On Fri 07 Aug 2009 07:04:46p, MtnTraveler told us...

> Jean B. wrote:
>
>> 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 did. There are plenty of German and French mustards available to me,
> whole seed, Dijon, mixed seed, etc. But nothing tastes quite like
> Gulden's Spicy Brown to me, and that is what I'm trying to make!

You're right. Nothing tastes quite like it, and I doubt you'll ever come
across a recipe that duplicates it, though there are many good mustard
recipes out there. Why not just buy it? It *is* available, and avoid the
disappointment of countless batches of trial and error.




--
Wayne Boatwright
------------------------------------------------------------------------
Life expectancy would grow by leaps and bounds if green vegetables
smelled as good as bacon. Doug Larson