On 10/18/2017 12:30 PM, Sqwertz wrote:
> On Wed, 18 Oct 2017 09:05:04 -0400, jmcquown wrote:
>
>> On 10/17/2017 11:59 PM, Sqwertz wrote:
>>> On Tue, 17 Oct 2017 17:50:52 -0400, jmcquown wrote:
>>>
>>>> On 10/17/2017 4:01 PM, wrote:
>>>>> On Monday, October 16, 2017 at 5:36:41 PM UTC-5, Sheldon wrote:
>>>>>>
>>>>>> I buy Oriental hot mustard powder from Penseys:
>>>>>> https://www.penzeys.com/online-catal...24/p-1052/pd-s
>>>>>>
>>>>>>
>>>>> What makes it 'Oriental'?
>>>>>
>>>> The label on the jar, of course!
>>>
>>> You'd have to squint really hard to see the word "Oriental" on that
>>> jar - Which would make you LOOK Oriental.
>>>
>> Don't be silly, it says "Oriental Mustard" then right below that "Canada
>> Powdered (Hot)". I'm guessing it's made by Oriental Canadians. LOL
>
> Hmm. I was only looking at the description, I guess. But it is the
> same stuff s Colman's, thogh. So it's a half breed - it's
> British-Chinese.
>
> -sw
>
I don't use dried mustard for much. I don't use prepared mustard for
much of anything, either. I guess that makes me an atypical cook.

I *do* sometimes brush coarse jarred mustard or Dijon on a pork
tenderloin or pork chops before rolling them in seasoned breadcrumbs
before roasting. Tasty!

Jill