Yeah we have an abundance of tomatoes right now too. My wife has made sauce 3 timesView attachment 830170
I know, I know! It’s just a cold sandwich, but it’s so good on home baked bread.
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Boneless chicken breast, cauliflower and a baked sweet potato.
no bacon lettuce or mayo?I know, I know! It’s just a cold sandwich, but it’s so good on home baked bread.
Yes to the mayo.no bacon lettuce or mayo?
Just tomato, mayo and a little salt and pepper.Is it a BLT without the M?
When you have good bread and a freshly picked home-grown tomato mayo and a little salt and pepper is all that's needed.Yes to the mayo.
Just tomato, mayo and a little salt and pepper.
I want to try. I have a recipe that I got from somewhere, here maybe? How long will mustard made with beer last in the fridge?OH yeah! It will be yummy I'm sure. We make our own mustard now and have for years! WITH BEER!
this is my first time making it, but the recipe notes it's good for three months when kept refrigeratedI want to try. I have a recipe that I got from somewhere, here maybe? How long will mustard made with beer last in the fridge?
Good luck. I'd like to hear how it turns out.this is my first time making it, but the recipe notes it's good for three months when kept refrigerated
Months. I make mustard as well. It keeps well due to low pH of the vinegar and beer or wine.I want to try. I have a recipe that I got from somewhere, here maybe? How long will mustard made with beer last in the fridge?
Can you please post the recipe. This sounds like it is something that I would love to try. I put mustard on everything.this is my first time making it, but the recipe notes it's good for three months when kept refrigerated
absolutely!Can you please post the recipe. This sounds like it is something that I would love to try. I put mustard on everything.
I've smoked cheese over coals (2 coals, haha). I'd say a smoke tube would be a safer bet.love those cheeses!
smoking cheese has been on my 'must learn to do' list for a couple years now, and I never seem to get to it. grrrrr
this year will be the year for it!!
fresh from being processed a couple hours ago
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I'll admit I've probably over read mustard making topics in the past 3 days, and was secretly concerned that this would be overly bitter and/or hot. sooo relieved to say this is absolutely NOT the case for my first batch of homemade mustard
I think it's a combo of using cold beer + using only beer for the initial hydration step+ letting the absorption happen in the fridge that kept the bitterness and overall heat level low. yes, there's some bitterness but that will temper off as this ages over the next couple of days. the overall heat level is right there with most any other stone ground brown mustard I've purchased previously. I'm actually astonished that this was sandwich ready about an hour after grinding, and the flavor continues to improve since then.
If I was to do anything different it'd be to use more than the 1/2C of stout I used for the hydration step. ALL of that stout was gone when I proceeded to the next step early this afternoon.
looking forward to sharing with friends this weekend, and then onto my next batch utilizing an Octoberfest Marzen instead of the stout.
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