On Wed, 04 Mar 2009 13:52:25 GMT, "James Silverton"
> wrote:

> Lou wrote on Wed, 04 Mar 2009 07:40:24 -0600:

>> Yep. So far I've tried it on both ham and corned beef
>> sandwiches. Great condiment! The only thing I did different
>> was to not use a double boiler. I couldn't find it and rather
>> than rig something up I used a 1 quart slow cooker. It worked
>> a treat. Louise picked it up a sale for a buck and it doesn't
>> get used much because it's so small but it sure was perfect
>> for this.
>
>I buy prepared American and French mustards usually but I also like
>English mustard(Chinese and Japanese are similar) : simple and hot! A
>spoonful or two of Colman's mustard powder and enough water to get the
>right consistency. People who like it milder often use milk instead of
>water.

I've tried the Chinese stuff with water and thought it was going to
taste like the stuff in the packets from take out places. It wasn't
the same. I read you can use vinegar. I dunno. I'd love to be able
to make it. I've tried a bunch of different store brands and none
taste like the packets. I've mixed wasabi with water and that was
acceptable.

Lou