On 3/16/2012 5:31 PM, Ophelia wrote:
>
> "dsi1" > wrote in message
> ...
>> 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.
>
> Ok thanks)
>
>
I can't detect any difference between Coleman's mustard made with water
and Chinese mustard.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.