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U.S. Janet B.

On Fri, 02 Dec 2016 11:06:03 -0400, wrote:

>On Fri, 2 Dec 2016 09:21:09 -0500, Dave Smith
> wrote:
>
>>On 2016-12-02 6:47 AM, Cindy Hamilton wrote:
>>> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>>>> On 2016-12-01 4:20 PM, Bruce wrote:
>>>>> In article >,
>>>>> says...
>>>>
>>>>>>> Try coating it with mustard next time.
>>>>>>
>>>>>> English mustard, or pretend mustard ?
>>>>>
>>>>> What's English mustard? I only know French mustard (and Dutch mustard).
>>>>>
>>>>
>>>> It has a kick to it. I don't think you would want to be coating anything
>>>> with it. A little goes a long way.
>>>
>>> I'm pretty sure Lucretia was talking about prepared mustard, not
>>> mustard powder.
>>>
>>I am not sure. It comes in powder and pre-mixed. We used to have it in
>>the house when I was a kid, usually to be served with ham. It was mixed
>>up prior to the meal and allowed to sit for a while.
>>
>>WFIW, I bought a can of Keens's hot mustard powder just last night. Our
>>primary use for it is my wife's salad dressing. I used some last week in
>>the white sauce I made for macaroni and cheese.
>>
>I still think Colemans, but Keens bought them.

so what is the label now? Still Colemans?
Janet US