always searching for new ways to use the bounty of my habanero crops, i came across a recipe for habanero beer mustard. so i ordered up 3 pounds of mustard seeds - 2lb yellow and 1lb brown. soaked in a bowl overnight in apple cider vinegar and Guinness Stout:
the mustard is very sharp and pungent now, but should mellow and blend as it ages to allow more of the beer, honey and peppers do their part in developing the flavor.
next up - habanero jelly!
no need. it is very acidic. my pH probe bit the dust, so i donât have a number, but by my experience, this should be around 3.5-4.0. still, it will be refrigerated, just to be safe(r).
the jelly that i will be making will get the water bath treatment, as it will be very sugary.
reckon it would. the habs are thrown in fresh in the grinding stage, so sure, donât add them.
the habaneros arenât able to overcome the pungency of the mustard at this point, but should start to add heat and flavor as it ages. right now, it tastes like straight horseradish and there isnât a lick of horseradish in the stuff!
i think it would make a lovely honey-beer brown mustard!
Smart: using the infrared thermometer to get precise temperature for frying.
Dumb: not noticing it was on Celsius. I figured it out when the smoke alarm went off.
Just catching up on this thread, and speaking of the pizza abominations mentioned upthread, this is the most famous âsandwichâ where I am right now:
Mr. Linkey got one for dinner. Not my thing at all, but it had to be tried. A meat bomb wrapped in bread and cheese, served in a tart tomato soup/sauce.
Iâve noticed! We arenât vegan, but I have friends who are, so Iâm always kind of on the lookout.
Iâve mainly been enjoying the seafood here, so far. And, of course, the pastel de nata. Iâm so glad I am not gluten or dairy intolerant!
As a wine fan, Iâm finding it delightfully insane that I can order what I assume, based on price, is a glass of wine at a cafe, and end up getting a whole bottle.
Tonightâs menu: pecan encrusted pork chops, curried apple sauce, roasted brussels sprouts. I started a new job back in October thatâs been kicking my rear - lots of fun and all that, but cooking has been taking a back seat and that makes me sad. Iâm hoping that as I get more settled in that I have more time/motivation for kitchen adventures. My other half is taking off for a week and change tomorrow, so thereâs going to be a lot of freezer and pantry raiding in the upcoming days.
I know thatâs not their market, but if this is any good, I can see it taking off for backpacking and similar niche markets. But it looks like theyâre planning on using it to sell German beer at discount prices to markets without a tradition of quality beer. Which is a bit of a skeezy move and doesnât exactly show that they have confidence in their own product.
Also:
Klosterbrauerei Neuzelle has shown no images of its powdered beer at this stage, so we had an AI come up with some completely phony packaging ideas instead for your entertainment
