The best Mustard Seeds & Powder: Reddit reviews

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In the '60s and '70s, my Japanese mom used Colman's a lot for her recipes, because she couldn't get the S&B mustard she grew up on. Now it's pretty readily available via Amazon and is pretty much that hot stuff you get in Chinese restaurants. Gives you that nice wasabi burn in your nostrils. S&B Japanese Mustard

OP, if you see this, check out Colman’s of Norwich Mustard. I’m partial to the prepared version this one but they have a dry version & squeezy bottle as well.

I love the mustard packets from restaurants. Then... I ordered this: https://www.amazon.com/gp/product/B0050ILOZW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

It's so much stronger I can't handle it! I'd recommend it if you're looking for a strong one.

Have never done any mustard sauce ( senapsås) but the only powder in can find in any Swedish supermarket webshop is Colmans-Dry-Mustard-Powder the like is to one seller of it on US Amazon. Most recipes I can find online use premade mustard but some use mustard seeds that US amazon had a lot of.

The mustard in most recipes is Skånsk snap so a variant with lot of black mustard seeds. I have no idea if there is any equivalent mustard in US stores. Some use french mustard like Dijon mustard that looks like it exists in the US too.

So late to the party but in case you’re still looking f for the mustard, Chinese restaurants usually use a powdered mustard that you mix with a bit of water. I use the s & b brand which is the most common.

I hope this helps!

Don't know about that recipe, but here's our instant-pot-ized recipe:

Get two carrots, an onion, an amount of garlic that you would consider a good amount of garlic (we use a head), a bay leaf, some peppercorns, maybe a clove, an apple if you're feeling fancy. Chop the big stuff in half or in quarters, toss it in the pot along with a half-cup of water to get the pressure thing started. Instant-pot on high pressure for 50 minutes.

Here's the second part that is delicious and that can be done with either recipe:

Heat oven to 350. Mix two tablespoons brown sugar and two tablespoons stoneground mustard (we use Plochmann's). Put the corned beef on a pan, glaze the top of the corned beef with the sugar/mustard mix, put it in the oven for 15 to 20 minutes - it should form a nice glaze. (Don't let it burn.)

Interesting. I'm a fan of Coleman's mustard. The pre-made stuff is pricey, but I get the dry stuff. It's as spicy as horseradish, but in a very mustardy kind of way. They're close relatives, so it's just like a spiced horseradish.

But here's the kicker: instead of water or vinegar to mix the dry mustard, I use Cajohn's Magma hot sauce which has almost zero flavor, and is pure heat. It's literally vinegar with capsaicin extract.

So you've got two levels of heat. It's amazing!

Which of the 3 was your favorite topping?

http://www.amazon.com/Ty-Ling-Naturals-Chinese-Mustard/dp/B008VSYACW/ref=sr_1_3?ie=UTF8&qid=1452267465&sr=8-3&keywords=asian+mustard+packs your asian grocer should carry it also, it's also sometimes found in the world foods section of most grocery stores.