We’re always thinking about ways to create new items for our customers. Sometimes it is a new menu item or a new way to package items to make our product more appealing. My son has been asking me why we don’t sell our barbeque sauce, as he claims it’s the best there is. That might come about, but the newest items we hope to introduce is a house-made Mustard.
I had been experimenting with making my own mustard and had been failing miserably for several years. Jennie gave me a little crock with coarse, ground, dark mustard and I started trying to create the perfect mustard, but I was only interested in developing my own specific taste and texture. After failing at this project for several years and grinding up large quantities of mustard seed, I finally decided to look on the internet and research how to actually make mustard. The first thing I discovered was that mustard should not be cooked. Hmmm… Maybe I should have read an article earlier on! There was more information out there than I could digest in a year, so I read a few more articles, and it was like the light went on. So I began developing our own mustard. I use a combination of brown and yellow seeds and I grind them with a variety of fine and coarse grinds; in-fact some of the seeds are barely cracked and some are not ground at all. Then I begin to add water or wine vinegar to get the desired heat and consistency that I want. It is a process of adding the liquid over a two-day period to find the balance that I'm looking for. Once the main batch of mustard is made and sits for about a week, I then begin to make it into specialty mustard such as horseradish or honey mustard. We tested the mustard on one of our Comfort Food Fridays at the Coffee Pot and had a very positive response.
Our plan is ultimately to offer our signature Mustard, Barbeque Sauce and Jams for sale at the Coffee Pot. There’s always a distance between the plan and the execution, but the goal is to have some new items for people to try and to give as gifts. Stay tuned!
-Dave Lockie
I had been experimenting with making my own mustard and had been failing miserably for several years. Jennie gave me a little crock with coarse, ground, dark mustard and I started trying to create the perfect mustard, but I was only interested in developing my own specific taste and texture. After failing at this project for several years and grinding up large quantities of mustard seed, I finally decided to look on the internet and research how to actually make mustard. The first thing I discovered was that mustard should not be cooked. Hmmm… Maybe I should have read an article earlier on! There was more information out there than I could digest in a year, so I read a few more articles, and it was like the light went on. So I began developing our own mustard. I use a combination of brown and yellow seeds and I grind them with a variety of fine and coarse grinds; in-fact some of the seeds are barely cracked and some are not ground at all. Then I begin to add water or wine vinegar to get the desired heat and consistency that I want. It is a process of adding the liquid over a two-day period to find the balance that I'm looking for. Once the main batch of mustard is made and sits for about a week, I then begin to make it into specialty mustard such as horseradish or honey mustard. We tested the mustard on one of our Comfort Food Fridays at the Coffee Pot and had a very positive response.
Our plan is ultimately to offer our signature Mustard, Barbeque Sauce and Jams for sale at the Coffee Pot. There’s always a distance between the plan and the execution, but the goal is to have some new items for people to try and to give as gifts. Stay tuned!
-Dave Lockie
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