Craig Welch wrote:
> notbob wrote:
>
>> On 2006-10-26, sf <sf> wrote:
>>
>>> I think it may be like Marmelite... how thick is this layer of
>>> mustard?
>>
>> Typically, it's pretty thin. Just a subtle hint. But, after you've
>> tried it a couple times, in grows on you. Eventually, you'll notice
>> its absence. That was the case with me. I can no longer tolerate
>> non-mustard grilled cheese sandwiches and even bagan trying different
>> mustards. I finally settled on good ol' Gulden's as my fave in this
>> application. But, even French's is better than nothing.
>
> I agree with mustard being a requirement. But when making mustard,
> Keen's is the only one to use.
>
Nah. I've been consumed grilled cheese made with Gulden's
mustard since I was a kid. (My kid may break that thread though.)

--
Jean B.