Re: [CH] I dunno.

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Styx wrote:

> Dave
> "I dunno." Me neither?
> Is it that powdered mustard? I like that when I could get it: some times 
> I'd add a little hard apple cider vinegar to it, and other times a good 
> type of alcohol so as you could let it dry out if there's to much liquid 
> instead of keeping on adding more powdered mustard, and back and forth 
> etc.. great stuff.

Yepper. Yellow powdered mustard. Colman's is available at almost any 
grocery on the spice rack ... which is why I mentioned it in the recipe. 
I use Tone's because they put i up in big (24 oz) containers. I only 
ever mix vinegar with it if I want to mitigate the heat ... as the acid 
in the vinegar lessens the burn of the mustard.

> The hottest chile doesn't compare to the freshest, hottest horseradish 
> I've had. But, your right about the different burn between the two. 
> Yaaaahhhhooowwweeeee!!!

I find that the horseradish burn dies off a lot quicker than the 
capsaicin burn from chilies. And I have never had Hunan Hand from 
horseradish. I like 'em all. Each has its place ... according to 
individual taste.

-- 
ENJOY!!!

Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!

  ... No man's life, liberty, or property are safe while the legislature 
is in session. --Mark Twain   (1866)

• Next message: Dave Drum: "Re: [CH] How about using royal bohemien mustard"
• Previous message: rob.rd@juno.com: "Re: [CH] How about using royal bohemien mustard"
• In reply to: Styx: "[CH] I dunno."
• Next in thread: Dave Anderson: "[CH] Colmans Mustard"