On Thu, 01 Dec 2016 16:52:56 -0700, U.S. Janet B. >
wrote:

>On Thu, 1 Dec 2016 23:12:16 GMT, "l not -l" > wrote:
>
>>
>>On 1-Dec-2016, U.S. Janet B. > wrote:
>>
>>> On Thu, 01 Dec 2016 17:50:44 -0400, wrote:
>>>
>>> >On Fri, 2 Dec 2016 08:20:11 +1100, Bruce >
>>> >wrote:
>>> >
>>> >>In article >,
>>> says...
>>> >>>
>>> >>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>>> >>>
>>> >>> >On 12/1/2016 12:48 PM, wrote:
>>> >>> >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>>> >>> >>
>>> >>> >>> On 12/1/2016 9:53 AM, jmcquown wrote:
>>> >>> >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>>> >>
>>> >>> >>>>> I can get it in most grocery stores around here but I have never
>>> >>> >>>>> been
>>> >>> >>>>> terribly impressed with the results. I stick to regular dried
>>> >>> >>>>> breadcrumbs that cost a fraction of the price of panko.
>>> >>> >>>>>
>>> >>> >>>> It's definitely over rated.
>>> >>> >>>>
>>> >>> >>>> Jill
>>> >>> >>> But handy to have if, like me, you live alone and times when
>>> >>> >>>breadcrumbs
>>> >>> >>> are needed are few and far between. Also, in this house, all the
>>> >>> >>>bread
>>> >>> >>> gets eaten so there is nothing with which to make conventional
>>> >>> >>>breadcrumbs!
>>> >>> >>> Graham
>>> >>> >>
>>> >>> >> I'm with you Graham, I like to dredge a chicken leg in beaten egg
>>> >>> >> then
>>> >>> >> Panko and bake, very tasty.
>>> >>> >>
>>> >>> >Try coating it with mustard next time.
>>> >>>
>>> >>> English mustard, or pretend mustard ?
>>> >>
>>> >>What's English mustard? I only know French mustard (and Dutch mustard).
>>> >
>>> >Colemans
>>>
>>> If I search, I can find a can of powdered Colemans. I don't believe
>>> that I have ever seen prepared Colemans.
>>> Janet US
>>Though I buy it powdered, in a tin, the international market where I
>>sometimes shop also has small jars of it. The jar contains 3 or 4 ounces or
>>Colman's prepared mustard.
>
>I'll have to look for it at my food co-op. I am curious to try it.
>Janet US

I love a little with steak and particularly beef.

On 12/1/2016 5:27 PM, wrote:
> I tried to get him to realise it was not like
> Frenchs mustard but he knew best

Shaddup, you rancid old vinegar-titted shrew!

On Thu, 01 Dec 2016 20:29:03 -0400, wrote:

>On Thu, 01 Dec 2016 16:52:56 -0700, U.S. Janet B. >
>wrote:
>
>>On Thu, 1 Dec 2016 23:12:16 GMT, "l not -l" > wrote:
>>snip
>>>>
>>>> If I search, I can find a can of powdered Colemans. I don't believe
>>>> that I have ever seen prepared Colemans.
>>>> Janet US
>>>Though I buy it powdered, in a tin, the international market where I
>>>sometimes shop also has small jars of it. The jar contains 3 or 4 ounces or
>>>Colman's prepared mustard.
>>
>>I'll have to look for it at my food co-op. I am curious to try it.
>>Janet US
>
>I love a little with steak and particularly beef.

O.k., then I sub the Colemans for my horesradish
Janet US

"Ophelia" > wrote in message
...
> "jmcquown" wrote in message news > On 12/1/2016 4:20 AM, Ophelia wrote:
>> "U.S. Janet B." wrote in message
>> ...
>>
>> I got some panko breaded shrimp from Costco recently. The preferred
>> cooking method was the oven. I didn't care for them. I thought there
>> was way too much panko on them. You might like them. I just don't
>> really care for panko I guess.
>> Janet US
>>
>> ==================
>>
>> Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>> fresh which I keep in the freezer or dried which I have dehydrated.
>>
>> I had always thought I would try Panko if I saw it but maybe not
>>
>>
> Panko is Japanese (style) course dried bread crumbs. I've tried Panko. I
> was not terribly impressed and the price is ridiculous.
>
> Jill
>
> ====
>
> Thanks, that is good to know!

I love Panko for extra crispness and where I am it's not really any more
expensive than regular bread crumbs, a couple of bucks per cannister.

Cheri

"U.S. Janet B." > wrote in message
...
> On Thu, 1 Dec 2016 17:06:39 -0500, jmcquown >
> wrote:
>
>>On 12/1/2016 2:58 PM, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Thursday, December 1, 2016 at 6:52:27 AM UTC-10, Ophelia wrote:
>>>> "tert in seattle" wrote in message
>>>> ...
>>>>
>>>> U.S Janet B wrote:
>>>> > On Thu, 1 Dec 2016 09:20:26 -0000, "Ophelia" >
>>>> > wrote:
>>>> >
>>>> >>"U.S. Janet B." wrote in message
>>>> . ..
>>>> >>
>>>> >>On Wed, 30 Nov 2016 18:13:09 -0600, Sqwertz >
>>>> >>wrote:
>>>> >>
>>>> >>>On Wed, 30 Nov 2016 18:01:31 -0500, jmcquown wrote:
>>>> >>>
>>>> >>>> On 11/30/2016 5:21 PM, Sqwertz wrote:
>>>> >>>>
>>>> >>>>> The only thing I miss about South Carolina are rock shrimp.
>>>> >>>>> That's
>>>> >>>>> where I learned I could desensitize myself to my shrimp allergy
>>>> >>>>> by
>>>> >>>>> eating just a quarter of a shrimp at a time and doubling the dose
>>>> >>>>> every other day or so. I was THAT determined to eat all the rock
>>>> >>>>> shrimp I could find.
>>>> >>>>>
>>>> >>>>> They were cheap, too. Even though I had to shop mostly at Bi-Lo
>>>> >>>>> where
>>>> >>>>> prices were much higher than what I was used to.
>>>> >>>>>
>>>> >>>> These breaded shrimp are Sea Pak brand, which you said you
>>>> >>>> couldn't
>>>> >>>> find
>>>> >>>> when I mentioned the breaded clam strips a few years back.
>>>> >>>
>>>> >>>We get SeaPak stuff, just not the clams strips. I found some Mrs
>>>> >>>Paul's at Target a few months ago but they sucked. They were the
>>>> >>>size
>>>> >>>of cat food nuggets and all breading.
>>>> >>>
>>>> >>>-sw
>>>> >>
>>>> >>I got some panko breaded shrimp from Costco recently. The preferred
>>>> >>cooking method was the oven. I didn't care for them. I thought
>>>> >>there
>>>> >>was way too much panko on them. You might like them. I just don't
>>>> >>really care for panko I guess.
>>>> >>Janet US
>>>> >>
>>>> >>==================
>>>> >>
>>>> >>Is Panko like breadcrumbs? I use breadcrumbs but make my own. I
>>>> >>make
>>>> >>fresh
>>>> >>which I keep in the freezer or dried which I have dehydrated.
>>>> >>
>>>> >>I had always thought I would try Panko if I saw it but maybe not
>>>> >
>>>> > the reason I don't care for panko is that the bread crumbs turn to
>>>> > shards in the mouth (IMO) I don't like sharp, cutting foods.
>>>> > Janet US
>>>>
>>>> what's with all the panko hate??
>>>>
>>>> it works great for me -- I often prefer it to standard bread crumbs and
>>>> it's not overpriced at Trader Joes's
>>>>
>>>> =================
>>>>
>>>> I have always made my own breadcrumbs, dry and fresh, so I think I will
>>>> continue to do so. I had always wondered about Panko having read
>>>> about it
>>>> here.
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk
>>>
>>> We go through a lot of panko on this rock because chicken katsu is
>>> probably
>>> the most popular plate lunch to order. Panko is essential for katsu and
>>> croquettes too. I expect that chicken katsu will get popular on the
>>> mainland
>>> sooner or later.
>>>
>>> One of my favorite dishes is French toast coated with corn flake crumbs
>>> and
>>> fried. You can use panko instead but I've never tried it. Looks good.
>>>
>>> http://thepioneerwoman.com/cooking/c...-french-toast/
>>>
>>> ==============
>>>
>>> It certainly does look good!
>>>
>>>
>>I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
>>is fine but please keep vanilla and sugar out of it.
>>
>>Jill
>
> Jill!!! No kidding? I've never known of anyone besides me that didn't
> want sweet french toast. I was led to believe that was the real way
> of making french toast - although I didn't grow up with sweet french
> toast.
> Janet US

We've never had sweet french toast either as kids, or adults, but most of us
added syrup when eating. I do like the french toast casserole, but I don't
consider that french toast.

Cheri

"Ophelia" > wrote in message
...
> "U.S. Janet B." wrote in message

> the reason I don't care for panko is that the bread crumbs turn to
> shards in the mouth (IMO) I don't like sharp, cutting foods.
> Janet US
>
> ================
>
> OH dear(( No, I wouldn't like that either

I've never heard of shards in the mouth, that's a first, but who knows what
others think. I think you should try them if you get a chance O, but only if
you like crispy. I love crispy.

Cheri

On 2016-12-01 6:54 PM, U.S. Janet B. wrote:
> On Thu, 1 Dec 2016 15:22:23 -0700, graham > wrote:
>> I use Dijon (+ tarragon) which is still pretty hot but the heat
>> dissipates during cooking so you could use English.
>
> I lick the spoon when using Dijon. It's very tasty and I don't
> consider it too hot.

I don't think you would be doing that with English mustard.

In article >, Cheri says...
>
> "Ophelia" > wrote in message
> ...
> > "U.S. Janet B." wrote in message
>
> > the reason I don't care for panko is that the bread crumbs turn to
> > shards in the mouth (IMO) I don't like sharp, cutting foods.
> > Janet US
> >
> > ================
> >
> > OH dear(( No, I wouldn't like that either
>
> I've never heard of shards in the mouth, that's a first, but who knows what
> others think. I think you should try them if you get a chance O, but only if
> you like crispy. I love crispy.

As if Japanese people would eat sharp, mouth cutting bread crumbs. How
to start a weird rumour. lol

On 12/1/2016 5:19 PM, wrote:
> Much hotter. I would have been 8-10 and we were at our cottage in
> Japan - my father had asked these Americans from the base down. The
> kid my age was a braggart type, when I passed him the mustard for his
> hot dog I said to him it was English mustard. He knew better and
> smeared it completely - so I just sat and watched him while he ate
> every bit with his eyes watering
>
Sounds like my ex-husband. He couldn't believe the tiny Thai chili
peppers my dad had growing in a pot could be possibly be "hot" because
they were so small. Before I could stop him he plucked one off the bush
and took a bite. Can you say "mistake"? LOL

Jill

On 12/1/2016 5:39 PM, U.S. Janet B. wrote:
> On Thu, 1 Dec 2016 17:06:39 -0500, jmcquown >
> wrote:
>
>> I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
>> is fine but please keep vanilla and sugar out of it.
>>
>> Jill
>
> Jill!!! No kidding? I've never known of anyone besides me that didn't
> want sweet french toast. I was led to believe that was the real way
> of making french toast - although I didn't grow up with sweet french
> toast.
> Janet US
>
No kidding! So, we're two people in the US who don't want sweet french
toast!

On the rare occasions I make (or have ever had) french toast it's
dredged in an egg wash. No added sugar, no vanilla. Feel free to
drizzle some syrup or honey on it when it's done. Adding sweet stuff to
the mix was never part of the cooking process.

Jill

On Thursday, December 1, 2016 at 4:59:26 PM UTC-5, Dave Smith wrote:

> This place not only thinks they can get away with it, but it appears
> that they really are getting away with it. Looking back, that dinner was
> probably 10 years ago and the place is still going and still fairly
> busy. Personally, I thought it was an outrageous price to charge for
> something with cheap ingredients and very little labour. Greek
> restaurants were selling the same things with six times the number of
> squid and for half the price. Panko didn't make it that much better and
> panko, while more expensive than regular breadcrumbs or a flour and
> cornmeal mixture, it still doesn't warrant 12 times the price.

Restaurant pricing is only loosely associated with the cost of the
ingredients. The overhead of the Greek restaurants is undoubtedly
much lower.

<http://www.seriouseats.com/2016/03/menu-pricing-vegan-vegetarian-meat.html>

Cindy Hamilton

On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
> On 2016-12-01 4:20 PM, Bruce wrote:
> > In article >,
> > says...
>
> >>> Try coating it with mustard next time.
> >>
> >> English mustard, or pretend mustard ?
> >
> > What's English mustard? I only know French mustard (and Dutch mustard).
> >
>
> It has a kick to it. I don't think you would want to be coating anything
> with it. A little goes a long way.

I'm pretty sure Lucretia was talking about prepared mustard, not
mustard powder.

Cindy Hamilton

On Friday, December 2, 2016 at 6:47:25 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
> > On 2016-12-01 4:20 PM, Bruce wrote:
> > > In article >,
> > > says...
> >
> > >>> Try coating it with mustard next time.
> > >>
> > >> English mustard, or pretend mustard ?
> > >
> > > What's English mustard? I only know French mustard (and Dutch mustard).
> > >
> >
> > It has a kick to it. I don't think you would want to be coating anything
> > with it. A little goes a long way.
>
> I'm pretty sure Lucretia was talking about prepared mustard, not
> mustard powder.
>
> Cindy Hamilton

Or not, having read down farther.

I'm not a big mustard fan, so I don't know squat. If a recipe calls
for a tablespoon of Dijon, I use a half teaspoon and it still comes
through loud and clear.

Cindy Hamilton

On Thu, 01 Dec 2016 17:59:34 -0700, U.S. Janet B. >
wrote:

>On Thu, 01 Dec 2016 20:29:03 -0400, wrote:
>
>>On Thu, 01 Dec 2016 16:52:56 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Thu, 1 Dec 2016 23:12:16 GMT, "l not -l" > wrote:
>>>snip
>>>>>
>>>>> If I search, I can find a can of powdered Colemans. I don't believe
>>>>> that I have ever seen prepared Colemans.
>>>>> Janet US
>>>>Though I buy it powdered, in a tin, the international market where I
>>>>sometimes shop also has small jars of it. The jar contains 3 or 4 ounces or
>>>>Colman's prepared mustard.
>>>
>>>I'll have to look for it at my food co-op. I am curious to try it.
>>>Janet US
>>
>>I love a little with steak and particularly beef.
>
>O.k., then I sub the Colemans for my horesradish
>Janet US

Correct - although some of mine take both lol

wrote:
>
> U.S. Janet B. wrote:
> >O.k., then I sub the Colemans for my horesradish
>
> Correct - although some of mine take both lol

I looked for and saw Colman's mustard this morning.
Not cheap. A 2oz tin of powder cost $3.49 USD.
Instructions say to mix with equal amounts of water
and let it sit for 10 minutes.
I'll give that a try sometime but not today.

I DID see one today I've never tried and I did
buy it. It's "Mister Mustard" original hot.
They have another kind too but I like to start
with the original. That's what kick-started
their business.

So... I just now opened it and took several tastes.
Good flavor and good amount of heat but not overwhelming.
WowMom - I think I've just found my new favorite mustard.
My cost today was $1.79 USD for a 7.5 fl.OZ jar.

One more thing - Janet B. mentioned horseradish.
I've never thought of that but I'll bet that would
be good to enhance most mustards. Even the yellow stuff.
I always have a small jar of prepared horseradish in the fridge.

:-D

jmcquown wrote:
>
> On the rare occasions I make (or have ever had) french toast it's
> dredged in an egg wash.

ME TOO but a bit of milk added to the egg wash

> No added sugar, no vanilla.

ME TOO but a couple of drops of vanilla extract sounds interesting.

> Feel free to
> drizzle some syrup or honey on it when it's done. Adding sweet stuff to
> the mix was never part of the cooking process.

I've always had french toast with bread dipped in egg&milk then fried.
Syrup added once cooked. It would be dumb to add sugar to the egg
mixture since the syrup is all sugar.

On 2016-12-02 5:58 AM, jmcquown wrote:
> On 12/1/2016 5:19 PM, wrote:
>> Much hotter. I would have been 8-10 and we were at our cottage in
>> Japan - my father had asked these Americans from the base down. The
>> kid my age was a braggart type, when I passed him the mustard for his
>> hot dog I said to him it was English mustard. He knew better and
>> smeared it completely - so I just sat and watched him while he ate
>> every bit with his eyes watering
>>
> Sounds like my ex-husband. He couldn't believe the tiny Thai chili
> peppers my dad had growing in a pot could be possibly be "hot" because
> they were so small. Before I could stop him he plucked one off the bush
> and took a bite. Can you say "mistake"? LOL

Like the time I made hot red pepper jelly but could not find the peppers
I usually use. I opted for Scotch Boonet peppers. I knew they would be
hot so I got some regular red bell peppers and only 4 of the Scotch
Bonnets. I figured that using only four of those small peppers would
work. Holy crap. The pot boiled over onto the glass stove top and you
could have used the smoke to quell a prison riot.

On 2016-12-02 6:46 AM, Cindy Hamilton wrote:
> On Thursday, December 1, 2016 at 4:59:26 PM UTC-5, Dave Smith wrote:
>
>> This place not only thinks they can get away with it, but it appears
>> that they really are getting away with it. Looking back, that dinner was
>> probably 10 years ago and the place is still going and still fairly
>> busy. Personally, I thought it was an outrageous price to charge for
>> something with cheap ingredients and very little labour. Greek
>> restaurants were selling the same things with six times the number of
>> squid and for half the price. Panko didn't make it that much better and
>> panko, while more expensive than regular breadcrumbs or a flour and
>> cornmeal mixture, it still doesn't warrant 12 times the price.
>
> Restaurant pricing is only loosely associated with the cost of the
> ingredients. The overhead of the Greek restaurants is undoubtedly
> much lower.
>
> <http://www.seriouseats.com/2016/03/menu-pricing-vegan-vegetarian-meat.html>
>


I thought I was comparing apples to apples with the squid dish. One
plate of calamari with a half dozen squid breaded and deep fried for
$6-7 vs. a single squid breaded in panko for $13.95. That is twice the
price for about 1/6 th the serving. They were trying to be chi chi with
the panko, and their special dipping sauce came out of a jar. There
would likely be a little more labour involved because they had to
reconstruct the slice up squid. I can see that taking a few seconds to
arrange them into roughly the same order in which they had been sliced
off, but there was only the one creature to reassemble. I imagine it
would have taken a lot more time had there been more than one squid.
IMO, a single squid is not enough for a dish, especially when they
charge double the going price for an appetizer.

On 2016-12-02 6:47 AM, Cindy Hamilton wrote:
> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>> On 2016-12-01 4:20 PM, Bruce wrote:
>>> In article >,
>>> says...
>>
>>>>> Try coating it with mustard next time.
>>>>
>>>> English mustard, or pretend mustard ?
>>>
>>> What's English mustard? I only know French mustard (and Dutch mustard).
>>>
>>
>> It has a kick to it. I don't think you would want to be coating anything
>> with it. A little goes a long way.
>
> I'm pretty sure Lucretia was talking about prepared mustard, not
> mustard powder.
>
I am not sure. It comes in powder and pre-mixed. We used to have it in
the house when I was a kid, usually to be served with ham. It was mixed
up prior to the meal and allowed to sit for a while.

WFIW, I bought a can of Keens's hot mustard powder just last night. Our
primary use for it is my wife's salad dressing. I used some last week in
the white sauce I made for macaroni and cheese.

On 2016-12-02 6:51 AM, Cindy Hamilton wrote:
> On Friday, December 2, 2016 at 6:47:25 AM UTC-5, Cindy Hamilton wrote:

> I'm not a big mustard fan, so I don't know squat. If a recipe calls
> for a tablespoon of Dijon, I use a half teaspoon and it still comes
> through loud and clear.

Sometimes a little mustard adds just a bit of oomph to a dish without
overpowering it. I add about a teaspoon of hot mustard powder in
macaroni and cheese and my wife uses about 1/2 tsp in a batch of salad
dressing.

On 2016-12-02 8:21 AM, Gary wrote:
> jmcquown wrote:

> I've always had french toast with bread dipped in egg&milk then fried.
> Syrup added once cooked. It would be dumb to add sugar to the egg
> mixture since the syrup is all sugar.

That is what I used to think until I tried adding a little bit of
cinnamon sugar. I tend to make it light on egg but add about 1 tsp,
cinnamon sugar per egg worth of mixture.

On 2016-12-02, jmcquown > wrote:

> Before I could stop him he plucked one off the bush
> and took a bite. Can you say "mistake"? LOL

Same thing happened to my brother. We were both young lads and I
might've mischievously mislead my bro into thinking they were candy.

My first experience --or should I say, my brother's first experience--
with Thai peppers. I laugh now, but it was no laughing matter back
then. My brother suffered serious pain! (snort)

nb

On 2016-12-02, Dave Smith > wrote:

> Sometimes a little mustard adds just a bit of oomph to a dish without
> overpowering it.

True dat!

I always add some mustard/pwdr to mac/cheese. Also, yellow mustard
in tuna salad, cole slaw, etc.

Coffee is also a great flavor adjunct. I use it all the time in bbq
sauces, baked bean dishes, etc.

nb

On Fri, 02 Dec 2016 08:03:42 -0500, Gary > wrote:

wrote:
>>
>> U.S. Janet B. wrote:
>> >O.k., then I sub the Colemans for my horesradish
>>
>> Correct - although some of mine take both lol
>
>I looked for and saw Colman's mustard this morning.
>Not cheap. A 2oz tin of powder cost $3.49 USD.
>Instructions say to mix with equal amounts of water
>and let it sit for 10 minutes.
>I'll give that a try sometime but not today.

Don't mix the whole tin! I usually mix a tsp or two.
>
>I DID see one today I've never tried and I did
>buy it. It's "Mister Mustard" original hot.
>They have another kind too but I like to start
>with the original. That's what kick-started
>their business.
>
>So... I just now opened it and took several tastes.
>Good flavor and good amount of heat but not overwhelming.
>WowMom - I think I've just found my new favorite mustard.
>My cost today was $1.79 USD for a 7.5 fl.OZ jar.
>
>One more thing - Janet B. mentioned horseradish.
>I've never thought of that but I'll bet that would
>be good to enhance most mustards. Even the yellow stuff.
>I always have a small jar of prepared horseradish in the fridge.
>
>:-D
I don't care for it but some of mind do, so I keep both.

On Fri, 2 Dec 2016 09:21:09 -0500, Dave Smith
> wrote:

>On 2016-12-02 6:47 AM, Cindy Hamilton wrote:
>> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>>> On 2016-12-01 4:20 PM, Bruce wrote:
>>>> In article >,
>>>> says...
>>>
>>>>>> Try coating it with mustard next time.
>>>>>
>>>>> English mustard, or pretend mustard ?
>>>>
>>>> What's English mustard? I only know French mustard (and Dutch mustard).
>>>>
>>>
>>> It has a kick to it. I don't think you would want to be coating anything
>>> with it. A little goes a long way.
>>
>> I'm pretty sure Lucretia was talking about prepared mustard, not
>> mustard powder.
>>
>I am not sure. It comes in powder and pre-mixed. We used to have it in
>the house when I was a kid, usually to be served with ham. It was mixed
>up prior to the meal and allowed to sit for a while.
>
>WFIW, I bought a can of Keens's hot mustard powder just last night. Our
>primary use for it is my wife's salad dressing. I used some last week in
>the white sauce I made for macaroni and cheese.
>
I still think Colemans, but Keens bought them.

On Fri, 2 Dec 2016 03:47:18 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>> On 2016-12-01 4:20 PM, Bruce wrote:
>> > In article >,
>> > says...
>>
>> >>> Try coating it with mustard next time.
>> >>
>> >> English mustard, or pretend mustard ?
>> >
>> > What's English mustard? I only know French mustard (and Dutch mustard).
>> >
>>
>> It has a kick to it. I don't think you would want to be coating anything
>> with it. A little goes a long way.
>
>I'm pretty sure Lucretia was talking about prepared mustard, not
>mustard powder.
>
>Cindy Hamilton

mustard powder and cold water makes a hot but not seasoned mustard.
I'm assuming the stuff in the jar contains vinegar and salt at a
minimum.
Janet US

On Fri, 2 Dec 2016 09:23:32 -0500, Dave Smith
> wrote:

>On 2016-12-02 6:51 AM, Cindy Hamilton wrote:
>> On Friday, December 2, 2016 at 6:47:25 AM UTC-5, Cindy Hamilton wrote:
>
>> I'm not a big mustard fan, so I don't know squat. If a recipe calls
>> for a tablespoon of Dijon, I use a half teaspoon and it still comes
>> through loud and clear.
>
>Sometimes a little mustard adds just a bit of oomph to a dish without
>overpowering it. I add about a teaspoon of hot mustard powder in
>macaroni and cheese and my wife uses about 1/2 tsp in a batch of salad
>dressing.

I never thought of using mustard powder in mac and cheese. That must
add some zip without adding much flavor?
Janet US

On Fri, 02 Dec 2016 11:06:03 -0400, wrote:

>On Fri, 2 Dec 2016 09:21:09 -0500, Dave Smith
> wrote:
>
>>On 2016-12-02 6:47 AM, Cindy Hamilton wrote:
>>> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>>>> On 2016-12-01 4:20 PM, Bruce wrote:
>>>>> In article >,
>>>>> says...
>>>>
>>>>>>> Try coating it with mustard next time.
>>>>>>
>>>>>> English mustard, or pretend mustard ?
>>>>>
>>>>> What's English mustard? I only know French mustard (and Dutch mustard).
>>>>>
>>>>
>>>> It has a kick to it. I don't think you would want to be coating anything
>>>> with it. A little goes a long way.
>>>
>>> I'm pretty sure Lucretia was talking about prepared mustard, not
>>> mustard powder.
>>>
>>I am not sure. It comes in powder and pre-mixed. We used to have it in
>>the house when I was a kid, usually to be served with ham. It was mixed
>>up prior to the meal and allowed to sit for a while.
>>
>>WFIW, I bought a can of Keens's hot mustard powder just last night. Our
>>primary use for it is my wife's salad dressing. I used some last week in
>>the white sauce I made for macaroni and cheese.
>>
>I still think Colemans, but Keens bought them.

so what is the label now? Still Colemans?
Janet US

On Fri, 02 Dec 2016 08:03:42 -0500, Gary > wrote:

wrote:
>>
>> U.S. Janet B. wrote:
>> >O.k., then I sub the Colemans for my horesradish
>>
>> Correct - although some of mine take both lol
>
>I looked for and saw Colman's mustard this morning.
>Not cheap. A 2oz tin of powder cost $3.49 USD.
>Instructions say to mix with equal amounts of water
>and let it sit for 10 minutes.
>I'll give that a try sometime but not today.
>
>I DID see one today I've never tried and I did
>buy it. It's "Mister Mustard" original hot.
>They have another kind too but I like to start
>with the original. That's what kick-started
>their business.
>
>So... I just now opened it and took several tastes.
>Good flavor and good amount of heat but not overwhelming.
>WowMom - I think I've just found my new favorite mustard.
>My cost today was $1.79 USD for a 7.5 fl.OZ jar.
>
>One more thing - Janet B. mentioned horseradish.
>I've never thought of that but I'll bet that would
>be good to enhance most mustards. Even the yellow stuff.
>I always have a small jar of prepared horseradish in the fridge.
>
>:-D

Mustard with horseradish added is a real thing. Very tasty.
Janet US

On 2016-12-02 10:06 AM, wrote:

>> WFIW, I bought a can of Keens's hot mustard powder just last night. Our
>> primary use for it is my wife's salad dressing. I used some last week in
>> the white sauce I made for macaroni and cheese.
>>
> I still think Colemans, but Keens bought them.
>

I wonder how many here endured mustard plasters when we were kids. I
still have unpleasant memories of those things.

On 2016-12-02 10:56 AM, U.S. Janet B. wrote:
> On Fri, 2 Dec 2016 09:23:32 -0500, Dave Smith

>> Sometimes a little mustard adds just a bit of oomph to a dish without
>> overpowering it. I add about a teaspoon of hot mustard powder in
>> macaroni and cheese and my wife uses about 1/2 tsp in a batch of salad
>> dressing.
>
> I never thought of using mustard powder in mac and cheese. That must
> add some zip without adding much flavor?

Think of is like you would bay leaf in a soup. You don't really taste
it, but it adds a certain something.

On 2016-12-02 10:57 AM, U.S. Janet B. wrote:

>> I still think Colemans, but Keens bought them.
>
> so what is the label now? Still Colemans?

The label on the one I bought last night was Keen's.

On 2016-12-02 11:04 AM, U.S. Janet B. wrote:
> On Fri, 02 Dec 2016 08:03:42 -0500, Gary > wrote:
>
>> wrote:
>>>
>>> U.S. Janet B. wrote:
>>>> O.k., then I sub the Colemans for my horesradish
>>>
>>> Correct - although some of mine take both lol
>>
>> I looked for and saw Colman's mustard this morning.
>> Not cheap. A 2oz tin of powder cost $3.49 USD.
>> Instructions say to mix with equal amounts of water
>> and let it sit for 10 minutes.
>> I'll give that a try sometime but not today.
>>
>> I DID see one today I've never tried and I did
>> buy it. It's "Mister Mustard" original hot.
>> They have another kind too but I like to start
>> with the original. That's what kick-started
>> their business.
>>
>> So... I just now opened it and took several tastes.
>> Good flavor and good amount of heat but not overwhelming.
>> WowMom - I think I've just found my new favorite mustard.
>> My cost today was $1.79 USD for a 7.5 fl.OZ jar.
>>
>> One more thing - Janet B. mentioned horseradish.
>> I've never thought of that but I'll bet that would
>> be good to enhance most mustards. Even the yellow stuff.
>> I always have a small jar of prepared horseradish in the fridge.
>>
>> :-D
>
> Mustard with horseradish added is a real thing. Very tasty.

That sounds like the combination I think of when I have wasabi.

On 12/1/2016 5:59 PM, U.S. Janet B. wrote:
> On Thu, 01 Dec 2016 20:29:03 -0400, wrote:
>
>> On Thu, 01 Dec 2016 16:52:56 -0700, U.S. Janet B. >
>> wrote:
>>
>>> On Thu, 1 Dec 2016 23:12:16 GMT, "l not -l" > wrote:
>>> snip
>>>>>
>>>>> If I search, I can find a can of powdered Colemans. I don't believe
>>>>> that I have ever seen prepared Colemans.
>>>>> Janet US
>>>> Though I buy it powdered, in a tin, the international market where I
>>>> sometimes shop also has small jars of it. The jar contains 3 or 4 ounces or
>>>> Colman's prepared mustard.
>>>
>>> I'll have to look for it at my food co-op. I am curious to try it.
>>> Janet US
>>
>> I love a little with steak and particularly beef.
>
> O.k., then I sub the Colemans for my horesradish
> Janet US
>


Why did you pretend that picture with Klintoon was YOU?

That's deceitful, isn't it?

On 12/1/2016 9:02 PM, Sqwertz wrote:
> On Thu, 01 Dec 2016 15:46:53 -0400, wrote:
>
>> On Thu, 01 Dec 2016 12:31:20 -0500, Brooklyn1
>> > wrote:
>>
>>> Taxed and Spent wrote:
>>>> Sqwertz wrote:
>>>>> Taxed and Spent wrote:
>>>>>> Sqwertz wrote:
>>>>>>
>>>>>>> The only thing I miss about South Carolina are rock shrimp. That's
>>>>>>> where I learned I could desensitize myself to my shrimp allergy by
>>>>>>> eating just a quarter of a shrimp at a time and doubling the dose
>>>>>>> every other day or so.
>>>>>>
>>>>>> Are you still de-sensitized? Er, shrimp-wise, we know the rest.
>>>>>> Seriously, I am curious if it took for good.
>>>>>
>>>>> I have to eat shrimp, lobster, or crab every two weeks or so to keep
>>>>> the immunity up - even if it's just one or two shrimp. If I were to
>>>>> go 4-6 weeks without any I would have a mild to moderate reaction. If
>>>>> I were to go 3-4 months I would have a moderate to severe reaction and
>>>>> would have to go through the desensitizing cycle again.
>>>>
>>>> That is very interesting. Thanks.
>>>
>>> Makes as much sense as my saying I need to eat beef every three days
>>> to remain hung like a bull! LOL
>>
>> No use being hung like that with a mouth like a sewer overhead!
>
> I hope referring to Sheldon and not me.
>
> -sw
>
You need to be anally gang raped by a kennel full of pit bulls, you
****ing lardassed food bank thief!

On 12/2/2016 4:06 AM, jmcquown wrote:
> Adding sweet stuff to the mix was never part of the cooking process.
>
> Jill


Nor was being nice to Julie, as you BULLIED her straight off this group,
you thin-haired old HAG!

On 12/2/2016 7:21 AM, Dave Smith wrote:
> Our primary use for it is my wife's salad dressing. I used some last
> week in the white sauce I made for macaroni and cheese.


You worthless old washerwoman - do you think ANYONE gives a flying ****
what you do????

Study this phrase = over-sharing!

WTF do you ramble on aimlessly over the most mundane details of your
boring ****ing life here????

"U.S. Janet B." wrote:
> Mustard with horseradish added is a real thing. Very tasty.

I've never thought of that but I'll try it, maybe tonight.
First try will be with just plain yellow mustard.

I bought a package of hotdogs today just to try that
and also that other mustard brand that I bought today.
I'll have one of each with onions.

Gary wrote:
>
> First try will be with just plain yellow mustard.

With horseradish added, I meant to say.

On Fri, 02 Dec 2016 12:06:45 -0500, Gary > wrote:

>Gary wrote:
>>
>> First try will be with just plain yellow mustard.
>
>With horseradish added, I meant to say.

careful! Hot, hot, hot. Will clear you sinus.
Janet US