Cooking & Baking
Related: About this forumI made some killer hot mustard.
At our daughter's home near Boston for Christmas.
Our traditional Christmas dinner is prime rib.
I couldn't afford it, but happily our daughter can.
There was some leftover Proseco from Mimosas that morning.
I mixed it with a HEAP of Coleman's Dry Mustard to a thin custard consistency.
After about an hour it began to achieve some 'authority'.
At 1+30 it went straight to the frontal lobes.
HooHaa!
Also made a horseradish sauce.
Horseradish, sour cream, mayo.
The fresher the horseradish the better.
Merry Christmas and a Happy New Year to all!
Liberal Jesus Freak
(1,451 posts)Sounds yummy
Turbineguy
(37,337 posts)about fizz and alcohol that make Colemans kick ass!
trof
(54,256 posts)Galileo126
(2,016 posts)I use S&B (brand) hot Chinese mustard. It costs about 5 bucks for 3 oz, but it is well worth it. My favorite Chinese restaurant (back in RI) has this wonderful hot mustard, and S&B comes very very close. I embrace the pain, because (like hot chilis).... cometh the endorphine rush.
And, I haven't had a sinus infection since!!
Callalily
(14,889 posts)like a good hot mustard!
SeattleVet
(5,477 posts)I find that I like the taste a little better.
Also, Penzey's has dry 'Canadian Oriental Mustard' powder - somewhat more pungent, it's the real-deal for Chinese cooking! Perfect on egg rolls... and will make your sinuses go out on their own looking for relief!