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How to make some spicy beer mustard and
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K
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10 Jan ’13 - 9:22 pm
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some soft chewy pretzel bites to go with them

so last night I took 2 cups of mustard seeds and a couple bottles of shipyard export ale

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I dumped a bottle of beer onto the seeds and set it in the fridge to soak for 24 hours

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I checked on the seeds every couple hours and kept topping it off to make sure the seeds were covered with the beer, after letting it soak for 24 hours, I pulled them out of the fridge

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I gathered my supplies for the rest of the recipe, cider vinegar, brown sugar, garlic, salt and pepper

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I drained the excess beer off the seeds

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and dumped them in a blender

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and added 4 cloves of garlic, 1 cup vinegar, 2 tsp salt and 1 tsp pepper

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the blender was a little full, so I moved it into a food processor and pulsed it till I was happy with the consistency

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I did a taste test and adjusted some things, little more sugar etc, till I was happy with the taste, and dumped it into a mixing bowl

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so after admiring my work for 5 minutes, I decided I better do something with it

so I grabbed some jelly jars

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and filled the jars, leaving just over a 1/4 inch head space

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I took a knife and ran it around the inside of the jars to release any air bubbles there might be

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and used a dry towel to wipe down the rims to make sure there was no grease or food on it that would interfere with the seal. i screwed down the lids and set them in my canning basket

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and set it into my water bath canner and topped off the water so the jars were covered by a inch of water

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I cranked up the heat to get the water boiling again, and needed to let the jars process for 15 minutes in a full boil and then let them rest for 5-10 before I pulled them out, so I decided to make some pretzel bites to go with the mustard, so I assembled flour, brown sugar, eggs, butter, salt, yeast and baking soda

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I took a cup and a half of warm water and dumped it into the mixing bowl

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and added 6 tablespoons of melted butter, 2 tablespoons of brown sugar and 2 tablespoons of yeast

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I stirred it and let it rest for 5 minutes to activate the yeast, once it was bubbling, it was ready

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so I added 2 tsp of salt and added 4.5 cups of flour slowly while mixing it with a fork

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once most of the moisture was absorbed, I switched over to hand mixing and started working the dough for 10 minutes

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the mustard was done, so I pulled the jars out and set them on a towel so there wasn't a temperature shock that would cause the jars to shatter

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and draped the towel over them to protect them from any breezes which can also shatter the jars

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the jars will make a pinging sound as the vacume seals and the lids get sucked down, no back to the pretzels, since I had a fresh pot of hot water, I set the bowl onto the pot and covered it with a towel to proof for a hour, make sure the hot water is not touching the bottom of the pan, you just want any residual steam to work for you

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after a hour the dough had doubles in size

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so I sprayed down my cutting board with veg oil spray and dumped out the dough, my daughter says peace

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I cut the dough up into 8 pieces and covered them with a towel to rest

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after 5 minutes or so, they were ready

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I dumped 3/4 of a cup of baking soda into 12 cups of water I had boiling, be careful, this will foam up instantly, make sure your pot is deep enough

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I took one of the dough balls and rolled it out to about a 20 inch length

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and cut them into about 2 inch pieces

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I slowly dropped them into the pot of boiling soda water and stirred them gently for 1 minute

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I sprayed a cookie tray with veg oil spray and laid the dough out on it

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I whisked my 2 eggs

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and brushed the dough with the egg wash and sprinkled some kosher salt on them

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and baked them at 425 for about 15 minutes, or until golden brown

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Bon appetit

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B17
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10 Jan ’13 - 11:29 pm
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damn dude, that look ridiculously good

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K
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10 Jan ’13 - 11:54 pm
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thank you sir

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groinkick
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11 Jan ’13 - 8:44 am
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This is not helping me recover from my holiday season bingeing...

well done, KVR!

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K
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11 Jan ’13 - 8:51 am
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lol, thanks groinkick, word of warning on the mustard, it is a very hot and heavy textured mustard, there are a ton of recipes that are lighter

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K
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14 Jan ’13 - 12:53 pm
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so groinkick made this and said it was too strong, I suggested adding a 1/2 cup of honey and adjust from there, did it help groin?

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DangerDuke
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14 Jan ’13 - 6:13 pm
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OMG, pretzel pieces and homemade mustard

#drooling

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priceless
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15 Jan ’13 - 1:11 am
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It is a damn good thing that I don't read these post hungry. That looks incredibly good and the mustard thing has got to be tried.

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