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.

--

Never trust a dog to watch your food.

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.

On Saturday, October 25, 2014 7:59:45 AM UTC-10, James Silverton wrote:
> 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.

I just use water. I have not heard of making it with milk - until now. My guess is you flip the bowl over too to let it develop some heat. That's just a funny tradition of mixing up mustard. It probably wouldn't work if you're making a big batch but I've never investigated it. ��

On Saturday, October 25, 2014 7:47:31 AM UTC-10, 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.
>

Chinese style mustard is important over here. We need the stuff to eat with wonton min. Mostly, I've made it from Colman's. My dad told me to flip the bowl over after mixing it with water and let it sit for 20 minutes or so. It should get fairly hot.

> --
>
> Never trust a dog to watch your food.