The powder isn’t, necessarily, no – it very much depends on what you do with it. For the full-strength flavour, mix it to a paste with cold water. Any heating at all reduces the strength drastically.
I use it for various meats. My ex used to use it is some chicken and ginger concoction that unfortunately she took the recipe of when we split up. Post-Christmas I always use it to moisten the turkey in a turkey sandwich. It has been known to go near lamb if I fancy a change. Other non-fish and chips versions of fish, as long as it is breaded or battered (fish fingers/sticks, scampi …) goes well with it.
Probably some other stuff as well.
Regarding salad cream, I love dipping my chips/fries in it.
The powder isn’t but the paste is.
Put it on a chocolate bar, banana, apple, cracker, or make a smore. I second the deliciousness of a peanut butter and banana sandwich and I love a good ole PB&J. Mmmm mmm mmm. It is used in a lot of dessert recipes so it’s a pantry staple at our house. Now I really wish I had packed one for lunch instead of a deli meat sandwich.
Colour me baffled by this. I hear far more Americans expressing a distaste for spicy foods on this board than Brits, and as has been mentioned, variations of Indian food (which in many cases are served far spicier than they would be in India) are popular enough here to be considered a national dish.
I have heard it said that honey mustard is rare outside the U.S. I admit I didn’t see it in germany, but I also never asked, so YMMV.
I saw this on a cooking show. Except she called it “Russian dressing” instead of fry sauce. And it was for dipping shrimps. I’ll stick to fry sauce for my fries, and cocktail sauce for my shrimp cocktail, FYVM.
Well, I was responding to a post in which a British person described something - which I do not consider AT ALL spicy - to be explosively spicy. It has later come to light that there is a difference between the powder and the paste, with a number of British people agreeing with me that the powder is not spicy.
If an American said something like “vinegar is as strong as BATTERY ACID” wouldn’t you be wondering what is so different about their experience to make them say that about a relatively bland, mild substance?
How bizarre. You do know that indian (hot, spicey) food is practically our national cuisine. We know hot, Colman’s is waaay hotter than anything like Dijon. This link lists english mustard under ‘hot’.
simulpost!
(Are you whooshing him?)
Edit: of course you are, doh.
Please see my post #68
Some Chinese condiments:
Fermented tofu/bean curd
Fermented bean paste
Shacha sauce
Hoisin sauce
Plum sauce
The “British people don’t like hot food” thing might be related to almost everything Americans think of a “British food” is kind of bland. After all, how could a country that consists of people who only eat fish and chips or shepherds pie like spicy food (sub-American analog: How can the people of Maine, who appear, when you drive around the state, to only eat lobster and Dunkin’ Donuts like beef?)
I know Brits who don’t like spicy, but it doesn’t seem out of proportion to Americans I know who don’t.
Ranch is very popular here in southern California too.
I was born & raised in the US midwest and have lived in the UK for the past 16 years and I still find that food translations are the hardest to describe.
The first time I encountered Coleman’s English mustard I used it in the same amount I’d use an American yellow mustard such as French’s. It nearly took my head off! The difference between the two is like the difference between freshly grated horseradish and the ‘horsey sauce’ you get at Arby’s.
For malt vinegar, I’ll put some on chilli, or other beany things like ham-hock & beans or red beans & rice. I prefer ketchup or brown sauce with chips/fries instead of vinegar.
We’d never use butter for sandwiches. We’d use it on toast for breakfast, or on pancackes at breakfast, or on cornbread with the ham & beans.
Just remembered that I have both mustards in the fridge.
Coleman’s ingredients: water, mustard flour, sugar, salt, wheatflour, spice, citric acid.
French’s ingredients: spirit vinegar, water, mustard seed, salt, tumeric, paprica, spice, flavouring, garlic powder.
Never liked jam or jelly myself, but then, I don’t like many fruit flavors (other than citrus). I LOVE peanut butter, though, especially the “natural” varieties that contain only peanuts (and sometimes salt), and no sugar or hydrogenated oils. I often make sandwiches of PB and Tabasco sauce, PB and pickled jalapeno slices, PB and lettuce, PB and honey, PB and veggie bacon, and once in a while that old 1960s favorite, the “Fluffernutter” (PB and marshmallow creme). I’ve got a couple of great recipes for peanut butter chili and a chicken stew with PB and coconut.
As far as I’m concerned, peanut butter is mostly a savory ingredient, but it combines very well with chocolate (as do most nuts) and other sweets (as in peanut butter fudge, cookies – a.k.a. biscuits – and ice cream topping).
I don’t care much for ketchup, either. But I’ll put Tabasco on almost anything. I’m seeing in on restaurant tables in the New York area a lot more often lately, too.
And after many requests, the cafeteria in my office building has finally started setting out malt vinegar (along with tartar sauce) on the days they serve fish and chips.
In Korea there is a very common chile pepper and millet jelly sauce. At Samsung’s cafeteria there were tubes of it with ladles.
On the peanut butter topic: Peanuts work well with both savory and spicy. Although I may be the person to trust on this as my favorite sandwich as kid was peanut butte, cotto salami, and Miracle Whip.
Well, I am from Wisconsin where in the 50’s and 60’s, it was almost an all-out war pushing butter (rather than oleo) on folks for all things breadlike. Cars were stopped at the Illinois border to make sure that only pure butter was being brought across state lines (I’m only partially joking.) I was shocked when I moved to Michigan and first learned of this thing called mayo…
Anyway, marmite or vegemite are now my spreads of choice. Cranberry chutney is nice, too.