On 3/16/2012 12:53 AM, Ophelia wrote:
>
> "dsi1" > wrote in message
> ...
>> On 3/15/2012 12:36 PM, Ophelia wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 3/15/2012 11:31 AM, Ophelia wrote:
>>>>>
>>>>> "dsi1" > wrote in message
>>>>>> These days, when I want to kick up the flavor already there, I'll add
>>>>>> a small amount of mustard. Just make sure that you don't add enough
>>>>>> mustard to be identifiable!
>>>>>
>>>>> How much? Hubby doesn't like mustard but I often see it as part of a
>>>>> recipe. I can understand that you can use it so that it isn't
>>>>> identifiable so I was curious as to how much you put in
>>>>>
>>>>
>>>> I don't measure but I suppose it would be a little over 1 tsp. I use
>>>> it in meat dishes like hamburger and stews and meatloaf. A lot depends
>>>> on if the dish has a delicate flavor or not. It works just spiffy!
>>>
>>> Which type of mustard?
>>
>> I don't have any preference. I've been using yellow mustard but when
>> that runs out, I'll just use a bottle of spicy brown that's on the
>> counter. It doesn't matter much to me. Anyway, a slight bitter
>> component in food seems to be just the thing I've been missing.
>
> Hmmm I might take my courage in both hands and try ... I take it you
> don't use English mustard?
>
>

I've used dry Colman's mustard if that's what you mean. I use it as a
substitute for Chinese mustard to eat with raw fish. For sashimi, it's
important for to use the proper mustard but for most everything else I
don't have any preference.