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Food War - Part 2 - Keen as Mustard.

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  • #16
    Originally posted by Nick the Noodle View Post
    I sometimes make 'Chinese' mustard using Coleman's English hot mustard powder with this . Easy enough .
    Neat stuff. I'm inspired to venture over to the local Chinese grocery and see what I find. I will keep a fire extinguisher on hand.
    John

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    • #17
      Originally posted by JBark View Post
      Neat stuff. I'm inspired to venture over to the local Chinese grocery and see what I find. I will keep a fire extinguisher on hand.
      Many countries do excellent mustards. In my opinion, English and French types are my favourites, simply because they are almost opposite to each other, probably due to my particular palate.

      Many moons ago, going to a Chinese to have a spring roll with mustard was the equivalent of having a Vindaloo at an Indian. After a few decades, Britain has become a tad more sophisticated, and it's rare to find 2 similar tasting ethnic places, ie they cater to their particular customers.

      What I will say is that I doubt that many of us in the west, including me, knows what a real Chinese mustard tastes like. I've been to China, but mustard was not top of my agenda.
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