Andy wrote:
> 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

I don't like regular Dijon mustard.

--
Jean B.