I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?

For prepared mustard, I've always go French's on hand, which is very creamy, and also Dijon Grey Poupon, and wouldn't consider that to be grainy either, so this is a puzzler. I can't see that it would make a difference in the flavor of any recipe, whether it was grainy, or smooth?

Judy

On Sunday, October 20, 2013 5:43:02 AM UTC+10, wrote:
> I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?

Mustard with whole mustard seeds in it. Basically a normal mustard + whole seeds. Makes a bigger difference to the texture than the flavour. IMO, the flavour is different, but so are the flavours of different smooth mustards. If you don't have any, just use whatever mustard you like.

(Usually called "whole-grain mustard" here.)

> wrote in message
...

I just printed off a recipe for Sweet & Sour Chicken Wings from another
cooking group and it calls for GRAINY mustard. I have never seen that in any
recipe before, so I have to wonder what kind of mustard would be considered
grainy?

For prepared mustard, I've always go French's on hand, which is very creamy,
and also Dijon Grey Poupon, and wouldn't consider that to be grainy either,
so this is a puzzler. I can't see that it would make a difference in the
flavor of any recipe, whether it was grainy, or smooth?



It's just mustard that has not been ground into a fine paste. You can find
it at any market. Coarse mustard is used in dishes where you want the
texture to be part of the presentation. Otherwise it tastes the same. For
example I like to serve roasted pork loins on a mustard sauce bed. I always
use coarse for this because it looks nice.

On Sat, 19 Oct 2013 12:43:02 -0700 (PDT), wrote:

>
> I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?
>
> For prepared mustard, I've always go French's on hand, which is very creamy, and also Dijon Grey Poupon, and wouldn't consider that to be grainy either, so this is a puzzler. I can't see that it would make a difference in the flavor of any recipe, whether it was grainy, or smooth?
>

Grainy mustard is aka: coarse... Grey Poupon and Maille are two well
known brands that sell it.

There are lots of mustard types to choose from if "grainy" was the
only indication the recipe gave. Sounds like the writer was more
interested in texture than flavor, so use your smooth Grey Poupon and
it will be fine.


--
Food is an important part of a balanced diet.

> wrote in message
...

I just printed off a recipe for Sweet & Sour Chicken Wings from another
cooking group and it calls for GRAINY mustard. I have never seen that in any
recipe before, so I have to wonder what kind of mustard would be considered
grainy?

For prepared mustard, I've always go French's on hand, which is very creamy,
and also Dijon Grey Poupon, and wouldn't consider that to be grainy either,
so this is a puzzler. I can't see that it would make a difference in the
flavor of any recipe, whether it was grainy, or smooth?

Judy

---

It will say that on the bottle or you should be able to see the grains. I
don't see how it is a puzzler. It's available in all grocery stores here.
Says something like whole grain mustard. This stuff isn't smooth and it's a
brownish/gold color.

On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:


> It will say that on the bottle or you should be able to see the grains. I
>
> don't see how it is a puzzler. It's available in all grocery stores here..
>
> Says something like whole grain mustard. This stuff isn't smooth and it's a
>
> brownish/gold color.

Living where I do, there are not a variety of stores here to shop at, and I've never seen any mustard on the shelves around that say "grainy mustard", nor have I ever come across a recipe before that called for it?! I only have two brands of mustard on hand in my house and neither are grainy, so seeing this in a recipe for chicken wings did puzzle me....the same as you puzzle me in your many posts about foods you like, don't like, can't eat, won't eat, and some of the various varieties of dishes you prepare. I've never run into anybody quite like you, IMO.

Judy

On Sunday, October 20, 2013 12:47:57 AM UTC-7, wrote:
> On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:
>
>
>
>
>
> > It will say that on the bottle or you should be able to see the grains.
> > don't see how it is a puzzler. It's available in all grocery stores here.
> > Says something like whole grain mustard. This stuff isn't smooth and it's a
> > brownish/gold color.
>
>
>
> Living where I do, there are not a variety of stores here to shop at, and I've never seen any mustard on the shelves around that say "grainy mustard", nor have I ever come across a recipe before that called for it?! I only have two brands of mustard on hand in my house and neither are grainy, so seeing this in a recipe for chicken wings did puzzle me
>

Tipoff phrases: stoneground, coarse ground, whole grain. You can see mustard
seeds in it.

If you can't find some locally, these are my favorites:

http://www.boetjesmustard.com/

http://www.oldsproducts.com/olds-products/koops

Koops also seems to make private label mustards in that same container. They
are located in Pleasant Prairie, Wisconsin. Wisconsin is also the home of the National Mustard Museum, just west of Madison.

> wrote in message
...
On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:


> It will say that on the bottle or you should be able to see the grains. I
>
> don't see how it is a puzzler. It's available in all grocery stores here.
>
> Says something like whole grain mustard. This stuff isn't smooth and it's
> a
>
> brownish/gold color.

Living where I do, there are not a variety of stores here to shop at, and
I've never seen any mustard on the shelves around that say "grainy mustard",
nor have I ever come across a recipe before that called for it?! I only have
two brands of mustard on hand in my house and neither are grainy, so seeing
this in a recipe for chicken wings did puzzle me....the same as you puzzle
me in your many posts about foods you like, don't like, can't eat, won't
eat, and some of the various varieties of dishes you prepare. I've never run
into anybody quite like you, IMO.

Judy

---

I have lived in a variety of places over the years and they all had whole
grain mustard. And do you not look for things online? Or watch cooking
shows? We had whole grain mustard when I was a little kid! It's not new or
exotic.

On Sun, 20 Oct 2013 03:37:28 -0700, "Julie Bove"
> wrote:

> I have lived in a variety of places over the years and they all had whole
> grain mustard. And do you not look for things online? Or watch cooking
> shows? We had whole grain mustard when I was a little kid! It's not new or
> exotic.

She's in Alaska and where she lives sounds like where I lived as a
kid... not a lot of variety. I was familiar with whole grain mustard
when I was a kid, not because my mother kept it in the house (we used
French's yellow, nothing else) but because my grandparents used
various kinds of mustard they'd bring home from their adventures and
one was a burning hot whole grain/coarse ground German mustard. Not
sure if I'd consider it hot as an adult, but I could barely eat it
when I was a kid.

--
Food is an important part of a balanced diet.

On Sunday, October 20, 2013 2:37:28 AM UTC-8, Julie Bove wrote:


> I have lived in a variety of places over the years and they all had whole
>
> grain mustard. And do you not look for things online? Or watch cooking
>
> shows? We had whole grain mustard when I was a little kid! It's not new or
>
> exotic.

How much time have you spend living in Alaska? We don't have many of the stores the posters in here talk about, such as Trader Joe's, at least in the area where I've lived my entire life. I don't shop online as a rule (except from Amazon.com) and instead of searching through Google for it, I thought I would ask the more knowledgeable folks in here. I'm 73 years old (next week) and have been cooking and baking since I was 9 and this is the first time I'd ever run across a recipe calling specifically for "grainy" mustard, so of course, I was curious.

Most recipes call for dry (which I use a lot of in my cooking) or they call for prepared. Occasionally I will see a recipe for "spicy" mustard and I have bought that on rare occasions too, but I've never noticed any brand of mustard here that said "grainy" on it. so that's why I was puzzled.

No, I don't watch any cooking show on TV...what has that got to do with my original question? Surely you don't get any ideas from watching these shows, going by the style of cooking you do, and knowing that the majority of ingredients you (or your husband and daughter) don't like, or are allergic to?

Judy

On 2013-10-20 11:03 AM, sf wrote:

>
> She's in Alaska and where she lives sounds like where I lived as a
> kid... not a lot of variety.

Yes, she is in Alaska. Apparently she has internet access. Google is our
friend.



> I was familiar with whole grain mustard
> when I was a kid, not because my mother kept it in the house (we used
> French's yellow, nothing else) but because my grandparents used
> various kinds of mustard they'd bring home from their adventures and
> one was a burning hot whole grain/coarse ground German mustard. Not
> sure if I'd consider it hot as an adult, but I could barely eat it
> when I was a kid.


I remember the mustard my mother used to mix up from powder. It was hot.
I still think it is hot. I occasionally run across surprisingly hot mustard.

I am a relatively recent convert to grainy mustard. I started using it a
few years ago and it has replaced prepared mustard for just about
everything I would normally have mustard on. I have a bottle of prepared
mustard in the fridge but I have been through at least a half dozen jars
of grainy mustard in the time the prepared stuff has been in my fridge.

Il 19/10/2013 21:43, ha scritto:
>
> I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?
>
> For prepared mustard, I've always go French's on hand, which is very creamy, and also Dijon Grey Poupon, and wouldn't consider that to be grainy either, so this is a puzzler. I can't see that it would make a difference in the flavor of any recipe, whether it was grainy, or smooth?

Here they sell grainy mustard under the name "Moutarde A L'ancienne", by
Maille

Il 20/10/2013 19:16, ViLco ha scritto:

> Moutarde A L'ancienne

Just as this one, with italian labeling:
http://magasin.iga.net/productimages...4364620758.jpg

In article >,
says...

> I am a relatively recent convert to grainy mustard. I started using it a
> few years ago and it has replaced prepared mustard for just about
> everything I would normally have mustard on. I have a bottle of prepared
> mustard in the fridge but I have been through at least a half dozen jars
> of grainy mustard in the time the prepared stuff has been in my fridge.

Whole grain mustard is made locally here. I like the horseradish one ,
"hot crunchy"

http://www.taste-of-arran.co.uk/item.asp?itemid=112

Try a spoonful mashed into the mashed potatoes;
steamed carrots or cabbage with mustard stirred through while hot
cheese sauce with mustard

Janet UK

Dave Smith > wrote in
:

> I remember the mustard my mother used to mix up from powder.
> It was hot. I still think it is hot. I occasionally run across
> surprisingly hot mustard.

Keen's. I use the powder in lieu of other mustard requirements.

> I am a relatively recent convert to grainy mustard. I started
> using it a few years ago and it has replaced prepared mustard
> for just about everything I would normally have mustard on.

Hate to burst your bubble, but a. all mustard is prepared, and b.
most of the mustard prepared in the world is made from Canadian
mustard seeds. That moutarde de Meaux you are eating? It was
grown in Saskatchewan.

French's mustard the pinheads wanted to boycott at the start of the
Iraqi debacle? Grown in Canada...never went anywhere near France
unless it was transported by sea and drifted near St-Pierre et
Miquelon.

It's the same with Italian pasta. It's made with CWAD (Canadian
Wheat Amber Durum).

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"Michel Boucher" > wrote in message
...
> Dave Smith > wrote in
> :
>
>> I remember the mustard my mother used to mix up from powder.
>> It was hot. I still think it is hot. I occasionally run across
>> surprisingly hot mustard.
>
> Keen's. I use the powder in lieu of other mustard requirements.
>
>> I am a relatively recent convert to grainy mustard. I started
>> using it a few years ago and it has replaced prepared mustard
>> for just about everything I would normally have mustard on.
>
> Hate to burst your bubble, but a. all mustard is prepared, and b.
> most of the mustard prepared in the world is made from Canadian
> mustard seeds. That moutarde de Meaux you are eating? It was
> grown in Saskatchewan.
>
> French's mustard the pinheads wanted to boycott at the start of the
> Iraqi debacle? Grown in Canada...never went anywhere near France
> unless it was transported by sea and drifted near St-Pierre et
> Miquelon.
>
> It's the same with Italian pasta. It's made with CWAD (Canadian
> Wheat Amber Durum).
>
Apparently, a lot of Puy lentils actually come from Alberta!
Graham

On Sun, 20 Oct 2013 08:56:11 -0700 (PDT), wrote:

> Most recipes call for dry (which I use a lot of in my cooking) or they call for prepared. Occasionally I will see a recipe for "spicy" mustard and I have bought that on rare occasions too, but I've never noticed any brand of mustard here that said "grainy" on it. so that's why I was puzzled.

Spicy, would be brown deli mustard?

--
Food is an important part of a balanced diet.

On 10/20/2013 1:16 PM, ViLco wrote:
> Il 19/10/2013 21:43, ha scritto:
>>
>> I just printed off a recipe for Sweet & Sour Chicken Wings from
>> another cooking group and it calls for GRAINY mustard. I have never
>> seen that in any recipe before, so I have to wonder what kind of
>> mustard would be considered grainy?
>>
>> For prepared mustard, I've always go French's on hand, which is very
>> creamy, and also Dijon Grey Poupon, and wouldn't consider that to be
>> grainy either, so this is a puzzler. I can't see that it would make a
>> difference in the flavor of any recipe, whether it was grainy, or smooth?
>
> Here they sell grainy mustard under the name "Moutarde A L'ancienne", by
> Maille
Grey Poupon makes whole-grain mustard.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sun, 20 Oct 2013 12:46:12 -0500, Michel Boucher
> wrote:


>
>Hate to burst your bubble, but a. all mustard is prepared,

Hate to burst yours, but the term "prepared mustard" is simply the
generally used term to describe the moist jarred product when called
for in recipes and in cookbooks. The term has been common for quite a
while to differentiate it from dry mustard, which is also a common
ingredient in cooking.

Boron

On Sunday, October 20, 2013 11:33:44 AM UTC-8, sf wrote:


> Spicy, would be brown deli mustard?
>
>
>
> --
>
> Food is an important part of a balanced diet.

It's been ages since I've bought the spicy mustard, but it was on the shelf at Fred Meyer in the condiment section, and don't recall the brand, but I didn't think it did more for the recipe than good ol' Dijon's Grey Poupon would do. I really like using that in most all main dishes and is good mixed into hamburgers or meat loaf too.

Judy

On 2013-10-20 1:46 PM, Michel Boucher wrote:
> Dave Smith > wrote in
> :
>
>> I remember the mustard my mother used to mix up from powder.
>> It was hot. I still think it is hot. I occasionally run across
>> surprisingly hot mustard.
>
> Keen's. I use the powder in lieu of other mustard requirements.
>
I add some to the white sauce base for macaroni and cheese.

>> I am a relatively recent convert to grainy mustard. I started
>> using it a few years ago and it has replaced prepared mustard
>> for just about everything I would normally have mustard on.
>
> Hate to burst your bubble, but a. all mustard is prepared, and b.
> most of the mustard prepared in the world is made from Canadian
> mustard seeds. That moutarde de Meaux you are eating? It was
> grown in Saskatchewan.

Sure it is all prepared, but there is that bright yellow stuff for hot
dogs and burgers called "prepared mustard", as opposed to Dijon, grainy,
deli etc.


>
> French's mustard the pinheads wanted to boycott at the start of the
> Iraqi debacle? Grown in Canada...never went anywhere near France
> unless it was transported by sea and drifted near St-Pierre et
> Miquelon.
>

Yep. They are idiots. Them and their "freedom fries".

Boron Elgar > wrote in
:

>>Hate to burst your bubble, but a. all mustard is prepared,
>
> Hate to burst yours, but the term "prepared mustard" is simply
> the generally used term to describe the moist jarred product
> when called for in recipes and in cookbooks. The term has been
> common for quite a while to differentiate it from dry mustard,
> which is also a common ingredient in cooking.

And I meant moist jar mustard. Dave was talking about yellow
mustard.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"sf" > wrote in message
...
> On Sun, 20 Oct 2013 03:37:28 -0700, "Julie Bove"
> > wrote:
>
>> I have lived in a variety of places over the years and they all had whole
>> grain mustard. And do you not look for things online? Or watch cooking
>> shows? We had whole grain mustard when I was a little kid! It's not new
>> or
>> exotic.
>
> She's in Alaska and where she lives sounds like where I lived as a
> kid... not a lot of variety. I was familiar with whole grain mustard
> when I was a kid, not because my mother kept it in the house (we used
> French's yellow, nothing else) but because my grandparents used
> various kinds of mustard they'd bring home from their adventures and
> one was a burning hot whole grain/coarse ground German mustard. Not
> sure if I'd consider it hot as an adult, but I could barely eat it
> when I was a kid.

My dad loved mustard. We were always buying different kinds.

"Dave Smith" > wrote in message
...
> On 2013-10-20 11:03 AM, sf wrote:
>
>>
>> She's in Alaska and where she lives sounds like where I lived as a
>> kid... not a lot of variety.
>
> Yes, she is in Alaska. Apparently she has internet access. Google is our
> friend.

That's what got me. Some things can be a little hard to track down online.
Like Amarena (sp?) cherries. I did find them but not at too many places.
But mustard is everywhere!

> wrote in message
...
On Sunday, October 20, 2013 2:37:28 AM UTC-8, Julie Bove wrote:


> I have lived in a variety of places over the years and they all had whole
>
> grain mustard. And do you not look for things online? Or watch cooking
>
> shows? We had whole grain mustard when I was a little kid! It's not new
> or
>
> exotic.

---

How much time have you spend living in Alaska? We don't have many of the
stores the posters in here talk about, such as Trader Joe's, at least in the
area where I've lived my entire life. I don't shop online as a rule (except
from Amazon.com) and instead of searching through Google for it, I thought I
would ask the more knowledgeable folks in here. I'm 73 years old (next week)
and have been cooking and baking since I was 9 and this is the first time
I'd ever run across a recipe calling specifically for "grainy" mustard, so
of course, I was curious.

---
I've never been there and never wanted to go there. I just find it odd that
at your age you never heard of it before. It's commonly used in delis and
I've been using recipes that called for it for many years. Then again, my
dad and husband both love mustard very much and I'm always looking for new
ones. Husband didn't like the bacon mustard though.

---

Most recipes call for dry (which I use a lot of in my cooking) or they call
for prepared. Occasionally I will see a recipe for "spicy" mustard and I
have bought that on rare occasions too, but I've never noticed any brand of
mustard here that said "grainy" on it. so that's why I was puzzled.
---

I have not found too many recipes that call for dry outside of egg salad or
deviled eggs. Actually some baked beans do. But just as many call for
prepared. I've made a variety of salads and dressings that call for all
sorts of mustard and meat recipes that called for grainy mustard.

---

No, I don't watch any cooking show on TV...what has that got to do with my
original question? Surely you don't get any ideas from watching these shows,
going by the style of cooking you do, and knowing that the majority of
ingredients you (or your husband and daughter) don't like, or are allergic
to?

---

What it's got to do with it is that they commonly use grainy mustard as an
ingredient on cooking shows. And yes, I get plenty of ideas from the
cooking shows. I have posted here of needing the Amarena (sp?) cherries for
the baked apple recipe from Lydia Bastianich. We liked the apples but did
not like the cherries. Also the Farro salad from Martha Stewart. Husband
loved that but we did not. Also posted of the vegan fudge from Christina
Pirello. I make that once or twice a month now with some of my own
modifications.

Just what style of cooking do I do? *boggles* And what am I allergic to?
Daughter and I hav food intolerances. I have gastroparesis and husband has
gout. That does affect what we can and can't eat. But why would it stop me
from watching cooking shows? Even as a vegetarian I watched Julia Child
prepare meat! Even though I didn't eat it myself, I sometimes made it for
guests and it's good to know how to make it.

> wrote in message
...
On Sunday, October 20, 2013 11:33:44 AM UTC-8, sf wrote:


> Spicy, would be brown deli mustard?
>
>
>
> --
>
> Food is an important part of a balanced diet.

It's been ages since I've bought the spicy mustard, but it was on the shelf
at Fred Meyer in the condiment section, and don't recall the brand, but I
didn't think it did more for the recipe than good ol' Dijon's Grey Poupon
would do. I really like using that in most all main dishes and is good mixed
into hamburgers or meat loaf too.

---

You talk like you don't have any good stores there! Fred Meyer should not
only have whole grain mustard but they probably have it in organic too!

On Sun, 20 Oct 2013 15:48:08 -0500, Michel Boucher
> wrote:

> Boron Elgar > wrote in
> :
>
> >>Hate to burst your bubble, but a. all mustard is prepared,
> >
> > Hate to burst yours, but the term "prepared mustard" is simply
> > the generally used term to describe the moist jarred product
> > when called for in recipes and in cookbooks. The term has been
> > common for quite a while to differentiate it from dry mustard,
> > which is also a common ingredient in cooking.
>
> And I meant moist jar mustard. Dave was talking about yellow
> mustard.

Yellow mustard is what English speaking people here call "prepared",
probably because it looks like Coleman's would if it was prepared.
Everything else has a name.

--
Food is an important part of a balanced diet.

On Sun, 20 Oct 2013 16:40:33 -0400, Dave Smith
> wrote:

> Sure it is all prepared, but there is that bright yellow stuff for hot
> dogs and burgers called "prepared mustard", as opposed to Dijon, grainy,
> deli etc.

I agree with you Dave.

--
Food is an important part of a balanced diet.

On Sun, 20 Oct 2013 14:30:26 -0700, "Julie Bove"
> wrote:

>
> "Dave Smith" > wrote in message
> ...
> > On 2013-10-20 11:03 AM, sf wrote:
> >
> >>
> >> She's in Alaska and where she lives sounds like where I lived as a
> >> kid... not a lot of variety.
> >
> > Yes, she is in Alaska. Apparently she has internet access. Google is our
> > friend.
>
> That's what got me. Some things can be a little hard to track down online.
> Like Amarena (sp?) cherries. I did find them but not at too many places.
> But mustard is everywhere!

Some people would rather find it locally instead of paying inflated
internet prices plus shipping.

--
Food is an important part of a balanced diet.

On Sunday, October 20, 2013 5:37:28 AM UTC-5, Julie Bove wrote:
>
> I have lived in a variety of places over the years and they all had whole
>
> grain mustard. And do you not look for things online? Or watch cooking
>
> shows? We had whole grain mustard when I was a little kid! It's not new or
>
> exotic.
>
>
She lives in Alaska and ordering online for anything the shipping is always higher than in the lower 48 states. I'd probably think long and hard before ordering _anything_ online if I lived her state.

On Sunday, October 20, 2013 3:19:27 PM UTC-8, wrote:


> She lives in Alaska and ordering online for anything the shipping is always higher than in the lower 48 states. I'd probably think long and hard before ordering _anything_ online if I lived her state.

Yes, that is very true, as we always get "socked" extra when ordering from here, and I sure as heck wouldn't bother to order mustard online, as that would really be a silly thing to do, when the flavor isn't going to be that much different if I use another type of mustard, even if it isn't "grainy". I've been cooking for over 60 years and have done well without that certain mustard, so no big deal.

I do order from Amazon.com a lot, but that's because I can get it postage-free.
I also don't like throwing my credit card numbers out there online either. My daughter went to a site that was unfamiliar and her numbers were used by an employee and they charged over $2000 overnight on her card.

Judy

On Sunday, October 20, 2013 5:59:14 PM UTC-7, wrote:

>
> Yes, that is very true, as we always get "socked" extra when ordering from here, and I sure as heck wouldn't bother to order mustard online, as that would really be a silly thing to do, when the flavor isn't going to be that much different if I use another type of mustard, even if it isn't "grainy". I've been cooking for over 60 years and have done well without that certain mustard, so no big deal.
>
>
>
> I do order from Amazon.com a lot, but that's because I can get it postage-free.
>

Amazon with free shipping? You have it made
In the case you might not want a case of stone ground mustard; perhaps you
could get together with friends.

http://www.amazon.com/Koops-Mustard-...=koops+mustard

http://www.amazon.com/Boetje-Dutch-M...ywords=boetjes

On Sun, 20 Oct 2013 18:46:47 -0700 (PDT),
wrote:

> Amazon with free shipping? You have it made

I LOL when people try to say it's free. Either you your order has to
be at or above a certain basic amount or you purchase "free shipping"
for a year... either way, it's NOT free and the people who say it is
must be living in another reality.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
news
> On Sun, 20 Oct 2013 18:46:47 -0700 (PDT),
> wrote:
>
>> Amazon with free shipping? You have it made
>
> I LOL when people try to say it's free. Either you your order has to
> be at or above a certain basic amount or you purchase "free shipping"
> for a year... either way, it's NOT free and the people who say it is
> must be living in another reality.

Many years ago Amazon offered free shipping on orders over 25.00 at a cost
of 50.00 for life. I've really never ordered anything from Amazon that
wasn't over 25.00 so it has saved me a lot of money in shipping and handling
since most of my shopping is online. Judy (gramma) lives in Alaska so it's
especially good for her. I don't know if they still offer it.

Cheri

On Sunday, October 20, 2013 8:02:51 PM UTC-8, Cheri wrote:


> Many years ago Amazon offered free shipping on orders over 25.00 at a cost
>
> of 50.00 for life. I've really never ordered anything from Amazon that
>
> wasn't over 25.00 so it has saved me a lot of money in shipping and handling
>
> since most of my shopping is online. Judy (gramma) lives in Alaska so it's
>
> especially good for her. I don't know if they still offer it.
>
>
>
> Cheri

I have been ordering from Amazon about 6 years, and never paid them any certain amount in order to get free shipping, so all I know when I place an order from them, I don't pay postage on most items. If any item has to come from another destination, then there can be postage added, but I have the option whether to cancel those item(s) or accept the small amount of postage, and if I want it bad enough, I will accept, but the majority of what I order, that comes direct from Amazon, is definitely FREE shopping, and no gimmicks attached.

Judy

> wrote in message
...
On Sunday, October 20, 2013 8:02:51 PM UTC-8, Cheri wrote:


> Many years ago Amazon offered free shipping on orders over 25.00 at a cost
>
> of 50.00 for life. I've really never ordered anything from Amazon that
>
> wasn't over 25.00 so it has saved me a lot of money in shipping and
> handling
>
> since most of my shopping is online. Judy (gramma) lives in Alaska so it's
>
> especially good for her. I don't know if they still offer it.
>
>
>
> Cheri

I have been ordering from Amazon about 6 years, and never paid them any
certain amount in order to get free shipping, so all I know when I place an
order from them, I don't pay postage on most items. If any item has to come
from another destination, then there can be postage added, but I have the
option whether to cancel those item(s) or accept the small amount of
postage, and if I want it bad enough, I will accept, but the majority of
what I order, that comes direct from Amazon, is definitely FREE shopping,
and no gimmicks attached.

Judy


=======

They might have different guidelines for Alaska then, because I don't know
how you're getting free shipping without having had to pay the one time fee
of 50.00 and buying over 25.00 in merchandise to qualify. Never heard of
that.

Cheri

On Sun, 20 Oct 2013 21:02:51 -0700, "Cheri" >
wrote:

> "sf" > wrote in message
> news
> > On Sun, 20 Oct 2013 18:46:47 -0700 (PDT),
> > wrote:
> >
> >> Amazon with free shipping? You have it made
> >
> > I LOL when people try to say it's free. Either you your order has to
> > be at or above a certain basic amount or you purchase "free shipping"
> > for a year... either way, it's NOT free and the people who say it is
> > must be living in another reality.
>
> Many years ago Amazon offered free shipping on orders over 25.00 at a cost
> of 50.00 for life. I've really never ordered anything from Amazon that
> wasn't over 25.00 so it has saved me a lot of money in shipping and handling
> since most of my shopping is online. Judy (gramma) lives in Alaska so it's
> especially good for her. I don't know if they still offer it.
>
You've only proven that it wasn't and still isn't free. I have no
idea how long ago that $50 for life thing was, but from what I hear
they charge $80 a year now - which isn't free by any stretch of the
imagination.

--
Food is an important part of a balanced diet.

On Sun, 20 Oct 2013 21:38:33 -0700 (PDT), wrote:

> I have been ordering from Amazon about 6 years, and never paid them any certain amount in order to get free shipping, so all I know when I place an order from them, I don't pay postage on most items. If any item has to come from another destination, then there can be postage added, but I have the option whether to cancel those item(s) or accept the small amount of postage, and if I want it bad enough, I will accept, but the majority of what I order, that comes direct from Amazon, is definitely FREE shopping, and no gimmicks attached.

There are items that qualify for free shipping under certain
conditions (like a $25 minimum order - down from a standard $50, which
was required even when the economy was well into the current
recession). I know this because I pay attention to added on shipping
costs and count them as what I am paying for the merchandise and it's
also why I still do not like to order over the internet - because the
cost is higher than it would be if I went to a brick and mortar store
(yes, I factor in gas and I won't cross a bridge for anything because
of the toll charge).

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 20 Oct 2013 14:30:26 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Dave Smith" > wrote in message
>> ...
>> > On 2013-10-20 11:03 AM, sf wrote:
>> >
>> >>
>> >> She's in Alaska and where she lives sounds like where I lived as a
>> >> kid... not a lot of variety.
>> >
>> > Yes, she is in Alaska. Apparently she has internet access. Google is
>> > our
>> > friend.
>>
>> That's what got me. Some things can be a little hard to track down
>> online.
>> Like Amarena (sp?) cherries. I did find them but not at too many places.
>> But mustard is everywhere!
>
> Some people would rather find it locally instead of paying inflated
> internet prices plus shipping.

There is no need to pay inflated prices or shipping. I rarely pay shipping
for anything online. And I certainly don't pay inflated prices.

"sf" > wrote in message
...
> On Sun, 20 Oct 2013 21:02:51 -0700, "Cheri" >
> wrote:
>
>> "sf" > wrote in message
>> news
>> > On Sun, 20 Oct 2013 18:46:47 -0700 (PDT),
>> > wrote:
>> >
>> >> Amazon with free shipping? You have it made
>> >
>> > I LOL when people try to say it's free. Either you your order has to
>> > be at or above a certain basic amount or you purchase "free shipping"
>> > for a year... either way, it's NOT free and the people who say it is
>> > must be living in another reality.
>>
>> Many years ago Amazon offered free shipping on orders over 25.00 at a
>> cost
>> of 50.00 for life. I've really never ordered anything from Amazon that
>> wasn't over 25.00 so it has saved me a lot of money in shipping and
>> handling
>> since most of my shopping is online. Judy (gramma) lives in Alaska so
>> it's
>> especially good for her. I don't know if they still offer it.
>>
> You've only proven that it wasn't and still isn't free. I have no
> idea how long ago that $50 for life thing was, but from what I hear
> they charge $80 a year now - which isn't free by any stretch of the
> imagination.

It was very close to 10 years ago and I never said it was free. I did say I
have had the value of it many times over. Would have cost me more than the
50.00 in the first six months for shipping and handling, plus I hate to shop
in stores.

Cheri