"James Silverton" > wrote in message
...
> 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.

Never having come across Chinese mustard I wouldn't know

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