The directions on my mustard powder,
said to mix it with cold water, just prior to use.
It does work best that way.
I was wondering why it couldn't be stored that way in the fridge,
and why mustard is never sold made with water instead of vinegar.
I figured it's because mustard powder is flour,
and probably prone to spoilage.
When I mix mustard powder in with regular mustard,
it's not as hot as what I get from mixing it with water.
I think the vinegar cuts the heat a lot.
Cheap Whiskey and mustard powder!
That's hot, and doesn't spoil.
Not quite as hot as mustard and water, but very close.

When I put it in a squeeze bottle, I find it's best to pinch
the bottle a little before sealing it.
If I take the bottle out of the fridge and it's sealed
and not squeezed, there's some chance that the bottle
might pressurize if I let it get warm before I open it,
which isn't disasterous, but I like it better when it doesn't spit.

--
pete

pete wrote:

> The directions on my mustard powder,
> said to mix it with cold water, just prior to use.
> It does work best that way.
> I was wondering why it couldn't be stored that way in the fridge,
> and why mustard is never sold made with water instead of vinegar.

I think it is. The kind labeled chinese mustard, i.e. the hot
stuff you get in little packages with chinese food, is ground
yellow mustard seed and water.

I mix this up and keep it in the fridge for a month of so.
Haven't had problems with spoilage this way. It diminishes
in heat level after awhile, but it doesn't go bad.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Tue 15 Nov 2005 07:20:17p, Thus Spake Zarathustra, or was it pete?

> The directions on my mustard powder,
> said to mix it with cold water, just prior to use.
> It does work best that way.
> I was wondering why it couldn't be stored that way in the fridge,
> and why mustard is never sold made with water instead of vinegar.
> I figured it's because mustard powder is flour,
> and probably prone to spoilage.
> When I mix mustard powder in with regular mustard,
> it's not as hot as what I get from mixing it with water.
> I think the vinegar cuts the heat a lot.
> Cheap Whiskey and mustard powder!
> That's hot, and doesn't spoil.
> Not quite as hot as mustard and water, but very close.
>
> When I put it in a squeeze bottle, I find it's best to pinch
> the bottle a little before sealing it.
> If I take the bottle out of the fridge and it's sealed
> and not squeezed, there's some chance that the bottle
> might pressurize if I let it get warm before I open it,
> which isn't disasterous, but I like it better when it doesn't spit.
>

If you like mustard mixed with whiskey, for a different twist make a sweet
hot mustard using mustard powder mixed with Drambuie. It's delicious and
worth the splurge.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
>

> If you like mustard mixed with whiskey,
> for a different twist make a sweet
> hot mustard using mustard powder mixed with Drambuie.
> It's delicious and worth the splurge.

Thanks, and to Reg too.

--
pete

On Mon 21 Nov 2005 06:34:35a, Thus Spake Zarathustra, or was it pete?

> Wayne Boatwright wrote:
>>
>
>> If you like mustard mixed with whiskey, for a different twist make a
>> sweet hot mustard using mustard powder mixed with Drambuie.
>> It's delicious and worth the splurge.
>
> Thanks, and to Reg too.
>

You're welcome. Enjoy!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!