mike_mccue




Plus I like hot mustard.

Mustard is generally best served at room temperature, serving it hot generally affects the flavour in a bad way.
It's a bit of a misnomer to call it hot.  Spicy, peppery or pungent as examples, are better terms to provide a more accurate description of the kind of mustard you like in a more meaningful way.
 
HTH

Jonbouy

mike_mccue




Plus I like hot mustard.

Mustard is generally best served at room temperature, serving it hot generally affects the flavour in a bad way.
It's a bit of a misnomer to call it hot.  ****y, peppery or pungent as examples, are better terms to provide a more accurate description of the kind of mustard you like in a more meaningful way.
 
HTH

Jonbouy,


Do you have any hard data or references you can site to back up your claims?

I NEVER have any of these problems with MY hot mustard

musicman100


I NEVER have any of these problems with MY hot mustard

You're either lying or not using HOT mustard the way it's supposed to be used.

You lost me after"Is using...?". Show pictures of girls intermittenly to keep my interest!

bapu

Jonbouy

mike_mccue




Plus I like hot mustard.

Mustard is generally best served at room temperature, serving it hot generally affects the flavour in a bad way.
It's a bit of a misnomer to call it hot.  ****y, peppery or pungent as examples, are better terms to provide a more accurate description of the kind of mustard you like in a more meaningful way.

HTH

Jonbouy,


Do you have any hard data or references you can site to back up your claims?

I'll see if I can find a chart of Rolands finances.  That should sum it up.
 
Of course it should be noted that my previous reference is intended to refer to the examples where mustard is used as an external condiment and not where it is used as a supporting ingredient in a recipe situation.
 
As ever it must be noted too that YMMV.

Jonbouy

Of course it should be noted that my previous reference is intended to refer to the examples where mustard is used as an external condiment and not where it is used as a supporting ingredient in a recipe situation. 

Ah, that changes everything. It seems there are less bugs that way?

bapu

Jonbouy

Of course it should be noted that my previous reference is intended to refer to the examples where mustard is used as an external condiment and not where it is used as a supporting ingredient in a recipe situation. 

 
 
Ah, that changes everything. It seems there are less bugs that way?

Indeed you can substitue the mustard for HORSEradish too in those circumstances and get away with it.