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