@AnthonyDavis awww yeah that's the good shit. It's blasphemous to say, but I like it more than Guildens.
@Jewbacchus same, and I feel that exact same pain. This always evokes that feeling that I'm getting a sandwich made by my parents when they sprung for the good stuff on a vacation.
@AnthonyDavis Growing up we always had 1 huge jar of guildens, 1 smaller jar of another deli mustard, 1 jar of dijon mustard, and sometimes a fourth jar of "weird" mustard that i would have begged for at the grocery store.
@Jewbacchus @AnthonyDavis make 👏 your 👏 own 👏 mustard 👏
@Pixley @AnthonyDavis i've made my own mustard a few times - i'm really happy with my dijon and extra-spicy kinds, but I cannot nail whole grain and deli mustard as well as the store stuff.
@Jewbacchus @Pixley @AnthonyDavis That is awesome. Can I have a recipe?
@Jewbacchus @RolandDeschaine@qoto.org @Pixley this sounds bomb as hell
@AnthonyDavis @Pixley it's good and important for me does not require a real blender, can be done with a stick blender/egg beaters.
@Jewbacchus @RolandDeschaine @AnthonyDavis or for a whole-grain mustard: one part brown/black mustard seeds, one part yellow mustard seeds, two parts water or wine, two parts malt vinegar. Put in a jar for a day or two, then blend (stick blender is best) to your desired smoothness. Add molasses, honey, salt, pepper, etc to taste. It's not going to get Grey Poupon smooth, but the longer you soak the seeds the smoother it can get.
@RolandDeschaine @Pixley @AnthonyDavis white wine, onion, aromatics as you desire in a pan (i like tarragon and garlic too). Strain and cool.
Add half as much mustard powder as liquid you have and mix until smooth. Blend it with sweetener (honey adds flavor, sugar doesn't), a little salt, and just a drop of flavorless oil to smooth out texture/get it shiny.