Jude wrote:
>
> We've been really into Mustard Butter Roasted Potatoes lately.
>
> Take about 6 T of butter, softened. Blend in about 4 T of whole grain
> mustard, 1 T chopped parsley, 1 T honey, 1/2 t black pepper. Toss with
> potaotes to coat evenly before roasting.

It's silly to cook with a quality prepared mustard, the heat removes
the bite and transforms the flavor, and not to the better, plus if
mixed with all those other ingredients the original mustard is beyond
diluted... it's like choosing top shelf whisky for a sour. If you cook
with mustard that's fine, but then blend in some powdered or crushed
mustard seeds with all your other ingredients. Of course if you're
talking that $1.39/qt store brand deli mustard then go for it.

In the recipe above that is NOT cooking, that's like rug rat finger
painting... the clue is any recipe that begins "Take".

Sheldon