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follow up question: what would you do with 35lbs of curry?
Ask my friends if they wanted some free curry powder.
Eat for 2 weeks with rice and naan or other flatbread
i should have been more clear, i meant 35lbs of curry powder. by the time you made it into actual food you’d be looking at a couple hundred pounds at least. before the rice and/or bread
Two months then
I would love to eat curry and naan every day for 2 months… I’d be so fat and happy, I love me a good vindaloo
Just made goan pork vindaloo. Loin instead of a tough slow cooking cut, but damn tasty stuff. I need to make some naan and raita tomorrow
Good morning, the English are here. Is there an issue we can help with?
Sell it.
Once you dry or oil roast them, they go pretty mild & nutty. I use them quite a bit, but I cook lots of Indian & Middle Eastern food . I still don’t think I could use up 5 pounds in my home without it going bad first.
One other thing that they are good for is to sow in your garden. They will protect against root damage to other crops by nematodes. Makes a good fall-kill (self mulching) or spring-till (adds organic matter to soil tilth) cover crop. Five pounds would make a good cover crop for my 2500 square foot garden for several years.
To take off on your garden theme - mustard greens make a fabulous dish. Look up sarson ka saag.
Your 2500 square foot garden would feed a village or two. And would become self seeding within the first year. Also, as a crucifer, it's great for fixing nitrogen in the soil. It's often used as a rotational crop to do just this. Next crop gets the benefit.
Look up Kashundi. It will likely use up a lot of mustard seeds. But be warned - it's a very potent mustard sauce. If you develop a taste for it, then all the grey poupon in the world won't be able to give you the satisfaction.
I’m all ears! 😃🤤👂👂👂👂👂👂👂👂👂👂👂👂👂👂👂👂👂👂
Plant mustard greens, either to use at the baby stage for salads or fullsize for greens.
best option for the bulk of it, imo
Seems like most sensible option
Mustard microgreens are amazing. I go through a few pounds a year. They sprout super fast, about 10 days to a robust crop. I use a blend of coir and sterile mushroom compost in about a 3/4" layer -- about a cup of soil blend in a standard 5x5 microgreen tray. Toss seeds on, mist until damp. 3 days in darkness, then 7-10 days in full spectrum light. Snip just above the soil line and compost the root-bound soil.
Great in a sandwich. Dress with a bit of vinegar and honey and add to a burger. Add to any salad. Nice crunchy peppery bites in tacos.
If you accidentally let them grow out longer, the first true leaves are much larger and more textural than the microgreen cotyledons. If you can keep them happy (and fed) enough to reach a second set of leaves, you can turn a 5x5 tray of microgreen mustard seeds into a full on salad.
Definitely my favorite cheap and easy microgreen. My other favorites just take longer. Mustard you can plan a party for next weekend and still bring out a showy flair to your home cooked dinner. (Basil as another example can take 2-3 full weeks to get small sprouts. Gotta plan in advance for that one!)
A quick search suggests black mustard isn’t a brassica so the greens might well be pretty different. They are however still used as a vegetable in some parts of the world, so OP might want to temper expectations about growth times and yields
Make whole grain, red wine mustard, package in small jars, and gift for Christmas!
Make mustard!
Pickle them. Pickled mustard seeds are amazing as a condiment all on their own.
Ferment mustard! Still going to take a while to get through 5lbs but it’s more than a couple tablespoons spoons
Make a pub style, grainy mustard.
Try to give as much of it away to friends as you can, even then you'll probably never use it all unless you eat mustard like ice cream lol
make mustard and give it for xmas
The same thing I do any time I have to buy as much of an ingredient that I would use in a decade. I divide it up into little baggies and bring them to work to give away.
I envision some kind of ingredient swap like little free libraries or something.
I use them in dal, and they're used in a lot of Indian pickles. But no matter what you do, 5 pounds is a lot and will take a while to use up
You can grow them into micro greens using a jar, some water, and fine mesh strainer (or a sprout jar!). Super easy/healthy, they have a bit of a wasabi taste. I’ve done it with mustard seeds from the Indian store and was successful!
This website has awesome instructions : https://cdn.shopify.com/s/files/1/2016/2681/files/Sprouting-guide-hyperlinked.pdf?v=1657647042
The seeds will never spoil. Keep dry and use as needed.
I’d make mustard and give it out to people in a nice glass jar or squeeze bottle.
grind them up in a coffee grinder and use for bbq or smoked meat rubs.
Make condiments, seasoned oils, I've never had the seeds but maybe see if they work as a salad topper.
They're beautifully spicy.... but s/b used sparingly.
I’d return it.
Resell in small units. Call a restaurant and ask if they could use.
grind them and make mustard sauce ?
Lots of people are suggesting mustard but success depends on the genus.
Check the country of origin on the package. North America grows the majority of the mustard making seed. Are the seeds powdery/dusty? If so that's good. Mucilage is necessary for achieving the correct viscosity. Not being dusty indicates the wrong genus.
Soak a few tablespoons in double the amount of liquid. Within twelve hours most of the liquid should be absorbed, the seeds should swell and soften, there should be a viscous coating. If all of this does occur you can mix 1 part seed, 1 part vinegar, 1 part water/beer etc, salt & sugar to taste, and anything your heart desires to flavor (garlic, herbs, etc). Allow to sit for 24 hours before blending to desired consistency.
Black mustard seed is sharper & spicier than yellow. If you use cold liquids it can amplify the spiciness, warm/hot liquids will decrease it.
The other genus will not absorb, swell, soften, or have a viscous coating. They will stay crunchy and taste vaguely like gasoline. You cannot make mustard with it.
Open an emo deli?
You can make kanji.
I would make them into “faith” jewelry. If you have faith the size of a mustard seed you move mountains
Lol I'd pry open Walt Pruckler's gas tank and dump some of it in.
Honestly? Get some bags, print since labels, break it up into 2oz packs and sell them. 😆
I would have a go at making my own mustard.
Saw this yogurt sandwich recipe by Chetna Makan where she adds black mustard seeds on the outside of the grilled sandwich. Looks so yummy!!!
So very many things. Rubs and sauces and dressings. I could fly through 5 lbs of black mustard seed.
Mustard?
Get into Indian dal tadkas!
I would return it
Water it with welfare? Good luck trying to get it to grow.
I had a surprisingly delicious mustard soup in Amsterdam once. I imagine that must have lots of mustard in!
Movin' to the country, gonna make a lotta pickles!
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Beer mustard!!! Then beer mustard aioli. Pickle them and use them as a garnish. Make some homemade mustard. Plant some.
Whenever you make something with oil, start with mustard, put little (1/3 or 1/2 teaspoon)mustard while heating oil, LET IT CRACKLE and then continue your recipe. It's for flavour, so you can use it often without dominating the original taste. If you don't let it crackle it won't leave it's flavour, so start with mustard , let it crackle and then continue your recipe.
Definitely make your own mustard! If you’ve got friends that like mustard, make a ton of it and gift it to them
Do NOT scatter it in any area where dairy animals are. When it turns into a plant, the cows will eat it and It ruins their milk. I don't know if this happens with goats since they eat everything. But yeah, my dairy farming family found out the hard way.
Can you make mustard from the seeds?
I would give it to my local indian restaurant. You’re never going to get through a 5 pound bag.
More pickles!
Make mustard gas?
Shoot a Buffalo.
Make your own yellow mustard
I’d toss them
You can use them in Indian cuisine, lots of curry recipes have black mustard seed as an ingredient, usually veg based dishes. You'll only need a small amount though. Though to be fair, it's a strong flavour, so you'll be using it in small amounts no matter what you make.