OK, I get it, Lisa. When you don't have sighted help around all the time, I just went ahead and bought the more expensive item. A 4-ounce tin of dry mustard will last a long time, after all, you don't use more than a teaspoon or so in a recipe.
$1.45; I will have to ask my new assistant if she can find a cheaper dry mustard elsewhere. Right now, though, Amazon is just about the best I can do for some of my stuff. Marie On Mon, Aug 10, 2020 at 6:29 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Marie. > > > Yes, I get that, but the only kind my store carries is by Coleman and > it's about seven bucks for a 4 oz. container.?? The store's brand of > ground mustard is much smaller, but only around $1.25. > > > I'm guessing that the more expensive dry mustard is a courser grind than > ground mustard.?? I've used ground mustard before, and it's a very fine > powder. > > > I usually try to stick to a recipe the first time I make it, but > honestly, I probably won't use dry mustard in another recipe for quite a > while, so I cant' really justify spending that much for something I'll > only use once. > > > > On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: > > Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got > > from Amazon, comes in a square metal container. I cannot remember the > > brand off the top of my head. Some of my recipes call for dry mustard, > and > > because a previous home worker did not know what it is, I had to shop for > > it on Amazon to get exactly what I wanted. > > > > I don't think you can substitute Dijon (wet mustard) for dry. There is a > > difference, but I don't know how to explain it. Sorry. > > > > Marie > > > > > > On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < > > cookinginthedark@acbradio.org> wrote: > > > >> Hi, all. > >> > >> > >> I'm making a dill vinaigrette that calls for dry mustard. > >> > >> > >> I've heard of ground mustard, and I have Dijon mustard. The one dry > >> mustard I've found at my local grocery store is in a 4 oz. jar. I > >> thought ground mustard was the same thing as dry, but apparently not. > >> > >> > >> Is there a huge difference? could I just use ground mustard instead? > >> It's cheaper by several dollars. > >> > >> > >> TIA for the help. > >> > >> > >> Lisa > >> > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
