Cool.Just a bit of trivia for you Canadiens. Most of the world supply for both the yellow and brown mustard seed is grown in Canada.
ISO a source for good Asian mustard?
- Thread starter danbuter
- Start date
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If you have answers, please help by responding to the unanswered posts.
GrillingFool
Head Chef
I also use the dry. I add a little rice vinegar and a bit of
sesame oil when I hydrate it with water.
the hotter the better!
sesame oil when I hydrate it with water.
the hotter the better!
