DIY for Chinese mustard [split from "Where Did All the Chinese Mustard Go?" on the Manhattan board]

[michele cindy]

I found the same thing in our local takeouts up in Rockland Co. This might be a good question for the General board. I bet it's rampant. I keep Coleman’s dry mustard on hand. Take a tsp; add a bit of water stir.

[thew]

if you want toy mimic chinese mustard use vinegar, not water

[michele cindy]

I don't care for the packaged type that has the vinagary taste. I like the style they give you when you get the fresh in the little white dish.

[thew]

as far as i know that is also usually made with white vinegar

[michele cindy]

It depends on where you go I guess. Try it with the water for a different taste.

[thew]

i'm just reporting what guys in chinese restaurants have told me. i don't have a dog in this race

[michele cindy]

Either do I but I learned this from an elderly Chinese and one younger waiter about 40 years ago. I guess as time went on the techinique changed. One was in NJ, the other in Chinatown NY. The same Chinatown waiter is the one who taught me how to use chopsticks.

[princeofpork]

I use that mustard powder in my rubs for pork shoulder

[michele cindy]

Great then you won't even have to buy it. Give it a try the next time they forget. Thank you for the pork shoulder tip!