Cooking & Baking

trof

(54,256 posts) Thu Dec 26, 2013, 08:09 PM Dec 2013

I 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!

6 replies

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Highlight:

I made some killer hot mustard. (Original Post) trof Dec 2013 OP

I love natural sinus cleansers! Liberal Jesus Freak Dec 2013 #1

There seems to be something Turbineguy Dec 2013 #2

I usually use beer. trof Dec 2013 #5

I cheat... Galileo126 Dec 2013 #3

There is nothing in this world Callalily Dec 2013 #4

I usually mix the Coleman's powder with a little vinegar and water. SeattleVet Dec 2013 #6

Liberal Jesus Freak

(1,451 posts)

1. I love natural sinus cleansers!

Reply to trof (Original post)

Thu Dec 26, 2013, 08:16 PM

Dec 2013

Sounds yummy

Turbineguy

(37,331 posts)

2. There seems to be something

Reply to trof (Original post)

Thu Dec 26, 2013, 08:56 PM

Dec 2013

about fizz and alcohol that make Colemans kick ass!

trof

(54,256 posts)

5. I usually use beer.

Reply to Turbineguy (Reply #2)

Fri Dec 27, 2013, 07:01 PM

Dec 2013

Galileo126

(2,016 posts)

3. I cheat...

Reply to trof (Original post)

Thu Dec 26, 2013, 09:30 PM

Dec 2013

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)

4. There is nothing in this world

Reply to trof (Original post)

Fri Dec 27, 2013, 09:49 AM

Dec 2013

like a good hot mustard!

SeattleVet

(5,477 posts)

6. I usually mix the Coleman's powder with a little vinegar and water.

Reply to trof (Original post)

Sun Dec 29, 2013, 05:21 AM

Dec 2013

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!

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