Oh man I loves me some Scotch Eggs. The Horse Brass pub here in Portland serves them...to die for!
That sounds amazing. Any particular chutney you find goes real well? Care to post a recipe? I make my own sausage as well. I live in Iowa where there are pigs-a-plenty.
I'm made them a couple of times. We brought them once to a party with a lot of vegetarians
That video has a point about the mustard too. It HAS to be Coleman's....None of that bland hot dog mustard crap.
I need to find some prepared Colman's, because I used a recipe where you make a mustard out of the powder (and some honey, vinegar), and it was terrible! I ended up dousing it with Frank's Red Hot instead!
How long did you let it age? If you don't speed up the process by heating it, you must let it age quite a long time. It is horribly bitter and unappealing otherwise.
I need to find some prepared Colman's, because I used a recipe where you make a mustard out of the powder (and some honey, vinegar), and it was terrible! I ended up dousing it with Frank's Red Hot instead!
I use dry mustard in lots of things, but never to make mustard. It just seems wrong. Like buying powdered milk to make milk when you can just get a gallon of milk!
You guys need to hear my words The homemade Mustard I served at last year's O'fest got rave reviews. You're doing something wrong. Powdered Mustard is the base ingredient that Mustard companies use.
Wow! I have never even heard of these!
I MUST make them
We made them for supper less than 5 hours from the first tiem I've ever heard of them.
We'll be doing this again soon....maybe again tonight.
all fat and plaque-causing materials will melt away.
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