On 2013-10-29 19:28:23 +0000, Christopher M. said:

>> 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.

Yeah. It might increase my usage and flatten out my appreciation...

>> 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.

It's my preferred mustard for a bratwurst.