Most “store brand” Stone Ground or Dijon brown mustard – offered 12 oz squeeze bottles are pretty much the same. Either makes a good base for different condiment needs. (sandwich spread, dipping, glazing, etc)
Wheat’s Hot-n-Spicy Mustard Dip 3 Tbl Stone Ground Mustard 1 tsp Horse Radish POWDER ….. or 1 TBL Prepared Horse Radish 3 Tbl Water or other liquid to thin to dipping consistency – Mix well and allow to sit at room temp for a few hours OR overnight in fridge – Store, covered in refrigerator up to 3 weeks.
Although I will use most of their recipe for the ingredients and the technique, as of those with chronic arthritis, the dough for this recipe could easily be prepared using the dough cycle of your Bread Machine – Just remember to follow your machine’s recommendations for the order in which to add ingredients. My suggestion/rule of thumb for things like sourdough and in this case, the tangzhong is after other liquid
So far the only sub I will make is using a comparable amount of previously prepared shredded pork that needs to leave the freezer and used. It only slightly differs from the recipe in that it was modified to avoid certain ingredients which do not sit well with us. Just the first of what I suspect will be many experiments.
Continuing my dig thru unpublished Tiplet Drafts… While doing a recipe conversion, found this link – it has quite a few “Egg” Facts – so worth a read, or you can just scroll down a bit to the Weight Class chart for the Food Math. How Much Does An Egg Weigh?
This book is often my “starting point” for adapting recipes to the appliances #InMySmallKitchen – My copy is the 1968 edition. Treasured for its many notes written by me, those from aunts, cousins, and even Peggy Masterson one of the “Ladies in the office” If you are interested I did see some reasonably priced copies on line, possibly Alibris or you can use this affiliate link to see what Amazon has in new & Used versions.
i will work hard to share my versions of the recipes (almost all involve changes particularly to measurements and of course techniques. Ifyou want the original versions, you will need to get a copy of the actual hardcover book
Having tired of the learning the truth of this meme pretty much every day…
The plan for 2023 is to focus more time on what gives me enjoyment. Starting with what’s going on InMySmallKitchen Ongoing Focus on more recipe conversions to take advantage of my countertop appliances and accessories. ( so yeah, there will be affiliate links, but only for things I used at least a few times a month to cover batch prep and special meals. )
P.S. My “big” oven continues to be an excellent place to store cook and bake ware – P.S.Jr My policy of responding to those who choose to communicate with civility (which includes being adult enough to use your real identity) even on the most painful of topics, remains in place.
