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

"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.

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

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

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

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

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"

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.

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.

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.

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.

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

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

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

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 señior, 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

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).

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

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.

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

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 señior, 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

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

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.

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.

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

Damsel in dis Dress said...

> I love Swiss cheese on rye.


Reuben! Reuben!! Reuben!!!

Andy

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.

Damsel in dis Dress said...

> One layer of cheese for me, please.
>
> Carol


Carol. A poet who don't know it!

Andy

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

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

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

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

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 --->

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

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.

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

> 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?

In article >,
lid (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?

Nah. I use Velveeta but the ketchup dip is interesting to me. I have
never tried it but will give my grilled cheese a dip next time. I enjoy
dipping french fries in a chocolate shake. To each, their own.

leo

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

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