sf wrote:
> I've done it both ways many times, in fact I started off using good
> mustard for it. Then I tried the cheap stuff (we always have it
> because my kids are cretins when it comes to mustard) and it worked
> just as well, in fact I thought it was better for some unknown reason.
> IMO (in this particular case)... cooking with mustard doesn't follow
> the same rule as cooking with wine.
> --
Ooookay, if you say so. It's just a thin coating anyway.... -aem