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 November 7 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.

[Shel_B]

On 11/7/2024 at 8:22 AM, 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.

 

 

I'm hooked.  The Serious Eats recipe turned out to be a great starting point.  I tried it straight from the jar last night and found that it mellowed nicely since it was first made.  It's still a bit hot and harsh for my taste, but today I'll try it with some sausage, perhaps a locally made brat, and see how it works when used as intended. I'm already thinking of ways to modify the recipe, including using different vinegars and a mixture of yellow and brown mustard instead of straight brown.

 

I also found this link that's given me a few ideas:  CLICK HERE

 

You're a good enabler. Thanks!

[Shel_B]

9 hours ago, Shel_B said:

 

I'm hooked.  The Serious Eats recipe turned out to be a great starting point.  I tried it straight from the jar last night and found that it mellowed nicely since it was first made.  It's still a bit hot and harsh for my taste, but today I'll try it with some sausage, perhaps a locally made brat, and see how it works when used as intended. I'm already thinking of ways to modify the recipe, including using different vinegars and a mixture of yellow and brown mustard instead of straight brown.

 

I put a locally-made beef/pork brat in the Breville and cooked it to my usual degree of doneness. I picked up a fresh sourdough baguette from one of the local bakeries for the sandwich, and used one of my usual sauerkrauts, warmed and sprinkled with caraway seeds, to create the sandwich.

 

I am satisfied.  The mustard worked very well with this combo, and I also used it on the brat without any bread or 'kraut, a situation in which it shined equally as bright.  Good heat, not bitter or harsh, yet still strong ... a tough guy in a dinner jacket.

 

I'm still going to experiment with it to see how it may be improved, but right now it's fine for my sausage needs.  I'd like to try it on a bockwurst. I have a feeling it would be great.

 

 

 

 

Edited November 9 by Shel_B (log)

[Laurentius]

37 minutes ago, Shel_B said:

 

I put a locally-made beef/pork brat in the Breville and cooked it to my usual degree of doneness. I picked up a fresh sourdough baguette from one of the local bakeries for the sandwich, and used one of my usual sauerkrauts, warmed and sprinkled with caraway seeds, to create the sandwich.

 

I am satisfied.  The mustard worked very well with this combo, and I also used it on the brat without any bread or 'kraut, a situation in which it shined equally as bright.  Good heat, not bitter or harsh, yet still strong ... a tough guy in a dinner jacket.

 

I'm still going to experiment with it to see how it may be improved, but right now it's fine for my sausage needs.  I'd like to try it on a bockwurst. I have a feeling it would be great.

 

 

 

 

Good job.  You go, Shel!  🤟

 

Did you know we have a National Mustard Day?  First Saturday in August.

 

And Middleton, WI has a mustard museum.

[Tropicalsenior]

8 minutes ago, Laurentius said:

And Middleton, WI has a mustard museum

I think I have my own of mustards I have tried and didn't like. Got to clean that fridge.

[Shel_B]

2 hours ago, Laurentius said:

Good job.  You go, Shel!  🤟

 

Did you know we have a National Mustard Day?  First Saturday in August.

 

And Middleton, WI has a mustard museum.

 

Yes, I know and knew of both. And there's the International Vinegar Museum in Roslyn, South Dakota. If you're gonna do mustard, you're gonna need vinegar. A lovely and long days drive on I-94 between the two. Stop about midway in Minneapolis for lunch at Marino's Delicatessen and visit Mary Tyler Moore's TV house just a short ddistance away.

Edited November 10 by Shel_B (log)

[haresfur]

Some fermenting geeks like to make lacto-fermented mustard rather than using vinegar. I haven't tried it.

[Tropicalsenior]

On 11/9/2024 at 6:36 AM, Shel_B said:

You're a good enabler. Thanks!

I'd rather not think of myself as an enabler. Enablers encourage you to buy new appliances and new products, many of which you will never use.

I prefer to think of myself as a converter. I like to find new uses for the things that I have and to be able to make what I want myself.

A little bit of background. When I moved to Costa Rica 33 years ago from Seattle where you could buy anything and everything in the line of food products, it was a bit of a cultural shock to be stuck in a country that I can only describe as basic and barren. I had to learn to make a lot of what I needed and before the internet it definitely wasn't easy. I survived and so did my cooking style. I learned a lot along the way.

I don't entirely Advocate going back to the good old days but it is a good way to learn the basics of food.

[lemniscate]

When Vivian's cookbook was all the rage, I decided to try pickled mustard seeds.  I used a 2 quart jar and bought yellow and brown seeds cheap.   I never used them for the accessory to cuisine they were intended for.   The jar was stuck to a forgotten corner of the fridge.  Every once in a while I would skim off some of the vinegar for dressings and condiments and then back fill with whatever jar of pickle juice/pepperoncini/brine that was hanging out.   The level of the seeds never changed.  Many, many months of indifference went into this endeavor.

 

I finally just last week got tired of the un-use of the contents.  I wanted horseradish mustard.   I bought a small jar of cheap horseradish and put everything in the Blendtec and turned it on until I like the consistency.   Somehow it is just the right amount of heat and tang.

 

I now have some of the best horseradish deli mustard I have ever had.  Now I know it will get used.  And I shared some small jars around.   It was all kind of accidental.

[Shel_B]

On 11/10/2024 at 11:54 AM, Tropicalsenior said:

I'd rather not think of myself as an enabler. Enablers encourage you to buy new appliances and new products, many of which you will never use.

I prefer to think of myself as a converter. I like to find new uses for the things that I have and to be able to make what I want myself.

A little bit of background. When I moved to Costa Rica 33 years ago from Seattle where you could buy anything and everything in the line of food products, it was a bit of a cultural shock to be stuck in a country that I can only describe as basic and barren. I had to learn to make a lot of what I needed and before the internet it definitely wasn't easy. I survived and so did my cooking style. I learned a lot along the way.

I don't entirely Advocate going back to the good old days but it is a good way to learn the basics of food.

 

OK, perhaps I felt the power of your influence and support. Whatever term you care to use, you've encouraged me to move forward and I'm now motivated to experiment and develop my own ideas.

 

Perhaps to a lesser extent, I feel that dearth of food products when I travel outside of California and the Bay Area.  OTOH, I love exploring the local food cultures when I travel, both inside and outside of the U.S.