"gtr" > wrote in message news:2013102815473280229-xxx@yyyzzz...
> 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.

You could do some big dippin with that 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...

I'm into whole-grain mustard at the moment.


W. Pooh (AKA Winnie P.)