Author Topic: Making Mustard (Read 2873 times)

jmlynch1 · « **on:** August 20, 2013, 12:34:42 PM »

Big mustard fan here, huge. I have been thinking about getting into making my own mustards. Seems pretty pud and not very labor intensive. Anyone done this?

steve dave · « **Reply #1 on:** August 20, 2013, 12:36:15 PM »

hello jmlynch, steve dave here. also a huge mustard fan. like horseradish mustards best. I buy this a lot:

ok, good luck.

mocat · « **Reply #2 on:** August 20, 2013, 12:37:42 PM »

look at these nebraska dorks talking about mustard

steve dave · « **Reply #3 on:** August 20, 2013, 12:38:23 PM »

you guys ever had english mustard? it will burn your face off.

jmlynch1 · « **Reply #4 on:** August 20, 2013, 12:40:04 PM »

I like the whole/coarse grain stuff

Dr Rick Daris · « **Reply #5 on:** August 20, 2013, 12:41:14 PM »

knock knock
who's there
mustard
mustard who?
making mustard
gross. get off my porch.

Dugout DickStone · « **Reply #6 on:** August 20, 2013, 12:47:37 PM »

We need a Nebraska board where they can discuss last decade stuff like making mustard and Toyota Tercels

michigancat · « **Reply #7 on:** August 20, 2013, 12:47:39 PM »

I like trader Joe's spicy mustard

john "teach me how to" dougie · « **Reply #8 on:** August 20, 2013, 12:49:26 PM »

Evidently I liked this mustard so much it ended up in the bottom of my suitcase after eating at the Wynn deli. Don't recall the actual crime.

Brock Landers · « **Reply #9 on:** August 20, 2013, 12:50:30 PM »

Mustard?

More like grosstard.

Oh well, leaves more for the rest of you mustard lovers. Go cats.

pissclams · « **Reply #10 on:** August 20, 2013, 12:51:07 PM »

this is what i currently have in my fridge, it's great

AbeFroman · « **Reply #11 on:** August 20, 2013, 12:59:56 PM »

You need to choose your mustard flour carefully when making mustard at home.

Mikeyis4dcats · « **Reply #12 on:** August 20, 2013, 01:49:00 PM »

Burger Stand has an outstanding house made stone ground mustard, too bad nothing they sell really screams for mustard.

also,

AppleJack · « **Reply #13 on:** August 20, 2013, 02:05:38 PM »

Why would anyone want something other than French's Yellow Mustard?

slucat · « **Reply #14 on:** August 20, 2013, 03:07:56 PM »

Quote from: AppleJack on August 20, 2013, 02:05:38 PM

Why would anyone want something other than French's Yellow Mustard?

QFT-all other mustards are gross.

Unruly · « **Reply #15 on:** August 20, 2013, 03:45:37 PM »

Quote from: slucat on August 20, 2013, 03:07:56 PM

Quote from: AppleJack on August 20, 2013, 02:05:38 PM
Why would anyone want something other than French's Yellow Mustard?

QFT-all ~~other~~ mustards are gross.

FYP

Rage Against the McKee · « **Reply #16 on:** August 20, 2013, 03:52:35 PM »

This mustard wasn't as good as I hoped it would be. It wasn't awful or anything, but it's just not that great.

This mustard is pretty good.

This mustard is just great.

puniraptor · « **Reply #17 on:** August 20, 2013, 03:54:07 PM »

every mustard is great but some mustards are better!

EllRobersonisInnocent · « **Reply #18 on:** August 20, 2013, 03:54:50 PM »

Mustard is a very underrated condiment; it doesn't truly get the respect it deserves

tdaver · « **Reply #19 on:** August 20, 2013, 08:51:12 PM »

was gifted some of this recently. great on pulled pork. just okay on sandwiches.

Tobias · « **Reply #20 on:** August 20, 2013, 10:13:30 PM »

is "bone suckin'" a real phrase?

HerrSonntag · « **Reply #21 on:** August 20, 2013, 10:15:51 PM »

I love mustard too!

http://www.youtube.com/watch?feature=player_detailpage&v=A67zA45Cvpk#t=1075

Let me know how it goes, i've wanted to myself... start with a few small batches to get the heat level you want figured out (how long you head the mustard before adding the acid will affect the heat... and you can make it much hotter than what should be palatable if you aren't careful)

420seriouscat69 · « **Reply #22 on:** August 20, 2013, 10:23:12 PM »

Love mustard.

AbeFroman · « **Reply #23 on:** August 20, 2013, 10:29:36 PM »

Quote from: Tobias on August 20, 2013, 10:13:30 PM

is "bone suckin'" a real phrase?

Maybe in the porn industry?

bones129 · « **Reply #24 on:** August 20, 2013, 10:30:06 PM »

Mustard is at its best on a good hot dog.