On Wed, 04 Mar 2009 11:56:16 -0600, Lou Decruss wrote:

> 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

have you tried the colman's mustard powder? it makes a very snappy
mustard. (the stuff in the packets from my chinese take-out seem a little
bland to me.) i'm not sure what you mean by 'the chinese stuff.'

your pal,
blake