Wayne Boatwright wrote:

> I'm very sorry, and I apologize. I obviously missed this fact each time
> you posted it. I wish I knew how to make it, as I would happily share it
> with you.

(smile) No apology needed. Your willingness to help was most obvious,
and I'm sure that if you knew the recipe you would have posted it for
me. For the intent alone, my thanks!

> I probably missed this, too, but what country do you live in?

No, I didn't post it. The government practices of this country is, let
us say, not conducive to to information sharing. I consider myself lucky
enough just to have internet access at times.

> BTW, if English is not your first language, you are certainly very good at
> it.

Thank you. I've worked hard and long at it, but still have a long way to
go before anyone mistakes me for a native English speaker, especially
when talking. Writing it much easier for me.

Thank you again for you your help.

brooklyn1 wrote:

> Well maybe if you TOLD the group what third world country you live in

In what way would your knowing the name of this country help me to get
Gulden's mustard? I stated clearly that I could not get it here, either
in stores, ordering over the Internet, nor bringing it into the country
in my suitcase.

> Many have asked. Why won't you just answer the simple
> question?
> So where the hell do you live, anyway?

As I said in another post, the government practices of this country is,
let us say, not conducive to to information sharing. I consider myself
lucky enough just to have internet access at times.

> Is it the Mustard that isn't allowed or does Amazon not ship there?

There are many other companies besides Amazon selling this mustard over
the Internet. I have tried several. I stated in my very first post that
I could not order it over the net. Also as I've said before, in several
posts, Gulden's mustard is not permitted here. Customs agents will not
tell me the reason for this. If a company does ship it, Customs will
seize it. The result is I can not order Gulden's mustard over the
Internet, nor purchase it in stores.

> I think you're just going to have to accept that you're SOL. (*Shit
> outta luck).

Had Edison held to that belief, you'd be watching TV by candle light! )

> No one knows what the exact spice blend is because they do not list
> them individually on the label. It's their secret recipe and it's
> patented. Get over it.

So are the majority of the recipes in the "Copy Cat Secrete Recipe"
books that can be found all over the Internet. If the authors of those
books held to the same way of thinking that you do, we probably wouldn't
have any of those recipes either!

> Just eat what's available to you.

No, thank you.

> Or get on a plane, come to the US or
> Canada and smuggle a case of it back in your suitcase if you really
> can't live without it.

Customs agents won't allow it into the country.

> How much mustard do you eat that you can't just make do with what you
> have?

It's not about how much I eat. It's about wanting to eat it when I want
to. Nothing more. I'm sure there are things that you make yourself
because you want to eat them.

> This entire thread seems like much ado about nothing.

If people with your attitude would refrain from answering a post to
which they can't contribute, this thread would NOT be much ado about
nothing. It would have been 6-10 posts from people trying to help solve
a problem bases upon the given parameters.

> There are people who can't frigging afford to buy FOOD and you're cry-
> babying because you can't get the most common mustard available in the
> United States.

Not crying. Trying to solve the problem. To date, you've been of little
to no help. Others in this newsgroup have.

People who think something is impossible should not try to stop people
who are in the process of doing it. It comes out sounding foolish.


> Americans don't think of it as a big deal because it's
> EVERYWHERE.

This might come as somewhat of a shock to you, but the Internet actually
reaches to people outside the US. Not everyone lives there. In fact,
it's a minority, albeit a very vocal one. If EVERYWHERE were a fact, I
wouldn't have made my first post.

sf wrote:

>> I didn't see any recipes for mustard that used egg. What style of
>> mustard were they?
>
> Different styles, but when I make it I'm looking for the sweet/hot
> variety.

Thanks. I'll take a look at those. I admit my search has been limited to
Deli style mustards. Perhaps some of the hotter styles might help. The
ingredients that I listed in my first post gave me a mustard that was
somewhat close to what I was trying to emulate, but it lacked the heat
and it lacked what I can only call 'heartiness.' It just wasn't robust!
I'll take a look through the hot mustards and see if I can find some
other ingredients or proportions that might help. I've thrown away quite
a few of my mistakes so far. Eventually I will hit upon the right mix!
Thanks again.

Wayne Boatwright wrote:

> You're welcome. I'm sorry I couldn't be of more help. I have over 300
> mustard recipes in my database and none of them seem to emulate the
> Gulden's Spicy Brown.
>
> Best of luck!

Thanks! It's going to take a LOT of luck! But didn't someone say
something about luck being 1% inspiration and 99% perspiration? I'm
prepared to sweat over a hot stove until I get this right!

On Sat, 08 Aug 2009 11:00:42 +0900, MtnTraveler wrote:

> Anyone game to tackle a cooking problem? Or is this too difficult?

How much are you offering us to duplicate a recipe for just an
average mustard that we have no use for?

-sw

On Fri 07 Aug 2009 07:04:46p, MtnTraveler told us...

> Jean B. wrote:
>
>> I believe the OP spoke of the Spicy Brown version, which happens to be
>> my standby mustard (now apt to be mixed with some whole-seed Dijon).
>
>
> I did. There are plenty of German and French mustards available to me,
> whole seed, Dijon, mixed seed, etc. But nothing tastes quite like
> Gulden's Spicy Brown to me, and that is what I'm trying to make!

You're right. Nothing tastes quite like it, and I doubt you'll ever come
across a recipe that duplicates it, though there are many good mustard
recipes out there. Why not just buy it? It *is* available, and avoid the
disappointment of countless batches of trial and error.




--
Wayne Boatwright
------------------------------------------------------------------------
Life expectancy would grow by leaps and bounds if green vegetables
smelled as good as bacon. Doug Larson

brooklyn1 wrote:

> > can't get Gulden's shipped to wherever, they obviously permit mustard seeds
> and I'm positive other brands of mustard.

You should be positive. If your reading skills were up to par you'd have
seen three previous posts where I even stated the names of the brands of
mustard that were found on the shelves here. I have a feeling that you
don't do much reading of people's posts, only form knee-jerk reactions
to a line or two in them, then bring out your list of curse words and
start typing. It's a shame.

> Anyone who comes here asking for help but is too clandestine to
> say where they are located is someone I won't trust well enough to become
> involved with at any level

That will certainly cause me to lose sleep.

> lunatic phoney baloney scammer to me... imagine, this douchebag has the
> attitude that he or she is entitiled to pick our brains

In your case, I was hoping that you would demonstrate your skill with
cutting and pasting from your Internet searches. That you didn't tells
me that the Gulden's recipe isn't there, or you wouldn't have passed up
the chance to show off. Thanks for your help!

> but refuses to act
> like his parents raised him in other than a whore house barn... what a rude
> *******.

Should we assume that your's taught you to curse like this?

> soon as I saw that stupid recipe being passed off
> (sans URL) as Gulden's I knew immediately that this was a LIAR!

Had your reading skills been up to the task, you would have seen in my
first post that I said, and quite clearly too, that this recipe did NOT
taste like Gulden's. It tasted good, and it was somewhat close to
Gulden's, but wasn't the same. I was (and am still) looking for the
same. So what you 'knew' was actually based on your poor reading skills.
This leads me to think that anything you write needs to be verified.
It's good to know this.

When you said that mustard preparations shouldn't be cooked, I knew that
you didn't know much about making them. Yet I still hoped that you would
be at least up to your usual abilities with scissors and paste. You
weren't. You are not doing so well, Brooklyn.

On Sat 08 Aug 2009 01:25:23a, MtnTraveler told us...

> Sqwertz wrote:
>> On Sat, 08 Aug 2009 11:00:42 +0900, MtnTraveler wrote:
>>
>>> Anyone game to tackle a cooking problem? Or is this too difficult?
>>
>> How much are you offering us to duplicate a recipe for just an
>> average mustard that we have no use for?
>>
>> -sw
>
> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
> But it has to be damn close to the taste of Gulden's Spicy Brown
> mustard, not just something that looks like it.
>
> Frankly, I don't think you can do it. I've looked at your past posting
> history, and I don't see anything too creative there. Perhaps one of the
> other posters would have a better chance.
>
> But I'm curious... why do you call it 'average?'
>

Because it is? There are dozens of very good mustards which I would
consider average, not spectacular. That's not to say that they are not
enjoyable or that they are not unique.

Probably the most elusive part of recreating this mustard is the precise
blend of spices which set the tone of the flavor. Blending mustard seeds,
vinegar, sweetener, etc., is not nearly as difficult.

--
Wayne Boatwright
------------------------------------------------------------------------
It's amazing how pervasive food is. Every second commercial is for
food. Every second TV episode takes place around a meal. In the
city, you can't go ten feet without seeing or smelling a
restaurant. There are 20 foot high hamburgers up on billboards. I
am acutely aware of food, and its omnipresence is astounding. Adam
Scott, The Monkey Chow Diaries

"MtnTraveler" wrote

>> I can't buy Goulden's Spicy Brown Mustard where I live (and can't order
>> it over the net,)
>
> I didn't say I couldn't find it. I said I couldn't order it. There are
> many things that can't be imported into this country, and this mustard

Just curious but which country are you in?

>> Here's the recipe I tried;

>> 5 tb Dry mustard (I mixed plain yellow and Coleman's)
>> 1/4 c Mustard seeds (I used brown mustard seed)
>> 1/2 c Water
>> 1 c Cider vinegar
>> 1 lg Clove garlic, crushed
>> 2 tb Dark brown sugar
>> 1 ts Salt
>> 1/4 ts Each: ground ginger, allspice and cinnamon
>> 2 ts Honey (optional) (I didn't add the honey. It seems sweet enough)
>
> Anyone game to tackle a cooking problem? Or is this too difficult?

If we can get someone who has a jar of Gulden's, they could check the list
on the jar. There is apt to be a small amount of a spice missing.
My 'guess' is Cardamom followed by a possible curry blend. Of the curry
blends, I'd aim at a Jamacian type to replicate this sweeter style.

Having lived almost 7 years in Japan, I'm familiar with wanting to re-create
an item hard to find there. 'A taste of home' sort of thing. Dosent have
to be something fancy, just a thing you miss ;-)

I'm looking at the base recipe and the cider vinegar may be part of what is
a little odd? Wine vinegars are common as well as plain. Perhaps 1/2 the
vinegar in plain and the other half in cider or white wine?

For me, it's now the reverse. I have to make my 'asian blend mustards'
because I can't seem to find quite the right sort stateside. It's close to
your recipe above for the first 3, then uses sushi vinegar at 1/2 cup and
lite oil for 1/2 cup, Jamacian curry blends, and tumeric (tumeric mostly for
color) and a little crushed cardamom seed. This is a fairly liquid 'mustard
dip sauce' and intended to be so.

On Sat, 08 Aug 2009 17:25:23 +0900, MtnTraveler wrote:

> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
> But it has to be damn close to the taste of Gulden's Spicy Brown
> mustard, not just something that looks like it.
>
> Frankly, I don't think you can do it. I've looked at your past posting
> history, and I don't see anything too creative there. Perhaps one of the
> other posters would have a better chance.

You're a real charmer, ain't ya.

> But I'm curious... why do you call it 'average?'

It's a mass produced mustard for the average mass. That would be
you. You really need to expand your tastes if you think *that* is a
good mustard worth paying $250.00.

My current favorite is Laurent Du Clos Dijon Mustard with Roquefort
Cheese. One of three open mustards in the fridge right now (2
imports, one domestic).

You['re dismissed. Me - I'm off the American Cheese Society's
Conference and Cheese Show to snag a few of the best cheeses in the
world. We uncreative people sometimes get tired of eating Kraft
cheese all day.

http://www.cheesesociety.org/display...articlenbr=150

-sw

"MtnTraveler" > wrote in message
.com...
> brooklyn1 wrote:
>> "MtnTraveler" wrote:
>>> I can't buy Goulden's Spicy Brown Mustard where I live
>>
>> On which planet do you live?
>
> Tera, terror. Third from the Sun. It's actually larger than Brooklyn, and
> the stores carry different items.
>
>>> and can't order it over the net
>>
>> Perhaps if you knew how to spell it:
>
> No.... Google was kind enough to provide the correct spelling, as in "Did
> you mean Gulden's Spicy Brown mustard?"
> I never said I couldn't FIND it on the net. I said I couldn't ORDER it
> over the net. There is a difference.
>
>> And the only ingredients is vinegar, mustard seed, salt, spices,
>> turmeric...
>
> Hey, Thanks! Now would you tell me what those spices are, and in what
> proportions?
>
>> and it's not cooked... you never tasted Gulden's Spicy Brown if you came
>> up with your idiotic recipe.
>
> I didn't come up with it. I found it in several locations on the net. But
> to double check what you said, I tried making it again without the
> cooking. It tasted raw. Absolutely terrible. Why don't you try and make
> the one I made, cook it, and tell me what needs to be added or changed to
> make it taste like Gulden's. If you can and if you dare... *grin*.

I've been in the business of preparing mustards for some sixty years, as
good at the trade as any mustard miester out there, actually much better
than any of the young whippersnappers half my age that are still learning.
The recipe is indeed printed on the jar... don't need any amounts and
stinkin' secret spices, probably just a smidgeon of white pepper... what's
not printed on the jar (couldn't all fit) is the procedure. Someone with
your attitude I'm not about to instruct, obviously you couldn't cut the
mustard. I'm positive that BROWN delivers spicy brown to wherever.

MtnTraveler wrote:
> Jean B. wrote:
>
>>>
>>> Yes, it's spelled Guldon's. Just ask the manager of the store about it.
>>>
>>> Jill
>>
>> Actually, it's Gulden's.
>
> Thanks for the spelling corrections. Do you happen to have a recipe for
> Gulden's Spicy Brown Mustard? That's all I was asking for.

No. The only time I tried making mustard, I wasn't pleased with
the results.

[Gee, there I am again when doing a search.... Speaking of my
holdings and not posts here.]

--
Jean B.

Sqwertz wrote:
> On Sat, 08 Aug 2009 17:25:23 +0900, MtnTraveler wrote:
>
>> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
>> But it has to be damn close to the taste of Gulden's Spicy Brown
>> mustard, not just something that looks like it.
>>
>> Frankly, I don't think you can do it. I've looked at your past posting
>> history, and I don't see anything too creative there. Perhaps one of the
>> other posters would have a better chance.
>
> You're a real charmer, ain't ya.
>
>> But I'm curious... why do you call it 'average?'
>
> It's a mass produced mustard for the average mass. That would be
> you. You really need to expand your tastes if you think *that* is a
> good mustard worth paying $250.00.
>
> My current favorite is Laurent Du Clos Dijon Mustard with Roquefort
> Cheese. One of three open mustards in the fridge right now (2
> imports, one domestic).
>
> You['re dismissed. Me - I'm off the American Cheese Society's
> Conference and Cheese Show to snag a few of the best cheeses in the
> world. We uncreative people sometimes get tired of eating Kraft
> cheese all day.
>
> http://www.cheesesociety.org/display...articlenbr=150
>
> -sw

You just aren't into Gulden's Spicy Brown Mustard. It is
mass-produced, but it is also good. So what that you have three
opened mustards in your fridge. I probably have at least three
open in mine, but that doesn't have any bearing on whether
Gulden's is good or not.

To the OP, I'm sorry I don't have a recipe for you. I do
understand your desire to have the mustard, since, as I said, it
is my standby mustard. And someone must agree with us, since it
won awards.

--
Jean B.

On Sun 09 Aug 2009 10:22:08a, Jean B. told us...

> Sqwertz wrote:
>> On Sat, 08 Aug 2009 17:25:23 +0900, MtnTraveler wrote:
>>
>>> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
>>> But it has to be damn close to the taste of Gulden's Spicy Brown
>>> mustard, not just something that looks like it.
>>>
>>> Frankly, I don't think you can do it. I've looked at your past posting
>>> history, and I don't see anything too creative there. Perhaps one of
the
>>> other posters would have a better chance.
>>
>> You're a real charmer, ain't ya.
>>
>>> But I'm curious... why do you call it 'average?'
>>
>> It's a mass produced mustard for the average mass. That would be
>> you. You really need to expand your tastes if you think *that* is a
>> good mustard worth paying $250.00.
>>
>> My current favorite is Laurent Du Clos Dijon Mustard with Roquefort
>> Cheese. One of three open mustards in the fridge right now (2
>> imports, one domestic).
>>
>> You['re dismissed. Me - I'm off the American Cheese Society's
>> Conference and Cheese Show to snag a few of the best cheeses in the
>> world. We uncreative people sometimes get tired of eating Kraft
>> cheese all day.
>>
>> http://www.cheesesociety.org/display...articlenbr=150
>>
>> -sw
>
> You just aren't into Gulden's Spicy Brown Mustard. It is
> mass-produced, but it is also good. So what that you have three
> opened mustards in your fridge. I probably have at least three
> open in mine, but that doesn't have any bearing on whether
> Gulden's is good or not.
>
> To the OP, I'm sorry I don't have a recipe for you. I do
> understand your desire to have the mustard, since, as I said, it
> is my standby mustard. And someone must agree with us, since it
> won awards.
>

I really like Gulden's Spicy Brown mustard, among many others. Like many
condiments, each different one is often the best one used for a specific
purpose. Still, I don't consider it particulaly exceptional, athough its
flavor is certainly unique.

My negative thought here is that you can spend a lifetime trying to
replicate something for which there doesn't appear to be an available
recipe, and the results are disappointing. When I realize I probably can't
duplicate something to my satisfaction, I opt for buying it and moving on,
which I suggested to the OP. If it's not available locally, but it online.
But it by the case if need be, as the overall cost will be cheaper.

No sense in beating a dead horse... JMO

--
Wayne Boatwright
------------------------------------------------------------------------
Older people shouldn`t eat health food, they need all the
preservatives they can get. Robert Orben

On Sun 09 Aug 2009 10:22:08a, Jean B. told us...

> Sqwertz wrote:
>> On Sat, 08 Aug 2009 17:25:23 +0900, MtnTraveler wrote:
>>
>>> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
>>> But it has to be damn close to the taste of Gulden's Spicy Brown
>>> mustard, not just something that looks like it.
>>>
>>> Frankly, I don't think you can do it. I've looked at your past posting
>>> history, and I don't see anything too creative there. Perhaps one of
the
>>> other posters would have a better chance.
>>
>> You're a real charmer, ain't ya.
>>
>>> But I'm curious... why do you call it 'average?'
>>
>> It's a mass produced mustard for the average mass. That would be
>> you. You really need to expand your tastes if you think *that* is a
>> good mustard worth paying $250.00.
>>
>> My current favorite is Laurent Du Clos Dijon Mustard with Roquefort
>> Cheese. One of three open mustards in the fridge right now (2
>> imports, one domestic).
>>
>> You['re dismissed. Me - I'm off the American Cheese Society's
>> Conference and Cheese Show to snag a few of the best cheeses in the
>> world. We uncreative people sometimes get tired of eating Kraft
>> cheese all day.
>>
>> http://www.cheesesociety.org/display...articlenbr=150
>>
>> -sw
>
> You just aren't into Gulden's Spicy Brown Mustard. It is
> mass-produced, but it is also good. So what that you have three
> opened mustards in your fridge. I probably have at least three
> open in mine, but that doesn't have any bearing on whether
> Gulden's is good or not.
>
> To the OP, I'm sorry I don't have a recipe for you. I do
> understand your desire to have the mustard, since, as I said, it
> is my standby mustard. And someone must agree with us, since it
> won awards.
>

Here is one source. I'm sure there are many more.

http://www.amazon.com/Guldens-Spicy-.../dp/B0002XIC4Q

--
Wayne Boatwright
------------------------------------------------------------------------
Some people have a foolish way of not minding, or pretending not to
mind, what they eat. For my part, I mind my belly very studiously,
and very carefully; for I look upon it, that he who does not mind
his belly, will hardly mind anything else. Samuel Johnson

On Sun 09 Aug 2009 10:35:22a, Wayne Boatwright told us...

> On Sun 09 Aug 2009 10:22:08a, Jean B. told us...
>
>> Sqwertz wrote:
>>> On Sat, 08 Aug 2009 17:25:23 +0900, MtnTraveler wrote:
>>>
>>>> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
>>>> But it has to be damn close to the taste of Gulden's Spicy Brown
>>>> mustard, not just something that looks like it.
>>>>
>>>> Frankly, I don't think you can do it. I've looked at your past posting
>>>> history, and I don't see anything too creative there. Perhaps one of
>>>> the other posters would have a better chance.
>>>
>>> You're a real charmer, ain't ya.
>>>
>>>> But I'm curious... why do you call it 'average?'
>>>
>>> It's a mass produced mustard for the average mass. That would be
>>> you. You really need to expand your tastes if you think *that* is a
>>> good mustard worth paying $250.00.
>>>
>>> My current favorite is Laurent Du Clos Dijon Mustard with Roquefort
>>> Cheese. One of three open mustards in the fridge right now (2
>>> imports, one domestic).
>>>
>>> You['re dismissed. Me - I'm off the American Cheese Society's
>>> Conference and Cheese Show to snag a few of the best cheeses in the
>>> world. We uncreative people sometimes get tired of eating Kraft
>>> cheese all day.
>>>
>>> http://www.cheesesociety.org/display...articlenbr=150
>>>
>>> -sw
>>
>> You just aren't into Gulden's Spicy Brown Mustard. It is
>> mass-produced, but it is also good. So what that you have three
>> opened mustards in your fridge. I probably have at least three
>> open in mine, but that doesn't have any bearing on whether
>> Gulden's is good or not.
>>
>> To the OP, I'm sorry I don't have a recipe for you. I do
>> understand your desire to have the mustard, since, as I said, it
>> is my standby mustard. And someone must agree with us, since it
>> won awards.
>>
>
> Here is one source. I'm sure there are many more.
>
> http://www.amazon.com/Guldens-Spicy-.../dp/B0002XIC4Q
>

Here's a cheaper deal, if you don't mind the plastic bottle. Also through
Amazon...

http://tinyurl.com/mv72dz

--
Wayne Boatwright
------------------------------------------------------------------------
Great food is like great sex. The more you have the more you want.
Gael Greene

"Wayne Boatwright" > wrote in message
5.250...
> On Sun 09 Aug 2009 10:35:22a, Wayne Boatwright told us...
>
>> On Sun 09 Aug 2009 10:22:08a, Jean B. told us...
>>
>>> Sqwertz wrote:
>>>> On Sat, 08 Aug 2009 17:25:23 +0900, MtnTraveler wrote:
>>>>
>>>>> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
>>>>> But it has to be damn close to the taste of Gulden's Spicy Brown
>>>>> mustard, not just something that looks like it.
>>>>>
>>>>> Frankly, I don't think you can do it. I've looked at your past posting
>>>>> history, and I don't see anything too creative there. Perhaps one of
>>>>> the other posters would have a better chance.
>>>>
>>>> You're a real charmer, ain't ya.
>>>>
>>>>> But I'm curious... why do you call it 'average?'
>>>>
>>>> It's a mass produced mustard for the average mass. That would be
>>>> you. You really need to expand your tastes if you think *that* is a
>>>> good mustard worth paying $250.00.
>>>>
>>>> My current favorite is Laurent Du Clos Dijon Mustard with Roquefort
>>>> Cheese. One of three open mustards in the fridge right now (2
>>>> imports, one domestic).
>>>>
>>>> You['re dismissed. Me - I'm off the American Cheese Society's
>>>> Conference and Cheese Show to snag a few of the best cheeses in the
>>>> world. We uncreative people sometimes get tired of eating Kraft
>>>> cheese all day.
>>>>
>>>> http://www.cheesesociety.org/display...articlenbr=150
>>>>
>>>> -sw
>>>
>>> You just aren't into Gulden's Spicy Brown Mustard. It is
>>> mass-produced, but it is also good. So what that you have three
>>> opened mustards in your fridge. I probably have at least three
>>> open in mine, but that doesn't have any bearing on whether
>>> Gulden's is good or not.
>>>
>>> To the OP, I'm sorry I don't have a recipe for you. I do
>>> understand your desire to have the mustard, since, as I said, it
>>> is my standby mustard. And someone must agree with us, since it
>>> won awards.
>>>
>>
>> Here is one source. I'm sure there are many more.
>>
>> http://www.amazon.com/Guldens-Spicy-.../dp/B0002XIC4Q
>>
>
> Here's a cheaper deal, if you don't mind the plastic bottle. Also through
> Amazon...
>
> http://tinyurl.com/mv72dz
>
>
The traditional jar is now in plastic too, it's no longer made of glass.

cshenk wrote:
> "MtnTraveler" wrote
>
>> As I said in another post, the government practices of this country
>> is, let us say, not conducive to to information sharing. I consider
>> myself lucky enough just to have internet access at times.
>
> Ah, one of them ;-) There were things I couldnt have in Japan too
> althopugh in general I could legally have a friend mail them to me, just
> not buy them off the internet. It wasnt like foodstuffs that could be
> dangerous, more like protect the local farmers from internet prices.

I would imagine that this is the most likely scenario. (I doubt mustard
is dangerous.) Licensing agreements, protection for local markets, etc.
As you know, in Japan, the shoe industry (and much leather curing) and
the automotive recycling industry are restricted to a certain class of
people now in reparation for generations of discrimination.

Jean B. wrote:

>
> My goodness! I did think you were a native English speaker, and that
> you were just living in another country. Kudos to you!

Thank you. No, I'm not a native English speaker, but I'm also not living
in my own native country. I work abroad.

cshenk wrote:

> Would it help if i posted the recipes i do have? I had thought not as
> you obviously have searched, so I was more like 'chasing the rabbit'
> (finding the elusive piece).

Thanks, kind of you to offer, but since expanding my search criteria to
include 'hot' and 'sweet' I have been able to find dozens more. However,
if you have some suggestions about how I might approximate the taste of
Gulden's, that would be appreciated.

> BTW I agree. I can not tell that english is a second language for you.

Thank you. Nice of you to say so. Unfortunately my spoken English is not
as good as my written English. I had the good fortune to live in the USA
for several years, which greatly helped my colloquial English, while
university study gave me the grammar rules.

On Sun, 09 Aug 2009 13:15:31 -0400, "Jean B." > wrote:

>No. The only time I tried making mustard, I wasn't pleased with
>the results.

I've made it a couple of times and was happy with the results, but I
stay away from recipes with egg.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 8, 7:42*pm, MtnTraveler > wrote:
>
> Wayne, I appreciate your efforts, but I'll say this for the THIRD time;
> Gulden's mustard is NOT permitted into this country. This is why I need
> to learn to make it for myself.

Well maybe if you TOLD the group what third world country you live in
that a simple jar of mustard can't be shipped there, people would have
understood. Many have asked. Why won't you just answer the simple
question?

So where the hell do you live, anyway?

Is it the Mustard that isn't allowed or does Amazon not ship there?

I think you're just going to have to accept that you're SOL. (*Shit
outta luck).

No one knows what the exact spice blend is because they do not list
them individually on the label. It's their secret recipe and it's
patented. Get over it.

Just eat what's available to you. Or get on a plane, come to the US or
Canada and smuggle a case of it back in your suitcase if you really
can't live without it.

How much mustard do you eat that you can't just make do with what you
have?
This entire thread seems like much ado about nothing.
There are people who can't frigging afford to buy FOOD and you're cry-
babying because you can't get the most common mustard available in the
United States. Americans don't think of it as a big deal because it's
EVERYWHERE. Every market, just about every sports arena, gallon jugs
of it all over the place.

On Sat 08 Aug 2009 04:42:27p, MtnTraveler told us...

> Wayne Boatwright wrote:
>
>>> Here is one source. I'm sure there are many more.
>>>
>>> http://www.amazon.com/Guldens-Spicy-.../dp/B0002XIC4Q
>>>
>>
>> Here's a cheaper deal, if you don't mind the plastic bottle. Also
>> through Amazon...
>>
>> http://tinyurl.com/mv72dz
>>
>
> Wayne, I appreciate your efforts, but I'll say this for the THIRD time;
> Gulden's mustard is NOT permitted into this country. This is why I need
> to learn to make it for myself.
> I've tried to make this clear in each of my posts. Sorry, but as English
> isn't my first language I guess I wasn't. Here is the message I get on
> my shopping cart when I try to order from your link to Amazon;
> ------------------------
> Important Message
> The following items cannot be shipped to the addresses you selected.
> (Learn more.) You may either change the shipping addresses or remove the
> items by clicking Delete.
>
> * Gulden Spicy Brown Mustard, 12-Ounce Plastic Bottles (Pack of 12)
> cannot be shipped to the selected address.
> -------------------------
>
> I have tried carrying it back when traveling abroad. It gets confiscated
> by the Customs agents at the airport along with Vick's Nasal Inhaler.
> They will not tell my why this is done.
>
> My only option, if I want this taste, is to figure out how to make it
> myself.
>

I'm very sorry, and I apologize. I obviously missed this fact each time
you posted it. I wish I knew how to make it, as I would happily share it
with you.

I probably missed this, too, but what country do you live in?

BTW, if English is not your first language, you are certainly very good at
it.

--
Wayne Boatwright
------------------------------------------------------------------------
A bagel is a doughnut with the sin removed. George Rosenbaum

On Sat 08 Aug 2009 06:21:32p, MtnTraveler told us...

> Wayne Boatwright wrote:
>
>> I'm very sorry, and I apologize. I obviously missed this fact each
>> time you posted it. I wish I knew how to make it, as I would happily
>> share it with you.
>
> (smile) No apology needed. Your willingness to help was most obvious,
> and I'm sure that if you knew the recipe you would have posted it for
> me. For the intent alone, my thanks!

Thanks for understanding why I kept suggesting

>> I probably missed this, too, but what country do you live in?
>
> No, I didn't post it. The government practices of this country is, let
> us say, not conducive to to information sharing. I consider myself lucky
> enough just to have internet access at times.

I understand completely.

>> BTW, if English is not your first language, you are certainly very good
>> at it.
>
> Thank you. I've worked hard and long at it, but still have a long way to
> go before anyone mistakes me for a native English speaker, especially
> when talking. Writing it much easier for me.

I would say your written command of English is excellent.

> Thank you again for you your help.

You're welcome. I'm sorry I couldn't be of more help. I have over 300
mustard recipes in my database and none of them seem to emulate the
Gulden's Spicy Brown.

Best of luck!

--
Wayne Boatwright
------------------------------------------------------------------------
Proust had his madeleines; I am devastated by the scent of yeast
bread rising. Bert Greene

"none of your business" > wrote in message
...
On Aug 8, 7:42 pm, MtnTraveler > wrote:
>
> Wayne, I appreciate your efforts, but I'll say this for the THIRD time;
> Gulden's mustard is NOT permitted into this country. This is why I need
> to learn to make it for myself.

Well maybe if you TOLD the group what third world country you live in
that a simple jar of mustard can't be shipped there, people would have
understood. Many have asked. Why won't you just answer the simple
question?

So where the hell do you live, anyway?

Is it the Mustard that isn't allowed or does Amazon not ship there?

I think you're just going to have to accept that you're SOL. (*Shit
outta luck).

No one knows what the exact spice blend is because they do not list
them individually on the label. It's their secret recipe and it's
patented. Get over it.

Just eat what's available to you. Or get on a plane, come to the US or
Canada and smuggle a case of it back in your suitcase if you really
can't live without it.

How much mustard do you eat that you can't just make do with what you
have?
This entire thread seems like much ado about nothing.
There are people who can't frigging afford to buy FOOD and you're cry-
babying because you can't get the most common mustard available in the
United States. Americans don't think of it as a big deal because it's
EVERYWHERE. Every market, just about every sports arena, gallon jugs
of it all over the place.

On Sun, 09 Aug 2009 08:13:20 +0900, MtnTraveler
> wrote:

>sf wrote:
>> On Sun, 09 Aug 2009 13:15:31 -0400, "Jean B." > wrote:
>>
>>> No. The only time I tried making mustard, I wasn't pleased with
>>> the results.
>>
>> I've made it a couple of times and was happy with the results, but I
>> stay away from recipes with egg.
>>
>
>I didn't see any recipes for mustard that used egg. What style of
>mustard were they?

Different styles, but when I make it I'm looking for the sweet/hot
variety.

--
I love cooking with wine.
Sometimes I even put it in the food.

"none of your business" > wrote:
On Aug 8, 7:42 pm, MtnTraveler > wrote:
>
> Wayne, I appreciate your efforts, but I'll say this for the THIRD time;
> Gulden's mustard is NOT permitted into this country. This is why I need
> to learn to make it for myself.

Well maybe if you TOLD the group what third world country you live in
that a simple jar of mustard can't be shipped there, people would have
understood. Many have asked. Why won't you just answer the simple
question?

So where the hell do you live, anyway?

Is it the Mustard that isn't allowed or does Amazon not ship there?

I think you're just going to have to accept that you're SOL. (*Shit
outta luck).

No one knows what the exact spice blend is because they do not list
them individually on the label. It's their secret recipe and it's
patented. Get over it.

Just eat what's available to you. Or get on a plane, come to the US or
Canada and smuggle a case of it back in your suitcase if you really
can't live without it.

How much mustard do you eat that you can't just make do with what you
have?
This entire thread seems like much ado about nothing.
There are people who can't frigging afford to buy FOOD and you're cry-
babying because you can't get the most common mustard available in the
United States. Americans don't think of it as a big deal because it's
EVERYWHERE. Every market, just about every sports arena, gallon jugs
of it all over the place.

===========

Mustard seed is the most common and inexpensive spice on the planet and it's
commonly used in every cousine. If someone is desirous of making their own
mustard then they must have access to mustard seeds, matters not that they
can't get Gulden's shipped to wherever, they obviously permit mustard seeds
and I'm positive other brands of mustard. Anyway the recipe is on the
Gulden's label, it is indeed printed there plain as can be. What's not
printed is how... and that one can easily learn the basics on the net...
once one learns how to prepare *any* mustard then they can easily prepare
Gulden's. Anyone who comes here asking for help but is too clandestine to
say where they are located is someone I won't trust well enough to become
involved with at any level... this poster sure sounds like some kind of
lunatic phoney baloney scammer to me... imagine, this douchebag has the
attitude that he or she is entitiled to pick our brains but refuses to act
like his parents raised him in other than a whore house barn... what a rude
*******. Actually I don't believe any of the bullshit about Gulden's not
permitted, that's just all made up in hopes someone here will teach him how
to make *any* prepared mustard because the poster is too embarrassed to
admit not being capable... soon as I saw that stupid recipe being passed off
(sans URL) as Gulden's I knew immediately that this was a LIAR!

cshenk wrote:

> If we can get someone who has a jar of Gulden's, they could check the
> list on the jar.

Unfortunately he ingredient list on the jar just says 'spices.' It
doesn't say which ones nor does it give the proportions. It's just a
list rather than a recipe.

> My 'guess' is Cardamom followed by a possible curry blend.

My next tries will be with cardamom alone, and then with garham masala.

> Having lived almost 7 years in Japan, I'm familiar with wanting to
> re-create an item hard to find there.

Anyone who has lived in a foreign country for a length of time, rather
than visiting as a tourist, as had to learn to "make their own,"
especially with foods.

> I'm looking at the base recipe and the cider vinegar may be part of
what
> is a little odd? Wine vinegars are common as well as plain.

I was afraid that the wine vinegar would give it a Dijon taste, and I
really wanted to avoid that. Several of the recipes called for cider
vinegar so that was my first choice. Now I'll try the original recipe
with plain vinegar, more of it, some horseradish for 'bite.' and the
Indian spices for the sweetness. The experimenting in itself is fun!

Wayne Boatwright wrote:
> On Sun 09 Aug 2009 06:43:52p, MtnTraveler told us...

>> Perhaps it is as much my fault as his. I never should have responded to
>> him in the first place. I was just too surprised at the reactions of two
>> or three people here to my original post, and replied to their comments
>> without realizing the shortcomings of those people. My apologies to this
>> group.
>
> No, it is not in the least your fault. Sheldon (Brooklyn1) is probably the
> most verbally abusive and insulting posters on rfc, and is relentless is
> pursuit of his targets.
>
> In short, he is best ignored.

Yes, you're quite correct. However I had noticed his ability in
searching the Internet for obscure information and pasting it into his
postings and was hoping that he would be able to provide the same for
this recipe. That he was unable to do so was itself informative. He
helps even when he doesn't want to!

From now on, though, I have three names to which I can avoid. Usenet is
a learning process.

"MtnTraveler" wrote

> As I said in another post, the government practices of this country is,
> let us say, not conducive to to information sharing. I consider myself
> lucky enough just to have internet access at times.

Ah, one of them ;-) There were things I couldnt have in Japan too althopugh
in general I could legally have a friend mail them to me, just not buy them
off the internet. It wasnt like foodstuffs that could be dangerous, more
like protect the local farmers from internet prices.

BTW, I didnt see anyone else ask before i did and that was only late
yesterday. Your answer is sufficient for me. I was merely curious and not
intending to make any big thing of it.

MtnTraveler wrote:
> Wayne Boatwright wrote:
>
>> I'm very sorry, and I apologize. I obviously missed this fact each
>> time you posted it. I wish I knew how to make it, as I would happily
>> share it with you.
>
> (smile) No apology needed. Your willingness to help was most obvious,
> and I'm sure that if you knew the recipe you would have posted it for
> me. For the intent alone, my thanks!
>
>> I probably missed this, too, but what country do you live in?
>
> No, I didn't post it. The government practices of this country is, let
> us say, not conducive to to information sharing. I consider myself lucky
> enough just to have internet access at times.
>
>> BTW, if English is not your first language, you are certainly very
>> good at it.
>
> Thank you. I've worked hard and long at it, but still have a long way to
> go before anyone mistakes me for a native English speaker, especially
> when talking. Writing it much easier for me.
>
> Thank you again for you your help.
>

My goodness! I did think you were a native English speaker, and
that you were just living in another country. Kudos to you!

--
Jean B.

"MtnTraveler" wrote

> (smile) No apology needed. Your willingness to help was most obvious, and
> I'm sure that if you knew the recipe you would have posted it for me. For
> the intent alone, my thanks!

Would it help if i posted the recipes i do have? I had thought not as you
obviously have searched, so I was more like 'chasing the rabbit' (finding
the elusive piece).

BTW I agree. I can not tell that english is a second language for you.
Please accept my advance apologies if I get too colloquial on you and just
ask if I say something odd. I comefrom a fairly backwater (rural small
area) of the USA Mountains and am known to confuse even USA folks at times,
often using 'be' much like in 1600's England for example. They be mountain
talk, wheres I come froms! (grin).

Just let me know if i be tossing ya whiddershins ok? (Translation,
'Confusing you' as in spinning you about over and over until you get dizzy).

"MtnTraveler" wrote
> cshenk wrote:
>
>> Would it help if i posted the recipes i do have? I had thought not as
>> you obviously have searched, so I was more like 'chasing the rabbit'
>> (finding the elusive piece).
>
> Thanks, kind of you to offer, but since expanding my search criteria to
> include 'hot' and 'sweet' I have been able to find dozens more. However,
> if you have some suggestions about how I might approximate the taste of
> Gulden's, that would be appreciated.

I will have to get a jar of it the taste test. I do recall it as a brand i
used to get before March 2001, when we moved to Japan, but havent since
then. My memory of it's specifics is a bit dim other than I liked it.
Fridge space is probably why I havent gotten it since.

>> BTW I agree. I can not tell that english is a second language for you.
>
> Thank you. Nice of you to say so. Unfortunately my spoken English is not
> as good as my written English. I had the good fortune to live in the USA
> for several years, which greatly helped my colloquial English, while
> university study gave me the grammar rules.

I ken ya! (grin, just funnin!). Dont worry, I be known to give
collywobbles to USA sorts not from the smokey mountains. Tis all the same
and yet'n we have our own ways of speakin' betimes. (Many USA folks here
wont follow that well either so don't worry. Translation, 'Don't worry,
I've odd use of words. We speak oddly in the mountains'). It's an area
settled early by Scotts and English then somewhat isolated from mainstream
USA so some habits of speach pertain still today that havent existed
elsewheres for a very long time. (Noted, 'elsewheres' slipped in, not
'elsewhere'. It's not a typeo but how it's said there. Elsewhere= 'specific
other place, elsewheres= 'other places, plural').

Collywobbles BTW are 'it's so different, it gives you goosebumps'. Them
there's collywobbles I be givin' some of Ya'alluns!

When I went to bootcamp for the Navy, my class was mostly southern gals. I
got named 'mouth from the south' on the first day because my lexicon was so
deep, half them girls couldn't follow me and man did i have trouble with the
one girl from Boston! We'd be speaking at one another with no ways to
understanding what one another was sayin'.

I no longer have a thick accent but thew Ozzies in Darwin, Brisbane, and
Townsville all *love* to feed me beer and watch me shift south of the mason
dixon!

Anyways, thats me. Just plain and simple sort. My oddities crops up when
least expected and I tend to not notice. (Yes i know, should be 'crop up').

"cshenk" wrote
> "MtnTraveler" wrote
>
>> Your willingness to help was most obvious.
>
> I can not tell that english is a second language for you.

You haven't noticed his Ozarks MtnMan nasal twang, and his six toedness. LOL

blake murphy wrote:
> On Mon, 10 Aug 2009 06:50:03 +0900, MtnTraveler wrote:
>
>> Jean B. wrote:
>>
>>> My goodness! I did think you were a native English speaker, and that
>>> you were just living in another country. Kudos to you!
>> Thank you. No, I'm not a native English speaker, but I'm also not living
>> in my own native country. I work abroad.
>
> well, your written english certainly cuts the, um, mustard.
>
> your pal,
> blake


Ouch! (but thanks!) English grammar was the most difficult I had to
deal with. The rules are not so bad, but the exceptions to them were a
nightmare!

Jean B. wrote:

> I wonder what makes it different, for example, from French's yellow
> mustard? Hmmm. Do you suppose it has a bit of ginger in it? I am
> intrigued by this.

I have little to no skill at deciding what needs to be added or removed
from a dish to improve flavour. I can not even adjust salt properly and
usually have to ask my wife! I can only tell when something is correct.
To date, my mustard efforts have resulted in good tasting mixes, but not
the taste I'm trying to find.

What I do recognize is that there is a strong, hearty flavor to
Gulden's, what I would term 'robust,' and I'm missing it each time!
Fortunately, the ingredients are cheap, the mistakes still tasty, and
the efforts not time-consuming. Enjoyable experiments for a rainy day!

Rhonda Anderson wrote:

> Got it a little bit wrong on the beef jerky to Australia -
[SNIP]
So it's not specific brands of beef jerky that aren't permitted -
> it's any beef jerky.

Thank you for the correction. There seem to be quite a few import food
restrictions around the world, for one reason or another, health,
licensing, political, point-of-origin, etc. Thankfully, so many of these
restricted foods can be reproduced quite easily. Beef jerky is all too
easy to make, as are many sausages and pates. Trying to get a specific
flavor only makes the efforts more challenging, and who minds a good
tasty challenge, eh? )

On Sun 09 Aug 2009 06:43:52p, MtnTraveler told us...

> pavane wrote:
>> "brooklyn1" > wrote in message
>> ...
>> | "cshenk" wrote
>> | > "MtnTraveler" wrote
>> | >
>> | >> Your willingness to help was most obvious.
>> | >
>> | > I can not tell that english is a second language for you.
>> |
>> | You haven't noticed his Ozarks MtnMan nasal twang, and his six
>> | toedness. LOL
>>
>> You really hate and fear anything you can't see in a mirror, don't you.
>> And your mirrors don't last long, do they?
>>
>> Go have sex with one of your cats or something tonight. You have
>> succeeded in being utterly obnoxious and virulent to a stranger who
>> happened to ask a simple question. Go celebrate, you scumbag.
>>
>> pavane
>
> Perhaps it is as much my fault as his. I never should have responded to
> him in the first place. I was just too surprised at the reactions of two
> or three people here to my original post, and replied to their comments
> without realizing the shortcomings of those people. My apologies to this
> group.

No, it is not in the least your fault. Sheldon (Brooklyn1) is probably the
most verbally abusive and insulting posters on rfc, and is relentless is
pursuit of his targets.

In short, he is best ignored.

--
Wayne Boatwright
------------------------------------------------------------------------
If organic farming is the natural way, shouldn't organic produce
just be called "produce" and make the pesticide laden stuff take
the burden of an adjective? Ymber Delecto

On 2009-08-11, Wayne Boatwright > wrote:

> Sheldon (Brooklyn1) is probably the
> most verbally abusive and insulting posters on rfc, and is relentless is
> pursuit of his targets.
>
> In short, he is best ignored.

Maybe it's an age thing, but I'm starting to sympathize. Lotta real twits,
hereabouts. :|

nb

On Mon 10 Aug 2009 10:08:01p, notbob told us...

> On 2009-08-11, Wayne Boatwright > wrote:
>
>> Sheldon (Brooklyn1) is probably the
>> most verbally abusive and insulting posters on rfc, and is relentless is
>> pursuit of his targets.
>>
>> In short, he is best ignored.
>
> Maybe it's an age thing, but I'm starting to sympathize. Lotta real twits,
> hereabouts. :|
>
> nb

I hope I'm never forced to put you in the same category as Sheldon.

--
Wayne Boatwright
------------------------------------------------------------------------
My favorite animal is steak. Fran Lebowitz