"MtnTraveler" wrote

>> I can't buy Goulden's Spicy Brown Mustard where I live (and can't order
>> it over the net,)
>
> I didn't say I couldn't find it. I said I couldn't order it. There are
> many things that can't be imported into this country, and this mustard

Just curious but which country are you in?

>> Here's the recipe I tried;

>> 5 tb Dry mustard (I mixed plain yellow and Coleman's)
>> 1/4 c Mustard seeds (I used brown mustard seed)
>> 1/2 c Water
>> 1 c Cider vinegar
>> 1 lg Clove garlic, crushed
>> 2 tb Dark brown sugar
>> 1 ts Salt
>> 1/4 ts Each: ground ginger, allspice and cinnamon
>> 2 ts Honey (optional) (I didn't add the honey. It seems sweet enough)
>
> Anyone game to tackle a cooking problem? Or is this too difficult?

If we can get someone who has a jar of Gulden's, they could check the list
on the jar. There is apt to be a small amount of a spice missing.
My 'guess' is Cardamom followed by a possible curry blend. Of the curry
blends, I'd aim at a Jamacian type to replicate this sweeter style.

Having lived almost 7 years in Japan, I'm familiar with wanting to re-create
an item hard to find there. 'A taste of home' sort of thing. Dosent have
to be something fancy, just a thing you miss ;-)

I'm looking at the base recipe and the cider vinegar may be part of what is
a little odd? Wine vinegars are common as well as plain. Perhaps 1/2 the
vinegar in plain and the other half in cider or white wine?

For me, it's now the reverse. I have to make my 'asian blend mustards'
because I can't seem to find quite the right sort stateside. It's close to
your recipe above for the first 3, then uses sushi vinegar at 1/2 cup and
lite oil for 1/2 cup, Jamacian curry blends, and tumeric (tumeric mostly for
color) and a little crushed cardamom seed. This is a fairly liquid 'mustard
dip sauce' and intended to be so.