Mustard tastes like horseradish‹›



Yeff <[email protected]> deliciously posted in
news:[email protected]:

> On Mon, 08 Mar 2004 01:15:15 -0000, Dog3 wrote:
>
>> I have a question or maybe just a remark. I used the
>> powdered mustard mixed with a bit of water to make the
>> hot mustard I find in Chinese restaurants. Is this
>> correct? It tastes very similar and the heat is about
>> the same.
>
> I learned somewhere (lost in time) to go 3-2-1: three
> parts mustard powder, two parts soy sauce, one part water.
> Let sit for an hour and then enjoy.
>
> -Jeff B. yeff at erols dot com
>

That's interesting. 3-2-1. I've never used soy sauce. I
don't know what proportions I've been using but I stir the
water in until the consistency is the way I like it. I do
let it sit for a bit before using. Thanks for the tip.

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968
 
On Mon, 08 Mar 2004 13:42:13 -0000, Dog3 <dognospam@adjfkdla> wrote:
>
> That's interesting. 3-2-1. I've never used soy sauce. I
> don't know what proportions I've been using but I stir the
> water in until the consistency is the way I like it. I do
> let it sit for a bit before using. Thanks for the tip.

We've got a bag of Penzey's "Oriental ground mustard"
which tastes pretty much like Colman's and the stuff
one finds in restaurants to me. Their directions also
mentioned substituting some soy sauce for some of the
water, forget the exact proportions, though. Might be
half. I rather like it, you may not be able to taste
it and go, "Soy sauce!" but it adds another layer of
complexity to the mustard that works well if you're
using it as a dipping sauce like we sometimes do.

Ariane
 
[email protected] wrote:
>
> The other day, I ate Colman's mustard. It tasted like
> horseradish! It was hot and made my sinuses flare up.
> Someone said, "That's REAL mustard." So what have I
> been eating before? I had French's mustard before. Is
> that fake?

Fake is a matter of tastes. The important chemical in the
flavor of mustard is the same as important chemical in the
flavor of horseradish. Horseradish is usually processed to
keep it strong. Mustard is often selectively bred to make it
weak and often processed to make it weak.

French's mustard might have well under a percent of the
intensity of usual prepared horseradish. To me the flavor
that stands out in French's is the tumeric. It's tumeric
flavoring with some added mustard in my opinion.

On the other hand other brands of mustard can be far more
intense. If you think Coleman's is like horseradish, you
need to get some hot mustard oil imported from India some
time. Wow.
 
On Sun, 7 Mar 2004 13:58:50 -0800 (PST), [email protected] (Not
Available) wrote:

>The other day, I ate Colman's mustard.
>
>It tasted like horseradish! It was hot and made my sinuses
>flare up.
>
>Someone said, "That's REAL mustard." So what have I been
>eating before?
>
>I had French's mustard before.
>
>Is that fake?

if it's not fake, it's pretty close.

your pal, blake
 
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