On 10/29/2013 11:12 AM, Cindy Hamilton wrote:
> In article >,
> q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw
> <q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw@q5FkzRolaNqZmzHx3F has4hcw.dk> wrote:
>> On Mon, 28 Oct 2013 14:49:39 -0400, Christopher M. wrote:
>>
>>> Some people hate mustard?
>>> Terrible.
>>>
>>
>> Really?
>>
>> soft pretzels with mustard
>
> Soft pretzels without mustard
>
Yep, I don't want mustard on my soft pretzels!

>> Jackson County Veal Sandwich (which are not 'veal' but actually pork.. I
>> have never known why..) - mustard and hamburger pickles...
>
> Never heard of it. Where is Jackson County?
>
> (Nowadays pork is mild and white like veal, and a lot cheaper.)
>
>
> Well, I know that there are people who actively dislike mustard.
> I find that a little is quite sufficient, and rarely necessary.
>
> Cindy Hamilton
>
I use a dijon type mustard for baking pork loin chops or a pork
tenderloin. Brush the mustard on, dredge in breadcrumbs with minced
garlic, salt & pepper. It's quite nice. Otherwise, I don't use
jarred mustard.

Jill