Christine Dabney > wrote in
:

> On Thu, 13 Mar 2008 20:23:46 -0700, isw > wrote:
>
>>I don't recall ever seeing a recipe that called for mixing dry mustard
>>into the seasoned flour for dredging any sort of meat prior to frying.
>>
>>Have I just not looked at the "right" recipes, or is there some more
>>fundamental reason (e.g. it tastes bad)?
>>
>>Isaac
>
> I have a swiss steak recipe that calls for this mixture, which is
> pounded into the beef. It is very good.
> It is from the Time-Life series Foods of The World.
>
> Christine
>

I routinely add prepared grainy dejon mustard to the egg wash before I
dredge in panko.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.