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	Main Forum - Food - Search - Previous - Next RE: That's what happened to me. Ranma X. 03/14/08, 15:04 0 Another thing is that, according to Alton Brown, you can play with the hotness/pungency if you wait a bit before adding the acid. If you wait a few minutes before putting the vinegar in as opposed to putting it with the water you can vary the heat of your mustard, at least to a point. Previous - Next Reply - Reply With Quote Anybody make their own mustard? (pleen) 03/14/08, 03:56 This is one of those things I never considered to be possible until now (fluffy) 03/14/08, 13:30 That's what happened to me. (pleen) 03/14/08, 14:42 RE: That's what happened to me. (Ranma X.) 03/14/08, 15:04 Funny you should mention it. (thorubos) 03/14/08, 15:08 is that a euphemism for masturbation (Midnight Man) 03/14/08, 15:17 No, but Colmans did a range of mustard flour tins from different decades (Big Beef Burritos Supreme) 03/14/08, 15:25 Yes, probably the most popular thing I make for BBQs other than jerk chicken (Food) 03/16/08, 23:30 I friend used to make it with goat whey instead of vinegar. (Lies, lies, LIES!) 03/16/08, 23:37 My sister (didcotmassif) 03/20/08, 10:00
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