Owen Bawn
Garden party cupcake scented
I've never had Colman's mixed with water. My father always used whiskey, or occasionally beer. I've always done the same.
I've never had Colman's mixed with water. My father always used whiskey, or occasionally beer. I've always done the same.
Is there any you especially would recommend, in case I would try to find online?have you guys ever tried russian brown mustard? it's colman's on steroids, really good but cleanses your sinuses real quick. the best ones are usually in unremarkably packaged. If there's a russian store near you, and you like strong mustard, should give it a try. Goes with fried pork, sausages excellently.
It's not available here so I go with Colman's. The kids like the yellow one. (it's called "mild american" here)
Which one did you order?Ah, I do love the Internet. Just ordered some Russian mustard from eBay. It should be here by...October 19. Well, OK, I like the Internet.
Which one did you order?
I've never had Colman's mixed with water. My father always used whiskey, or occasionally beer. I've always done the same.
I found it but decided to not order because it contains preservatives. Instead I ordered Столичная.Well, the lettering system isn't in my flavor, but the brand looks like Maxeert, and the name looks somewhat like like RopyN4A. Seller claims it's #1 in the Russian market.
I haven’t looked back since trying Kozlik’s mustard. Our house favourite is Green Peppercorn, but there are many other great ones. I’m also fond of Black Harp, Bordeaux, Triple Crunch, German. Some others are too sweet for my taste, but a chacun son gout.
Zakuson (закусон) is a safe bet, they have other spicy stuff as well, like horseradish with beet. Haven't tried it yet but I definitely would... maybe you can order online.Is there any you especially would recommend, in case I would try to find online?
I wonder what story is behind Закусон. They seem to have Russian text on their jars but still they are made in Canada. Is it something they export to Russia or why do they have Russian text?Zakuson (закусон) is a safe bet, they have other spicy stuff as well, like horseradish with beet. Haven't tried it yet but I definitely would... maybe you can order online.
The best one I had was kicking me in the face real good, but I have no idea what brand was it (or homemade?), a russian workmate brought it to the office, I had it with beef tongue and it was amazing.
maybe they are producing it for the russian population of North America? I haven't the foggiest, to be honest, just guessing.I wonder what story is behind Закусон. They seem to have Russian text on their jars but still they are made in Canada. Is it something they export to Russia or why do they have Russian text?
I wonder how it would work sprinkled on top, dry.Mixing it with water will be time sensitive as the level of spiciness will fade after 15-30 minutes, adding a little vinegar will stabilize it for longer use.
The powder got no spiciness at all until it is combined with cold water and the chemical reaction has kicked in. The warmer the water is, the less spiciness. If the food is juicy enough and not too hot, it might give a bit of spiciness. Also whatever powder is left in the saliva in your mouth will have a reaction.I wonder how it would work sprinkled on top, dry.