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Old 03-09-2012, 11:05 PM   #91
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And I would be remiss for not mentioning:



Good Sourdough, lightly toasted, thick cut apple wood smoked bacon, some nice ripe tomato( or a Navajo heirloom), hydro Bib lettuce, sea salt and a schmear of this stuff= a pretty amazing BLT
I found it overly salty. The bacon flavor was spot on, but the salt content...
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Old 03-09-2012, 11:05 PM   #92
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Off to buy some Guinness...

lol! Awesome!

Be sure to toast the seeds, ever so slightly first!
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Old 03-09-2012, 11:08 PM   #93
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lol! Awesome!

Be sure to toast the seeds, ever so slightly first!
I have Penzey's Yellow and Brown, a jar of each. Should I use the Brown?
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Old 03-09-2012, 11:09 PM   #94
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I found it overly salty. The bacon flavor was spot on, but the salt content...

I forget, for me my pallet is different/shot(most recently from meds, but in general just from 12 hours a day of cooking/tasting), so I haven't ever really picked up on it. Good to know though.
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Old 03-09-2012, 11:10 PM   #95
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I have Penzey's Yellow and Brown, a jar of each. Should I use the Brown?

YES. Brown is so much bolder, the yellow is such a nice mild variety, I fear it would get lost.
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Old 03-09-2012, 11:12 PM   #96
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YES. Brown is so much bolder, the yellow is such a nice mild variety, I fear it would get lost.
Thanks, Tatt! I'll use the brown. Shrek is trying to push me out the door for the Guinness... he thinks a month is too long...
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Old 03-09-2012, 11:16 PM   #97
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You can do it in a couple of weeks, or to really rush it along, add the seeds in while still finishing the reduction, but , the bite/strength comes from the time, imo.
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Old 03-09-2012, 11:20 PM   #98
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You can do it in a couple of weeks, or to really rush it along, add the seeds in while still finishing the reduction, but , the bite/strength comes from the time, imo.
Oh, he'll wait...I'll put it in two jars, one he can test and the other he has to leave alone. And, I'm in for the night, tomorrow is hunting and gathering day.
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Old 03-09-2012, 11:25 PM   #99
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Mae Ploy for me, BT. I like that it does have a little sweetness to it, sounds silly, but easier to balance it out with so many of the Asian flavors that tens to be the typical sweet/sour/salty/spicy/nutty. I just LOVE the stuff.

Your champagne maple mustard reminded me(and yours sounds awesome too)I forgot to mention how much I like a nice Pomery Mustard too, or, if you can get some nice whole mustard seed, reduce a 2 pints of Guinness until down by about 1/3, cover mustard seeds just enough to make a wet sticky mess, and let it rest for a month or so. . . SO good.
wow, i can almost taste it. reduced guinness and whole mustard?! i'm a mustard freak, having almost a dozen at home at the moment. maille wholegrain is a fave, and it seems to go the quickest when i cook with it, from putting a crust on pork tenderloins baked with sour apples and sweet onions, to adding a dollop to a nice cheese and veggie platter.
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Old 03-09-2012, 11:27 PM   #100
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Oh, he'll wait...I'll put it in two jars, one he can test and the other he has to leave alone. And, I'm in for the night, tomorrow is hunting and gathering day.
I have done a LOT of experimenting with this, and I will offer up a couple of my favorite "tweaks"...a little bit of brown sugar helps round out the bitterness, but added after the redux. Also, for what it['s worth, as NOT a condiment, this mustard with the addition of garlic, and fresh chopped rosemary, and a splash of red wine vinegar make an awesome rub for smaller lamb cuts, I do shanks(cheap and cheerful), kind of a mix of French(where mustard is served with lamb v. mint)and I guess Irish, lol. It really lends its' self to proper bangers too. Wrap your Irish sausage in puff pastry, egg wash and a really light sprinkle of caraway, bake until golden, slice and serve with a side of the mustard.
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