Re: [CnD] Question About Types Of Mustard and -- Abbreviations and Acronyms
Good Evening, Thank you for the deciphering of these abbreviations/acronyms. I find most of these quite a challenge. LOL is the only one I know the meaning of. Pauline On 8/14/20, Karen Delzer via Cookinginthedark wrote: > It stands for thanks in advance, just as ISO stands for in search of. > > Karen > > At 10:26 PM 8/13/2020, you wrote: >>What does TIA stand for? >> >>-Original Message- >>From: Cookinginthedark >>[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa >>Belville via Cookinginthedark >>Sent: Monday, August 10, 2020 7:59 AM >>To: cookinginthedark@acbradio.org >>Cc: Lisa Belville >>Subject: [CnD] Question About Types Of Mustard >> >>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
Re: [CnD] Question About Types Of Mustard
It stands for thanks in advance, just as ISO stands for in search of. Karen At 10:26 PM 8/13/2020, you wrote: What does TIA stand for? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard 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
Re: [CnD] Question About Types Of Mustard
TIA means thanks in advance. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dena Polston via Cookinginthedark Sent: Friday, August 14, 2020 1:25 AM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Question About Types Of Mustard What does TIA stand for? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard 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
Re: [CnD] Question About Types Of Mustard
-Original Message-Lisa, I hope I didn't miss this. What did you use with the dill vinagrette ... a tossed salad or something else? How did it turn out? Thanks. Dena and pet dog Lily From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard 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
Re: [CnD] Question About Types Of Mustard
What does TIA stand for? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard 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
Re: [CnD] Question About Types Of Mustard
Dear Lisa and list, What is the Amazon Pantry? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Question About Types Of Mustard Hi,Marie. I'm in the same boat most of the time. I wanted to get all of the ingredients because these are fresh, home grown cucumbers and I didn't want them to go bad before I had a chance to use them. I use the Amazon pantry, and most of the time their spices are cheaper and in smaller quantities that work for someone who lives alone and is on a budget. I also couldn't tell if the 4 oz. ground mustard was a powder or a liquid. Sometimes Instacart flakes out and that little piece of info is missing. On 8/10/2020 9:03 AM, Marie Rudys via Cookinginthedark wrote: > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
As far as I know, Marie, you are correct. Any market has dry mustard in the spice section. Karen At 06:18 AM 8/10/2020, you 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
Re: [CnD] Question About Types Of Mustard
Hi,Marie. I'm in the same boat most of the time. I wanted to get all of the ingredients because these are fresh, home grown cucumbers and I didn't want them to go bad before I had a chance to use them. I use the Amazon pantry, and most of the time their spices are cheaper and in smaller quantities that work for someone who lives alone and is on a budget. I also couldn't tell if the 4 oz. ground mustard was a powder or a liquid. Sometimes Instacart flakes out and that little piece of info is missing. On 8/10/2020 9:03 AM, Marie Rudys via Cookinginthedark wrote: 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Whether you can substitute Dijon for dry mustard depends on what you are making. It obviously isn't going to work in a recipe for a dry rub on meat, for example, but if there are other wet ingredients, it might be fine. If you try and substitute Dijon, or any other wet kind of mustard for the dry, you will need quite a bit more. The ratio is 3 to 1. So one teaspoon of dry would be 1 tablespoon of Dijon. Or 1/4 teaspoon dry would be 3/4 teaspoon Dijon. This is what I thought from having to substitute it in recipes myself, and that is also what I found online. Everybody online agrees that if you don't have Dijon either, you can use stone ground or yellow. If you need it for a dry spice blend or rub, they all say you are out of luck. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, August 10, 2020 9:04 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Question About Types Of Mustard 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
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
Re: [CnD] Question About Types Of Mustard
Colemans is English mustard, really packs a punch! Haven’t seen it in dry form, so imagine that a little bit would go along way, given how the non-dry form is :-) On Aug 10, 2020, at 9:29 AM, Lisa Belville via Cookinginthedark 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
Re: [CnD] Question About Types Of Mustard
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
Re: [CnD] Question About Types Of Mustard
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
Re: [CnD] Question About Types Of Mustard
Hi, Charis. thanks for that. I believe I'll just stick to the Dijon mustard I have and hope it turns out. Lisa On 8/10/2020 7:08 AM, Charis Austin via Cookinginthedark wrote: Lisa: This is the information I found when I did a Google search. This would probably depend on how spicy you want what you are making. The terms dry mustard, ground mustard, mustard flour, ground mustard seed and dry mustard powder all refer to the same thing. They refer to the ground seeds of any one of several species of mustard plant. Mustard powder has a hot flavor of varying strengths and is a versatile spice used in many meat, fish, chicken and vegetable dishes. The various types of mustard come from the different kinds of mustard plant. White or yellow mustard seeds are relatively large and the mildest in flavor. These are used in typical ballpark, yellow mustards. Brown or Asian mustard seeds are smaller and sharper in flavor; they are used in pickling and in producing European and Chinese mustards. Black mustard seeds are small and the most pungent of the three; they are not often seen since they are hard to grow and have been largely replaced in the market with the brown variety. Mustard seeds may also be blended together. English mustards, for example, typically use a combination of white and brown mustard seeds. The leaves of the mustard plant are called mustard greens and are used in some recipes. Mustard seeds may be stored for up to a year in a cool, dry place. Ground mustard or powdered mustard can be stored for up to six months. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard 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
Re: [CnD] Question About Types Of Mustard
Lisa: This is the information I found when I did a Google search. This would probably depend on how spicy you want what you are making. The terms dry mustard, ground mustard, mustard flour, ground mustard seed and dry mustard powder all refer to the same thing. They refer to the ground seeds of any one of several species of mustard plant. Mustard powder has a hot flavor of varying strengths and is a versatile spice used in many meat, fish, chicken and vegetable dishes. The various types of mustard come from the different kinds of mustard plant. White or yellow mustard seeds are relatively large and the mildest in flavor. These are used in typical ballpark, yellow mustards. Brown or Asian mustard seeds are smaller and sharper in flavor; they are used in pickling and in producing European and Chinese mustards. Black mustard seeds are small and the most pungent of the three; they are not often seen since they are hard to grow and have been largely replaced in the market with the brown variety. Mustard seeds may also be blended together. English mustards, for example, typically use a combination of white and brown mustard seeds. The leaves of the mustard plant are called mustard greens and are used in some recipes. Mustard seeds may be stored for up to a year in a cool, dry place. Ground mustard or powdered mustard can be stored for up to six months. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard 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
