Add Spicy Brown Mustard recipe
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass{../recipe}
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\recipeName{Spicy Brown Mustard}
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\recipeMakes{1\half cups}{mustard}
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\recipeSourceWeb{Spicy Brown Mustard Recipe}{SeriousEats.com}
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\begin{document}
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\begin{ingredients}
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\addIngredient{\threequarters cup (3.5 ounces)}{brown mustard seeds}
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\addIngredient{1 cup}{white wine vinegar}
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\addIngredient{2 teaspoons}{Kosher salt}
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\addIngredient{\half teaspoon}{turmeric}
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\addIngredient{\quarter teaspoon}{ground allspice}
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\addIngredient{\quarter teaspoon}{ground ginger}
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\addIngredient{\quarter teaspoon}{ground cinnamon}
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\addIngredient{\eighth teaspoon}{ground nutmeg}
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\addIngredientName{Water, as needed}
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\end{ingredients}
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\begin{steps}
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\addStep{Place \ingredient{mustard seeds} and \ingredient{vinegar}
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in a small bowl or container. Cover and let soak at
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\textbf{room temperature} for \textbf{1 day}.}
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\addStep{Transfer \ingredient{mustard seed mixture} to a food processor or
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blender. Add \ingredient{salt}, \ingredient{turmeric},
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\ingredient{allspice}, \ingredient{ginger}, \ingredient{cinnamon},
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and \ingredient{nutmeg}. Puree until smooth, adding
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\textbf{2 tablespoons} of water at a time until mustard has the
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desired consistency.}
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\addStep{Transfer \ingredient{mustard} to an airtight container and let rest
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in refrigerator for \textbf{2 to 3 days} before use.}
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\end{steps}
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\end{document}
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