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Indians fans will love this ballpark mustard

October 19, 2005 - By BILL MILLIGAN

For the Call

I haven't been to Jacobs Field in Cleveland yet, but I plan to go sometime. I've always been an Indians fan, but the real reason to go to an Indians game is to see if they still serve the most delicious mustard on the planet.

That hot, dark-brown mustard was my first introduction to mustard that wasn't bright yellow and bland flavored. As a kid I remember not wanting to put the darker mustard in my mouth because it wasn't the color of what I was used to. It seemed dirty or spoiled.

After tasting the mustard on franks at old Memorial Stadium, I was a lifetime mustard fan. I wish they sold it in bottles because the only reason I buy Dijon mustard is that I can't find the stuff they had at the ballpark in Cleveland.

I have tried to make it from memory and this stuff is great, but it's not the stuff as I remember eating at Memorial Stadium as a child.

I have a lot of great memories from our trips to the ballpark in Cleveland. I remember piling into the car and watching Rocky Colavito play baseball games in Cleveland. I remember seeing the Cuyahoga River on fire and a legless war veteran pushing himself down the street on a little cart and Cleveland being an exciting place and the home of the best mustard I ever tasted.

Ballpark Mustard

2 tablespoons mustard seeds, ground

cup brown mustard powder

cup ice cold water

2 tablespoons white wine vinegar

1 teaspoon kosher salt

teaspoon cumin

teaspoon brown sugar

teaspoon dill

Grind the mustard seed in a pepper mill, spice grinder, mortar and pestle or beat it in a plastic bag with a hammer to make the seed less fine. There is no correct texture, but I like fine rather than chunky.

Add ice water to this mixture. I'm no mustard expert, but from my experience the colder your water the hotter your mustard. Whisk briefly then let sit at room temperature for at least 10 minutes.

Add vinegar and salt, whisk to blend and refrigerate overnight. The question is, do you really need to work that hard to make a mustard better than Dijon? Well, sometimes, especially if the Indians are playing.

  • Pitch It & Forget It
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