qandrew details his blending method and mustard-seed sourcing
4 Sep 19 10:30 AM · 5d ago · 35 comments · 1 source · development 4 of 5
Clark explains he uses a hand-held stick blender in one-minute intervals to avoid overheating in the tropics, and describes difficulty and cost sourcing Canadian mustard seeds from Southeast Asia.
“Hand held stick blender. One minute intervals so it doesn’t overheat in the tropics. About 12 minutes of blending overall.”
qandrew.bsky.socialAndrew Clark (qandrew.bsky.social) Original posterfoarp.bsky.social Commenterjgnat.bsky.social Commenterdesert-chickens.bsky.social Commenter
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What people said 24 voices · best of 35 · verbatim
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That sounds delicious. I made grape/elderberry jelly last month and added a pinch of cardamom: the combination was heaven.
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Did you know that Canada produces about 90% of the world’s mustard seeds?
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My spicy rhubarb, date and apple chutney. Absolutely yum !
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wow! i have taken to making our tartar sauce, but never dawned on me to make my own dijon mustard! kudos to you!
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I’ve been canning all lot this year. Pickled jalapeños & onions, and salsa made with veggies from my garden, apples I harvested from a neighbour’s tree, and I pressure canned some potatoes when I got an awesome sale. My neighbour is giving me pears, so I need to figure out what to do with them. 🇨🇦
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Q
Yes! But difficult to find and order from Southeast Asia. Brought some back from last trip to Montreal and recently ordered a kilo online. Pricy. South Asian yellow mustard seeds don’t work as well.
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So cool! I started making mayonnaise and champagne vinegar because it’s so much better. Never thought of Dijon mustard! Definitely gonna give it a try.
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I’ve been pickling jalapeños I’ve grown in my Bangkok garden as well! Delicious.
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Yeah, this is exactly what processing is. All that’s done in a factory is exactly what they describe but in bigger batches. I can understand if you want organically-produced ingredients, reduce artificial preservatives/flavourings, but machines cutting/blending/mixing/cooking changes nothing.
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my grandmother refused to every eat from a can or eat in a restaurant. Made everything from scratch (and she was an amazing cook) (she lived to 104)
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Processing in the canning language also refers to giving it a water bath to seal the ingredients in the jar stop being such a jerk, technically
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Hand held stick blender. One minute intervals so it doesn’t overheat in the tropics. About 12 minutes of blending overall.
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Wine is roughly 85% water. So it adds heat and taste.
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Dijon mustard is like my favorite condiment in the world. It’s upsetting me knowing there might be a better Dijon out there than I’ve ever had, just waiting for me to taste it… 🤤
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Plum jam, from Stanley ("prune") plums. My elderly Aunt's favorite. I took her homemade potato bread for it.
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This is, quite literally, a processed food 🤦🏻♀️ words don’t mean anything anymore
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Now I have to learn how to make Dijon Because that looks really good Thanks
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Dijon mustard may be the world's most perfect food.
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Water activates the "heat" quality in mustard, as this is a result of a chemical reaction the plant evolved to protect itself. So, different preparations can make significant differences in taste. Curious on your new creation 😎
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Fabulous. I do the same with my own smoothies via a Vitamix, Chia seeds, flaxseed meal, banana, greens, ginger, non-fat yogurt. I use plastic lids on mason jars since I drink em once a day.
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looks & sounds devilish yummy. A tasty Dijon is heavenly. Congratulations & enjoy your perfection.🙏
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You processed the fuck out of this thing what are you talking about?
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Geek question What kind of label maker?? 🙏 thanks
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So … how to process foods at home? Makes me think of the old couple at our local farmers market who sell all sorts of “natural” homemade canned stuff. It looks fabulous, but they, their goods and their booth are absolutely filthy. Not sure I want to take a gamble on those Hot Dilly Beans.
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