Tropicalsenior

That's also where I keep most of my oil, and my pasta and flour, spices, Etc, Etc, Etc. I have two big refrigerators they are full. It doesn't get as hot here as it does in Panama but 70° f? It might get down to that temperature at night. I think the trick for that might be to brush them with it a bit of oil before baking.

It can be but I don't have the storage space and it seems like it always goes rancid before I fry again. I wasn't aware that they had already been fried. It seems to me that they are something that you could bake. Most of the things that I shallow fry, I wind up finishing them the in the oven anyway.

I feel the same way. First I don't like the splatters and second I don't like to waste that much oil.

Of course they can. How do you prepare the Frozen ones that you buy now?

A very interesting article however I live in a country where things are few and far between and there isn't much variety. You take what you can find and be grateful for it. Someday Costa Rica may catch up with the rest of the world but I'll be long gone before that happens.

Is it frying or deep fat frying? You know, spring rolls can be fried in just an inch of oil if you want to and they can also be made in an air fryer.

Ever thought of making your own. I'll bet you could make some killer ones and have plenty left over to freeze to use later for your spring roll emergencies.

My tastes are pretty ordinary. Except for the Chinese hot mustard, I don't care for anything terribly hot. French's Mustard to me is an abomination but I make a yellow mustard that is pretty darn good. My own personal favorite is my Gourmet mustard which @Shel_B says has demasiado azúcar. Which proves my point. There are homemade mustards out there for everyone. I cannot tell you how many expensive jars of mustard I have bought, opened, and tasted and said not for me. And there they sit until 6 months later I pitch them. If I make my own I can always play with it until it is just right.

I'm so glad to see that you are enjoying making your mustard. Of course you know that a recipe is only an outline to be filled in at your own pleasure. Just remember to keep your notes so you can repeat your successes or correct anything that isn't exactly to your liking. My reason for making my own mustard was because I didn't have anything available here. Now I can buy different mustards but I still make my own, even yellow mustard, because I can customize it to my taste.

Nothing is too ugly for a photo if it tastes good. Your description of that bread had me absolutely drooling. The next time that you wind up with two ends like that try slicing a tiny bit of bread off each bottom so that it has a flat place to rest in the Panini Press. One sandwich that is definitely worth making is a Cubano. Put a good mustard (anything but yellow mustard) and layer it with Swiss cheese, a slice of ham, a couple slices of roast pork and finish it with dill pickle slices. They are meant to be pressed flat and glued together with the melty cheese. Absolutely delicious.

That is true. I keep a soft nail brush by the sink for for jobs like that.

I always just used soap and water and a green Scotch Brite.

For me, what I am saying is that personally I just don't give a damn. There have been too many studies, everybody's doing one. One day coffee is good for you the next day, if you drink coffee you're going to die. I will never forget the research survey about shrimp on a treadmill. What the heck good did that do anybody. If you live your life scared by every little study they have there's no way that you can live your life. It took me a long time to find the perfect spatulas for the way I cook and they're staying right where they are. I don't care if they're made out of computer cases or river sludge they suit me just fine.

Been thinking a lot about this situation and I realize that my spatulas are all at least 20 years old and probably were made before any of this came up. Besides that if I've been using them for 20 years, any damage they're going to cause it's already been caused and it's like locking the Barn Door after the horse has been stolen. My black spatulas are staying right where they are.

Now that we have you interested in making your own, you might take a look at this recipe for Spicy Brown Mustard from Serious Eats. I hope you bought some brown mustard seeds.

@Shel_B I just came across this topic for Chinese mustard . They recommend putting a little vinegar in with it. I never have I just used water to mix it which to me gives it the more traditional taste.

Sorry it took so long to get back to you but I missed this post. I usually mix up just the amount that I need for each portion. I would say about a tablespoon of Coleman's mustard for each serving and I just mix it with enough water to make a creamy paste. For some reason, the more you mix it the hotter it gets. At least that's the way it seems to me. That's been the case with me but it's because I live in Costa Rica and for years all we could get was yellow mustard and except for potato salad and deviled eggs I do not like yellow mustard. By making my own mustard I could have the variety that I wanted.

Gracias, pero no es posible. To get something through the mail here costs more to get it out of Customs than it does for the original product. My grandson is bringing me some in January from Market Spices in Seattle, my favorite spice store. I don't use enough Chinese hot mustard to make it up in bulk so I just use the Coleman's and make a small batch as I need it each time. Living in Costa Rica, I learned early that if I wanted anything besides yellow mustard I would have to make it myself. However I've never been able to tolerate hot and spicy. I hope that you can find the mustard that you want and if you can't find it, make it. Buena suerte.

No lo creo. I'm a very sweet person and I like sweet mustard. But my point is that you can take any recipe and make it your own. I wish that I had access to all kinds of mustard seed because my refrigerator would be full of my mustard. I sure would like to see you give it a try. Oh by the way, the best hot Chinese mustard that I have found is just Coleman's mustard powder and warm water mixed into a paste. Delicious.

I know this recipe is not what you were looking for but it is my favorite recipe for mustard. It's a sweet mustard but it is delicious and absolutely foolproof.

Have you ever thought of making your own mustard? I've been making mustard for years and I can make any flavor I want. There are lots of recipes on Google so you can pick and choose what you like.

Thank you so much. I just happened to buy some Daikon radish last Sunday. First time in 6 months that I've been able to find it.

Thank you so much. I can no longer get jicama here so I'm going to try it with cucumber and I am having it tonight because we are having guests.

The other day I went down a rabbit hole and I found a post from you about a jicama salad with cilantro lime dressing. You gave a link for the salad but unfortunately it was an old rabbit hole in the link was no longer viable. I wonder if you could give me an idea on how to make the dressing. I would really appreciate it as it sounds like something that we would like. Thank you

I've seen some of these in my local Chinese restaurant Supply. If you have one locally you might check there for some of these. They are quite similar to the scissors that I use.