I am curious about this. I know some here have made the claim that mustard
grows stronger in taste with age. I have not found this to be the case at
all.

At some point I had totally run out. I placed a mail order somewhere for
Colman's which I thought I had read was the very best. But maybe I read this
wrong because I've since read complaints from people about its weak flavor.
Anyway... I got a rather large tin and it had a May expiration date on it.
This ticked me off because there was no way I could use such a large amount
in such a short amount of time. I can't remember when I ordered it but
perhaps 2-3 months before it expired.

Shortly before this did expire, I was out shopping and saw a small tin of
Colman's for sale. I bought it and just used it but was dismayed to see that
it expires in Dec.! Now maybe this is just a matter of bad timing on my
part. But most of the dry seasonings that I buy are good for at least a year
after I buy them. Often two years.

I just disposed of the large container after tasting it. It might as well be
dust. The mustard flavor was that weak.

Opened the new one. Did not taste but... Neither container had the scent of
mustard which I thought was weird. I remember replacing the mustard powder
at my mom's and MIL's houses several times because what they had was weak.
But each time I opened the new container, I was whapped in the nostrils with
mustard scent. And I had to be careful with how much I used as the taste was
much stronger.

Not this new Colman's though. Based on the lack of aroma, I put in a little
more than twice what I thought I should. I can still barely taste it. I may
even add more after my beans cook down some and the flavors begin to meld.

So I ask... What have your experiences with mustard powder been? And please
don't tell me to buy Penzeys. Just not my thing. Perhaps if there was one
nearby, but there's not. I have been to their website and I see little of
interest. I do occasionally send away for spices. But I use American Spice.
They sell additional things like popcorn, dried veggies and stuff I'm sure
I've forgotten about. Maybe beans. At any rate, they have enough variety
that it warrants an order every year or so. Thanks!

On Mon, 20 Jun 2016 14:46:47 GMT, "l not -l" > wrote:

>
>On 20-Jun-2016, "Julie Bove" > wrote:
>
>> I am curious about this. I know some here have made the claim that mustard
>>
>> grows stronger in taste with age. I have not found this to be the case at
>> all.
>>
>> At some point I had totally run out. I placed a mail order somewhere for
>> Colman's which I thought I had read was the very best. But maybe I read
>> this
>> wrong because I've since read complaints from people about its weak
>> flavor.
>> Anyway... I got a rather large tin and it had a May expiration date on it.
>>
>> This ticked me off because there was no way I could use such a large
>> amount
>> in such a short amount of time. I can't remember when I ordered it but
>> perhaps 2-3 months before it expired.
>Perhaps you buy a different Coleman's mustard than I do; but, here in STL,
>Coleman's doesn't have an expiration date, only a Best by date. I have a
>large tin that says Best by Nov 11, 2015; it is still potent and dissolves
>quickly (at least it did this past Wednesday). I have previously used
>Coleman's that was well over a year past its Best by date and found it
>perfectly fine; however, I must admit that I have never tasted the dry
>powder alone. When mixed with vinegar or in other uses, it works as
>expected.

I have a tin of Coleman's in my pantry right now with a best by date
of March 2013. It doesn't have much of an aroma, but I tasted a tiny
bit and it was quite potent.

It's always tasted OK in anything I've cooked with it.

Doris

On 20/06/2016 10:06 AM, Doris Night wrote:
> On Mon, 20 Jun 2016 14:46:47 GMT, "l not -l" > wrote:
>
>>
>> On 20-Jun-2016, "Julie Bove" > wrote:
>>
>>> I am curious about this. I know some here have made the claim that mustard
>>>
>>> grows stronger in taste with age. I have not found this to be the case at
>>> all.
>>>
>>> At some point I had totally run out. I placed a mail order somewhere for
>>> Colman's which I thought I had read was the very best. But maybe I read
>>> this
>>> wrong because I've since read complaints from people about its weak
>>> flavor.
>>> Anyway... I got a rather large tin and it had a May expiration date on it.
>>>
>>> This ticked me off because there was no way I could use such a large
>>> amount
>>> in such a short amount of time. I can't remember when I ordered it but
>>> perhaps 2-3 months before it expired.
>> Perhaps you buy a different Coleman's mustard than I do; but, here in STL,
>> Coleman's doesn't have an expiration date, only a Best by date. I have a
>> large tin that says Best by Nov 11, 2015; it is still potent and dissolves
>> quickly (at least it did this past Wednesday). I have previously used
>> Coleman's that was well over a year past its Best by date and found it
>> perfectly fine; however, I must admit that I have never tasted the dry
>> powder alone. When mixed with vinegar or in other uses, it works as
>> expected.
>
> I have a tin of Coleman's in my pantry right now with a best by date
> of March 2013. It doesn't have much of an aroma, but I tasted a tiny
> bit and it was quite potent.
>
> It's always tasted OK in anything I've cooked with it.
>
> Doris
>
There were no BB dates on such things when I was a child and I'm sure it
never bothered my mother. Neither were there any "Refrigerate after
opening" warnings.
Graham

On 6/20/2016 3:54 AM, Julie Bove wrote:
snip
>
> So I ask... What have your experiences with mustard powder been? And
> please don't tell me to buy Penzeys. Just not my thing. Perhaps if there
> was one nearby, but there's not. I have been to their website and I see
> little of interest. I do occasionally send away for spices. But I use
> American Spice. They sell additional things like popcorn, dried veggies
> and stuff I'm sure I've forgotten about. Maybe beans. At any rate, they
> have enough variety that it warrants an order every year or so. Thanks!

Beware of this request by bove for RFCers' experiences and suggestions
of advice, only this time with regard to mustard powder. Any and every
experience and suggestion shared will be, without doubt, shot down and
unacceptable by bove due to absolutely asinine and inane reasons, just
as bove has demonstrated nearly one-hundred percent with her previous
inquiries. Again, bove's standard MO for attention, whether positive
and mostly negative.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 2016-06-20 1:25 PM, Sky wrote:
> On 6/20/2016 3:54 AM, Julie Bove wrote:
> snip
>>
>> So I ask... What have your experiences with mustard powder been? And
>> please don't tell me to buy Penzeys. Just not my thing. Perhaps if there
>> was one nearby, but there's not. I have been to their website and I see
>> little of interest. I do occasionally send away for spices. But I use
>> American Spice. They sell additional things like popcorn, dried veggies
>> and stuff I'm sure I've forgotten about. Maybe beans. At any rate, they
>> have enough variety that it warrants an order every year or so. Thanks!
>
> Beware of this request by bove for RFCers' experiences and suggestions
> of advice, only this time with regard to mustard powder. Any and every
> experience and suggestion shared will be, without doubt, shot down and
> unacceptable by bove due to absolutely asinine and inane reasons, just
> as bove has demonstrated nearly one-hundred percent with her previous
> inquiries. Again, bove's standard MO for attention, whether positive
> and mostly negative.
>
> Sky
>
You've noticed that too, eh.

"l not -l" > wrote in message
...
>
> On 20-Jun-2016, "Julie Bove" > wrote:
>
>> I am curious about this. I know some here have made the claim that
>> mustard
>>
>> grows stronger in taste with age. I have not found this to be the case at
>> all.
>>
>> At some point I had totally run out. I placed a mail order somewhere for
>> Colman's which I thought I had read was the very best. But maybe I read
>> this
>> wrong because I've since read complaints from people about its weak
>> flavor.
>> Anyway... I got a rather large tin and it had a May expiration date on
>> it.
>>
>> This ticked me off because there was no way I could use such a large
>> amount
>> in such a short amount of time. I can't remember when I ordered it but
>> perhaps 2-3 months before it expired.
> Perhaps you buy a different Coleman's mustard than I do; but, here in STL,
> Coleman's doesn't have an expiration date, only a Best by date. I have a
> large tin that says Best by Nov 11, 2015; it is still potent and dissolves
> quickly (at least it did this past Wednesday). I have previously used
> Coleman's that was well over a year past its Best by date and found it
> perfectly fine; however, I must admit that I have never tasted the dry
> powder alone. When mixed with vinegar or in other uses, it works as
> expected.

Thanks. Mine just has a white sticker with a date. I don't think it says
"Best by".

"Doris Night" > wrote in message
news
> On Mon, 20 Jun 2016 14:46:47 GMT, "l not -l" > wrote:
>
>>
>>On 20-Jun-2016, "Julie Bove" > wrote:
>>
>>> I am curious about this. I know some here have made the claim that
>>> mustard
>>>
>>> grows stronger in taste with age. I have not found this to be the case
>>> at
>>> all.
>>>
>>> At some point I had totally run out. I placed a mail order somewhere for
>>> Colman's which I thought I had read was the very best. But maybe I read
>>> this
>>> wrong because I've since read complaints from people about its weak
>>> flavor.
>>> Anyway... I got a rather large tin and it had a May expiration date on
>>> it.
>>>
>>> This ticked me off because there was no way I could use such a large
>>> amount
>>> in such a short amount of time. I can't remember when I ordered it but
>>> perhaps 2-3 months before it expired.
>>Perhaps you buy a different Coleman's mustard than I do; but, here in STL,
>>Coleman's doesn't have an expiration date, only a Best by date. I have a
>>large tin that says Best by Nov 11, 2015; it is still potent and dissolves
>>quickly (at least it did this past Wednesday). I have previously used
>>Coleman's that was well over a year past its Best by date and found it
>>perfectly fine; however, I must admit that I have never tasted the dry
>>powder alone. When mixed with vinegar or in other uses, it works as
>>expected.
>
> I have a tin of Coleman's in my pantry right now with a best by date
> of March 2013. It doesn't have much of an aroma, but I tasted a tiny
> bit and it was quite potent.
>
> It's always tasted OK in anything I've cooked with it.

Okay.

On Monday, June 20, 2016 at 4:54:07 AM UTC-4, Julie Bove wrote:

<snipped excess text>

Mix your "expired" mustard with a little hot water, wait for it
to cool, and then taste it. It'll probably seem strong enough.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Monday, June 20, 2016 at 4:54:07 AM UTC-4, Julie Bove wrote:
>
> <snipped excess text>
>
> Mix your "expired" mustard with a little hot water, wait for it
> to cool, and then taste it. It'll probably seem strong enough.

I used some expired/old powdered mustard in a recipe once.
I tasted it plain and didn't detect much taste so I used
about twice as much. Big mistake. The flavor was still there
and a bit too much for the recipe (baked beans).

On Sunday, June 19, 2016 at 10:54:07 PM UTC-10, Julie Bove wrote:
> I am curious about this. I know some here have made the claim that mustard
> grows stronger in taste with age. I have not found this to be the case at
> all.
>
> At some point I had totally run out. I placed a mail order somewhere for
> Colman's which I thought I had read was the very best. But maybe I read this
> wrong because I've since read complaints from people about its weak flavor.
> Anyway... I got a rather large tin and it had a May expiration date on it..
> This ticked me off because there was no way I could use such a large amount
> in such a short amount of time. I can't remember when I ordered it but
> perhaps 2-3 months before it expired.
>
> Shortly before this did expire, I was out shopping and saw a small tin of
> Colman's for sale. I bought it and just used it but was dismayed to see that
> it expires in Dec.! Now maybe this is just a matter of bad timing on my
> part. But most of the dry seasonings that I buy are good for at least a year
> after I buy them. Often two years.
>
> I just disposed of the large container after tasting it. It might as well be
> dust. The mustard flavor was that weak.
>
> Opened the new one. Did not taste but... Neither container had the scent of
> mustard which I thought was weird. I remember replacing the mustard powder
> at my mom's and MIL's houses several times because what they had was weak..
> But each time I opened the new container, I was whapped in the nostrils with
> mustard scent. And I had to be careful with how much I used as the taste was
> much stronger.
>
> Not this new Colman's though. Based on the lack of aroma, I put in a little
> more than twice what I thought I should. I can still barely taste it. I may
> even add more after my beans cook down some and the flavors begin to meld..
>
> So I ask... What have your experiences with mustard powder been? And please
> don't tell me to buy Penzeys. Just not my thing. Perhaps if there was one
> nearby, but there's not. I have been to their website and I see little of
> interest. I do occasionally send away for spices. But I use American Spice.
> They sell additional things like popcorn, dried veggies and stuff I'm sure
> I've forgotten about. Maybe beans. At any rate, they have enough variety
> that it warrants an order every year or so. Thanks!

The only way to test dry mustard is to mix up a batch and let it sit a while. Smelling and dry tasting won't work. It's going to be plenty hot alright.. The Asians like to flip the bowl over after mixing. I'll do it too because that's how I learned it. Don't ask me why, I don't know.

"dsi1" > wrote in message
...
> On Sunday, June 19, 2016 at 10:54:07 PM UTC-10, Julie Bove wrote:
>> I am curious about this. I know some here have made the claim that
>> mustard
>> grows stronger in taste with age. I have not found this to be the case at
>> all.
>>
>> At some point I had totally run out. I placed a mail order somewhere for
>> Colman's which I thought I had read was the very best. But maybe I read
>> this
>> wrong because I've since read complaints from people about its weak
>> flavor.
>> Anyway... I got a rather large tin and it had a May expiration date on
>> it.
>> This ticked me off because there was no way I could use such a large
>> amount
>> in such a short amount of time. I can't remember when I ordered it but
>> perhaps 2-3 months before it expired.
>>
>> Shortly before this did expire, I was out shopping and saw a small tin of
>> Colman's for sale. I bought it and just used it but was dismayed to see
>> that
>> it expires in Dec.! Now maybe this is just a matter of bad timing on my
>> part. But most of the dry seasonings that I buy are good for at least a
>> year
>> after I buy them. Often two years.
>>
>> I just disposed of the large container after tasting it. It might as well
>> be
>> dust. The mustard flavor was that weak.
>>
>> Opened the new one. Did not taste but... Neither container had the scent
>> of
>> mustard which I thought was weird. I remember replacing the mustard
>> powder
>> at my mom's and MIL's houses several times because what they had was
>> weak.
>> But each time I opened the new container, I was whapped in the nostrils
>> with
>> mustard scent. And I had to be careful with how much I used as the taste
>> was
>> much stronger.
>>
>> Not this new Colman's though. Based on the lack of aroma, I put in a
>> little
>> more than twice what I thought I should. I can still barely taste it. I
>> may
>> even add more after my beans cook down some and the flavors begin to
>> meld.
>>
>> So I ask... What have your experiences with mustard powder been? And
>> please
>> don't tell me to buy Penzeys. Just not my thing. Perhaps if there was one
>> nearby, but there's not. I have been to their website and I see little of
>> interest. I do occasionally send away for spices. But I use American
>> Spice.
>> They sell additional things like popcorn, dried veggies and stuff I'm
>> sure
>> I've forgotten about. Maybe beans. At any rate, they have enough variety
>> that it warrants an order every year or so. Thanks!
>
> The only way to test dry mustard is to mix up a batch and let it sit a
> while. Smelling and dry tasting won't work. It's going to be plenty hot
> alright. The Asians like to flip the bowl over after mixing. I'll do it
> too because that's how I learned it. Don't ask me why, I don't know.

Hmm I wonder if a miserable git will give you grief because you didn't crop
.... ;-)

LOLOL


--
http://www.helpforheroes.org.uk/shop/

On 6/21/2016 9:56 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Sunday, June 19, 2016 at 10:54:07 PM UTC-10, Julie Bove wrote:
>>> I am curious about this. I know some here have made the claim that
>>> mustard
>>> grows stronger in taste with age. I have not found this to be the
>>> case at
>>> all.
>>>
>>> At some point I had totally run out. I placed a mail order somewhere for
>>> Colman's which I thought I had read was the very best. But maybe I read
>>> this
>>> wrong because I've since read complaints from people about its weak
>>> flavor.
>>> Anyway... I got a rather large tin and it had a May expiration date on
>>> it.
>>> This ticked me off because there was no way I could use such a large
>>> amount
>>> in such a short amount of time. I can't remember when I ordered it but
>>> perhaps 2-3 months before it expired.
>>>
>>> Shortly before this did expire, I was out shopping and saw a small
>>> tin of
>>> Colman's for sale. I bought it and just used it but was dismayed to see
>>> that
>>> it expires in Dec.! Now maybe this is just a matter of bad timing on my
>>> part. But most of the dry seasonings that I buy are good for at least a
>>> year
>>> after I buy them. Often two years.
>>>
>>> I just disposed of the large container after tasting it. It might as
>>> well
>>> be
>>> dust. The mustard flavor was that weak.
>>>
>>> Opened the new one. Did not taste but... Neither container had the scent
>>> of
>>> mustard which I thought was weird. I remember replacing the mustard
>>> powder
>>> at my mom's and MIL's houses several times because what they had was
>>> weak.
>>> But each time I opened the new container, I was whapped in the nostrils
>>> with
>>> mustard scent. And I had to be careful with how much I used as the taste
>>> was
>>> much stronger.
>>>
>>> Not this new Colman's though. Based on the lack of aroma, I put in a
>>> little
>>> more than twice what I thought I should. I can still barely taste it. I
>>> may
>>> even add more after my beans cook down some and the flavors begin to
>>> meld.
>>>
>>> So I ask... What have your experiences with mustard powder been? And
>>> please
>>> don't tell me to buy Penzeys. Just not my thing. Perhaps if there was
>>> one
>>> nearby, but there's not. I have been to their website and I see
>>> little of
>>> interest. I do occasionally send away for spices. But I use American
>>> Spice.
>>> They sell additional things like popcorn, dried veggies and stuff I'm
>>> sure
>>> I've forgotten about. Maybe beans. At any rate, they have enough variety
>>> that it warrants an order every year or so. Thanks!
>>
>> The only way to test dry mustard is to mix up a batch and let it sit a
>> while. Smelling and dry tasting won't work. It's going to be plenty hot
>> alright. The Asians like to flip the bowl over after mixing. I'll do it
>> too because that's how I learned it. Don't ask me why, I don't know.
>
> Hmm I wonder if a miserable git will give you grief because you didn't crop
> ... ;-)
>
> LOLOL
>
>

People like that really need to start using Google Groups pronto! It
crops the posts beautifully plus I get a dollar every time I get someone
to embrace the dark side.

In article >, Gary > wrote:

> Cindy Hamilton wrote:
> >
> > On Monday, June 20, 2016 at 4:54:07 AM UTC-4, Julie Bove wrote:
> >
> > <snipped excess text>
> >
> > Mix your "expired" mustard with a little hot water, wait for it
> > to cool, and then taste it. It'll probably seem strong enough.
>
> I used some expired/old powdered mustard in a recipe once.
> I tasted it plain and didn't detect much taste so I used
> about twice as much. Big mistake. The flavor was still there
> and a bit too much for the recipe (baked beans).

Dry mustard needs a few minutes of sitting, during which time an enzyme
reaction kicks in ...

It's nice mixed into a little white wine, too.

Isaac

On Monday, June 20, 2016 at 2:54:07 AM UTC-6, Julie Bove wrote:
> I am curious about this. I know some here have made the claim that mustard
> grows stronger in taste with age. I have not found this to be the case at
> all.
>
> At some point I had totally run out. I placed a mail order somewhere for
> Colman's which I thought I had read was the very best. But maybe I read this
> wrong because I've since read complaints from people about its weak flavor.
> Anyway... I got a rather large tin and it had a May expiration date on it.
> This ticked me off because there was no way I could use such a large amount
> in such a short amount of time. I can't remember when I ordered it but
> perhaps 2-3 months before it expired.
>
> Shortly before this did expire, I was out shopping and saw a small tin of
> Colman's for sale. I bought it and just used it but was dismayed to see that
> it expires in Dec.! Now maybe this is just a matter of bad timing on my
> part. But most of the dry seasonings that I buy are good for at least a year
> after I buy them. Often two years.
>
> I just disposed of the large container after tasting it. It might as well be
> dust. The mustard flavor was that weak.
>
> Opened the new one. Did not taste but... Neither container had the scent of
> mustard which I thought was weird. I remember replacing the mustard powder
> at my mom's and MIL's houses several times because what they had was weak.
> But each time I opened the new container, I was whapped in the nostrils with
> mustard scent. And I had to be careful with how much I used as the taste was
> much stronger.
>
> Not this new Colman's though. Based on the lack of aroma, I put in a little
> more than twice what I thought I should. I can still barely taste it. I may
> even add more after my beans cook down some and the flavors begin to meld.
>
> So I ask... What have your experiences with mustard powder been? And please
> don't tell me to buy Penzeys. Just not my thing. Perhaps if there was one
> nearby, but there's not. I have been to their website and I see little of
> interest. I do occasionally send away for spices. But I use American Spice.
> They sell additional things like popcorn, dried veggies and stuff I'm sure
> I've forgotten about. Maybe beans. At any rate, they have enough variety
> that it warrants an order every year or so. Thanks!

I have dry mustard which is just as good as when I bought it thirty years ago. Kept tightly sealed and dry.
Your taste buds are "fritzed" from overexposing them to hot spices and Mexican style cooking. There is no cure...too bad.
=====

On Wednesday, June 22, 2016 at 12:05:50 AM UTC-4, Roy wrote:

> Your taste buds are "fritzed" from overexposing them to hot spices and Mexican style cooking. There is no cure...too bad.
> =====

Bah. I roasted my taste buds when I was young; no dish was too hot
for me. They're fine. I can taste with great discernment.

Taste bud cells renew every 10 days.

Cindy Hamilton

On Wednesday, June 22, 2016 at 6:25:17 AM UTC-4, Cindy Hamilton wrote:
>
> Bah. I roasted my taste buds when I was young; no dish was too hot
> for me. They're fine. I can taste with great discernment.
>
> Taste bud cells renew every 10 days.
>
> Cindy Hamilton

The often given view that spicy food affects taste buds is false.

http://www.richardfisher.com

On Wednesday, June 22, 2016 at 4:25:17 AM UTC-6, Cindy Hamilton wrote:
> On Wednesday, June 22, 2016 at 12:05:50 AM UTC-4, Roy wrote:
>
> > Your taste buds are "fritzed" from overexposing them to hot spices and Mexican style cooking. There is no cure...too bad.
> > =====
>
> Bah. I roasted my taste buds when I was young; no dish was too hot
> for me. They're fine. I can taste with great discernment.
>
> Taste bud cells renew every 10 days.
>
> Cindy Hamilton

I'm pretty sure that dear Julie knows that I was just joshing...but she does love some rather "hot" foods. She may or may not reply.
====

On 6/22/2016 12:41 PM, Roy wrote:
> On Wednesday, June 22, 2016 at 4:25:17 AM UTC-6, Cindy Hamilton wrote:
>> On Wednesday, June 22, 2016 at 12:05:50 AM UTC-4, Roy wrote:
>>
>>> Your taste buds are "fritzed" from overexposing them to hot spices and Mexican style cooking. There is no cure...too bad.
>>> =====
>>
>> Bah. I roasted my taste buds when I was young; no dish was too hot
>> for me. They're fine. I can taste with great discernment.
>>
>> Taste bud cells renew every 10 days.
>>
>> Cindy Hamilton
>
> I'm pretty sure that dear Julie knows that I was just joshing...but she does love some rather "hot" foods. She may or may not reply.
> ====
>
Trust me, Tex Mex food is not "hot".

Jill

On Wed, 22 Jun 2016 09:41:46 -0700 (PDT), Roy >
wrote:

>On Wednesday, June 22, 2016 at 4:25:17 AM UTC-6, Cindy Hamilton wrote:
>> On Wednesday, June 22, 2016 at 12:05:50 AM UTC-4, Roy wrote:
>>
>> > Your taste buds are "fritzed" from overexposing them to hot spices and Mexican style cooking. There is no cure...too bad.
>> > =====
>>
>> Bah. I roasted my taste buds when I was young; no dish was too hot
>> for me. They're fine. I can taste with great discernment.
>>
>> Taste bud cells renew every 10 days.
>>
>> Cindy Hamilton
>
>I'm pretty sure that dear Julie knows that I was just joshing...but she does love some rather "hot" foods. She may or may not reply.
>====
I don't recall her ever making or talking about eating hot foods. I
think you have the wrong impression of Mexican and Tex-Mex food.
Janet US

"Roy" > wrote in message
...
> On Wednesday, June 22, 2016 at 4:25:17 AM UTC-6, Cindy Hamilton wrote:
>> On Wednesday, June 22, 2016 at 12:05:50 AM UTC-4, Roy wrote:
>>
>> > Your taste buds are "fritzed" from overexposing them to hot spices and
>> > Mexican style cooking. There is no cure...too bad.
>> > =====
>>
>> Bah. I roasted my taste buds when I was young; no dish was too hot
>> for me. They're fine. I can taste with great discernment.
>>
>> Taste bud cells renew every 10 days.
>>
>> Cindy Hamilton
>
> I'm pretty sure that dear Julie knows that I was just joshing...but she
> does love some rather "hot" foods. She may or may not reply.
> ====

Actually I don't like spicy hot foods. I do like a little heat. Only a
little. And that didn't come across as joshing. Just rude.