On 3/16/2012 5:31 PM, Ophelia wrote:
>
> "dsi1" > wrote in message
> ...
>> On 3/16/2012 12:53 AM, Ophelia wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 3/15/2012 12:36 PM, Ophelia wrote:
>>>>>
>>>>> "dsi1" > wrote in message
>>>>> ...
>>>>>> On 3/15/2012 11:31 AM, Ophelia wrote:
>>>>>>>
>>>>>>> "dsi1" > wrote in message
>>>>>>>> These days, when I want to kick up the flavor already there,
>>>>>>>> I'll add
>>>>>>>> a small amount of mustard. Just make sure that you don't add enough
>>>>>>>> mustard to be identifiable!
>>>>>>>
>>>>>>> How much? Hubby doesn't like mustard but I often see it as part of a
>>>>>>> recipe. I can understand that you can use it so that it isn't
>>>>>>> identifiable so I was curious as to how much you put in
>>>>>>>
>>>>>>
>>>>>> I don't measure but I suppose it would be a little over 1 tsp. I use
>>>>>> it in meat dishes like hamburger and stews and meatloaf. A lot
>>>>>> depends
>>>>>> on if the dish has a delicate flavor or not. It works just spiffy!
>>>>>
>>>>> Which type of mustard?
>>>>
>>>> I don't have any preference. I've been using yellow mustard but when
>>>> that runs out, I'll just use a bottle of spicy brown that's on the
>>>> counter. It doesn't matter much to me. Anyway, a slight bitter
>>>> component in food seems to be just the thing I've been missing.
>>>
>>> Hmmm I might take my courage in both hands and try ... I take it you
>>> don't use English mustard?
>>>
>>>
>>
>> I've used dry Colman's mustard if that's what you mean. I use it as a
>> substitute for Chinese mustard to eat with raw fish. For sashimi, it's
>> important for to use the proper mustard but for most everything else I
>> don't have any preference.
>
> Ok thanks)
>
>
I can't detect any difference between Coleman's mustard made with water
and Chinese mustard.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"James Silverton" > wrote in message
...
> On 3/16/2012 5:31 PM, Ophelia wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 3/16/2012 12:53 AM, Ophelia wrote:
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 3/15/2012 12:36 PM, Ophelia wrote:
>>>>>>
>>>>>> "dsi1" > wrote in message
>>>>>> ...
>>>>>>> On 3/15/2012 11:31 AM, Ophelia wrote:
>>>>>>>>
>>>>>>>> "dsi1" > wrote in message
>>>>>>>>> These days, when I want to kick up the flavor already there,
>>>>>>>>> I'll add
>>>>>>>>> a small amount of mustard. Just make sure that you don't add
>>>>>>>>> enough
>>>>>>>>> mustard to be identifiable!
>>>>>>>>
>>>>>>>> How much? Hubby doesn't like mustard but I often see it as part of
>>>>>>>> a
>>>>>>>> recipe. I can understand that you can use it so that it isn't
>>>>>>>> identifiable so I was curious as to how much you put in
>>>>>>>>
>>>>>>>
>>>>>>> I don't measure but I suppose it would be a little over 1 tsp. I use
>>>>>>> it in meat dishes like hamburger and stews and meatloaf. A lot
>>>>>>> depends
>>>>>>> on if the dish has a delicate flavor or not. It works just spiffy!
>>>>>>
>>>>>> Which type of mustard?
>>>>>
>>>>> I don't have any preference. I've been using yellow mustard but when
>>>>> that runs out, I'll just use a bottle of spicy brown that's on the
>>>>> counter. It doesn't matter much to me. Anyway, a slight bitter
>>>>> component in food seems to be just the thing I've been missing.
>>>>
>>>> Hmmm I might take my courage in both hands and try ... I take it you
>>>> don't use English mustard?
>>>>
>>>>
>>>
>>> I've used dry Colman's mustard if that's what you mean. I use it as a
>>> substitute for Chinese mustard to eat with raw fish. For sashimi, it's
>>> important for to use the proper mustard but for most everything else I
>>> don't have any preference.
>>
>> Ok thanks)
>>
>>
> I can't detect any difference between Coleman's mustard made with water
> and Chinese mustard.

Never having come across Chinese mustard I wouldn't know

--
http://www.shop.helpforheroes.org.uk/

"Ophelia" wrote:
>"James Silverton" wrote:
>>
>> I can't detect any difference between Coleman's mustard made with water
>> and Chinese mustard.
>
>Never having come across Chinese mustard I wouldn't know

James must have his taste in his ass... there's a tremendous
difference between Colman's and oriental mustard. Colman's is way
over rated, you're paying for poor quality mustard powder in high
quality tins... Colman's also adds wheat flour to their mustard
powder.