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.