Jean B. said...

> Wayne Boatwright wrote:
>> On Wed 05 Aug 2009 12:31:45p, Jean B. told us...
>>
>>> Andy wrote:
>>>> pamjd said...
>>>>
>>>>> http://www.mustardmuseum.com/category/s
>>>>>
>>>>> They have thousands of kinds and brands. They are moving soon so
>>>>> may be having some sales soon.
>>>>
>>>> Philippe's Hot Mustard for French Dip Sandwiches
>>>>
>>>> 4 Tablespoons dry mustard powder
>>>> 1 Tablespoon white wine vinegar
>>>> 2 Tablespoons flat beer
>>>> 1 clove garlic
>>>> 1 teaspoon sugar
>>>> 1/2 teaspoon salt
>>>> 1/4 teaspoon turmeric
>>>> 1 Tablespoon olive oil (optional)
>>>>
>>>> Whisk together dry mustard, vinegar and beer. Use a garlic press or a
>>>> large pair of pliers to squeeze the juice from the clove of garlic
>>>> into the mixture. Stir in sugar, salt and turmeric. To make
>>>> smoother and less hot, add olive oil to taste.
>>>>
>>>>
>>>> It will most definitely make you sweat! EXTREME HEAT. Use caution!
>>> Gulden's isn't hot.
>>>
>>
>> Gulden's makes the Spicy Brown, Yellow, and Zesty Honey mustards, the
>> Spicy Brown probably being the most well known. The Zesty Honey
>> Mustard is very slightly hot, but by no means extreme.
>>
> I believe the OP spoke of the Spicy Brown version, which happens
> to be my standby mustard (now apt to be mixed with some whole-seed
> Dijon).


I know. I didn't like mustard for the longest time. Gulden's became my
favorite, originally.

Soon I shifted to Dijon, for some unknown reason.

Just this year I shifted to Gulden's spicy brown on hot dogs.

Quite a welcome reminder of all that is good in this world!

Andy