Mass;
I guess if I was to put my finger on what mustard I like the most, I think I have to say it is Coleman's Dry Mustard.
I seem to run through the dry mustard faster than I do that pablum pre-mixed store bought stuff.
I love the bite, and fire I can get from mixing my own mustard, and if all I need do to make some up is add a bit of water till I reach the consistency I am looking for for a decidedly Asian style of mustard, for sandwich spread, I can add a bit of vinegar, and a dab of mayo. As a spread, or dip purposes, I have the choice of using sour cream, or cream cheese as the mixing medium.
Now Don't misunderstand me, I do buy one of those cheep bottles of mustard, To this I add a good sized spoon full of freshly ground horse raddish, and depending in how lame the mustard is, I improve it with more powdered mustard, you know just to give it some personality?
Rusty.
Yep I use the dry mustard too Rusty. I like to mix up a nice thick batch and coat a turkey's skin with it. Makes for a real crisp and tasty hide :^)
Yellow, course ground, smooth and dry I use it all. Prime Rib time is going to be here soon and I really use a good course ground mustard on it. With garlic rosemary and course salt, mmmmmm
Cranberry Mustard on turkey sandwiches is the best. Maybe it isn't a true mustard, but that's what they call it in Idaho.
You've got my attention, tell me more! Is this cranberry something you concoct or a packaged product? If so give us a name will you.
Cheers; Mass
view linkHey Mass, here's the recipe is you haven't found it yet. This new computer has "Bing" on it instead of Google, and it works pretty good. I haven't missed google yet!
Hey Mass, sorry I'm so slow getting back to you. This cranberry mustard is a packaged product. I find it at Albertson's and it's called Cranberry Honey Mustard. Now just try it with turkey that has been mesquite smoked, with cheddar cheese, and lettuce on a whole wheat tortilla-that's a fine wrap. Hope you can find some in your area. The makers of it are Dietz & Watson--you will find it will make your leftover thanksgiving turkey something you will look forward to eating.
Cranberry mustard sounds very interesting, packaged or home-made.
I like Rusty’s take on it. Forget the mustard, pluck a man-sized pinch or two of horseradish into a bloody mary, and stir. Slather a little brown mustard and a cream cheese concoction on a celery stalk, and enjoy. Don’t forget the Tabasco for flavor!
Paddy
