Lynn wrote on Fri, 23 Jul 2010 16:00:06 -0700 (PDT):

> On Jul 22, 12:57 pm, Andy > wrote:
>> "James Silverton" > wrote:
> >> blake wrote on Thu, 22 Jul 2010 13:35:58 -0400:
>>
> >>>> On Wed, 21 Jul 2010 16:55:33 -0600, "gloria.p"
> >>>> > wrote:
>>
> >>>>> notbob wrote:
> >>>>>> I need some killer burn-yer-face-down Chinese mustard.
> >>>>>> Love the stuff. I can never find the same killer stuff
> >>>>>> they'd make a ying-yang design in a small saucer with
> >>>>>> ketchup in Chinese restaurants. I bought some weird
> >>>>>> no-name brand the other day and one taste had the jar
> >>>>>> making a graceful farewell arc to the trash can. Can
> >>>>>> anyone recommend a brand? I probably can't get it
> >>>>>> locally, but can look on the web. Don't even say
> >>>>>> Beaver brand!
>>
> >>>>>> nb
>>
> >>>>> Chinese restaurants make it from powdered mustard.
>>
> >>>> And water... that's it... but it's the oriental hot
> >>>> mustard, not yellow or brown. And for full heat it needs
> >>>> to age a few days at room temperature, then refrigerate.
>>
> >>> bullshit. as time passes, it gets less hot.
>>
> >>>> http://www.penzeys.com/cgi-bin/penze...ardpowder.html
>>
> >>> from this very site:
>>
> >>> 'Mustard is very hot when first mixed, and then mellows
> >>> with age.'
>>
> >>> so once again, you post a cite that contradicts your
> >>> thesis. must be that reading comprehension thing again.
>>
> >> You know, I think you are both right, believe it or not!
> >> English and Chinese mustards are simply made with water and
> >> mustard powder but the full flavor is not attained
> >> immediately. However, in my experience the flavor and
> >> hotness does lessen if the mustard is kept for
> >> days. Incidentally, a lot of US commercial mustard powders
> >> contain turmeric but Coleman's English does not.
>>
>> It's not Colemans or Coleman's.
>>
>> It's Colmans!
>>
>> How can you all cook if you can't read?

OK, Colmans, Colemans, Coleman's, Schmoleman's! Do you write replies
while sitting at your spice cupboard so that you can get spelling
correct? The stuff I talked about is the most usual form of mustard
powder in England, in a yellow can, however it is spelt!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not