrow ... I know they are in stock there. My nutmeg isn't real fresh, so I'll grab some tomorrow along with the mustard seeds.

Thanks! I saw reference to this earlier, and now you've shown it to me. I'll review it later today ...

@Tropicalsenior Yesterday I played around with the Coleman's and started by following the directions on the container which is one part water to one part mustard powder, and used three Tbs of each. The result was far too watery for my preference, but the heat was OK. I added additional powder to make the sauce thicker and the heat became far to intense for my liking. I added vinegar (brown rice vinegar) to calm down the intensity and it just made things more watery although the heat was tempered somewhat. Overall, I'm not yet satisfied with the results from this combination, although I've not yet tried it with food, which is the true test. I thought I had some S&B powder but I was mistaken. I have their curry powder, so later on today I'll get some S&B and give it a try. Their powder contains turmeric and they recommend starting with a different proportion of water to powder, 2 parts water to 3 parts powder. Should be interesting to compare. After trying S&B, I'll try adding some turmeric to the Coleman's mix and see what happens. Thanks for your help and for the link. I'll also pick up some mustard seeds today as well

So much is eft to my imagination. Great post!

@Tropicalsenior, could you provide a proportion of Coleman's powder and water? I'm going to get some Chinese takeaway tomorrow and and like to give the mustard another try.

You've provided some inspiration. Thanks!

Usé colemans. Compraré semillas de mostaza pronto. Puedo enviarte algunas semillas.

demasiado azúcar

Yes, I have, and I've played around a bit with making a hot "Chinese-style" mustard. The first two batches were pretty bad, and the third was markedly improved but still not what I was looking for. I tend to do things slowly, and I'm not yet sure if I want to embark on a mustard-making journey. So, while diddling around with the concept, it would be nice to have a jar or two in the fridge. And even if I went full-in on making my own mustard, I'd still want some prepared around anyway. It's like pasta sauce. I generally make my own, but there's always a jar or two of a prepared sauce in the cupboard.

I've used varieties of both mustards. I'll revisit Sierra Nevada as I don't have a clear flavor profile in my memory, but I am much more clear about Maille and I don't see that as being even close to Gulden's. I do like Sierra Nevada Pale Ale, so it'll be nice to reacquaint myself with their mustard. Which variety do you feel would be closest to what I'm seeking? I thought I'd go with the Pale Ale variety.

A couple of days ago I heard the siren song of the local Trader Joe's, and while picking out a cheese I saw these nuts which were shelved right by the cheese and dairy section. I'd not seen this flavor cashew before, and I do enjoy some other flavored cashews, so I grabbed the bag. As you may have noticed, the bag is empty. In a sense, that's my review other than to say that the ranch flavor is my least favored of all the flavored cashews I've tried. But that's more of a preference than a judgement of the quality or flavor. I just prefer my flavorings more picanté.

Costco Recalls Salmon Products - Listeria Concern https://www.cnn.com/2024/10/25/business/costco-salmon-listeria-recall/index.html Costco is recalling smoked salmon products over possible listeria contamination. [...] Costco said certain packages of its Kirkland Signature Smoked Salmon purchased between October 9 and October 13 are affected by the recall, according to an October 22 letter to customers.

Noshing on a small bowl of chickpeas cooked in homemade chicken stock and lightly sprinkled with freshly ground Pasilla de Oaxaca pepper.

Sometimes, maybe a couple-three times a year, I'll put cream in my coffee. It must be heavy cream ... manufacturing cream, for example, and some California dairies produce 40% organic cream, which are always a preference. Some time back, I looked into the contents of cream and was surprised by what I discovered. The Manufacturing Cream that I enjoyed contained only cream, and the ingredient list for the Safeway Lucerne brand shows that it contains cream, polysorbate 80, carrageenan, and diglycerides. Sheesh! "Carrageenan is a common food additive but it may cause digestive side effects and has a potential link to colon cancer. While more research is needed, you may want to remove it from your diet." It never ceases to amaze me what garbage goes into the typical commercial foods we are sold. I also found out that these ingredients are in other brands of cream. Why screw around with such a simple, staple item as cream? Based on my own tastings, the extra ingredients just degrade the taste and mess with the natural texture and mouth feel of the product.

I'm not very impressed with the San Marzano tomatoes typically available in most markets, i.e., the brands that are most commonly purchased. There are better Italian tomato choices IMO, but they are spendy, and I use them only for certain dishes and occasions, but they're not found in your typical supermarket. Bianco DiNapoli whole peeled tomatoes seems to be more consistently higher quality, they are fairly easy to come by, and they are a California product which means that I'm supporting local jobs and a local business. They are available in some locations in Montana. I totally agree with your choice to eliminate the cream. In so many applications one trades mouth feel for dulled flavors with the addition of cream.

I use dried, roasted garlic with some frequency, often in combination with fresh garlic. It imparts another flavor profile to the dish. I don't see it as different from using any dried herb or spice, nor do I see it as a substitute for fresh garlic. It's it's own thing.

Just started watching Season 3 also ... I

Natural release ... let the pot cool down until the button went down. To be fair, the stock was murky compared to my usual blanched stock. I bet a lot of people would consider it fine. I did until I started blanching the chicken and compared the results. Bottom line, the difference wasn't great, but it existed, and I feel better results can be had for not much extra time and work.

Well, I found a reason not to, at least for me. When I make stock, I always parboil the chicken and rinse the pieces under running water before starting the actual stock-making process. All sorts of debris and junk are cleaned from and from and, to a degree, from within the chicken. By putting the chicken into the IP frozen, without parboiling, the stock was somewhat (a little) murky and had a somewhat less-than-clean-and-fresh taste compared to the stock from non-frozen and parboiled chicken. It'll be OK for some recipes, but for others only non-frozen and parboiled chicken will be satisfactory. For example, putting the stock into a heavily-flavored chili should be OK, but tomorrow I'm going to cook up some chickpeas in the chicken stock for use in a couple of chickpea-forward dishes and I'm concerned about the results. I'll post my findings when that's done. So, while the experimenting isn't complete, I am sure that going forward I won't be cooking chicken in the IP directly from frozen. However, it's nice to know it can be done with reasonable results, but I can't think of any reason to do it other than having a time constraint.

Thanks for you comments and suggestion. I mostly wanted to know if it was doable, and it seems that that's the case. I never used the preprogrammed settings, but your mentioning them sent me to the Instant Pot site to find out more about them. Useful info there ... Thanks!

The idea of taking frozen meat and cooking it directly from frozen is not a new idea. There is an old discussion here about cooking sous vide directly from frozen, and I've seen several videos and read some comments about cooking beef (steaks and chuck for pot roast) that way, I don't recall seeing anything about so doing with chicken in the Instant Pot. I'm thinking about making chicken broth or stock in that way, or just cooking the chicken for use in salads and sandwiches. Might there be some issues with that, or can I just dump the frozen chicken into the pot and crank it up? Has anyone cooked chicken this way? How were your results?

FWIW, I came across this video a couple of days ago:

I was reading about some techniques for cooking chickpeas in the Instant Pot here: https://www.pressurecookrecipes.com/instant-pot-chickpeas/ One line grabbed my attention: *Pro Tip: If you wish, you can use the chickpea liquid (aka aquafaba) as a flavorless, odorless egg replacer in other recipes. Has anyone done this and can you share the method for doing so? I did a search online and the info I received gave me some info, but it was minimal. I'd like to get some tips or experiential information from those who have done this.

I've been buying TJ's spicy brown mustard, similar to Gulden's, for a long time. It now seems that it's been discontinued. I'd like to find an organic alternative, preferably in a glass jar, that's close to the Gulden's profile? If I can't find something, I'll buy Gulden's.

Just a simple breakfast ...