One of the wonderful things that hobbies bring you includes new friends. Between knitting (that would be me) and duck hunting and tomato growing (that would be James), we have an eclectic, delightful group of friends. Last week, we had the Bhut Jolokia tasting, and we were gifted a jar of homemade mustard from Tomato Town’s Todd & Julie (Farmer T and Farmer J, respectively). Made with whiskey. It looked stupendous:
The first thing James said (after thank you!) was that we needed to get some good bratwurst from Fritz’s. I said, “Homemade pretzels.” Now that we’ve got the pretzels done and covered, I’m all for bratwurst next. This mustard was heavenly! While my pretzels turned out beautifully and delicious, the mustard was really the star of the show.
I made the pretzels from Alton Brown’s recipe; they probably could have been rolled out thinner, but the taste was great. I used Mediterranean Sea Salt instead of pretzel salt, and while I followed the directions to a T with the parchment paper and the oil, I will not go that route again, as the pretzels stuck to the paper and were frustrating to try and remove. Silpats would probably work better.
Utterly delicious! Thanks Julie & Todd!