ScratchMonkey wrote in message . ..
(Carnivore269) wrote in
om:

No way, it has to be malt vinegar! Well, at least with fish & chips
it does!

True... at least on _fried_ fish. :-)
I actually prefer lemon and dill on baked fish!

Try orange instead of lemon. I like it sooo much better. But I also go with
malt vinegar. The dill sounds interesting. Maybe with some mustard as part
of an aioli.

Y'know, I've been reading more on this list about using Orange instead
of lemon for both fish and poultry... I'm just going to have to try
it! ;-)

Dill is wunnerful for fish IMHO.
I even use dill relish in my tuna and chicken salads.

I've not worked with mustard a lot except for deviled eggs, and
sausages of course. Time to play?

What else is mustard good for?

Thanks! :-)

C.