Re: Dry Mustard??
Look specifically for crushed mustard seeds. Much more "heat" in those. Otherwise, I'd go with Colman's. Your other alternative, which is what I frequently do, is use the wet mustard to suit how much heat my dish needs (from mild to burn holes in your tongue if eaten raw) -- 1/2 tsp dry is the same as 1/2 tsp wet; 1/2 tsp dry = 1/4 crushed mustard seeds.
Hope this helps.
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Army/embassy brat - traveled too much to mention
Moved here from SF Bay Area (East Bay)
"There are only two ways to live your life: One is as though nothing is a miracle; the other is as though everything is a miracle." Albert Einstein
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