The Snack Mustard and so so so Much More Thread got very long. We came from here.
This message was edited Nov 30, 2009 2:33 PM
SNACK MUSTARD Part 2
The Snack Mustard and so so so Much More Thread got very long. We came from here.
Figured I'd better come over here and post so I could get all the updates.
I wonder if a different flour could be used in this. If it is just being used as a thickener I am thinking rice flour or even potato starch (not as much) might work. Got that wheat gluten intolerance celiac sprue disease goin' on. Any suggestions?
Try using the CLEAR JEL instead of flour. I understand the mustard comes out a pretty clear color, not opaque from the flour....
Ok I made this this afternoon and so far I like it. It's not something I could eat on just anything, but delicious on smoked sausage, steamed carrots, shrimp egg rolls and rice so far.
My son ate it too.
I will probably find him in the kitchen drinking a jar before too long!
I just made half a batch, used cider vinegar and jalepenos and some sweet peppers. I also added some red onion.
Was VERY good, I think my dh will LOVE it!
did the red onion add something to the flavor--has anyone else used onion?
well I didn't make it withOUT the onion, so I don't have anything to compare it to.
But in this house onion goes in most anything :)
That's exactly why I have to find out how to grow my own ONIONS. They go in just about every meal I cook!
maybe cornstarch or, um is it arrowroot ? could be used to thicken it.
Get 50 gal barrel cut into. Fill both with good dirt. Order onion sets (make sure they are good onions ) for 1 barrel and garlic for the other water and watch them grow.
I actually have fresh seeds for Candy Onions. The weather here has been pukey, and Thanksgiving weekend was my weekend to have planted a bunch of seeds. Hope this weekend is better, although we're expecting a drop into the high 30s this Friday night....
Just a note that sprinkling a bit of salt on the Snack Mustard does seem to cut the TANG! It's still great, just less of a bite to it! Thanks for that tip!
I've been watching y'all have fun with this for the past few weeks. I have never been a big mustard fan until recently when I found honey mustard salad dressing. I also am a wuss when it comes to peppers. So I made a few adjustments to the recipe yesterday and made up a double batch.
This was my recipe:
6 huge banana peppers (fresh)
2 medium green bell peppers (fresh)
1 red bell pepper (fresh)
1/2 cup jarred sliced jalepenos
2 TBSP Salt
2 20 oz. containers of cheapo mustard
2 cups flour
3 cups water
1 qt. apple cider vinegar
1 1/2 cup Black Fig Vinegar
3/4 cup Balsamic Vinegar
10 Cups Sugar
1 Cup King Syrup (Thick like Karo Syrup)
2 packages of 8 oz. jars (12 to package)
I ended up with one empty jar left.
Originally I didn't add the syrup. My family usually thinks anything I cook from a recipe is too sweet so I left out 2 cups of the sugar. When I got ready to can the second package of the mustard, I happened to lick some of it off my finger and evidently got a big taste of the jalepeno, so I added the syrup in to try and cut a bit of the hot. Fortunately, the packages of jars were different so I know now which is the "hotter" of the mustard and which is more the "wusstard" :-)
No one bothered to mention how sticky this stuff was. It could be the syrup I added so I'll forgive y'all for that oversight. For someone that's never done any canning, it was fun and made the house smell awesome. I was pleased to hear all that popping as the seals did their thing.
So far, I've eaten a half a bag of preztles from the dollar store (by myself with 1/3 of a jar) and a ham sandwich on toasted sourdough using this mustard. I'll be trying it on anything else I can think of. My hubby that never comments on anything loved it. He even took a jar to each of the guys he's working with today. That says ALOT around here. When he left to go back to work he asked me to text him the ingredients because he said all the guys will want to know what's in it.
Thanks Dave for the inspiration for this mustard/wusstard. I'm glad I tried it.
This message was edited Dec 2, 2009 1:17 PM
Oh, and I almost forgot. I was putting a roast into the oven when I was waiting for the mustard to simmer. I put a scoop or two on the roast and the roast turned out fabulous. That was probably enough to have made that last jar.
Next time, BRINE the roast first, THEN put that mustard on it! Wow!
Make a 'virtual' gift basket w/ Dave's snack mustard the star item!? Idea's?
What "VIRTUAL??!!" I want the real thing!!!
I knew if I asked for the real thing none of you would ship me the big basket full of stuff. So I am settling for a virtual and will make my list from there. If you want something done you better do it yourself!!!!! 1. Dave's snack mustard 2. chunk of summer sausage 3. big fat pretzels 4. ?????
I just made the best ham salad I have ever tasted in my life using this snack mustard recipe! I believe I'll have to make still yet another batch of the stuff, since I'm finding so much to use it for!
I've been slathering mine on pork chops & steaks. And, oh yeah, my OWN ham sandwich! ^^_^^_^^_^^
just made my second batch
remember the line in the recipe where it tells to SLOWLY add the flour/water mix?
well there is a very good reason for that--mine is a little lumpy this time--but not to worry--it tastes great and i will pretend the little white clumps are an important part of the recipe! like a secret ingredient?
Linda you are so funny. That is a thickener. That is why you put it in slowly, and that is why it lumps if you put it in too fast. LOL Let's see, what could we call those little lumps? Are there very many of them? Can't think of a white spice - - - -how about a pepper corn? There are all different colors of those. Even pinkish. Then someone might pick one out to taste it individually and find out what it is!!! rotflol
not so many and very tiny thank goodness!
they are the size of a white peppercorn (or even smaller)
an exotic mustard seed? --no not that tiny--but then if it is an exotic new mustard seed it can be any size i guess--
LOLOL, y'all are funny!
If you pour the lumpy snack mustard over a block of softened cream cheese and serve with crackers, no one will ever know about the exotic peppercorn lumps!
You know, I make really good gravy. But, it is difficult when you don't get the flour and water mixed real good. So, I have quit being so lazy and pull out the blender to mix the flour and water. Even using a fruit jar instead of the blender bowl, which is more work to clean, makes it better. Just use the blades and screw on bottom of the blender on a fruit jar and putting that on the blender to mix the flour and water. That works the best and easiest.
Then add it SLOWLY. Think maybe Bev has the best idea.
OR, mine might be best for next time.
oh it will be so good over the cream cheese--i never have been a perfectionist--my motto is for things to be "good enough" !
jeanette i like your ideas--i have a bad habit of taking shortcuts and being in a hurry and it backfires sometimes!
I'm with Linda in the shortcut and hurry up mode of doing things! Then I spend extra time fixing what I mess up, so I don't save time at all. But as long as it taste good, they can close their eyes if it's rough looking, LOL.
yes! so right about ending up spending the "saved time" on fixing things!
but i know perfectionist who never even get started all conditions aren't perfect to get started--so i am always glad i am not a perfectionist--plus all the stress it must be!
Linda, try substituting rice wine vinegar for half of the cider vinegar for a milder mustard. Then maybe use cider in place of the water to compensate for the apple taste.
Jen, do you ever use Wondra Flour for making gravies? It does not lump. You don't even have to mix it with water. Wondra is one of those ingredients I always have on hand just for making gravy. Kitchen Bouquet is another staple for gravies and sauces. I love good gravy--would love to taste yours. I know it's off-topic, but please share any gravy-making tips you have.
Pen, were you the one that dircted me eto Penzey's spices I got their catalog and everything looks so good. The spices are pricey but then they are everywhere and if you know there is a turnover so they aren't just sitting losing their strength then they are worth it.
I have decided to buy the spices I use the most of from them, and then I am going to get together with my sister and pick the ones that we use "sometimes" or a little more often and share them with her. Go in together and split them. That way maybe they won't sit and lose their strength in my cupboard, and will save money too.
Here's a tip on what makes a good gravy even better.....Been doing this all my life!
Make your gravy (any gravy) the way you usually do. When it is done and you turn off the fire--mix in a GLOB of good Sour Cream. NOT light or fat-free!
You should, probably remove a half cup or more of the hot gravy and let it cool a bit and then mix the Sour Cream into that---and then return it all to the hot gravy--otherwise you will have little clumps of S.C. floating around.
IF you allow the gravy to cool a bit in the pan you made it--you can probably get away with whisking it all in there until it is all incorporated...
Maybe--if this seems alien to you--try it on part of the gravy and compare taste. I would suggest approx. 2 full, reg. Tbs. of S.C. to a pan-full of gravy. SOOOO good!
Please let me know how you liked it! Gita
No kidding!! Gita I am going to try this if I can remember it. I make gravy so seldom but when I do I want good gravy. That is why I don't order biscuits and gravy in restaurants any more. Because they all use that canned gravy now. Makes me mad.
I will have to make some gravy in the next couple of days just to try it. Does it work for any gravy? For instance, I don't make gravy from roast beef the same as I do for biscuits and gravy, or chicken and mashed potatoes.