Re: [CH] How about using royal bohemien mustard
Dave Drum (xrated@ameritech.net)
Fri, 02 Jul 2004 22:37:23 -0500
Styx wrote:
> Rob
> "How about using royal bohemien mustard"
> Never heard of it, what's it like? Where do you get it?
> Styx
I dunno. But, it doesn't get any hotter than Colman's ground mustard
mixed with a dab of water. I will sear the nose hairs out of your head.
BTW - that's the same as "Chinese" mustard. If you add a little stale
beer it becomes English Pub Mustard. I've never met a harseradish
mustard that robust. Or even _VERY_ fresh harseradish ... although I
have had some horseradish come close.
Just keep in mind that chile, must ard and hoss-raditch are different
types of burn.
--
ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!
... In general, the art of government consists in taking as much money
as possible from one party of the citizens to give to the other.
--Voltaire (1764)