On 10/25/2014 1:47 PM, sf wrote:
> On Sat, 25 Oct 2014 08:51:57 -0700 (PDT), dsi1 >
> wrote:
>
>> I think Japanese mustard powder is the same as Chinese mustard powder which is the same as Colman's mustard powder. I just buy the cheapest stuff I can find. OTOH, I don't know of any Japanese dish that uses mustard.
>
> I figured it must be the same as Chinese, but for some reason Chinese
> always seems hotter than Coleman's to me. I'd just substitute
> Coleman's anyway. If it turns out I want to make it again and think
> it would benefit from more heat, then I'd buy some Japanese or Chinese
> mustard powder.
>
How do you make your mustard from powder? Mix with water and wait half
an hour seems to get the hottest. Made with vinegar is not as hot and
made with milk is mildest, IMHO.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.