Text 25604, 42 rader
Skriven 2009-07-03 11:13:31 av Carol Shenkenberger (32233.cooks)
  Kommentar till text 24601 av JIM WELLER (1:123/140)
Ärende: mustards
================
    
(catching up still)

 >  > Now, watch. Someone will slap me down for that statement.
 > 
 >  CS> Mind if I slap you some more?  SLAP SLAP SLAP!  Ah, that felt good ;-)
 > 
 >  DD> I stand by my previous statement that dry mustard powder is dry
 >  DD> mustard powder until you can show me how that it's different.
 > 
 > There are different mustards and they do have different tastes,
 > although perhaps not quite such a wide range as chilies. To start
 > off there are two genera, three common species (the white/yellow,
 > brown and black, with the brown being the mildest, yellow medium and
 > black hot) and numerous varieties. Terroir comes into play as well
 > (English and Russian mustard is hotter than French). So does
 > preparation style: whole grain, cracked, powdered or a mixture, heat
 > or the lack of it (heat makes the mustard go mild), the type of
 > vinegar used (Dijon uses verjuice from green grapes) and other
 > ingredients added from turmeric to honey.

Yes, agreed completely.  This jar of dried powder i have (almost gone now but
best used up as it's starting to lose it's kick) has nothing english on it
and looks like 2 types of writing.  One I am pretty sure is Thai script and
the other looks a bit like it but more 'angular' (sort of like some
renditions i saw in Dubai when they did the angular version but not quite).

I think I got it in Singapore but it might have been Dubai?  All I recall
clearly was it was a blended set.  It's fairly dark brown and i suspect it's
made of mixed black and brown seed mustards.  Mixed up 'asian style' (Thai I
think is where I learned this) with just a little oil and vinegar to a
thickish paste, then thinned at need for use, it *kicks* as strong as real
wasabi and is used in similar amounts.

I know the recipes I see on the web use water to mix with the powder but i've
helped make it and they used oil and vinegar at that place.  The same 'taste'
was at many other places there so that must be the standard there?  They also
have the water based thinner stuff with probably colemans or it's like seeds
from the color of it, mixed with a smaller amount of brown seed.
         xxcarol
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