Condiment Continuation--First Mustard Seed Pickle, plus
Yesterday, I finally got a chance to make Sleevendog's mustard seed pickle. Sort of. I think. I read through old threads, and copied over tips and tries to the recipe. I really don't know what it's supposed to be like, but the outcome wasn't exactly like a lot of the adjectives I read.
I put a teaspoon of brown seeds in then filled the cup measure with yellow. I thought it would be pretty that way (check--I like the look) and the reputed bitterness of un-presoaked brown I thought would help the sweetness since my first time I didn't want to scant the sugar (I'm not sure if that was necessary or worked but it isn't overtly bitter nor too sweet. Maybe be due to the soaking while cooking). I also only figured out that I only had half the rice vinegar needed at the end of mise so I used "white wine" vinegar (i.e., tasty and nice, not washing white vinegar). Finally, instead of devoting an hour to it, I did a version of S's warm and let sit, stir, repeat, over some hours.
Good news: The seeds plumped up nicely. They got to "tender" when warm, and more good news, are snappy and crunchy cool to cold. Also clumps nicely out of the fridge. This way it's more like whole grain mustards I'm familiar with.
Questionable news: The liquid didn't reduce noticeably beyond what was absorbed. Luckily, I have a small strainer with mesh fine enough to keep the seeds from sticking and open enough to drain well.
Eating news: The result tastes a lot more of vinegar than mustard, though as a textural element it's fab. Definitely hit on that snap like caviar thing. Great on a hard boiled egg. But on a sausage sandwich with onion jam (all soft stuff), generously and clumped, it wasn't noticeable either for flavor or texture. I have yet to try putting it in a sauce.
Conclusion: Good stuff. Will repeat. Will also try complex additions as were mentioned in the prior threads. Additionally, using the method with other things was mentioned, and I think I'll try it with pink peppercorns, which need using.
Other news: I made a second onion jam, same overnight slow cooker method, but with some things that needed clearing from the fridge, which made it a bit sweet and cinnamon-y I like the sour one I did first a lot better. This is good, just not as much to my taste. Love onion jam on sandwiches instead of mayo.
Tried the honey habanero mustard sauce from...Colombia I think. Was recommended in CF. It's good! But a bit too sweet and just a little too hot for me. Good on things, but judiciously. Haven't tired it in sauces yet. ETA--just had fried yuca delivered sans sauce, so quickly combined some with some not too assertive salad dressing. Excellent. The floral notes of the habaneros still came through. Though I think I'm getting some post-prandial burn from it.
I'm hoping to make a beet relish soon...
Comments (8)
- 2 years ago
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WANTED: Condiments -like? Don't like? Want to try?
Comments (38)In general, I don't like condiments that are sweet, and that includes ketchup, although I use it on a rare occasion. I especially dislike sweet mustards (although I love all other mustards) and I also dislike sweet pickles and sweet BBQ sauce. Don't like Miracle Whip either. What I do like: tangy mustards, Thai curry paste, wasabi, horseradish, chili sauce (without tomato), Mexican salsas (red and green), and most complex spice mixes that are not sweet. I generally omit cinnamon and nutmeg in spice mixes, or else greatly reduce the amount of those spices, which is one reason I make my own Thai curry paste - and omit the cinnamon altogether. I like all vinegars, even the sweet Balsamic ones, and so there is a bit of a contradiction there. Sweet is okay if it is balanced with sour, but I tend to prefer tart, bitter, and spicy. It takes me over a year to go through a 5 pound bag of sugar, and I tend to use that up mostly at Christmas time. I like fruits for desserts, and I use preserves on occasion, but not on a regular basis. I do make my own fig preserves and give most of it away. The only chocolate I eat is bittersweet, but then I can't eat milk chocolate anyway. Lars...See MoreAre you a ketchup snob? Have a favorite condiment?
Comments (51)LOL! Writersblock, I think "plain" including mayonnaise must actually be a local oddity. California hamburgers normally come with mayonnaise or hamburger sauce (akin to 1000 Island dressing, but with different proportions, sometimes idiosyncratic to the chef), but plain means no condiments, and the vegetables on the side if you don't specify. Rusty, I only heard about burgers not having mayo/sauce when I was lunching with a friend from Boston. I think mayonnaise is common throughout the West. Which drives her nuts. :) When I was a kid, the lack thereof--in kid lore--was a telling point as to why McDonald's weren't "real" hamburgers. :) (It was probably the moms who first said they weren't "real" meaning that they weren't good quality food, and the kids were just trying to figure out why.) I ran out of ketchup, a few days back, in the middle of making Sloppy Joes. I compensated. The resulting mix was very tasty, and did have some ketchup, not to mention mustard, hot BBQ sauce, onions, parsley, S&P, bell peppers, jalapeños, and even some carrots and other odds and ends. That's what's so fun about Sloppy Joes. You can put anything in. It's like a salad. It was very tasty. Reaction? Needs ketchup!...See MoreSunday's project: Pickled Mustard Seeds ala sleevendog
Comments (26)ButcherPacker has great prices. They keep it simple. Only one pound packages. MountainRoseHerb is organic and has the massive variety at also great prices on one pound packages and discounts when ordering by the pound. BP has everything needed for 'everything bagel'. I think I'm out of poppy seed and garlic flake. I've given it as gifts and use it on popcorn after a quick zip in my spice grinder, (not to a powder), then add to nutritional yeast. Also an ingredient in my crackers. I've given my crackers as a gift, and included a 'kit' to make their own with instructions...I think 2018. I keep my 'kits' in the freezer and can make quick-zip without starting from scratch having so many ingredients involved. Got a text from a recipient friend this past holiday...lost the recipe and has been spending 6-7$ for a small package of a similar cracker but not as good. She is ready to buy bulk seed/spice and make her own......See MoreIdeas for a holiday raffle basket featuring condiments . . .
Comments (30)Here are some ideas for items to include in a holiday raffle basket featuring condiments: Gourmet mustards: Include a variety of flavored mustards, such as honey mustard, Dijon mustard, and spicy mustard. Specialty hot sauces: Look for unique and flavorful hot sauces to add some heat to the basket. Artisanal pickles: Pickles in a variety of flavors, such as garlic dill, bread and butter, and spicy pickles, can add some tang and crunch to the basket. Gourmet ketchup: Look for ketchup with unique flavors, such as truffle ketchup or chipotle ketchup. BBQ sauce: Include a variety of BBQ sauces, such as traditional, smoky, and spicy. Infused oils: Flavored oils, such as truffle oil or chili oil, can add depth of flavor to dishes. Specialty jams and jellies: Look for unique flavors, such as peach habanero jam or fig and honey jelly. Gourmet mustards: Mustards with unique flavors, such as bourbon mustard or beer mustard, can add depth of flavor to sandwiches and other dishes. Spices and spice blends: Include a variety of spice blends and individual spices, such as smoked paprika or garam masala, to add flavor to dishes. Gourmet salts: Flavored salts, such as truffle salt or smoked salt, can add depth of flavor to dishes. Remember to include a selection of items that will appeal to a variety of taste preferences. You could also include recipe cards or ideas for using the condiments to inspire the winner of the raffle basket....See More
2 years agoThis is interesting from ButcherPacker. From Annie in Michigan. A sausage making supplier. Where i get casings. I stocked up 2020. 3 pounds of yellow seed, one pound of brown and all three powdered mustards. I'm still well stocked. The price has doubled but still a 'best buy' compared to others.
2020 i was using a local restaurant supplier for a great French wine vinegar and AC. Gallons each.
Then went with organic unsweetened rice wine vinegar. But was sent regular seasoned (seasoned is just added sugars). No returns or even the cost difference. Then found recently a gem. My AC with the mother is from Costco, glass bottles.
The red wine is with the mother. Like to have as much fermetation in dressings as possible. Unfortunately in plastic bottles. But no heat is involved to kill the good stuff.
The only bad reviews were 'floaters' . LOL. That is the 'mother'. The good for you stuff.
plllog thanked sleevendog (5a NY 6aNYC NL CA)- 2 years ago
2 years ago- 2 years ago
You will not care for it liking chili crisp spoonfuls from the jar. 🤪
An initial mix is so mild. Like Pillog's jar. Use it to season a million of combinations. One basic jar, a pint, can become many seasoned condiments.
A 3rd cup of dry seed should make about 2-3 cups. In the back of the fridge, long fridge shelf life, it can be made, into/added to, a hundred various sauces/dressings, etc.
Dry seed swells to 2-3 times its volume and makes it's own 'silky 'gravy'.
Most often a condiment.
plllog thanked sleevendog (5a NY 6aNYC NL CA) - 2 years agolast modified: 2 years ago
- 2 years ago
sleevendog (5a NY 6aNYC NL CA)