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standard yellow mustard is what I use, but either of those would work tooQuestion, English or French mustard for the glaze?
standard yellow mustard is what I use, but either one would work
I think we may be having a small British English to American English translation error.
Worcestershire Sauce was “invented” (actually reverse-engineered — it was uncovered at an apothecary in Bengal by a minister of the East India Company) in 1837
You made me read the wiki on mustard
here the typical mustard choices are American Yellow mustard, Dijon mustard, Brown Mustard
didn't know about English or French (English) types
Next time I make meatloaf, will try the English mustard
the history of food interests me
I spent a month or so going to the links on this site a couple years ago, beware!
De Condimentis (11): Mustard
De Condimentis (2) Umami
THE VENN PLATTER
you can actually find serrano peppers ?
( commonly used in mexican meat dishes and in salsa, jalapenos are best with cheese)
I've NEVER bought a lb of them at once! lol
recipe is just fine without them, but if you like spicy food, definitely add ONE
I would caution you in using the English mustard as a glaze - it gets ferociously hot very fast, so use sparingly. Its a peppery type of heat rather than the slow build up you'd find in a curry, slathering it on like nuttella will leave you hating life.
. I'll definitely take your advice on usage. I tried some California Reapers a few months back and the results were... Uncomfortable (never has the phrase "how hot can they really be?" been such obvious foreshadowing - right up there with "hold my beer and watch this" hnnnng).
I don't know about English mustard, but French mustard is lame.You made me read the wiki on mustard
here the typical mustard choices are American Yellow mustard, Dijon mustard, Brown Mustard
didn't know about English or French (English) types
Next time I make meatloaf, will try the English mustard
Sounds goodOver here we have those types, though typically when talking mustard, we tend to think yellow. We also have "American" mustard (also yellow), though it tends to be an even milder play on the French stuff.
I would caution you in using the English mustard as a glaze - it gets ferociously hot very fast, so use sparingly. Its a peppery type of heat rather than the slow build up you'd find in a curry, slathering it on like nuttella will leave you hating life.
I don't think tabasco is really hot. I'm used to sambal, which is really nice with peanut butter on your morning sandwichdefinitely want to try it now
I do like to add poblano hot sauce, which is hotter than tabasco
I don't think tabasco is really hot. I'm used to sambal, which is really nice with peanut butter on your morning sandwich
You might as well try mustard soup, my favourite soup
You could just attach a pot to your hackintosh CPU.slow cooker/crock-pot
that sounds quite interesting. Must try this.I don't know about English mustard, but French mustard is lame.
Groninger mustard cuts it for me.
You might as well try mustard soup, my favourite soup
I suddenly ponder the heat dissipation properties of teflon..You could just attach a pot to your hackintosh CPU
I suddenly ponder the heat dissipation properties of teflon..