Is there a substitute for Dijon mustard and if so, what is it?
i want to know if you can substitute Dijon mustard with something else and if so then what?
Possible Duplicate: Parsley substitute So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving. Most of the necessary ingredients are present and accounted for, except parsley. I haven't seen parsley anywhere. So what are some possible substitutes common to south east Asia that I can look for?
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Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have none, and was wondering if i can make do with something else)
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Possible Duplicate: Shelf life of spices Suppose I grind the mustard + cumin + pepper seeds and keep them covered in a bowl, after how much time should I expect them to lose their flavor? Authoritative answers with references to some credible sources will be appreciated. EDIT 1: The packed powdered/ground spices we get in shops don't taste the same as freshly ground. Hence my question. EDIT 2: Info required for spices namely: Cumin, Mustard, pepper. and Garlic/Ginger too.
The instructions for the basting sauce I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth. I heated the oil, added the butter to melt, and then added the mustard. I skipped the vinegar. When I added the mustard, it turned into tiny clumps and no amount of whisking would get it incorporated. What did I do wrong? I don't think it was leaving out the vinegar; could it have been that?
Possible Duplicate: What is a substitute for red or white wine in a recipe? I am Muslim and we do not consume alcohol in any form. I love European cuisine, but many of the recipes call for the use of white wine, or red wine or alcohol in any other form. So I was thinking that there must be something that can be used instead of wine in those recipes (e.g. Swiss Fondue).
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