"MtnTraveler" > wrote in message
...
>I can't buy Goulden's Spicy Brown Mustard where I live (and can't order it
>over the net,) but really love it. I'd like to make it myself if I could
>find the right recipe. I've searched the 'secret "copy" recipe books' and
>can't find any listing for it. I've tried making some using a 'Deli
>Mustard' recipe I found on the net (see below) which tastes very nice, but
>it's not the same as Goulden's.
>
> Anyone have a good copy recipe or know some other ingredients I could try?
> Any suggestions would be appreciated.
>
> Thanks

Its available all over the net.
Try spelling it without the "o".
Where do you live?

Tom

http://www.mustardmuseum.com/category/s

They have thousands of kinds and brands. They are moving soon so may
be having some sales soon.

pamjd said...

>
>
> http://www.mustardmuseum.com/category/s
>
> They have thousands of kinds and brands. They are moving soon so may
> be having some sales soon.


Philippe's Hot Mustard for French Dip Sandwiches

4 Tablespoons dry mustard powder
1 Tablespoon white wine vinegar
2 Tablespoons flat beer
1 clove garlic
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
1 Tablespoon olive oil (optional)

Whisk together dry mustard, vinegar and beer. Use a garlic press or a large
pair of pliers to squeeze the juice from the clove of garlic into the
mixture. Stir in sugar, salt and turmeric. To make smoother and less hot,
add olive oil to taste.


It will most definitely make you sweat! EXTREME HEAT. Use caution!

"Tom Biasi" > wrote in message
...
>
> "MtnTraveler" > wrote in message
> ...
>>I can't buy Goulden's Spicy Brown Mustard where I live (and can't order it
>>over the net,) but really love it. I'd like to make it myself if I could
>>find the right recipe. I've searched the 'secret "copy" recipe books' and
>>can't find any listing for it. I've tried making some using a 'Deli
>>Mustard' recipe I found on the net (see below) which tastes very nice, but
>>it's not the same as Goulden's.
>>
>> Anyone have a good copy recipe or know some other ingredients I could
>> try? Any suggestions would be appreciated.
>>
>> Thanks
>
> Its available all over the net.
> Try spelling it without the "o".
> Where do you live?
>
> Tom
>
>
>

Yes, it's spelled Guldon's. Just ask the manager of the store about it.

Jill

"MtnTraveler" wrote:
>
>I can't buy Goulden's Spicy Brown Mustard where I live

On which planet do you live?

> and can't order it over the net

Perhaps if you knew how to spell it:
http://www.amazon.com/Guldens-Spicy-...9482688&sr=8-3

And the only ingredients is vinegar, mustard seed, salt, spices, turmeric...
and it's not cooked... you never tasted Gulden's Spicy Brown if you came up
with your idiotic recipe.


but really love it. I'd like to make it myself if I
> could find the right recipe. I've searched the 'secret "copy" recipe
> books' and can't find any listing for it. I've tried making some using a
> 'Deli Mustard' recipe I found on the net (see below) which tastes very
> nice, but it's not the same as Goulden's.
>
> Anyone have a good copy recipe or know some other ingredients I could try?
> Any suggestions would be appreciated.
>
> Thanks
>
> Here's the recipe I tried;
>
> Deli Mustard
>
> 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)
>
> In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard
> seeds and water; set aside. In second similar saucepan, combine vinegar,
> garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil,
> reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into
> mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer,
> very gently, for 10 minutes. With rubber spatula, scrape into bowl and let
> stand for 2 hours. Scrape mustard into food processor; process to grainy
> puree. Add honey to taste and blend in processor. Scrape mustard into
> sterile jar; cover and allow to mellow overnight at room temperature.
> Store in refrigerator. Makes 1 cup.

On Aug 5, 5:14*am, Andy > wrote:
> pamjd said...
>
>
>
> >http://www.mustardmuseum.com/category/s
>
> > They have thousands of kinds and brands. *They are moving soon so may
> > be having some sales soon.
>
> Philippe's Hot Mustard for French Dip Sandwiches
>
> 4 Tablespoons dry mustard powder
> 1 Tablespoon white wine vinegar
> 2 Tablespoons flat beer
> 1 clove garlic
> 1 teaspoon sugar
> 1/2 teaspoon salt
> 1/4 teaspoon turmeric
> 1 Tablespoon olive oil (optional)
>
> Whisk together dry mustard, vinegar and beer. Use a garlic press or a large
> pair of pliers to squeeze the juice from the clove of garlic into the
> mixture. *Stir in sugar, salt and turmeric. *To make smoother and less hot,
> add olive oil to taste.
>
> It will most definitely make you sweat! EXTREME HEAT. Use caution!

I love this stuff at Philippe's, spread over a fresh beef dip
sandwich, with a side of their coleslaw & a beer.


Harriet & critters in azusa.

critters & me in azusa, ca said...

> On Aug 5, 5:14*am, Andy > wrote:
>> pamjd said...
>>
>>
>>
>> >http://www.mustardmuseum.com/category/s
>>
>> > They have thousands of kinds and brands. *They are moving soon so may
>> > be having some sales soon.
>>
>> Philippe's Hot Mustard for French Dip Sandwiches
>>
>> 4 Tablespoons dry mustard powder
>> 1 Tablespoon white wine vinegar
>> 2 Tablespoons flat beer
>> 1 clove garlic
>> 1 teaspoon sugar
>> 1/2 teaspoon salt
>> 1/4 teaspoon turmeric
>> 1 Tablespoon olive oil (optional)
>>
>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
lar
> ge
>> pair of pliers to squeeze the juice from the clove of garlic into the
>> mixture. *Stir in sugar, salt and turmeric. *To make smoother and les
> s hot,
>> add olive oil to taste.
>>
>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>
> I love this stuff at Philippe's, spread over a fresh beef dip
> sandwich, with a side of their coleslaw & a beer.
>
>
> Harriet & critters in azusa.


Don't get me started, Harriet & critters!!!

Best,

Andy
Yes, I'd like a non-stop to LAX...

In article >,
"jmcquown" > wrote:

> "Tom Biasi" > wrote in message
> ...
> >
> > "MtnTraveler" > wrote in message
> > ...
> >>I can't buy Goulden's Spicy Brown Mustard where I live (and can't order it
> >>over the net,) but really love it. I'd like to make it myself if I could
> >>find the right recipe. I've searched the 'secret "copy" recipe books' and
> >>can't find any listing for it. I've tried making some using a 'Deli
> >>Mustard' recipe I found on the net (see below) which tastes very nice, but
> >>it's not the same as Goulden's.
> >>
> >> Anyone have a good copy recipe or know some other ingredients I could
> >> try? Any suggestions would be appreciated.
> >>
> >> Thanks
> >
> > Its available all over the net.
> > Try spelling it without the "o".
> > Where do you live?
> >
> > Tom
> >
> >
> >
>
> Yes, it's spelled Guldon's. Just ask the manager of the store about it.

Nice try. Without the "o" means without an "o".

http://www.amazon.com/s/ref=nb_ss_gw...&field-keyword
s=Gulden+mustard&x=14&y=17

--
Dan Abel
Petaluma, California USA

jmcquown wrote:
> "Tom Biasi" > wrote in message
> ...
>>
>> "MtnTraveler" > wrote in message
>> ...
>>> I can't buy Goulden's Spicy Brown Mustard where I live (and can't
>>> order it over the net,) but really love it. I'd like to make it
>>> myself if I could find the right recipe. I've searched the 'secret
>>> "copy" recipe books' and can't find any listing for it. I've tried
>>> making some using a 'Deli Mustard' recipe I found on the net (see
>>> below) which tastes very nice, but it's not the same as Goulden's.
>>>
>>> Anyone have a good copy recipe or know some other ingredients I could
>>> try? Any suggestions would be appreciated.
>>>
>>> Thanks
>>
>> Its available all over the net.
>> Try spelling it without the "o".
>> Where do you live?
>>
>> Tom
>>
>>
>>
>
> Yes, it's spelled Guldon's. Just ask the manager of the store about it.
>
> Jill

Actually, it's Gulden's.

--
Jean B.

Andy wrote:
> pamjd said...
>
>>
>> http://www.mustardmuseum.com/category/s
>>
>> They have thousands of kinds and brands. They are moving soon so may
>> be having some sales soon.
>
>
> Philippe's Hot Mustard for French Dip Sandwiches
>
> 4 Tablespoons dry mustard powder
> 1 Tablespoon white wine vinegar
> 2 Tablespoons flat beer
> 1 clove garlic
> 1 teaspoon sugar
> 1/2 teaspoon salt
> 1/4 teaspoon turmeric
> 1 Tablespoon olive oil (optional)
>
> Whisk together dry mustard, vinegar and beer. Use a garlic press or a large
> pair of pliers to squeeze the juice from the clove of garlic into the
> mixture. Stir in sugar, salt and turmeric. To make smoother and less hot,
> add olive oil to taste.
>
>
> It will most definitely make you sweat! EXTREME HEAT. Use caution!

Gulden's isn't hot.

--
Jean B.

"Jean B." > wrote in message
...
> jmcquown wrote:
>> "Tom Biasi" > wrote in message
>> ...
>>>
>>> "MtnTraveler" > wrote in message
>>> ...
>>>> I can't buy Goulden's Spicy Brown Mustard where I live (and can't order
>>>> it over the net,) but really love it. I'd like to make it myself if I
>>>> could find the right recipe. I've searched the 'secret "copy" recipe
>>>> books' and can't find any listing for it. I've tried making some using
>>>> a 'Deli Mustard' recipe I found on the net (see below) which tastes
>>>> very nice, but it's not the same as Goulden's.
>>>>
>>>> Anyone have a good copy recipe or know some other ingredients I could
>>>> try? Any suggestions would be appreciated.
>>>>
>>>> Thanks
>>>
>>> Its available all over the net.
>>> Try spelling it without the "o".
>>> Where do you live?
>>>
>>> Tom
>>>
>>>
>>>
>>
>> Yes, it's spelled Guldon's. Just ask the manager of the store about it.
>>
>> Jill
>
> Actually, it's Gulden's.
>
> --
> Jean B.



Whatever. I'm not the one looking for mustard. I despise mustard. I use
it to brush on pork chops and pork tenderloin, but as a simple condiment I
can't stand the stuff. And I still say ask the store manager to order some
or "where is it?"

Jill

On Wed 05 Aug 2009 12:31:45p, Jean B. told us...

> Andy wrote:
>> pamjd said...
>>
>>>
>>> http://www.mustardmuseum.com/category/s
>>>
>>> They have thousands of kinds and brands. They are moving soon so may
>>> be having some sales soon.
>>
>>
>> Philippe's Hot Mustard for French Dip Sandwiches
>>
>> 4 Tablespoons dry mustard powder
>> 1 Tablespoon white wine vinegar
>> 2 Tablespoons flat beer
>> 1 clove garlic
>> 1 teaspoon sugar
>> 1/2 teaspoon salt
>> 1/4 teaspoon turmeric
>> 1 Tablespoon olive oil (optional)
>>
>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
>> large pair of pliers to squeeze the juice from the clove of garlic into
>> the mixture. Stir in sugar, salt and turmeric. To make smoother and
>> less hot, add olive oil to taste.
>>
>>
>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>
> Gulden's isn't hot.
>

Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards, the Spicy
Brown probably being the most well known. The Zesty Honey Mustard is very
slightly hot, but by no means extreme.

--
Wayne Boatwright
------------------------------------------------------------------------
Life goes faster on protein. Martin H. Fischer

On Aug 5, 8:12*am, "jmcquown" > wrote:
> "Tom Biasi" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > "MtnTraveler" > wrote in message
> .. .
> >>I can't buy Goulden's Spicy Brown Mustard where I live (and can't order it
> >>over the net,) but really love it. I'd like to make it myself if I could
> >>find the right recipe. I've searched the 'secret "copy" recipe books' and
> >>can't find any listing for it. *I've tried making some using a 'Deli
> >>Mustard' recipe I found on the net (see below) which tastes very nice, but
> >>it's not the same as Goulden's.
>
> >> Anyone have a good copy recipe or know some other ingredients I could
> >> try? Any suggestions would be appreciated.
>
> >> Thanks
>
> > Its available all over the net.
> > Try spelling it without the "o".
> > Where do you live?
>
> > Tom
>
> Yes, it's spelled Guldon's. *Just ask the manager of the store about it..

It's GULDEN'S you stupid ****.

On Aug 5, 2:48*pm, "jmcquown" > wrote:
> "Jean B." > wrote in message
>
> ...
>
>
>
>
>
> > jmcquown wrote:
> >> "Tom Biasi" > wrote in message
> ...
>
> >>> "MtnTraveler" > wrote in message
> ...
> >>>> I can't buy Goulden's Spicy Brown Mustard where I live (and can't order
> >>>> it over the net,) but really love it. I'd like to make it myself if I
> >>>> could find the right recipe. I've searched the 'secret "copy" recipe
> >>>> books' and can't find any listing for it. *I've tried making some using
> >>>> a 'Deli Mustard' recipe I found on the net (see below) which tastes
> >>>> very nice, but it's not the same as Goulden's.
>
> >>>> Anyone have a good copy recipe or know some other ingredients I could
> >>>> try? Any suggestions would be appreciated.
>
> >>>> Thanks
>
> >>> Its available all over the net.
> >>> Try spelling it without the "o".
> >>> Where do you live?
>
> >>> Tom
>
> >> Yes, it's spelled Guldon's. *Just ask the manager of the store about it.
>
> >> Jill
>
> > Actually, it's Gulden's.
>
> > --
> > Jean B.
>
> Whatever. *I'm not the one looking for mustard. *I despise mustard.

Oh yes, you *despise mustard*, yet you just had to chime in with your
bullshit, you ****ing whore.

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>> "Tom Biasi" > wrote in message
>>> ...
>>>>
>>>> "MtnTraveler" > wrote in message
>>>> ...
>>>>> I can't buy Goulden's Spicy Brown Mustard where I live (and can't
>>>>> order it over the net,) but really love it. I'd like to make it
>>>>> myself if I could find the right recipe. I've searched the 'secret
>>>>> "copy" recipe books' and can't find any listing for it. I've tried
>>>>> making some using a 'Deli Mustard' recipe I found on the net (see
>>>>> below) which tastes very nice, but it's not the same as Goulden's.
>>>>>
>>>>> Anyone have a good copy recipe or know some other ingredients I
>>>>> could try? Any suggestions would be appreciated.
>>>>>
>>>>> Thanks
>>>>
>>>> Its available all over the net.
>>>> Try spelling it without the "o".
>>>> Where do you live?
>>>>
>>>> Tom
>>>>
>>>>
>>>>
>>>
>>> Yes, it's spelled Guldon's. Just ask the manager of the store about it.
>>>
>>> Jill
>>
>> Actually, it's Gulden's.
>>
>> --
>> Jean B.
>
>
>
> Whatever. I'm not the one looking for mustard. I despise mustard. I
> use it to brush on pork chops and pork tenderloin, but as a simple
> condiment I can't stand the stuff. And I still say ask the store
> manager to order some or "where is it?"
>
> Jill

I'll take your mustard then.

--
Jean B.

I can't buy Goulden's Spicy Brown Mustard where I live (and can't order
it over the net,) but really love it. I'd like to make it myself if I
could find the right recipe. I've searched the 'secret "copy" recipe
books' and can't find any listing for it. I've tried making some using
a 'Deli Mustard' recipe I found on the net (see below) which tastes very
nice, but it's not the same as Goulden's.

Anyone have a good copy recipe or know some other ingredients I could
try? Any suggestions would be appreciated.

Thanks

Here's the recipe I tried;

Deli Mustard

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)

In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard
seeds and water; set aside. In second similar saucepan, combine vinegar,
garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil,
reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into
mustard mixture. Bring vinegar and mustard mixture to simmer, and
simmer, very gently, for 10 minutes. With rubber spatula, scrape into
bowl and let stand for 2 hours. Scrape mustard into food processor;
process to grainy puree. Add honey to taste and blend in processor.
Scrape mustard into sterile jar; cover and allow to mellow overnight at
room temperature. Store in refrigerator. Makes 1 cup.

Wayne Boatwright wrote:
> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
>
>> Andy wrote:
>>> pamjd said...
>>>
>>>> http://www.mustardmuseum.com/category/s
>>>>
>>>> They have thousands of kinds and brands. They are moving soon so may
>>>> be having some sales soon.
>>>
>>> Philippe's Hot Mustard for French Dip Sandwiches
>>>
>>> 4 Tablespoons dry mustard powder
>>> 1 Tablespoon white wine vinegar
>>> 2 Tablespoons flat beer
>>> 1 clove garlic
>>> 1 teaspoon sugar
>>> 1/2 teaspoon salt
>>> 1/4 teaspoon turmeric
>>> 1 Tablespoon olive oil (optional)
>>>
>>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
>>> large pair of pliers to squeeze the juice from the clove of garlic into
>>> the mixture. Stir in sugar, salt and turmeric. To make smoother and
>>> less hot, add olive oil to taste.
>>>
>>>
>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>> Gulden's isn't hot.
>>
>
> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards, the Spicy
> Brown probably being the most well known. The Zesty Honey Mustard is very
> slightly hot, but by no means extreme.
>
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).

--
Jean B.

MtnTraveler wrote:
> I can't buy Goulden's Spicy Brown Mustard where I live (and can't
> order it over the net,) but really love it. I'd like to make it
> myself if I could find the right recipe. I've searched the 'secret
> "copy" recipe books' and can't find any listing for it. I've tried
> making some using a 'Deli Mustard' recipe I found on the net (see
> below) which tastes very nice, but it's not the same as Goulden's.

I dunno about this recipe, but... was it a strong or a mild mustard? If you
want a strong mustard, then check if you can grab a tub of "winarom" brand
strong mustard. I have seen it for the first time a week ago on the shelves
of LIDL, a german gard-discount which has a store nearby.
It's what I've been loooking for for more than a year. Tears can occur
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Wed, 05 Aug 2009 16:55:46 -0400, "Jean B." > wrote:

>jmcquown wrote:
>>
>> Whatever. I'm not the one looking for mustard. I despise mustard. I
>> use it to brush on pork chops and pork tenderloin, but as a simple
>> condiment I can't stand the stuff. And I still say ask the store
>> manager to order some or "where is it?"
>>
>> Jill
>
>I'll take your mustard then.

Hey! Get in line!

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

Jean B. said...

> Wayne Boatwright wrote:
>> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
>>
>>> Andy wrote:
>>>> pamjd said...
>>>>
>>>>> http://www.mustardmuseum.com/category/s
>>>>>
>>>>> They have thousands of kinds and brands. They are moving soon so
>>>>> may be having some sales soon.
>>>>
>>>> Philippe's Hot Mustard for French Dip Sandwiches
>>>>
>>>> 4 Tablespoons dry mustard powder
>>>> 1 Tablespoon white wine vinegar
>>>> 2 Tablespoons flat beer
>>>> 1 clove garlic
>>>> 1 teaspoon sugar
>>>> 1/2 teaspoon salt
>>>> 1/4 teaspoon turmeric
>>>> 1 Tablespoon olive oil (optional)
>>>>
>>>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
>>>> large pair of pliers to squeeze the juice from the clove of garlic
>>>> into the mixture. Stir in sugar, salt and turmeric. To make
>>>> smoother and less hot, add olive oil to taste.
>>>>
>>>>
>>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>>> Gulden's isn't hot.
>>>
>>
>> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards, the
>> Spicy Brown probably being the most well known. The Zesty Honey
>> Mustard is very slightly hot, but by no means extreme.
>>
> 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 know. I didn't like mustard for the longest time. Gulden's became my
favorite, originally.

Soon I shifted to Dijon, for some unknown reason.

Just this year I shifted to Gulden's spicy brown on hot dogs.

Quite a welcome reminder of all that is good in this world!

Andy

On Wed 05 Aug 2009 02:17:30p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
>>
>>> Andy wrote:
>>>> pamjd said...
>>>>
>>>>> http://www.mustardmuseum.com/category/s
>>>>>
>>>>> They have thousands of kinds and brands. They are moving soon so
>>>>> may be having some sales soon.
>>>>
>>>> Philippe's Hot Mustard for French Dip Sandwiches
>>>>
>>>> 4 Tablespoons dry mustard powder
>>>> 1 Tablespoon white wine vinegar
>>>> 2 Tablespoons flat beer
>>>> 1 clove garlic
>>>> 1 teaspoon sugar
>>>> 1/2 teaspoon salt
>>>> 1/4 teaspoon turmeric
>>>> 1 Tablespoon olive oil (optional)
>>>>
>>>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
>>>> large pair of pliers to squeeze the juice from the clove of garlic
>>>> into the mixture. Stir in sugar, salt and turmeric. To make
>>>> smoother and less hot, add olive oil to taste.
>>>>
>>>>
>>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>>> Gulden's isn't hot.
>>>
>>
>> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards, the
>> Spicy Brown probably being the most well known. The Zesty Honey
>> Mustard is very slightly hot, but by no means extreme.
>>
> 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).
>

Yes, that is what the OP spoke of; however, I was only pointing out that it
isn't the only one Guldens makes.

--
Wayne Boatwright
------------------------------------------------------------------------
Hunger: One of the few cravings that cannot be appeased with
another solution. Irwin Van Grove

"Wayne Boatwright" > wrote in message
. 247...
| On Wed 05 Aug 2009 02:17:30p, Jean B. told us...
|
| > Wayne Boatwright wrote:
| >> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
| >>
| >>> Andy wrote:
| >>>> pamjd said...
| >>>>
| >>>>> http://www.mustardmuseum.com/category/s
| >>>>>
| >>>>> They have thousands of kinds and brands. They are moving soon so
| >>>>> may be having some sales soon.
| >>>>
| >>>> Philippe's Hot Mustard for French Dip Sandwiches
| >>>>
| >>>> 4 Tablespoons dry mustard powder
| >>>> 1 Tablespoon white wine vinegar
| >>>> 2 Tablespoons flat beer
| >>>> 1 clove garlic
| >>>> 1 teaspoon sugar
| >>>> 1/2 teaspoon salt
| >>>> 1/4 teaspoon turmeric
| >>>> 1 Tablespoon olive oil (optional)
| >>>>
| >>>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
| >>>> large pair of pliers to squeeze the juice from the clove of garlic
| >>>> into the mixture. Stir in sugar, salt and turmeric. To make
| >>>> smoother and less hot, add olive oil to taste.
| >>>>
| >>>>
| >>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
| >>> Gulden's isn't hot.
| >>>
| >>
| >> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards, the
| >> Spicy Brown probably being the most well known. The Zesty Honey
| >> Mustard is very slightly hot, but by no means extreme.
| >>
| > 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).
| >
|
| Yes, that is what the OP spoke of; however, I was only pointing out that it
| isn't the only one Guldens makes.
|
| --
| Wayne Boatwright

Not only that, Wayne, but you spelled it correctly. That wins a gold medal
in this particular thread.

pavane

Andy wrote:
> Jean B. said...
>
>> Wayne Boatwright wrote:
>>> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
>>>
>>>> Andy wrote:
>>>>> pamjd said...
>>>>>
>>>>>> http://www.mustardmuseum.com/category/s
>>>>>>
>>>>>> They have thousands of kinds and brands. They are moving soon so
>>>>>> may be having some sales soon.
>>>>> Philippe's Hot Mustard for French Dip Sandwiches
>>>>>
>>>>> 4 Tablespoons dry mustard powder
>>>>> 1 Tablespoon white wine vinegar
>>>>> 2 Tablespoons flat beer
>>>>> 1 clove garlic
>>>>> 1 teaspoon sugar
>>>>> 1/2 teaspoon salt
>>>>> 1/4 teaspoon turmeric
>>>>> 1 Tablespoon olive oil (optional)
>>>>>
>>>>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
>>>>> large pair of pliers to squeeze the juice from the clove of garlic
>>>>> into the mixture. Stir in sugar, salt and turmeric. To make
>>>>> smoother and less hot, add olive oil to taste.
>>>>>
>>>>>
>>>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>>>> Gulden's isn't hot.
>>>>
>>> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards, the
>>> Spicy Brown probably being the most well known. The Zesty Honey
>>> Mustard is very slightly hot, but by no means extreme.
>>>
>> 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 know. I didn't like mustard for the longest time. Gulden's became my
> favorite, originally.
>
> Soon I shifted to Dijon, for some unknown reason.
>
> Just this year I shifted to Gulden's spicy brown on hot dogs.
>
> Quite a welcome reminder of all that is good in this world!
>
> Andy

I don't like regular Dijon mustard.

--
Jean B.

On Wed 05 Aug 2009 06:02:45p, pavane told us...

>
> "Wayne Boatwright" > wrote in message
> . 247...
>| On Wed 05 Aug 2009 02:17:30p, Jean B. told us...
>|
>| > Wayne Boatwright wrote:
>| >> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
>| >>
>| >>> Andy wrote:
>| >>>> pamjd said...
>| >>>>
>| >>>>> http://www.mustardmuseum.com/category/s
>| >>>>>
>| >>>>> They have thousands of kinds and brands. They are moving soon so
>| >>>>> may be having some sales soon.
>| >>>>
>| >>>> Philippe's Hot Mustard for French Dip Sandwiches
>| >>>>
>| >>>> 4 Tablespoons dry mustard powder
>| >>>> 1 Tablespoon white wine vinegar
>| >>>> 2 Tablespoons flat beer
>| >>>> 1 clove garlic
>| >>>> 1 teaspoon sugar
>| >>>> 1/2 teaspoon salt
>| >>>> 1/4 teaspoon turmeric
>| >>>> 1 Tablespoon olive oil (optional)
>| >>>>
>| >>>> Whisk together dry mustard, vinegar and beer. Use a garlic press
>| >>>> or a large pair of pliers to squeeze the juice from the clove of
>| >>>> garlic into the mixture. Stir in sugar, salt and turmeric. To
>| >>>> make smoother and less hot, add olive oil to taste.
>| >>>>
>| >>>>
>| >>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>| >>> Gulden's isn't hot.
>| >>>
>| >>
>| >> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards,
>| >> the Spicy Brown probably being the most well known. The Zesty Honey
>| >> Mustard is very slightly hot, but by no means extreme.
>| >>
>| > 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).
>| >
>|
>| Yes, that is what the OP spoke of; however, I was only pointing out
>| that it isn't the only one Guldens makes.
>|
>| --
>| Wayne Boatwright
>
> Not only that, Wayne, but you spelled it correctly. That wins a gold
> medal in this particular thread.
>
> pavane

Thank you, m'am! :-) I've bought and eaten Gulden's mustards for years.

--
Wayne Boatwright
------------------------------------------------------------------------
A jazz musician can improvise based on his knowledge of music. He
understands how things go together. For a chef, once you have that
basis, that’s when cuisine is truly exciting. Charlie Trotter

"Andy" > wrote in message ...
> pamjd said...
>
>>
>>
>> http://www.mustardmuseum.com/category/s
>>
>> They have thousands of kinds and brands. They are moving soon so may
>> be having some sales soon.
>
>
> Philippe's Hot Mustard for French Dip Sandwiches
>
> 4 Tablespoons dry mustard powder
> 1 Tablespoon white wine vinegar
> 2 Tablespoons flat beer
> 1 clove garlic
> 1 teaspoon sugar
> 1/2 teaspoon salt
> 1/4 teaspoon turmeric
> 1 Tablespoon olive oil (optional)
>
> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
> large
> pair of pliers to squeeze the juice from the clove of garlic into the
> mixture. Stir in sugar, salt and turmeric. To make smoother and less
> hot,
> add olive oil to taste.
>
>
> It will most definitely make you sweat! EXTREME HEAT. Use caution!
Where are you gettig this "EXTREME HEAT" ?

"Wayne Boatwright" > wrote in message
5.247...
| On Wed 05 Aug 2009 06:02:45p, pavane told us...
|
| >
| > "Wayne Boatwright" > wrote in message
| > . 247...
| >| On Wed 05 Aug 2009 02:17:30p, Jean B. told us...
| >|
| >| > Wayne Boatwright wrote:
| >| >> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
| >| >>
| >| >>> Andy wrote:
| >| >>>> pamjd said...
| >| >>>>
| >| >>>>> http://www.mustardmuseum.com/category/s
| >| >>>>>
| >| >>>>> They have thousands of kinds and brands. They are moving soon so
| >| >>>>> may be having some sales soon.
| >| >>>>
| >| >>>> Philippe's Hot Mustard for French Dip Sandwiches
| >| >>>>
| >| >>>> 4 Tablespoons dry mustard powder
| >| >>>> 1 Tablespoon white wine vinegar
| >| >>>> 2 Tablespoons flat beer
| >| >>>> 1 clove garlic
| >| >>>> 1 teaspoon sugar
| >| >>>> 1/2 teaspoon salt
| >| >>>> 1/4 teaspoon turmeric
| >| >>>> 1 Tablespoon olive oil (optional)
| >| >>>>
| >| >>>> Whisk together dry mustard, vinegar and beer. Use a garlic press
| >| >>>> or a large pair of pliers to squeeze the juice from the clove of
| >| >>>> garlic into the mixture. Stir in sugar, salt and turmeric. To
| >| >>>> make smoother and less hot, add olive oil to taste.
| >| >>>>
| >| >>>>
| >| >>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
| >| >>> Gulden's isn't hot.
| >| >>>
| >| >>
| >| >> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards,
| >| >> the Spicy Brown probably being the most well known. The Zesty Honey
| >| >> Mustard is very slightly hot, but by no means extreme.
| >| >>
| >| > 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).
| >| >
| >|
| >| Yes, that is what the OP spoke of; however, I was only pointing out
| >| that it isn't the only one Guldens makes.
| >|
| >| --
| >| Wayne Boatwright
| >
| > Not only that, Wayne, but you spelled it correctly. That wins a gold
| > medal in this particular thread.
| >
| > pavane
|
| Thank you, m'am! :-) I've bought and eaten Gulden's mustards for years.

"Sir," actually, but you are certainly welcome.

I just finished a jar of Maille Dijon Mustard, labeled "EXTRA HOT." Now I cannot
find another of it locally, and all of the stores from which I might have
gotten it have "no idea" that it exists. I can get it on the Internet, of course
http://www.foodlocker.com/16315-0.html
but am amazed that it seems to be unknown in the s'market community.
Has anyone else come across this wonderful stuff? It is well worth your search.

pavane

On Wed 05 Aug 2009 09:20:58p, pavane told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>| On Wed 05 Aug 2009 06:02:45p, pavane told us...
>|
>| >
>| > "Wayne Boatwright" > wrote in message
>| > . 247...
>| >| On Wed 05 Aug 2009 02:17:30p, Jean B. told us...
>| >|
>| >| > Wayne Boatwright wrote:
>| >| >> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
>| >| >>
>| >| >>> Andy wrote:
>| >| >>>> pamjd said...
>| >| >>>>
>| >| >>>>> http://www.mustardmuseum.com/category/s
>| >| >>>>>
>| >| >>>>> They have thousands of kinds and brands. They are moving soon
>| >| >>>>> so may be having some sales soon.
>| >| >>>>
>| >| >>>> Philippe's Hot Mustard for French Dip Sandwiches
>| >| >>>>
>| >| >>>> 4 Tablespoons dry mustard powder
>| >| >>>> 1 Tablespoon white wine vinegar
>| >| >>>> 2 Tablespoons flat beer
>| >| >>>> 1 clove garlic
>| >| >>>> 1 teaspoon sugar
>| >| >>>> 1/2 teaspoon salt
>| >| >>>> 1/4 teaspoon turmeric
>| >| >>>> 1 Tablespoon olive oil (optional)
>| >| >>>>
>| >| >>>> Whisk together dry mustard, vinegar and beer. Use a garlic
>| >| >>>> press or a large pair of pliers to squeeze the juice from the
>| >| >>>> clove of garlic into the mixture. Stir in sugar, salt and
>| >| >>>> turmeric. To make smoother and less hot, add olive oil to
>| >| >>>> taste.
>| >| >>>>
>| >| >>>>
>| >| >>>> It will most definitely make you sweat! EXTREME HEAT. Use
>| >| >>>> caution!
>| >| >>> Gulden's isn't hot.
>| >| >>>
>| >| >>
>| >| >> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards,
>| >| >> the Spicy Brown probably being the most well known. The Zesty
>| >| >> Honey Mustard is very slightly hot, but by no means extreme.
>| >| >>
>| >| > 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).
>| >| >
>| >|
>| >| Yes, that is what the OP spoke of; however, I was only pointing out
>| >| that it isn't the only one Guldens makes.
>| >|
>| >| --
>| >| Wayne Boatwright
>| >
>| > Not only that, Wayne, but you spelled it correctly. That wins a gold
>| > medal in this particular thread.
>| >
>| > pavane
>|
>| Thank you, m'am! :-) I've bought and eaten Gulden's mustards for
>| years.
>
> "Sir," actually, but you are certainly welcome.

Please accept my apology.

> I just finished a jar of Maille Dijon Mustard, labeled "EXTRA HOT." Now
> I cannot find another of it locally, and all of the stores from which I
> might have gotten it have "no idea" that it exists. I can get it on the
> Internet, of course http://www.foodlocker.com/16315-0.html
> but am amazed that it seems to be unknown in the s'market community.
> Has anyone else come across this wonderful stuff? It is well worth your
> search.
>
> pavane

Here in the Phoenix area I can buy Maille Dijon "extra hot" at AJ's, a
local high-end supermarket chain, but no one else seems to carry it. It's
one of my favorite mustards.

--
Wayne Boatwright
------------------------------------------------------------------------
Dinner, a time when . . . one should eat wisely but not too well,
and talk well but not too wisely. W. Somerset Maugham

Thought I'd try again. In my first post I said;

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
is one of them. Not unusual. There are many foods I can't get here. So
I've learned to make them myself. This was a BIG problem trying to make
'Wright's Liquid Smoke." (Can't bring that in either!)

This mustard is one such item that I need to make myself, so I searched
for the copycat recipes. Unfortunately there were none for this mustard
that I could find, and as no one here was willing to produce one, I
guess a copycat recipe doesn't exist. I also looked for any Deli style
recipes and found a couple. I tried them, with the one that I posted
coming the closest. Close, but not the same.

I posted the recipe I used in hopes that someone with more skill than
mine (and not in spelling) would try to reproduce it as an experiment
and tell me what was needed.

> Here's the recipe I tried;
>
> Deli Mustard
>
> 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?

Thanks, Andy.

> Philippe's Hot Mustard for French Dip Sandwiches
>
> 4 Tablespoons dry mustard powder
> 1 Tablespoon white wine vinegar
> 2 Tablespoons flat beer
> 1 clove garlic
> 1 teaspoon sugar
> 1/2 teaspoon salt
> 1/4 teaspoon turmeric
> 1 Tablespoon olive oil (optional)

I tried to make this mustard, and while tasty, it just isn't the same
flavor as the Gulden's Spicy Brown mustard.

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!

jmcquown wrote:
> "Tom Biasi" > wrote in message

>> Its available all over the net.
>> Try spelling it without the "o".
>> Where do you live?
>>
>> Tom

> Yes, it's spelled Guldon's. Just ask the manager of the store about it.
>
> Jill

None of the store managers speak English... and Gulden's can't be
imported into this country, but thanks anyway. )

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.

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*

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?'

ViLco wrote:

> I dunno about this recipe, but... was it a strong or a mild mustard?

It's quite robust.

> then check if you can grab a tub of "winarom" brand
> strong mustard. I have seen it for the first time a week ago on the shelves
> of LIDL, a german gard-discount which has a store nearby.
> It's what I've been loooking for for more than a year. Tears can occur

Sounds nice, but unfortunately not available here either. The shelves
here, in the import food shops, have 'French's Yellow Mustard,' Maille -
in the l'Ancienne, l'American, and Dijon, the stone crocs of Pommery
Moutard de Meaux, and some local brands.

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?

brooklyn1 wrote:
>
> 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.

That's great! Let's hope you get another 60 years. Perhaps you could
pass on some of the knowledge you learned during those 60 years instead
of just telling us that you learned it?

> The recipe is indeed printed on the jar...

No, only the ingredients are printed on the jar. The recipe is
unfortunately still a secrete.

> don't need any amounts and
> stinkin' secret spices,

You don't, but that's because, as you say, you're old. I'm not too old
to learn something new or experiment with new ideas.

> probably just a smidgeon of white pepper... what's

I on;y wish it were that simple.

> Someone with your attitude I'm not about to instruct,

Blaming my attitude for your lack of knowledge doesn't fool anyone.

> I'm positive that BROWN delivers spicy brown to wherever.

I'm sure they do. Many things (including 'stinking secret spices,') go
to 'wherever.' However, Gulden's doesn't deliver here, so if I want the
same flavor, I have to make it myself.

Your posting history shows that you are very good at finding information
on the Internet and your usual style is cutting and pasting that
information into your posts. You haven't done that this time so it
suggests to me that there probably isn't a recipe for Gulden's Spicy
Brown mustard written down to be found. I think you've helped in spite
of yourself! Thanks, Brooklyn!

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.

> 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.


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

Wouldn't it just have been easier to say that you can't do it? No shame
in that. I can't, so I came here looking for help. I'll admit to some
surprise that someone would require payment for that help, but O.K., if
that is the standard practice in this newsgroup, I can abide by that.
This is something that I want to learn and I'm willing to pay for education.

>>> But I'm curious... why do you call it 'average?'
>>
>> It's a mass produced mustard for the average mass. That would be
>> you.

That's correct. I'm just an average fellow. Despite the fact that the
Internet is famous for people 'creating themselves' (as I imagine you
have, based on what you've written here) I don't have such a need. I'm
just average.

You really need to expand your tastes if you think *that* is a
>> good mustard worth paying $250.00.

An object is worth what ever an individual is willing to pay. That has
no baring on the object, only on the desire for that object. It's
something I want, therefore it's something I'm willing to pay for.

>> 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).

I don't know about other folks, but I'm certainly impressed. TWO
imported mustards! Do you measure your worth by how many imported items
you have in your house?

>> You['re dismissed.

If you need to tell us of your superiority, you don't have any. )

>> 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.

That's three times in one post that you've impressed me. But you still
don't know how to make mustard, do you.

Jean B. wrote:

> You just aren't into Gulden's Spicy Brown Mustard. It is mass-produced,
> but it is also good.

Personally, I think it's very good! There are certain foods that I enjoy
that go perfectly with it. Those foods don't tastes as good with Pommery
Moutard de Meaux or with Maille Dijon. Those might be tasty mustards,
but just don't 'work' (for me) with a B.B.Q.ed hot dog and sauerkraut on
a bun at a backyard picnic. Pommery Moutard de Meaux and all of the
Maille mustards are very nice too, but served each with its own distinct
foods. Garlic is great, but not on ice cream.

> So what that you have three opened mustards in
> your fridge.

Weren't you impressed. I was impressed...

> 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.

Thanks, Jean. This recipe must be as closely guarded a secret as the
formula for Coca Cola. I spent many evenings searching the Internet,
reading cookbooks, and searching the 'Copy Cat' recipe books, and there
was relatively little to be found on mustards, to say nothing of a copy
recipe of Guldens. Add to that the fact the Brooklyn1 (is that Sheldon?)
whose forte is searching the net (and he's very good at it,) was unable
to post one, my only recourse is trial and error. I enjoy a good
challenge, and as I've had to learn to make quite a few 'commonly
available' foods out of necessity, this is just another in the list.
Some people have the required skills to re-create famous recipes, hence
the 'Copy Cat Secret Recipe' books. Unfortunately, I'm not one of them.
Being 'average,' I just keep trying until I get it right! )
Thanks again for your input.