On Mon, 04 Jun 2012 19:02:16 -0700, sf > wrote:

>On Mon, 4 Jun 2012 16:46:23 -0700 (PDT), Bryan
> wrote:
>
>> I'm also not in the meatballs in Heinz Chili Sauce and grape jelly
>> demographic. I suspect it's pretty much the same one.
>
>I doubt it. We've already established that the brown sugar and
>mustard glaze for ham calls for cheap yellow mustard, Tyler Florence
>calls for either yellow or brown mustard in his BBQ sauce
>http://www.foodnetwork.com/recipes/t...ipe/index.html
>and I posted a mustard marinade up-thread. In fact I have lots of
>recipes that call for mustard, mostly Dijon though; like this one
>
>Roasted Split Chicken with Mustard Crust
>http://www.kqed.org/w/morefastfoodmyway/episode204.html

Forgive Bryan (or not!) but he has a childish knee-jerk reaction
against a great many food products and ingredients. I've often said
I've never eaten anything gross that Bryan has cooked, but I've
deliberately left off that I've also not oftgen eaten anything truly
excellent that Bryan has cooked! Most of his cooking is very blase and
simple in taste, pedestrian even. He refuses to cook with or eat a
great many things for no other reason than his own picky "tastes"!

Once while grilling pork chops I picked from fresh sage and Bryan did
not even want any on *his* pork chops! Who does not like sage on pork?
Bryan evidenly!! Go figure!

John Kuthe...