The Mustard Verdict

Remember when I ground mustard seeds in my molcajete like some crazy peasant person? So I could make my own mustard like a crazy peasant person?

Well, that mustard is CRAZY PEASANT HOT OWOWOW.

It's delicious, but it is really, really spicy. And I used the white mustard seeds! It's the mildest kind! Thank God we didn't happen to have brown or, God forbid, super-hot black mustard seeds around to make it with. I probably still wouldn't be able to taste anything.

So I could never eat it on, say, a sandwich. But if it's cooked, it loses most of its heat and just tastes good. It's like a ready-made sauce for meat. Pork, particularly. And who has a whole pig hanging out in her freezer? Why, the same person who has a jar of mustard that needs to be cooked to be edible. Hi!

I've stirred it into soup, added it to sauces, and mixed it with honey to make, uh, honey mustard to coat pork chops and ham steaks. It's really, really good. Cooked. And if you're into spicy, it would be good uncooked.

I've almost used up the half pint of mustard I made a week ago. Guess I'd better limber up my grinding arm and haul out the molcajete. We're gonna need some more mustard.