Colman’s is carried in several places here in our small city in upstate NY. I’d consider it “dry mustard”, and see the same listed in recipes. I found the BIG size container a year or so ago, so am working on that.
Matter of fact, just put a heaping spoon of it in the Mac~N~Cheese I made this weekend.
I also use it to make a homemade “wet” mustard w/ alot of vinegar that’ll clean out your sinuses pretty well.
But, (sorry) in response to this thread, I have never done a dab on a plate w/ a nice roast beast…being the condiment freak that I am, think I’ll have to try it!
Ah, yes, my second meal in England (if you count the worst donut in the world in Picadilly Circus the night before).
I was visiting the Tower of London, and we were eating at the cafeteria there. I got roast beef, which came with mustard applied, and I had not encountered English mustard before. YOWZA!
Again with the American cheese debate? That’s not real American cheese. Real American cheese is actual cheese, essentially a mild form of cheddar. What you’re thinking of is cheese product, or pasturized cheese product, or pasturized cheese food, or whatever (there are several different names depending on what, exactly, it is. The USDA has strict guidelines on how you call your cheese-like thing.)
Anyway, suffice to say that some American cheese is real cheese, though personally I find it all pretty bland compared to a nice, sharp, cheddar.
There’s actually two distinct types of cheese known as American. There’s the processed cheese product, and there’s a mild type of cheddar called American Cheese which you can find in your deli counter.
Well jeez. I’m not trying to start a debate. I’m talking about the processed cheese produce. The one that gets called American Cheese and get’s slapped on so many innocent sammiches. Often WITH mayo :eek:. Never let it be said I accused the US of not producing a decent cheddar.
Who knew cheese was so controversial?
Just don’t put cheese on roastbeef. I don’t care what they say in Philly.
Hot English mustard belongs on roast beef and virginian ham. Masterfoods Horseradish Cream belongs on roast beef too, and I like a teaspoon of it whipped through mash spuds. I don’t know about American cheese, but the stuff we get here in Oz can’t be too dissimiliar - some of it is plasticy and some of the stuff from King Island is an orchestra when sliced and placed on crusty bread. Washed down with a dry white wine, ahhhh Heaven! Of course there are those who insist a meal isn’t a meal until liberally drowned in Tomato Sauce - ergh. You have tomato sauce on a sausage, a meat pie and a cold lamb sandwich, but not on roast beef - that’s just plain wrong.
But then again … I eat tripe! (My mother always said I’d eat my own words one day …)
Colmans - in the square yellow can! Nice and strong, perfect for eggs, soups, stews, chowders, whatever. For prepared mustard as a condiment, I took a strong liking to Thomy brand scharfer senf, in the toothpaste-tube style common in europe. Can’t really find it here. If it doesn’t clean the ole’ sinus out, it ain’t hot enough!! Horseradish is another 'tater kitchen essential.
It’s a special recipe brown sauce, containing among other ingredients malt vinegar, worchestershire sauce, tamirinds, and other fruits and spices. Different flavor than A-1 sauce, but the same sort of condiment.
Northen Piper… I’ve never had Keene’s (to my knowledge) so I am unable to render an informed opinion. Sorry. But within reasonable limits, properly made mustard powder, be it Colman’s, Penzey’s or Keene’s is pretty interchangable. I just think Penzey’s is fresher and cheaper is all.
