All right, so...

[conuly]

I made mustard today! I'm letting it mellow for a while - preliminary tasting indicates that it is a. yummy but b. still MUCH too pungent.

The acorns have been dried. I think they taste very bland (apparently the very common big round variety is the very bland variety) but Evangeline declared them "soapy". Soapy? That's not good. And I didn't taste a thing! But then, I don't taste anything strange about cilantro either.

Well, I'll grind them up anyway and we'll see what we see when I make a small batch of bread or something.

Might make some pretzels today too. Gosh, I love hot pretzels.... Mmmm! (And I have all this mustard to use up anyway....)

Comments

[elenbarathi.livejournal.com]

Cilantro tastes soapy to me too.

[conuly]

It's some sort of genetic thing.

[ser-kai.livejournal.com]

It tastes like cheap lemon dishwashing liquid to me. Funnily enough, all of us, including my partners, seem to be in the 10%.

[conuly]

That is funny!

[marveen.livejournal.com]

Aging your mustard MAY just make it sharper. (It depends.)

[conuly]

Really? Everybody says letting it sit for a day or so mellows it!

[ser-kai.livejournal.com]

I make mustard. I found giving it 4-6 weeks was best to let it sit before using.