On 2013-10-28 20:58:04 +0000, Christopher M. said:
> wrote:
>> I love mustard in any form or flavor and use it as an ingredient in
>> many things besides sandwiches. I have a dill mustard that's great
>> mixed with mayo for pasta or potato salad. I love cranberry mustard
>> on a chicken salad sandwich.
>
> Cranberry mustard on a chicken salad sandwich sounds delicious.
>
>> I dip French fries in spicy hot
>> mustard, add regular yellow mustard when making baked beans, and when
>> I was a teenager, ate peanut butter on crackers with mustard. It's
>> one of my favorite condiments.
>>
>> I married a man who hated mustard, but after 43 years of marriage, he
>> will now eat honey mustard on some things. Small steps.
>
> I guess I can relate to that. I wasn't crazy about mustard as a kid.
If I didn't have Grey Poupon Dijon mustard in the fridge, my life would
be diminished. I am continuously irked that no one stocks anything but
the 8-oz jar. I found the 24-oz jar once. But I think I'd be better
served by the 48-oz jar.
I note in snooping on the topic, that mustard doesn't seem to so
difficult to make:
"Grind mustard in spice mill (I mix spicey black and milder yellow) add
vinegar, you're done. Mustard seeds can be bought cheaply at Indian
Groceries. Then you can spend a lifetime tuning the recipe with
different recipes a little white wines, spices, etc"
That's sure got me thinking...