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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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Mexican mustard?
Does anyone have a workable Mexican mustard recipe? By workable
i mean with ingredients you can get from this side of the globe... TIA. -- Kalle |
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Mexican mustard?
"Kalle Helenius" > wrote in message .. . > Does anyone have a workable Mexican mustard recipe? By workable > i mean with ingredients you can get from this side of the > globe... > > TIA. > How is Mexican mustard different from others? I presume you mean 'prepared mustard' that comes in a jar. Jack |
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Mexican mustard?
"Kalle Helenius" > wrote in message .. . > Does anyone have a workable Mexican mustard recipe? By workable > i mean with ingredients you can get from this side of the > globe... > > TIA. > > -- > Kalle In Mexico mustard is mostaza. They have Kraft, McCormick and what we call Coleman's English Mustard is called Abastos Puerto Morelos. doc |
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Mexican mustard?
1-800-966-5199 for WALKER FOODS IN LA CALIFORNIA THEY WOUD HAVE THE INFO
PANOLA PEPPER CO. HAS A HABANERO & a JALAPENO MUSTARD HEIR NUMBER IS 1-800-256-3013 "Kalle Helenius" > wrote in message .. . > Does anyone have a workable Mexican mustard recipe? By workable > i mean with ingredients you can get from this side of the > globe... > > TIA. > > -- > Kalle > > |
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Mexican mustard?
On Thu, 06 Nov 2003 19:54:46 GMT, "ROBERT MACIAS"
> SHOUTED: >1-800-966-5199 for WALKER FOODS IN LA CALIFORNIA THEY WOUD HAVE THE INFO >PANOLA PEPPER CO. HAS A HABANERO & a JALAPENO MUSTARD HEIR NUMBER IS > 1-800-256-3013 Have a look at the poster's address, Robert. Kalle is in Finland. I'm pretty sure a 1-800 number for a California company wouldn't work from there. ;-) David >"Kalle Helenius" > wrote in message . .. >> Does anyone have a workable Mexican mustard recipe? By workable >> i mean with ingredients you can get from this side of the >> globe... >> >> TIA. >> >> -- >> Kalle >> >> > |
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Mexican mustard?
On Thu, 06 Nov 2003 20:14:50 GMT, David Wright
> wrote: >On Thu, 06 Nov 2003 19:54:46 GMT, "ROBERT MACIAS" > SHOUTED: > >>1-800-966-5199 for WALKER FOODS IN LA CALIFORNIA THEY WOUD HAVE THE INFO >>PANOLA PEPPER CO. HAS A HABANERO & a JALAPENO MUSTARD HEIR NUMBER IS >> 1-800-256-3013 > >Have a look at the poster's address, Robert. Kalle is in Finland. > >I'm pretty sure a 1-800 number for a California company wouldn't work >from there. ;-) > >David P.S. I just looked up Walker Foods website, and I see they make one of my two favorite canned salsas: El Pato! (The other is Herdez.) David |
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Mexican mustard?
"Kalle Helenius" > wrote in message = .. . Does anyone have a workable Mexican mustard recipe? By workable i mean with ingredients you can get from this side of the globe... TIA. --=20 Kalle Here is a hot mustard. Habanero Mustard=20 Yield: 1 pint=20 2 tsp Whole coriander seeds 1/4 cup Whole yellow mustard seeds 1/4 cup Whole black mustard seeds 1/4 cup Coleman's Dry Mustard 3/4 cup Cold water 3 Garlic cloves (peeled and chopped) 1 sm Onion (peeled and chopped) 1 Habanero pepper or more for more heat, seeded 1/4 cup Cider vinegar 1/4 cup Dry white wine=20 Toast coriander seeds in a dry skillet or place them in a flat dish and = microwave on High for 4 to 5 minutes.=20 Crush the mustard and coriander seeds slightly in a mortar or blender, = then mix them and the powdered mustard into the water and let stand for = at least three hours.=20 Mix the remaining ingredients and pulverize in a blender until smooth.=20 Stir the puree into the mustard.=20 Bring the mixture to a boil, then lower the heat and simmer 5 minutes or = until as thick as you like, stirring occasionally.=20 The mustard will thicken slightly on cooling.=20 Refrigerate, covered.=20 --=20 Tex-Mex |
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Mexican mustard?
On Thu, 06 Nov 2003 20:20:14 GMT, David Wright
> wrote: >P.S. I just looked up Walker Foods website, and I see they make one of >my two favorite canned salsas: El Pato! >(The other is Herdez.) Herdez is excellent salsa. Tastes better than most fresh or bottled salsas. -sw |
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Mexican mustard?
"The Tex Mex" > wrote in message ... "Kalle Helenius" > wrote in message .. . Does anyone have a workable Mexican mustard recipe? By workable i mean with ingredients you can get from this side of the globe... TIA. -- Kalle Here is a hot mustard. <snipp> Thanks for answering. I guess i worded my request badly. I meant by it that most countries have different twists to their mustard, they use spices etc to create a distinct flavor, and i was wondering whether or not Mexico has something like that. I have a fairly good recipe base of different mustards, but i never came across anything that was claimed to be Mexican. Oh well, i guess the old trial-and-error way for me. Starting with chipotle mustard tonight. I'll give the habanero one a go as well, might just be a bit too hot. -- Kalle |
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Mexican mustard?
"Jack Schidt®" > wrote in message . com... > > "Kalle Helenius" > wrote in message > .. . > > Does anyone have a workable Mexican mustard recipe? By workable > > i mean with ingredients you can get from this side of the > > globe... > > > > TIA. > > > > How is Mexican mustard different from others? That's the 10 grand question. Most countries do have differences in their preferred mustards, and as Mexicans seem to do most things themselves, i figured they might have one. For example, the French have their Dijon, and most of their mustards are based on that base, while the English have a more vinegary mustard, similar to the US style, but hotter, with more mustard seeds/powder, while Italian mustard is sweeter and more oily, and Scandinavian mustard is the brown type (dunno how to quantify that). I presume you mean 'prepared > mustard' that comes in a jar. Nope, i mean the kind you make yourself. Which is much better tasting (usually) with about a ton less preservatives and salt. -- Kalle |
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Mexican mustard?
The prepared mustards, sold by the food giants of the Americas,
(McCormick, inter alia), make mustards I believe to be similar in taste to mustards sold north of the border. I have never seen a Mexican "Country Style" mustard. Or any variation that would suggest Mexican-ness in a mustard. Sorry. Yet: The following website: http://www.mustardmuseum.com/ would be another place to ask. |
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