[CH] The Great Mustard Debate
Dje1157@aol.com
Thu, 18 Feb 1999 08:42:20 EST
Mustard mellows as it ages, so that Chinese mustard is, as
I understand it, young mustard. If you take some Coleman's
mustard powder, mix it with water (or, yes, beer), and taste it,
it will blow your head off. If, on the other hand, you place your
mixture in a crock, cover, and allow to age in a cool, dark place,
you will get milder mustard.
Personally, I like to mix my mustard with white wine and various herbs
and spices, thus adding complexity to the heat. Green peppercorns and
horseradish are particular favorites. For some reason, I've never
liked mustard with chiles in it: I love chiles, and I love mustard,
but I tend to keep them separate.
David
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David J. Estrin
Upper West Side
New York NY