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Post by Deleted on Sept 14, 2014 13:35:01 GMT -5
We went to Beer Belly restaurant in Los Angeles and the highlight of the meal was the raspberry mustard we used for dipping the duck fat french fries in. I wanted to try my hand at making my own. I looked around online to see what makes a mustard. Most are mustard seed (of course!) vinegar and oil. The raspberry mustard at Beer Belly had a “jam’ish” quality to it. So here was my first attempt. It worked. 4 ounces of Raspberry Jam, homemade is great; lacking that, I used Smuckers. 4 ounces – Oil (I used peanut, EVOO should work too) 4 ounces white wine vinegar 4 tablespoons fresh whole Mustard seed All ingredients room temperature. I put the entire mess into my blender and let it rip for about 5 minutes. The mustard seeds contain a natural emulsifier. Enough of the seeds were broken up to combine the jam, oil and vinegar into a creamy, smooth sauce of happiness. The seeds released just enough mustardy heat to play off the tang and sweetness of the jam and vinegar. Dang! It worked! Smoking a pastrami now. Will be trying the raspberry mustard on the pastrami. Delish!
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Post by Pat on Sept 14, 2014 13:49:29 GMT -5
@shotgunner, that sounds very good. I'm going to try it.
Do you know how to make chipotle sauce as served at Aqui! It is a little spicy hot.
Thanks for posting.
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Post by mohs on Sept 14, 2014 14:33:45 GMT -5
right on gunner I've never made my own mustard but powdered mustard was staple in the house growing up Remo use it everything sometimes with disastrous results but he was ahead of his time using it because mustard powder as made a comeback Whataburger my favorite burger the mustard being one of the big reason why mostly mustard under pressure is probably the way to go
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Post by rockpickerforever on Sept 14, 2014 15:20:13 GMT -5
Sounds wonderful, Scott!
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Post by Deleted on Sept 14, 2014 15:20:22 GMT -5
Thanks Ed! @shotgunner, that sounds very good. I'm going to try it. Do you know how to make chipotle sauce as served at Aqui! It is a little spicy hot. Thanks for posting. Having never been to that particular restaurant (although it's on the list for the next trip to the Bay area, I cannot even begin to try. Chipotle is technically a smoked jalapeno pepper. But, they are always (so far) found in an adobo sauce in cans. I have blended this with sour cream and some yellow onion to make a tangy smoky hot dressing for baked potatoes or dipping corn chips. Yes, it was pretty hot, but it disappeared at a party FAST and I had to make a second batch!
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Post by Deleted on Sept 14, 2014 15:22:11 GMT -5
It is, even just in a spoon! 2 more hours and the pastrami come out of the smoker. We have regular mustard, but will be trying this one too! Got to go. Wifey wants ye bread! PS - I am smoking some baking potatoes and an onion to see what happens. Smoked potato salad anybody?
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Fossilman
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Post by Fossilman on Sept 14, 2014 15:27:03 GMT -5
Nice Scott,I might to take a crack at that recipe too..........Love mustard!!!
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Post by Deleted on Sept 14, 2014 16:09:22 GMT -5
Thanks Mike. Do it!!
I suppose it would work with any fruit preserve. It occurs to me apricot might be excellent!
I haven;t mailed your license plate yet. Need to go to post office to calculate postage. Can't make it happen on the website.
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Post by Deleted on Sept 14, 2014 18:25:59 GMT -5
I added a pic of the meal above. I made everything on the plate. Pastrami, mustard and a smoked onion. We are stuffed and the pastrami is almost all gone!
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Post by rockjunquie on Sept 14, 2014 23:36:41 GMT -5
Dude, ya lost me on the Natty. LOL!
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Post by mohs on Sept 14, 2014 23:54:28 GMT -5
hey Scott I thought this would be appropriate you'll let me know if rocks or not in other words does it cut the mustard ?
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Fossilman
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Post by Fossilman on Sept 15, 2014 9:32:16 GMT -5
I'm a mustard guy,not really into ketchup,till my brother gave me a recipe for homemade,( a bit expensive to make,but worth it).. Still it has to be mustard on my food and has to be a good mustard,not that second name brand crap some people buy because it's cheap!! While living in Germany I was hooked on German mustard with horseradish!!!! Freakin' awesome flavor with that "BAM" of horseradish coming at you!! LOL
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stephent
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Post by stephent on Sept 15, 2014 21:45:33 GMT -5
I like flavored mustard sauces. I like pepper sauces too.. I hang out at this website reading sometimes. Pepper Sauce MakingLast fermented pepper sauce I made was a Mango Jalapeño Habanero sauce w/carrots n garlic too. Canned up 5 half-pints and one pint of it. Stuck um back for winter, cuz there just happened to be almost 1/2 of a small jar left over after filling the canning jars up for fresh eatin. Definitely warm. Quite good. I will certainly have to try your mustard recipe though.. And Scott... that hunk of Pepperoni looks good!
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Post by Deleted on Sept 15, 2014 22:12:34 GMT -5
Thanks Stephen! I am fermenting some red jalapenos. Two batches, one with and one without fresh garlic cloves. I did follow your link. That is exactly what I am doing. "Tabasco" style. I am trying to decide if I want to toast some red oak to simulate the barrels used on Avery Island. I plan to let them age for at least a year. How long do you let yours age? Mine utilized wild Lactobacillus. No store bought stuff here. I had vigorous ferment in 36 hours and it lasted for a week. It's slowed down to almost nothing now.
BTW that hunk is pastrami. I haven't had the guts to ferment meats yet! It was delicious. All gone now tho'!
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Fossilman
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Post by Fossilman on Sept 15, 2014 23:09:07 GMT -5
I pickled some Jalopenos one year and they were so strong,they would put any guys head into a wall!!! Some recipe a guy gave me..LOL I never made them again.... I just stick to my hot ketchup and Habanero BBQ sauces now..
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Post by mohs on Sept 15, 2014 23:50:47 GMT -5
Pepper Sauce MakingLast fermented pepper sauce I made was a too. Canned up 5 half-pints and one pint of it. question did you can that Mango Jalapeño Habanero sauce w/carrots n garlic under pressure? Thanks Ed
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Post by sandsman1 on Sept 17, 2014 21:43:47 GMT -5
haha dam that looks good man - i finally calmed down after the last chunka smoked meat you posted now im gonna have to start lookin for a smoker
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Post by Deleted on Sept 17, 2014 22:42:37 GMT -5
Thanks Sands. Looks to be a few more smoked meats coming in the next few months. After 2 years I have finally had enough fires to get my bbq dialed in (it's me really!) and both wife/friends and myself wanna do some more. Whisky party in October has had a request for smoked meats. Wifey wants a regular tritip and I NEED another pastrami. That was a small tritip and did not last 24 hours. It was so effin' good, I need more!
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stephent
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Post by stephent on Sept 18, 2014 2:21:29 GMT -5
question did you can that Mango Jalapeño Habanero sauce w/carrots n garlic under pressure? Thanks Ed Ummm nope Ed.. I sure didn't pressure can it. I Heated it up to simmering and used an immersion blender on it to whiz it into a thick soup.. and just hot water bath canned it. (10 minutes er so) A proper ferment pepper mix is very acidic to start with.. and gets even more so during fermentation. It has to be for the lacto ferment.. (I used some juice from a Kimchi ferment I had going for my "starter") to be done for weeks to months *safely* at room temps. Reheating and canning was for my tastes. It's actually kinda like a Kimchi ferment...it gets stronger as time goes on. I only ferment for about 3-4 weeks or so at 75-78 deg room temps. Then put it in the fridge for a week or two.. then heat/whiz/can it. And Scott... If ya go to a place that sells wine making stuff you can find "toasted" oak sawdust or cubes that is used to flavour wine ferments or for bulk ageing. I have some for using in wines I sometimes make here...speaking of which.. it's about time to make a Candy Cane wine again. (yeah...made from real Christmas candy canes..lol)
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Post by Deleted on Sept 19, 2014 0:05:53 GMT -5
And Scott... If ya go to a place that sells wine making stuff you can find "toasted" oak sawdust or cubes that is used to flavour wine ferments or for bulk ageing. I have some for using in wines I sometimes make here...speaking of which.. it's about time to make a Candy Cane wine again. (yeah...made from real Christmas candy canes..lol) or...... I could go buy some oak molding from home depot and torch it for my own perfect toast. A $10 piece of molding cut to length and toasted will make a LOT of pieces. $60 for a foot of toasted stave is way out of line with reality when some base molding and a propane torch does the job. More material, less than 1/20 the cost! I'll forgo the peppermint wine and go straight for the schnapps!
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