Tropicalsenior

In other words, perfectly done!

My concern is with the eggs in the mustard. I know that the shelf life of homemade mayonnaise is about a week but the eggs are uncooked. In this the eggs are not only cooked but it has a larger proportion of vinegar. Contamination while using it is a big factor, thank you. However, the bigger question for me is how long is an egg product like this safe.

I hope that someone can answer a question that I have had for a long time. I just posted a recipe for Gourmet Mustard that I have been making for about 20 years. Because it has eggs in it, I usually discarded after 1 month. I'm well versed in basic food safety but my question has always been, will it keep longer because of the vinegar and the mustard or would it pose a risk if I ate it after that time?

One day when I made this, using the last of my mustard powder, I scorched it. And mustard powder is awfully hard to find here. Since then I have made it in my microwave. I cook it on 70% power for one full minute. Stir It well. I then cook it on 50% power for about four or five additional minutes stirring after each minute until it thickens. It will thicken more as it cools. Because it contains eggs, I don't keep it much more than a month if it lasts that long.

I just posted it.

I am not a mustard fan. I use yellow mustard for potato salad and deviled eggs, but only if I make it myself. I need Dijon for vinaigrettes and sauces and honey mustard is okay as a dip but this mustard I could sit down and eat by the spoonful. I've been making it for 20 years and I always have a jar of it in my refrigerator. Gourmet Mustard Makes 2 cups (approximately) 1/2 cup white vinegar 1/4 cup water 2 eggs, beaten 1/3 cup mustard powder (good quality) 3/4 cup brown sugar 2 tablespoons whole mustard seed In a medium saucepan, whisk together vinegar and mustard (you must use a whisk not a spoon, it makes a difference!). Add the remaining ingredients, Bring to a slow boil, stirring constantly. Cook and stir for 10 minutes. Let sit until it reaches room temperature. Store in a glass container, in the refrigerator.

Thanks for the wonderful trip and I'm looking forward to the next one.

I don't mind the idea of basmati rice and I liked their method for cooking the shrimp so that it doesn't overcook, but what bothers me is, it says that it is for six servings. Those six people have to be awfully hungry to eat that much food. But what do I know. I'm not a Southerner either.

Is that shrimp perfectly cooked or what! It looks delicious.

From the pictures that I have seen of the rich meaty bacon that they have in the UK, my mouth drools every time I read about someone eating one. Hamish Macbeth, no?

I'm talking about recipes with directions like this. "Firstly, cover your dough in a little olive oil, and place it in a large bowl where the dough will have room to expand to at least twice its size," That gorgeous bread that you make is not the general run of the mill product that these recipes turn out. Sadly, mine is but it's better than what I can buy here.

@Duvel For some time now, I have been reading a light-hearted series about a Village Bobby in the highlands of Scotland. Going on this trip with you, just let me see the territory in which he lives and to learn about the food that, to me, seems strange but you show to be really quite appealing. I was a little disappointed that you didn't try a bacon bap.

Your basic bread directions usually say, generously oil or butter a bowl and place the bread in it to rise. Once I have finished my dough, it is the way I want it and I don't want any more oil or butter in it.

@JoNorvelleWalker, For larger loaves I've seen coverings like produce bags or the plastic grocery bags used. I don't like the extra oil in my bread so when I let it rise the first time I always just put it under a big plastic mixing bowl, a trick that I learned from The Frugal Gourmet almost 40 years ago. After it is shaped I do this but I put a thin dish towel over it and spray it with a fine mist of water so that it's never too wet.

Interesting. Would you please elaborate.

Yes, research and local recommendations when possible. Not easy to do sometimes when you're on the road. The internet is good but sometimes it looks so good and is so bad.

Even so, there is always one big problem on vacations. So much good food, so little time.

https://www.freezeit.co.uk/can-you-freeze-gelatin/

Let me know how it turns out. It might be the answer to some of my problems with making flat bread.

That makes two of us. I understand the basics but I'm afraid I'm a little too old or too lazy to figure out hydration, Etc. I basically have my repertoire of breads that I have always made and my method of judging the hydration is to poke it. I've made them so much that I can tell how they will turn out from the feel of them. I have a big oven that goes up to 550°, but I live in the tropics and when I use it my kitchen goes up to 150°, so I use a small countertop oven that works fine for me. I don't even know why I look at this thread. It is pure torture because not only can I not make this beautiful bread I can't even buy it. But I certainly enjoyed looking at the product of the people here. It all looks so good.

"hot water dough is used for making things other than yeasted bread, such as unleavened flatbreads (tortilla, bolani, roti, paratha) and dough wrappers (dumplings, perogies, manti)." Sounds like she might be on to something here.

https://earthtoveg.com/hot-water-dough/#:~:text=The Science of Scalded Flour,-Scalding flour has&text=Breaks down and inhibits gluten,the strength of the dough.

I hope that you figure it out because I know how frustrating it can be when there's just that one thing missing or that one step that won't work. Your food is always amazing and it is obvious how important the right ingredients and getting the right results are to you.

Each time you handle the dough the gluten tightens up a little bit. What I am saying is rest it more in between shaping the snake and coiling the disc.

I know that in shaping my bread, I always let it sit a while after the first shaping to let it relax completely before I shape it again. Maybe it just needs to rest a little longer in that one step of the process. I might also add that I know nothing at all about this type of bread but it might be worth a try.