Grainy Mustard

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                            FOOD FUNNY
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Thanks to my friend Ruby Taylor for this one:

Knowledge is knowing that a tomato is a fruit and not a vegetable.
Wisdom is knowing not to put a tomato in a fruit salad.

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                            TODAY'S RECIPE
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Most people don't realize how easy it is to make their own homemade
mustards, and once they learn they also realize they make wonderful
gifts. Freshly made mustard is extremely pungent and benefits from a
couple of days in the refrigerator to mellow before using.

Grainy Mustard

1 cup (250 ml) yellow mustard seeds
3 Tbs (45 ml) dry mustard
1 cup (250 ml) water
1/2 cup (125 ml) cider vinegar
1/2 cup (125 ml) dry white wine
Salt to taste

Grind the mustard seeds to the texture of coarse cornmeal in a spice
grinder, electric blender, food processor, or mortar and pestle. Combine
with the remaining ingredients in a non-reactive bowl and stir to
combine. Let stand at room temperature for 2 hours and stir again. Cover
and refrigerate until ready to use. Will keep, covered and refrigerated, for up to 4 weeks.
Makes about 2 cups (500 ml).
Received on Mon May 10 10:10:10 2010