Sqwertz wrote:
> On Sat, 08 Aug 2009 17:25:23 +0900, MtnTraveler wrote:
>
>> If you CAN duplicate it, and it is repeatable, I'll pay you $250 USD.
>> But it has to be damn close to the taste of Gulden's Spicy Brown
>> mustard, not just something that looks like it.
>>
>> Frankly, I don't think you can do it. I've looked at your past posting
>> history, and I don't see anything too creative there. Perhaps one of the
>> other posters would have a better chance.
>
> You're a real charmer, ain't ya.
>
>> But I'm curious... why do you call it 'average?'
>
> It's a mass produced mustard for the average mass. That would be
> you. You really need to expand your tastes if you think *that* is a
> good mustard worth paying $250.00.
>
> My current favorite is Laurent Du Clos Dijon Mustard with Roquefort
> Cheese. One of three open mustards in the fridge right now (2
> imports, one domestic).
>
> You['re dismissed. Me - I'm off the American Cheese Society's
> Conference and Cheese Show to snag a few of the best cheeses in the
> world. We uncreative people sometimes get tired of eating Kraft
> cheese all day.
>
> http://www.cheesesociety.org/display...articlenbr=150
>
> -sw

You just aren't into Gulden's Spicy Brown Mustard. It is
mass-produced, but it is also good. So what that you have three
opened mustards in your fridge. I probably have at least three
open in mine, but that doesn't have any bearing on whether
Gulden's is good or not.

To the OP, I'm sorry I don't have a recipe for you. I do
understand your desire to have the mustard, since, as I said, it
is my standby mustard. And someone must agree with us, since it
won awards.

--
Jean B.