Hi Robert, thank for the sharing and I appreciate your kind words. Colemans mustard is slightly spicier than regular mustard powder so I tend to use it sparingly. I use it in my Piccalilli recipe, here: https://culinaryginger.com/piccalilli-recipe/ For the beer, a good tasting dark ale will always work.

Now to the more important stuff – First I am the consummate grilled cheese guy. I have gone to great lengths in making perfect grilled cheese sandwiches to dip into my homemade tomato soup, but this Welsh Rarebit is begging me to try it. (I must also confess that when I first glanced at this recipe in your sliding recipe header, I thought it said “Welsh Rabbit”!!!!
One question I’d like to ask, is around the use of dried mustard. I picked up some Coleman’s dried mustard for a recipe I was developing for a dry rub. I agree that it adds a more subtle flavor dimension that the condiment would. Are there other recipes you have that include mustard powder as a key or perhaps more prominent component of the recipe or is mustard powder more of a minimal contributor to the dish?
I really regret not trying this when I have visited England. I do remember being in Plymouth, England at the RAF overwater survival course, and in a local pub, trying their “chili” and promptly informing the bartender, who happened to be the owner, that he had missed the boat on chili and I would be more than happy to cook up a batch if he would get the ingredients, which I provided my recipe for. Back then, chipotle peppers in mole sauce was absolutely unobtainium, as were a few other ingredients I use that are definitely localized to Texas, but I made do, and there was not a brow dripping with sweat, nor a nose that was not running by the time they finished their bowl. But back then as an brash, invincible young soldier, I was more focused on, as I said to everyone in the pub when I walked in for the first time – :Attention everyone!! My name is Robert. I hail from Texas, and I am here to drink all the beer in England!!!” Of course I got an eye roll or two, but quite a few more laughs. Until they saw me drink beer. 😉 It was a rather unusual opener, but the folks in that pub warmed right up to me (back when the small town folk still loved US soldiers I suppose) They were incredibly kind, and we had the most amazing time together. My days were spent in the Channel in February, freezing my you-know-whats-off, and my evenings, when I was free was spent in my favorite pub feeling connected to really good salt of the earth people, while still being a Yank. 🙂 I’m sorry for taking so much space – I did have a question, but seeing the recipes here did bring back that long forgotten memory. So thank you for unsuspectedly doing that for me.
One last question – while the supply of English beer is kind of limited, there are some available – is there a particular beer or beer profile that you use? Will any dark ale suffice?

Thank you for all your hard work in providing these recipes. I am looking forward to trying several!!

Robert

I’m glad you found my recipe. Enjoy!