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03-26-2013, 10:01 AM
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#1
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Senior Cook
Join Date: Aug 2011
Location: Pennsylvania
Posts: 350
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ISO a source for good Asian mustard?
I'd like to buy some of the mustard you get in the various Chinese restaurants. The kind that waters my eyes and burns going down. Any recommended brands?
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03-26-2013, 10:11 AM
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#2
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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03-26-2013, 10:11 AM
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#3
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Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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It ain't asian but Coleman's is mighty good.
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
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03-26-2013, 12:03 PM
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#4
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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03-26-2013, 12:19 PM
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#5
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Master Chef
Join Date: Jan 2011
Posts: 6,443
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Quote:
Originally Posted by Hoot
It ain't asian but Coleman's is mighty good.
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Darn good stuff! We'll be using some to make mustard sauce for some stoney claws I got in Florida City today.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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03-26-2013, 12:23 PM
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#6
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Quote:
Originally Posted by Hoot
It ain't asian but Coleman's is mighty good.
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+1
Colman's is the same as Chinese mustard. You can even just buy the powder and mix as you need it. Just allow the prepared mustard you make to stand for about 20 mins to develop the flavor.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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03-26-2013, 12:26 PM
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#7
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Master Chef
Join Date: Jan 2011
Posts: 6,443
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Quote:
Originally Posted by Snip 13
+1
Colman's is the same as Chinese mustard. You can even just buy the powder and mix as you need it. Just allow the prepared mustard you make to stand for about 20 mins to develop the flavor.
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That is how we buy it, ground and dry in the tin.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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03-26-2013, 12:31 PM
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#8
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Quote:
Originally Posted by CraigC
That is how we buy it, ground and dry in the tin. 
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I also prefer using the powder, you get the exact level of heat you want when you mix it yourself 
It's cheaper too!
We always had a tin of mustard powder in our pantry when I was growing up and I still have one today! Not the same tin
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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03-26-2013, 12:34 PM
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#9
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Colman's English mustard blend, double superfine is not bad but-
.... Is kinda pricey
.... Contains wheat flour
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03-26-2013, 12:42 PM
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#10
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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The powder works out cheaper than the jar once mixed. Here by us anyway, not sure how it compares in the US.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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03-26-2013, 12:49 PM
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#11
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by Snip 13
The powder works out cheaper than the jar once mixed. Here by us anyway, not sure how it compares in the US.
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I can buy 1 pound of Penzey's hot Canadian mustard powder for $5.60. The last 1/4 pound tin of Colman's set me back $5.39.
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03-26-2013, 12:49 PM
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#12
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Chef Extraordinaire
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,370
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Japanese hot mustard, karashi, is very hot. They're commonly sold in powder form, you just add water.
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03-26-2013, 12:52 PM
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#13
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Quote:
Originally Posted by justplainbill
I can buy 1 pound of Penzey's hot Canadian mustard powder for $5.60. The last 1/4 pound tin of Colman's set me back $5.39.
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I must look if we have it in SA  Thanks for the tip!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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03-26-2013, 04:37 PM
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#14
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Head Chef
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,298
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Colmans is nice and hot.
I like it a lot.
If you don't use it often then I'd go with it.
If price is a factor then look into the other options.
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03-26-2013, 04:49 PM
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#15
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,610
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Another vote for Colman's.
The website has a great recipe for Sweet Hot Mustard. They make it with honey but, I like it made with real maple syrup.
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03-26-2013, 06:24 PM
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#16
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Certifiable Executive Chef
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,874
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I buy dry mustard powder in the bulk section of my local health foodstore and then mix it with a little white wine to serve with eggrolls and pot stickers. It's just as good as the premixed in jars and waaaaay cheaper.
__________________
Forget love... I'd rather fall in chocolate!
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03-26-2013, 11:20 PM
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#17
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,428
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Quote:
Originally Posted by justplainbill
Colman's English mustard blend, double superfine is not bad but-
.... Is kinda pricey
.... Contains wheat flour
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I buy Keen's, which is now manufactured by Colman. It doesn't list any ingredients, so it has to be all mustard. I can't remember ever seeing it in any other form than powder.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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03-26-2013, 11:37 PM
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#18
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Quote:
Originally Posted by CraigC
Darn good stuff! We'll be using some to make mustard sauce for some stoney claws I got in Florida City today. 
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mere jealousy or even envy doesn't quite cover it!
one more vote for colemans!
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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03-27-2013, 11:41 AM
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#19
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Senior Cook
Join Date: Aug 2011
Location: Pennsylvania
Posts: 350
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Honestly, I didn't know dried mustard was even an available product. Time to go shopping!
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03-27-2013, 03:49 PM
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#20
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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 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.
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Illegitimi non carborundum!
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