French's mustard

does anyone use mustard powder and mix in liquid or actually soak and grind the seeds??? i love making my own mustard.

I do have a beautiful (10 yr old) can of Colman's ground mustard. Makes me feel very british for some reason. Also 3 pretty cans of paprika- bittersweet, sweet, and hot- but they just make everything taste like a hotdog!

Racee, yes, I have Colman's mustard powder. I use it most when I make vinaigrette. I add a spoonful to oil, vinegar, and herbs, then shake and voila!

I just love this thread! I'm such a fan of mustard, and have done mustard research over the years. I'd like to find a mustard festival!
My favorite brand of mustard is Woebers which comes from Ohio Amish country. Their "reserve" stock of the whole seed mustard (in a jar) is my favorite. I actually wrote to them one time telling them what a fan I am of their "reserve" varieties, and they wrote back and even sent me a couple of cases of the stuff!

ahh the good ol mustard festival we have every year in march. although just another excuse for fine foods and fine wine!

What area are you in? I will have to try to take in the festival!

I like McDonald's hot mustard dipping sauce. Any ideas how to reproduce that? McDonald's charges thirty cents for each little sauce.

Did you know dijon mustard has white wine in it?


http://www.ifood.tv/network/hot_must..._sauce/recipes

Sent you a pm

Merlot & Chocolate Mustard from Hurley Farms is a unique flavor combination. Use this delicious mustard to baste your baked ham for a real taste treat. Serve it with your favorite ham or turkey sandwich for incredible flavor.

Champagne, Honey & Garlic Mustard created by Hurley Farms is a incredible flavor combination. This delectable mustard is a real Napa Valley treat made with Napa Valley honey and champagne. This mustard in the perfect accompaniment to barbecued chicken, beef or pork.

Who'd a thunk Mustard would inspire such an enthusiastic crowd?
Can we do this with all the other condiments as well??

Love it!! ((((((((((((((((((((((Everyone))))))))))))))))))--thank you! xoxoxotheo

MERLOT AND CHOCOLATE???!!! A mustard miracle! My mouth is watering! This is insanity!!! Can you tell I'm excited? Nuts, absolutely nuts! Mustard people are very special people. Again, too much time in the sun today, I'm afraid! But it was a GORGEOUS day!

Some mustard history:

History

Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as "must", with ground mustard seeds (called sinapis) to make "burning must", mustum ardens — hence "must ard".[6] A recipe for mustard appears in Apicius (also called De re coquinaria), the anonymously compiled Roman cookbook from the late 4th or early 5th century; the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish stock, and oil, and was intended as a glaze for spit-roasted boar.[7]
The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of St. Germain des Pres in Paris absorbed the mustard-making knowledge of Romans and began their own production.[8] The first appearance of mustard makers on the royal registers in Paris dates back to 1292.[9] Dijon, France, became a recognized centre for mustard making by the 13th century.[10] The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 70 gallons of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.[11] In 1777, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer.[12] Their success was aided by the introduction of the first automatic mustard making machine.[12] In 1937, Dijon mustard was granted an Appellation d'origine contrôlée.[8] Due to its long tradition of mustard making, Dijon is regarded[by whom?] as the mustard capital of the world[10]
An early use of mustard as a condiment in England was in the form of mustard balls—coarse ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed.[13] The town of Tewkesbury was well known for its high-quality mustard balls, which were exported to London and other parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part II.[14]
The use of mustard as a hot dog condiment was first seen at the 1904 St. Louis World's Fair, when the bright yellow French's mustard was introduced by the R.T. French Company.[15]