I discovered a gluten allergy late in life. Most of the time I can handle the gluten present beer and in similarly small quantities. A big bowl of pasta is out, so is a slice of pizza. At the same time I learned that I was terribly allergic to eggs and mustard. Much more severe reactions than the gluten -pretty much immediate breathing problems and a day or two of intestinal misery. Never life-threatening, but always annoying.
My pal, Zed Martinez (http://zedmartinez.com) is making himself some cole-slaw and tries a bite of the mustard seed and realizes the stuff is just bitter...the flavors I complain about missing in my favorite condiment (French's yellow mustard) are vinegar and turmeric. TO THE KITCHEN!
List of ingredients:
1/2 - 1 tsp of oil (so far I've used Carapelli extra virgin - whether it's actually olive oil, I can't tell)
1/2 tsp cream of tartar
1/2 tsp ground coriander seed
2 tbs ground turmeric (cheapest place to buy it seems to be the international grocery store, Saraga 7z/200g for like, $2)
2 garlic cloves (sliced, diced, smashed, macerated whatever)
2 tbs prepared, grated horseradish
4 tbs rice vinegar
water
Salt and black pepper to taste
SO I GET A SMALL SAUCE PAN and put it on relatively high heat (electric stove, stainless steel pan, 4 of 10 on the stove dial)
ADD OIL (and salt and pepper)
ADD GARLIC until the stuff starts smelling awesome
ADD HORSERADISH, but not bothering to drain off any of the vinegar that it's coming out of
and WHILE THAT GETS STINKY, I whisk the dry spices together then
DUMP IN THE DRY STUFF, stirring with a rubber spatula
ADD BY TABLESPOON the RICE VINEGAR and keep stirring then
ADD WATER BY TABLESPOON until DESIRED CONSISTENCY IS REACHED.
I take off the heat and taste it. Ommmm nom. Now to find some sausages...
