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Old 02-08-2006, 04:15 PM   #11
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Good heavens, you would have to cook for that army we were talking about the other day!
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Old 02-08-2006, 04:31 PM   #12
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I'm afraid you are right.
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Old 02-08-2006, 05:05 PM   #13
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Question

My can of Coleman's is several years old but it seems wasteful to replace it because I use dry mustard so seldom. I've become used to grinding cumin, corriander and chiles and have wondered about grinding mustard seed and making my own prepared mustards. Any experience with this you can share?

Just out of curiosity, how would a kosher mustard seed, ground or not, differ from a non kosher seed?
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Old 02-08-2006, 05:28 PM   #14
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Colman's English mustard powder is a must for so many dishes; I use it dry to add a crust to chicken - I use it as part of a stuffing mix... I use it to marinate meats.... I go through one of their tins in less than a month!
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Old 02-08-2006, 05:29 PM   #15
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You need it to make a good Caesar salad dressing too. And to dredge parmesan chicken. Mmmmmmmmmmmm!
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Old 02-08-2006, 05:36 PM   #16
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YEEEAHHHH.

Did you know that the Colman who started the company in Norfolk used to say 'it's the stuff that people LEAVE ON THEIR PLATES that makes me rich'!!!!
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Old 02-08-2006, 05:42 PM   #17
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CharlieD, grew up in Brooklyn among many people whose opinion of what constituted kosher varied greatly.

I have learned a very little about it.

The only recommendation I would have is to consult a rabbi. Found a website that might help:

http://www.ou.org/kosher/rebbe.html

Through this website one can apparently ask a rabbi regarding what is kosher and what is not.

Just tossing it out for what it is worth.

Good luck.
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Old 02-08-2006, 11:14 PM   #18
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Quote:
Originally Posted by skilletlicker

Just out of curiosity, how would a kosher mustard seed, ground or not, differ from a non kosher seed?
Technicaly - it will not. There are some details, which I am not sur about because I simply do not know how the seeds are dried. I already mentioned that above.
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Old 02-08-2006, 11:16 PM   #19
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Quote:
Originally Posted by Ishbel
Colman's English mustard powder is a must for so many dishes; I use it dry to add a crust to chicken - I use it as part of a stuffing mix... I use it to marinate meats.... I go through one of their tins in less than a month!
How big of a tin are we talking about?
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Old 02-09-2006, 09:53 AM   #20
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here's another good site for questions, charlie.

http://www.askmoses.com/
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