The CookingBites recipe challenge: mustard

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My 2 ways mustards taste pretty much the same.
The "seeds soaked first" is a bit more vinegary. Not surprising as it has more vinegar :)

So my conclusion:
If you want to use mortar & pestle, grind first as it's easier (should be the same with coffee grinder)
With stick blender, soak first.

I'll throw them both together now, and will start playing
 
Morning Glory said:
I've got loads of ideas as usual but my back is really playing up. I can only stand up for a few minutes before pain sets in. So cooking anything is a bit of an ordeal right now.

But we need more entries everyone! Mustard is such a versatile ingredient and don't forget that includes mustard seeds (much used in Indian cooking).

Ideas I have include a chicken dish, a roast potato recipe, a bean dish, an intriguing vintage sauce, a rarebit, a beetroot salad and a flatbread. That is the edited list! I also have a very simple fried egg thing.
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Sorry about your back, back pain is the worse 😞

Very interested to hear about the “intriguing vintage sauce” ?
 
I think this challenge has cost me a bit more than most of them 😂
Stocked up on some mustardy favourites and bought a couple of new ones.
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Had a generous dollop of the fennel and mustard one in my lunch time roll. It has a nice flavour but I think I was expecting more because of the good reviews. It’s very, very mild I can imagine it’s good for coating chicken before cooking (one of The Bay Tree’s serving suggestions but I found it very mild.
If it does work with chicken I think that would make it a hit for me.

The Pommery ‘Piment d’Espelette however is a perfect example of lost in translation.
It’s clearly listed as Pepper mustard and piment does translate in English to mean pepper but this isn’t pepper mustard it’s got a chilli picture on the lid!

I don’t like chilli all that much. A little is ok but I’ve always found it a bit of a smack in the mouth, one that overshadows a dishes other flavours (I realise I’m on my own in this) but pepper I do enjoy, it’s a different type of heat. It remains to be seen if I wasted my money! 😂
 
SandwichShortOfAPicnic said:
Sorry about your back, back pain is the worse 😞

Very interested to hear about the “intriguing vintage sauce” ?
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It's from the 1890s. I can only find one on-line example of someone (in the USA) making it but he substituted various ingredients. It wasn't very good apparently. I'm not expecting it to necessarily work but its fairly easy to make so will attempt it.

It's a sauce for beef - sort of gravy, not a 'condiment'.
 
SandwichShortOfAPicnic said:
The Pommery ‘Piment d’Espelette however is a perfect example of lost in translation.
It’s clearly listed as Pepper mustard and piment does translate in English to mean pepper but this isn’t pepper mustard it’s got a chilli picture on the lid!
Click to expand...

Yep. Piment means chilli or pimento in French and Piment d'Espelette is a particular type of chilli pepper grown in certain areas of France. It's quite a mild chilli though. If it was black pepper it would say 'poivre'. Where was it listed?
 
SandwichShortOfAPicnic said:
It’s clearly listed as Pepper mustard and piment does translate in English to mean pepper but this isn’t pepper mustard it’s got a chilli picture on the lid!
Click to expand...
The piment d 'éspelette is a specific variety of chile pepper (capsicum anuum) grown in the south-west region of France. It's not black/white/green pepper.
 
karadekoolaid said:
The piment d 'éspelette is a specific variety of chile pepper (capsicum anuum) grown in the south-west region of France. It's not black/white/green pepper.
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Obviously I know that now 😂

Morning Glory said:
Yep. Piment means chilli or pimento in French and Piment d'Espelette is a particular type of chilli pepper grown in certain areas of France. It's quite a mild chilli though. If it was black pepper it would say 'poivre'. Where was it listed?
Click to expand...
Sous chef

Pommery Espelette Pepper Mustard, 100g

Perhaps I shouldn’t have bunked off every single french lesson 😂
 
SandwichShortOfAPicnic said:
Perhaps I shouldn’t have bunked off every single french lesson 😂
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Well it does say on the website description:

It’s a mildly hot chilli pepper with a sweet-smoky flavour.
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I do think it's confusing that the word pepper is used to mean chillis, bell peppers and peppercorns though.
 
Morning Glory said:
Well it does say on the website description:



I do think it's confusing that the word pepper is used to mean chillis, bell peppers and peppercorns though.
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You probably have to read the description to know that, I read the first line and thought good that’ll bump it up to free p&p 😂
 
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