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Grilled cheese
On 2009-02-27, Jean B. > wrote:
> Oh, I forgot to add that *I* now use Gulden's plus a bit of > whole-seed mustard.... Even better. After trying a couple dozen mustards, many absurdly overpriced for what they are, I've been pleasantly surprised by Gulden's. It's a nice full bodied brown mustard at a sane reasonable price and I always try to have a jar on hand. nb |
Grilled cheese
"notbob" > wrote in message ... > On 2009-02-27, Jean B. > wrote: > >> Oh, I forgot to add that *I* now use Gulden's plus a bit of >> whole-seed mustard.... Even better. > > After trying a couple dozen mustards, many absurdly overpriced for what > they > are, I've been pleasantly surprised by Gulden's. It's a nice full bodied > brown mustard at a sane reasonable price and I always try to have a jar on > hand. > > Gulden's spicy brown is excellent, I use it myself, but I also make my own, all kinds. Mustard making is easy and rewarding... it's so silly to pay big bucks for so-called designer mustards, and mostly you are paying for fancy schmancy teensy jars. Mustard is the least expensive spice there is, anyone who claims to cook should be making their own. |
Grilled cheese
On Fri, 27 Feb 2009 08:31:37 -0600, Andy > wrote:
>Christine Dabney said... > >> On Fri, 27 Feb 2009 08:14:45 -0600, Andy > wrote: >> >> >>>Forgive me for being behind the times (I thought I was hip!) but I never >>>heard of mustard on a grilled cheese sandwich. >>> >>>Which planet are you all from? >> >> Are you crazy? >> >> Here, any grilled cheese sandwich ALWAYS had mustard...always.... >> >> I can't imagine a better combo... >> >OK! OK! OK!... I'll give it a try!!! > >I'm taking a dangerously giant leap of faith! ;) > Get back to me *after* you take the leap. I've never heard of it either and it sounds absolutely revolting. OTOH, I'd never heard of mustard in gingerbread either and Carol pronounced it okay. In any case, I won't try mustard in gingerbread. I'm not that adventurous - but if someone made it and offered me a small piece, I'd take a bite. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
Grilled cheese
On Fri, 27 Feb 2009 14:57:38 GMT, notbob > wrote:
>NOTE: whatever mustard you use, spread it lightly/thin. You >want a background hint of mustard, not an overpowering presence. Thanks for the caveat. I suspected it shouldn't be slathered on. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
Grilled cheese
On Fri, 27 Feb 2009 09:41:16 -0600, Andy > wrote:
>Part of my problem was that I didn't eat cheese OR mustard OR much else >until after college. And that's why you're so thin today, Andy. LOL -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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Jean B. wrote:
> My parents were quite fond of Buddig meats. I am thinking they are cured. While I don't believe I've ever had Buddig meats, I hadn't realized that being fond of them was considered a sickness. Bob |
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sf said...
> On Fri, 27 Feb 2009 09:41:16 -0600, Andy > wrote: > >>Part of my problem was that I didn't eat cheese OR mustard OR much else >>until after college. > > And that's why you're so thin today, Andy. LOL sf, Between then and now, I certainly made up for lost food time!!! <G> Best, Andy "Slim" |
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notbob wrote:
> After trying a couple dozen mustards, many absurdly overpriced for what they > are, I've been pleasantly surprised by Gulden's. It's a nice full bodied > brown mustard at a sane reasonable price and I always try to have a jar on > hand. > > nb I always have it too. It is my standard mustard, although now sometimes mixed with the other whole-seed mustard, as mentioned. -- Jean B. |
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brooklyn1 wrote:
> Gulden's spicy brown is excellent, I use it myself, but I also make my own, > all kinds. Mustard making is easy and rewarding... it's so silly to pay big > bucks for so-called designer mustards, and mostly you are paying for fancy > schmancy teensy jars. Mustard is the least expensive spice there is, anyone > who claims to cook should be making their own. > > I tried making it once many years ago and was not pleased with the results. I should try it again someday. -- Jean B. |
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Bob Terwilliger wrote:
> Jean B. wrote: > >> My parents were quite fond of Buddig meats. I am thinking they are >> cured. > > While I don't believe I've ever had Buddig meats, I hadn't realized that > being fond of them was considered a sickness. > > Bob LOL! -- Jean B. |
Grilled cheese
On Sat, 28 Feb 2009 08:25:25 -0500, "Jean B." > wrote:
>brooklyn1 wrote: >> Gulden's spicy brown is excellent, I use it myself, but I also make my own, >> all kinds. Mustard making is easy and rewarding... it's so silly to pay big >> bucks for so-called designer mustards, and mostly you are paying for fancy >> schmancy teensy jars. Mustard is the least expensive spice there is, anyone >> who claims to cook should be making their own. >> >I tried making it once many years ago and was not pleased with the >results. I should try it again someday. Here's Lady Pamela's (pamjd) recipe. It's absolutely wonderful stuff! * Exported from MasterCook * Pam's Robust German Mustard Recipe By :Pam D. Serving Size : 0 Preparation Time :0:00 Categories : Condiments Preserved Goods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup brown musard seeds -- ground 5 tablespoons mustard powder 1/3 cup water -- or beer 3/4 cup cider vinegar 2 tablespoons cold water 2 large onions -- sliced 1 tablespoon honey 1 teaspoon molasses 2 cloves garlic -- halved 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3 cup of water and add with 1/4 cup of the vinegar. Let stand for 3 hours so the bitterness of the mustard disappears. Meanwhile, put all the remaining ingredients in a saucepan and boil for 1 minute. Remove the pan from the heat, cover, and let stand for 1 hour. Put everything into a food processor. . Process until it is the desired coarseness. Put in the top of a double boiler and cook over simmering water for 25 minutes, or until thickened. Remove from heat. Ladle into a sterile jar. Cap tightly and label. The mustard will thicken as it cools. Store in the refrigerator for about 1 month. -- Change "invalid" to JamesBond's agent number to reply. |
Grilled cheese
On Fri, 27 Feb 2009 14:57:38 GMT, notbob > wrote:
>On 2009-02-27, Andy > wrote: > >> Christine, >> >> OK! OK! OK!... I'll give it a try!!! >> >> I'm taking a dangerously giant leap of faith! > >You'll probably be quite surprised. When I was a kid and made my own >grilled cheese, I also never added mustard. Many years later I learned >about the mustard and was stunned to realize this was the missing flavor >component I never realized I was missing. Now, I try all brands and >varieties of mustard on my grilled cheese and would never think of making >one without it. NOTE: whatever mustard you use, spread it lightly/thin. You >want a background hint of mustard, not an overpowering presence. I've never had mustard on a GC, but you guys are making me want try it. Next time I will. Lou |
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On Sat, 28 Feb 2009 08:25:25 -0500, "Jean B." > wrote:
>I tried making it once many years ago and was not pleased with the >results. I should try it again someday. Here's a simple one from LassChance Sweet and Hot Mustard by: LassChance rec.food.cooking 12-08-08 Use a nice clean jar that has a lid. Fill 1/3 of the jar with mustard powder. Add apple cider vinegar to the 2/3 "mark". Stir or shake until the powder and vinegar are completely mixed and store in the refrigerator over night. Next day, add brown sugar to take up the final 1/3. Mix again and refrigerate 24 hours. Lass -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Fri, 27 Feb 2009 15:28:53 -0600, Andy > wrote:
>Janet Wilder said... > >> Dijon mustard on grilled Swiss with thin-sliced ham is excellent. I >> can't deal with mustard and yellow American cheese. > > >I'll never forget my first months in Philadelphia. I was so taken by surprise >with the white American cheese. Kalifornia was always orange. I never knew >otherwise. > >For awhile I constantly tripped myself up and asked for white American cheese >on my hoagies. I got the dumbest looks!!! > I think the '70s were good for getting the dye out of cheeses, but I haven't heard of white American Cheese. Personally, I prefer white cheese and that's why I usually order provolone or jarlesberg for my sandwiches. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Fri, 27 Feb 2009 15:12:24 -0600, Janet Wilder
> wrote: >Phyllis Stone wrote: >> "Andy" > wrote in message ... >>> Forgive me for being behind the times (I thought I was hip!) but I never >>> heard of mustard on a grilled cheese sandwich. >>> >>> Which planet are you all from? >>> >>> Andy >>> Earth >> >> >> >> >> The person who taught me to make grilled cheese sandwiches was a friend and >> she put mayonnaise on the bread, then cheese. I thought that was the proper >> way until my daughter in law set me straight. : ) >> >> > >Dijon mustard on grilled Swiss with thin-sliced ham is excellent. I >can't deal with mustard and yellow American cheese. > >I make what I call a croque seņior, which is basically a quesadilla with >jack cheese and thin-sliced ham. I fry the sandwich in butter. I love >flour tortillas fried in butter. They get so flaky. Again the posts here recently have been timed perfectly to what we've been planning. Louise wanted quesadillas so she picked up a pound of Chihuahua yesterday. I've got nice thick tortillas and I'll try your butter idea. It sounds good. Thanks! I've got a pot of pintos going. I love pintos with green onion and cheddar. We've also got co-jack and pepper jack. YUM! Louise will probably either open the bedroom window or make me sleep in another bed. Lou |
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On Feb 23, 10:58*am, Andy > wrote:
> Pull apart a just grilled cheese sandwich and fill it with avocado slices and > close it back up. > > Cut diagonally for show, serve and enjoy! > > The BEST!!! > > Andy I like mine on sourdough with sharp chedder cheese and sliced pepperocini's. On occasion I've used jaleopeno's (however it's spelled). |
Grilled cheese
On Fri, 27 Feb 2009 19:13:57 -0800, "Bob Terwilliger"
> wrote: >Jean B. wrote: > >> My parents were quite fond of Buddig meats. I am thinking they are cured. > >While I don't believe I've ever had Buddig meats, It's was a midwest staple. Maybe still is. I dunno. I grew up with what was called "creamed chipped beef." It was just a can of campbells cream of whatever soup with chopped buddig beef served over toast or instant mashed potatoes. It was cheap belly filler and we liked it as kids in the 60's. I've never made it with canned soup as an adult but I've done it with home made soup and real potatoes and I still like it, but deli meat is far better. I'm glad this came up because I've got a big bag of mushrooms I need to use so later I'll make some soup and we'll have is tomorrow or I'll freeze the soup. Shelf life for mushrooms is so short and I hate wasting food. I won't be using Buddig meat as I've got good deli stuff I the fridge. Someone in another thread compared Buddig to Arby's and that's a pretty accurate assessment. >I hadn't realized that >being fond of them was considered a sickness. <laugh> Not a sickness but certainly nothing to brag about. We were shopping yesterday and they had Fiorucci sopressata in 4 oz. packages for $1.79. I was curious and went to how much Buddig was. It was $.83 for 2 oz. The impulse section worked and I grabbed a pack of the sopressata. Lou |
Grilled cheese
Damsel in dis Dress wrote:
> On Sat, 28 Feb 2009 08:25:25 -0500, "Jean B." > wrote: > >> brooklyn1 wrote: >>> Gulden's spicy brown is excellent, I use it myself, but I also make my own, >>> all kinds. Mustard making is easy and rewarding... it's so silly to pay big >>> bucks for so-called designer mustards, and mostly you are paying for fancy >>> schmancy teensy jars. Mustard is the least expensive spice there is, anyone >>> who claims to cook should be making their own. >>> >> I tried making it once many years ago and was not pleased with the >> results. I should try it again someday. > > Here's Lady Pamela's (pamjd) recipe. It's absolutely wonderful stuff! > > > * Exported from MasterCook * > > Pam's Robust German Mustard > > Recipe By :Pam D. > Serving Size : 0 Preparation Time :0:00 > Categories : Condiments Preserved Goods > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/4 cup brown musard seeds -- ground > 5 tablespoons mustard powder > 1/3 cup water -- or beer > 3/4 cup cider vinegar > 2 tablespoons cold water > 2 large onions -- sliced > 1 tablespoon honey > 1 teaspoon molasses > 2 cloves garlic -- halved > 1/4 teaspoon ground cinnamon > 1/4 teaspoon ground allspice > 1/4 teaspoon ground cloves > > In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3 > cup of water and add with 1/4 cup of the vinegar. Let stand for 3 > hours so the bitterness of the mustard disappears. > > Meanwhile, put all the remaining ingredients in a saucepan and boil > for 1 minute. Remove the pan from the heat, cover, and let stand for 1 > hour. > > Put everything into a food processor. . Process until it is the > desired coarseness. > > Put in the top of a double boiler and cook over simmering water for 25 > minutes, or until thickened. Remove from heat. > > Ladle into a sterile jar. Cap tightly and label. The mustard will > thicken as it cools. Store in the refrigerator for about 1 month. > Thanks. I'll file that away for future reference. -- Jean B. |
Grilled cheese
On Sat, 28 Feb 2009 09:13:57 -0600, Damsel in dis Dress
> wrote: > > * Exported from MasterCook * > > Pam's Robust German Mustard > >Recipe By :Pam D. >Serving Size : 0 Preparation Time :0:00 >Categories : Condiments Preserved Goods > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 1/4 cup brown musard seeds -- ground > 5 tablespoons mustard powder > 1/3 cup water -- or beer > 3/4 cup cider vinegar > 2 tablespoons cold water > 2 large onions -- sliced > 1 tablespoon honey > 1 teaspoon molasses > 2 cloves garlic -- halved > 1/4 teaspoon ground cinnamon > 1/4 teaspoon ground allspice > 1/4 teaspoon ground cloves Thanks for this. I don't know why I have mustard seed but I've got them and everything else. Do I grind the seeds before or after I measure? TIA. Lou |
Grilled cheese
Lou Decruss wrote:
> On Fri, 27 Feb 2009 15:12:24 -0600, Janet Wilder > > wrote: > >> Phyllis Stone wrote: >>> "Andy" > wrote in message ... >>>> Forgive me for being behind the times (I thought I was hip!) but I never >>>> heard of mustard on a grilled cheese sandwich. >>>> >>>> Which planet are you all from? >>>> >>>> Andy >>>> Earth >>> >>> >>> >>> The person who taught me to make grilled cheese sandwiches was a friend and >>> she put mayonnaise on the bread, then cheese. I thought that was the proper >>> way until my daughter in law set me straight. : ) >>> >>> >> Dijon mustard on grilled Swiss with thin-sliced ham is excellent. I >> can't deal with mustard and yellow American cheese. >> >> I make what I call a croque seņior, which is basically a quesadilla with >> jack cheese and thin-sliced ham. I fry the sandwich in butter. I love >> flour tortillas fried in butter. They get so flaky. > > Again the posts here recently have been timed perfectly to what we've > been planning. Louise wanted quesadillas so she picked up a pound of > Chihuahua yesterday. I've got nice thick tortillas and I'll try your > butter idea. It sounds good. Thanks! I've got a pot of pintos > going. I love pintos with green onion and cheddar. We've also got > co-jack and pepper jack. YUM! Louise will probably either open the > bedroom window or make me sleep in another bed. > > Lou LOL! I like my pinto beans a la Charro |
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On Sat, 28 Feb 2009 19:44:21 -0600, Lou Decruss
> wrote: >On Sat, 28 Feb 2009 09:13:57 -0600, Damsel in dis Dress > wrote: > > >> >> * Exported from MasterCook * >> >> Pam's Robust German Mustard > >Thanks for this. I don't know why I have mustard seed but I've got >them and everything else. Do I grind the seeds before or after I >measure? > >TIA. > >Lou So I made it and used a rounded measure of the seeds. It's very good. Now that I know how easy and cheap it is I'll start looking around for recipes. Thanks, Lou |
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On Tue, 03 Mar 2009 18:56:38 -0600, Lou Decruss
> wrote: >On Sat, 28 Feb 2009 19:44:21 -0600, Lou Decruss > wrote: > >>On Sat, 28 Feb 2009 09:13:57 -0600, Damsel in dis Dress > wrote: >> >>> * Exported from MasterCook * >>> >>> Pam's Robust German Mustard >> >>Thanks for this. I don't know why I have mustard seed but I've got >>them and everything else. Do I grind the seeds before or after I >>measure? Shoot! I never saw this post. Sorry. Did Pam reply? >So I made it and used a rounded measure of the seeds. It's very good. >Now that I know how easy and cheap it is I'll start looking around for >recipes. Pam has several recipes that she's either gotten from books or has developed herself. Maybe you could post a mustard recipe request. Isn't that mustard fabulous! I haven't made it, but I've been gifted with it a couple times. Carol -- Change "invalid" to JamesBond's agent number to reply. |
Grilled cheese
On Mon, 23 Feb 2009 17:54:44 GMT, notbob > wrote:
>Anyway, howzabout we explore ....one more time!.... the subtleties of this >classic American invention. I've discovered I love the basic grilled cheese >of Kraft American cheese on two slices of multigrain bread, buttered on the >outside and some kinda mustard on one interiour slice. I've also tried >variations, including swiss or other cheeses with sriracha chili sauce or horse >radish, or some really hot mustards. Okay, I noticed that I hadn't been reading this thread, except during a couple periods when I was reading everything, right in a row. So here we go ... probably repeating what everyone else has already said. I love Swiss cheese on rye. And give me two or three Land O' Lakes American cheese, sliced from a block, on white, with a little ketchup for dipping, and I'm in heaven. Those are my favorites. Carol -- Change "invalid" to JamesBond's agent number to reply. |
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Damsel in dis Dress wrote:
> On Mon, 23 Feb 2009 17:54:44 GMT, notbob > wrote: > >> Anyway, howzabout we explore ....one more time!.... the subtleties of this >> classic American invention. I've discovered I love the basic grilled cheese >> of Kraft American cheese on two slices of multigrain bread, buttered on the >> outside and some kinda mustard on one interiour slice. I've also tried >> variations, including swiss or other cheeses with sriracha chili sauce or horse >> radish, or some really hot mustards. > > Okay, I noticed that I hadn't been reading this thread, except during > a couple periods when I was reading everything, right in a row. So > here we go ... probably repeating what everyone else has already said. > > I love Swiss cheese on rye. And give me two or three Land O' Lakes > American cheese, sliced from a block, on white, with a little ketchup > for dipping, and I'm in heaven. Those are my favorites. > > Carol > What!! Tomato sauce on Cheese ? shakes head . But each to his or her own I guess |
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Damsel in dis Dress said...
> I love Swiss cheese on rye. Reuben! Reuben!! Reuben!!! Andy |
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On Tue, 24 Feb 2009 00:59:37 -0600, FERRANTE
> wrote: >Do you like one slice of cheese or are you like me and use a couple of >big slices and as you take your first and subsequent bites, the melted >cheese oozes out of the sandwich? One layer of cheese for me, please. Carol -- Change "invalid" to JamesBond's agent number to reply. |
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Damsel in dis Dress said...
> One layer of cheese for me, please. > > Carol Carol. A poet who don't know it! Andy |
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phil--c wrote on Wed, 04 Mar 2009 19:13:02 +0900:
> Damsel in dis Dress wrote: >> On Mon, 23 Feb 2009 17:54:44 GMT, notbob > wrote: >> >>> Anyway, howzabout we explore ....one more time!.... the >>> subtleties of this classic American invention. I've >>> discovered I love the basic grilled cheese of Kraft American >>> cheese on two slices of multigrain bread, buttered on >>> the outside and some kinda mustard on one interiour slice. I've >>> also tried variations, including swiss or other cheeses >>> with sriracha chili sauce or horse radish, or some really >>> hot mustards. >> >> Okay, I noticed that I hadn't been reading this thread, >> except during a couple periods when I was reading everything, >> right in a row. So here we go ... probably repeating what >> everyone else has already said. >> >> I love Swiss cheese on rye. And give me two or three Land O' >> Lakes American cheese, sliced from a block, on white, with a little >> ketchup for dipping, and I'm in heaven. Those are my favorites. >> >> Carol >> > What!! Tomato sauce on Cheese ? If the British can eat sweet and sour Branston Pickle with cheddar (and it's good!) what's wrong with ketchup? -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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On Tue, 03 Mar 2009 22:18:19 -0600, Damsel in dis Dress
> wrote: >On Tue, 03 Mar 2009 18:56:38 -0600, Lou Decruss > wrote: > >>On Sat, 28 Feb 2009 19:44:21 -0600, Lou Decruss > wrote: >> >>>On Sat, 28 Feb 2009 09:13:57 -0600, Damsel in dis Dress > wrote: >>> >>>> * Exported from MasterCook * >>>> >>>> Pam's Robust German Mustard >>> >>>Thanks for this. I don't know why I have mustard seed but I've got >>>them and everything else. Do I grind the seeds before or after I >>>measure? > >Shoot! I never saw this post. Sorry. Did Pam reply? No, but that's fine. It worked. > >>So I made it and used a rounded measure of the seeds. It's very good. >>Now that I know how easy and cheap it is I'll start looking around for >>recipes. > >Pam has several recipes that she's either gotten from books or has >developed herself. Maybe you could post a mustard recipe request. I did a little googling and for now I've got plenty of ideas. >Isn't that mustard fabulous! I haven't made it, but I've been gifted >with it a couple times. Yep. So far I've tried it on both ham and corned beef sandwiches. Great condiment! The only thing I did different was to not use a double boiler. I couldn't find it and rather than rig something up I used a 1 quart slow cooker. It worked a treat. Louise picked it up a sale for a buck and it doesn't get used much because it's so small but it sure was perfect for this. Lou |
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Lou wrote on Wed, 04 Mar 2009 07:40:24 -0600:
>> On Tue, 03 Mar 2009 18:56:38 -0600, Lou Decruss >> > wrote: >> >>> On Sat, 28 Feb 2009 19:44:21 -0600, Lou Decruss >>> > wrote: >>> >>>> On Sat, 28 Feb 2009 09:13:57 -0600, Damsel in dis Dress >>>> > wrote: >>>> >>>>> * Exported from MasterCook * >>>>> >>>>> Pam's Robust German Mustard >>>> >>>> Thanks for this. I don't know why I have mustard seed but >>>> I've got them and everything else. Do I grind the seeds >>>> before or after I measure? >> >> Shoot! I never saw this post. Sorry. Did Pam reply? > No, but that's fine. It worked. >> >>> So I made it and used a rounded measure of the seeds. It's >>> very good. Now that I know how easy and cheap it is I'll >>> start looking around for recipes. >> >> Pam has several recipes that she's either gotten from books >> or has developed herself. Maybe you could post a mustard >> recipe request. > I did a little googling and for now I've got plenty of ideas. >> Isn't that mustard fabulous! I haven't made it, but I've >> been gifted with it a couple times. > Yep. So far I've tried it on both ham and corned beef > sandwiches. Great condiment! The only thing I did different > was to not use a double boiler. I couldn't find it and rather > than rig something up I used a 1 quart slow cooker. It worked > a treat. Louise picked it up a sale for a buck and it doesn't > get used much because it's so small but it sure was perfect > for this. I buy prepared American and French mustards usually but I also like English mustard(Chinese and Japanese are similar) : simple and hot! A spoonful or two of Colman's mustard powder and enough water to get the right consistency. People who like it milder often use milk instead of water. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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On Wed, 04 Mar 2009 13:52:25 GMT, "James Silverton"
> wrote: > Lou wrote on Wed, 04 Mar 2009 07:40:24 -0600: >> Yep. So far I've tried it on both ham and corned beef >> sandwiches. Great condiment! The only thing I did different >> was to not use a double boiler. I couldn't find it and rather >> than rig something up I used a 1 quart slow cooker. It worked >> a treat. Louise picked it up a sale for a buck and it doesn't >> get used much because it's so small but it sure was perfect >> for this. > >I buy prepared American and French mustards usually but I also like >English mustard(Chinese and Japanese are similar) : simple and hot! A >spoonful or two of Colman's mustard powder and enough water to get the >right consistency. People who like it milder often use milk instead of >water. I've tried the Chinese stuff with water and thought it was going to taste like the stuff in the packets from take out places. It wasn't the same. I read you can use vinegar. I dunno. I'd love to be able to make it. I've tried a bunch of different store brands and none taste like the packets. I've mixed wasabi with water and that was acceptable. Lou |
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Damsel in dis Dress said...
> On Wed, 04 Mar 2009 04:15:31 -0600, Andy > wrote: > >>Damsel in dis Dress said... >> >>> I love Swiss cheese on rye. >> >>Reuben! Reuben!! Reuben!!! > > You sweet talker! > > Carol Who me?? <--- Looking around ---> |
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On Wed, 04 Mar 2009 11:56:16 -0600, Lou Decruss wrote:
> On Wed, 04 Mar 2009 13:52:25 GMT, "James Silverton" > > wrote: > >> Lou wrote on Wed, 04 Mar 2009 07:40:24 -0600: > >>> Yep. So far I've tried it on both ham and corned beef >>> sandwiches. Great condiment! The only thing I did different >>> was to not use a double boiler. I couldn't find it and rather >>> than rig something up I used a 1 quart slow cooker. It worked >>> a treat. Louise picked it up a sale for a buck and it doesn't >>> get used much because it's so small but it sure was perfect >>> for this. >> >>I buy prepared American and French mustards usually but I also like >>English mustard(Chinese and Japanese are similar) : simple and hot! A >>spoonful or two of Colman's mustard powder and enough water to get the >>right consistency. People who like it milder often use milk instead of >>water. > > I've tried the Chinese stuff with water and thought it was going to > taste like the stuff in the packets from take out places. It wasn't > the same. I read you can use vinegar. I dunno. I'd love to be able > to make it. I've tried a bunch of different store brands and none > taste like the packets. I've mixed wasabi with water and that was > acceptable. > > Lou have you tried the colman's mustard powder? it makes a very snappy mustard. (the stuff in the packets from my chinese take-out seem a little bland to me.) i'm not sure what you mean by 'the chinese stuff.' your pal, blake |
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blake murphy wrote:
> have you tried the colman's mustard powder? it makes a very snappy > mustard. (the stuff in the packets from my chinese take-out seem a little > bland to me.) i'm not sure what you mean by 'the chinese stuff.' > > your pal, > blake When we ate takeaway egg rolls or something like that at home, my mother always mixed up Coleman's mustard powder using beer instead of water. It was wonderfully spicy hot stuff. |
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On Thu, 05 Mar 2009 12:20:34 -0500, Goomba wrote:
> blake murphy wrote: > >> have you tried the colman's mustard powder? it makes a very snappy >> mustard. (the stuff in the packets from my chinese take-out seem a little >> bland to me.) i'm not sure what you mean by 'the chinese stuff.' >> >> your pal, >> blake > > When we ate takeaway egg rolls or something like that at home, my mother > always mixed up Coleman's mustard powder using beer instead of water. It > was wonderfully spicy hot stuff. beer is good. sometimes i'll use rice vinegar. your pal, blake |
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> GUEST wrote:
> I have a friend (hard to believe, I know!) who opened a combo coffee cafe > and chocolate shop. He's anal about coffee and his wife is the chocolatier. > As with most new businesses, it's hard to build a rep and get started. > Fortunately, he's hit upon a niche food that seem to be attracting the > otherwise non-attracted student population (college town), the lowly grilled > cheese sandwich. He's so surprised by the success of this simple food > offering, he muses he'd have been better off opening a grilled cheese > sandwich shop. > > Anyway, howzabout we explore ....one more time!.... the subtleties of this > classic American invention. I've discovered I love the basic grilled cheese > of Kraft American cheese on two slices of multigrain bread, buttered on the > outside and some kinda mustard on one interiour slice. I've also tried > variations, including swiss or other cheeses with sriracha chili sauce or horse > radish, or some really hot mustards. > > You? > > nb I actually prefer my grilled cheese and plain white bread and gouda. Then I dip it in ketchup with a lot of pepper mixed in. Is that weird? |
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On 10/19/2010 1:18 AM, Sqwertz wrote:
On 10/19/2010 1:18 AM, Sqwertz wrote: > On Mon, 18 Oct 2010 23:28:17 -0500, james.matthew wrote: > >> I actually prefer my grilled cheese and plain white bread >> and gouda. Then I dip it in ketchup with a lot of pepper mixed in. Is >> that weird? > > I thought so at first, but I guess ketchup isn't that much different > than tomato soup. > > -sw Especially that campbells canned crap that everyone but me seems to like. Just tastes of sugar. I prefer plain white bread with cheddar. Maybe some pickles on the side. -- Currently reading: Star Trek TOS #2 The Entropy Effect by vonda macintyre |
Grilled cheese
On 10/19/2010 8:50 AM, Sqwertz wrote:
> On Tue, 19 Oct 2010 08:33:58 -0400, ravenlynne wrote: > >> On 10/19/2010 1:18 AM, Sqwertz wrote: >> On 10/19/2010 1:18 AM, Sqwertz wrote: >> >> Especially that campbells canned crap that everyone but me seems to >> like. Just tastes of sugar. > > I don't think anybody is really endorsing Campebell's COT soup. It's > nasty stuff, for the same reason you mention. We mention it only > because of pastime usage. > > Heck, slightly watered down ketchup is probably better than CCOT soup > nowadays. Oh I know lots of people who swear by CCOT. They're off my christmas card list. (j/k) > >> I prefer plain white bread with cheddar. Maybe some pickles on the side. > > Same, but American (NOT Velveeta!) is my old standby. Dill chips on > the side. > > -sw hadn't thought of those....hmmm -- Currently reading: Star Trek TOS #2 The Entropy Effect by vonda macintyre |
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