Gulden's spicy brown mustard alternative

[Tropicalsenior]

17 hours ago, Shel_B said:

Of course, some adjustments to the ingredient amounts for this recipe may be in order

I'm so glad to see that you are enjoying making your mustard. Of course you know that a recipe is only an outline to be filled in at your own pleasure. Just remember to keep your notes so you can repeat your successes or correct anything that isn't exactly to your liking.

 

25 minutes ago, Laurentius said:

Part of me thinks making mustard might be great, but when I reflect on the large range of mustards and other condiments available for sale, I'm not so sure

My reason for making my own mustard was because I didn't have anything available here. Now I can buy different mustards but I still make my own, even yellow mustard, because I can customize it to my taste.

[Laurentius]

19 minutes ago, Tropicalsenior said:

I'm so glad to see that you are enjoying making your mustard. Of course you know that a recipe is only an outline to be filled in at your own pleasure. Just remember to keep your notes so you can repeat your successes or correct anything that isn't exactly to your liking.

 

My reason for making my own mustard was because I didn't have anything available here. Now I can buy different mustards but I still make my own, even yellow mustard, because I can customize it to my taste.

I understand from prior posts you live where commercial choices aren't varied or cheap. 

 

Other than away from non-yellow mustard, where have your tastes led you?

[Shel_B]

1 hour ago, Laurentius said:

 

Let us know the results, specifically whether you conclude homemade is better and/or cheaper than the prepared ones you've tried.

 

Part of me thinks making mustard might be great, but when I reflect on the large range of mustards and other condiments available for sale, I'm not so sure.

 

I suppose if there's some big taste improvement, and a tested, trusted recipe, I'd try it.  Still, Amora's pretty foolproof...

 Non of that is of great importance for me. I'm an experientially oriented person, i.e., I like to do things to learn and to enjoy the experience of learning. You and I walk different paths.

 

And there's the convenience factor. If I learn to make or do something myself, I can have it most any time I want it without a trip to the store or market, which sometimes is a PITA.

Edited 10 hours ago by Shel_B
Additional information (log)

[Tropicalsenior]

3 minutes ago, Laurentius said:

where have your tastes led you?

My tastes are pretty ordinary. Except for the Chinese hot mustard, I don't care for anything terribly hot. French's Mustard to me is an abomination but I make a yellow mustard that is pretty darn good. My own personal favorite is my Gourmet mustard which @Shel_B says has demasiado azúcar. Which proves my point. There are homemade mustards out there for everyone.

I cannot tell you how many expensive jars of mustard I have bought, opened, and tasted and said not for me. And there they sit until 6 months later I pitch them. If I make my own I can always play with it until it is just right.

[Shel_B]

2 minutes ago, Tropicalsenior said:

If I make my own I can always play with it until it is just right.

 

BINGO! There are some recipes that I've been working on for years.  One in particular has been modified almost every time I make it because each time I make it I get another idea.

[AAQuesada]

1 hour ago, Laurentius said:

Still, Amora's pretty foolproof..

Amora is pretty great & I love Savora in place of yellow mustard! discovered it at FTG (Franchise to Go) in Paris years ago and have kept it in my pantry ever since 

[Laurentius]

1 hour ago, Shel_B said:

I'm an experientially oriented person, i.e., I like to do things to learn and to enjoy the experience of learning. You and I walk different paths.

 

No, anyone who knows me knows I'm an overly experiential person; I'll try most things culinary at least once, just to have done them.  However, some comparable things I've tried, e.g., plain mayonnaise, butter, sauerkraut, pumpkin filling, heirloom fresh turkey, I've judged to be no improvement or savings over storebought.  Given those learning experiences, making mustard is just a 'ways down my food bucket list.  But if yours is that you end up with a significantly better mustard, please post your prep.

 

I'd expect I'd have to make multiple test batches of mustards before I settled on one that wasn't available at retail and I'd love.  And even if I thought something was lacking in a store choice, I'd probably just doctor it up a bit. 

 

As an aside, I live in a place that grows a huge % of USA's seed crops (for planting) of cabbage, beets and mustard.  I'm somewhat surprised no one has mentioned terroir in connection with growing mustard seed. See, https://pubmed.ncbi.nlm.nih.gov/38553428/

[Shel_B]

18 minutes ago, Laurentius said:

 

No, anyone who knows me knows I'm an overly experiential person; I'll try most things culinary at least once, just to have done them. 

 Then I stand corrected. Thanks!

[Laurentius]

9 minutes ago, Shel_B said:

Thanks!

 

No problem.  A glowing review from you, and I may try it myself.  

[Tropicalsenior]

43 minutes ago, Laurentius said:

I'm somewhat surprised no one has mentioned terroir in connection with growing mustard seed. See, https://pubmed.ncbi.nlm.nih.gov/38553428/

A very interesting article however I live in a country where things are few and far between and there isn't much variety. You take what you can find and be grateful for it. Someday Costa Rica may catch up with the rest of the world but I'll be long gone before that happens.