Anybody else see the New York Times dining section yesterday, the big feature about all the DIY food?I've already DIY'd a bunch of those items, but the entire article, with directions on how to make this and that at home (and without freezing or canning) was very inspiring.
Naturally, today being St. Patrick's Day, the mustard recipe appealed. It was advised that you let the mix "calm down" overnight in the fridge, and we wanted to use the mustard today. So we made mustard yesterday.
It needed calming down! (There's horseradish in it.)
The recipe, as is, is nice enough, but a bit of tinkering brought it into focus. A tiny dribble of sherry vinegar, and a pinch of extra salt.
Cranky mixed some with a dab of sour cream to smear on the corned beef (but I can't talk about that yet; we haven't eaten).
Excuse me, I've got to go tend to the cabbage.
Posts
11 comments:
I saw that article, did not have a chance to indulge in it, but will do so
this mustard concoction seems delicious.... I tend to over-do the horseradish thing to the point of tears... ;-)
BK: Yes, Sally, it's a fine recipe. (And most of the other ones look really promising.)
You can skip the horseradish! Or tone it down a notch. We liked it a lot.
I wanted horseradish with my corned beef but only had Dijon mustard on hand. This would have been perfect. Next year.
If you ever want some fresh horseradish give me a call. I have a big old weedpatch.
Kailyn: Yes! Don't forget this. And you can make your own batch.
CB: Wow, you have horseradish? Of course I want some. I have ground it up in the past, and the gas fumes were so bad, we ended up moving the Cuisinart out on the deck to finish.
Fumes? Reminds me of the Hangar One tour and their description of the time they tried to distill horseradish. Also reminds me of an article I read about the factory where Dave's Insanity Sauce is made. The workers all wear respirators because of the fumes. Makes me afraid to put the stuff in my stomach. Kind of.
The only Irish thing I did all day was to bake some soda bread. Caraway seeds. Oh, and I drank an Irish coffee at a neighborhood party.
I missed the article. I must admit I am a little peeved that the NYT has decided to charge $15 a month for online content. I bet that mustard would get the bad taste out of my mouth.
I wonder if I could sub homemade mustard and whole wheat bread for my husbands oft requested reubens. I hate rye, and I hate Russian dressing.
I'm gonna have to try that rum/maple vinegar.
Kailyn: Funny, but dumb. Silly Hangar One kids. I guess the respirators for the hot sauce is OK, but like you say, frightening.
Zoomie: That sounds perfectly acceptable. We got drunk on hurricanes and showed our... oh, wait, I lied about that on Mardi Gras!
Greg: It's free online if you already get the paper delivered. Or, free up to 20 articles a month. Also, people are developing hacks for getting in free.
Spitey: Hell yes, you could sub, but it wouldn't be a Reuben anymore. (I know. Mayonnaise. ee.) I can't wait for my corned beef sandwich with this mustard.
Kevin: Me too! I'm all over that vinegar; bought the rum the other day. (I'm one of those vinegar geeks, so I'll be using my homemade "live" vinegar in there.)
Did you know there's a recipe for homemade Worcestershire sauce in an old Saveur? Jan. 2010, I think. Dec. 2009?
Post a Comment