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I'm glad you said apples. I couldn't tell for sure and hoped they weren't roasted onions. Cant stand the taste of a roasted onion. :-XAll looks delicious by the way. ;D
I mostly use the powdered version as an ingredient in cooking. When i've made it up as mustard, i've thought it quite lacking and certainly not as hot.
It's important to let the freshly made stand for 10-15 minutes before eating by the way.
Could this be the reason I wonder, I tasted immediately upon making. I have to admit that I have only ever made it up once as a mustard and that was for use as an ingredient. I am puzzled as to why my experience was so different.
Just wait till you get that sinus blast from freshly made up English Mustard! I'm almost prepared to guarantee you'll find it much hotter.
It's a much paler mixture but the heat and pungency is definitely there. I'm leaving it in the fridge overnight to see if that slightly granular texture disappears.
The mustard still very much packing a punch.
I'd probably make fresh horseradish if I could find an easy supply of horseradishes. Now that stuff freshly made really does pack a punch!