FoodBanter.com - View Single Post

James Silverton[_4_]

On 10/20/2013 1:16 PM, ViLco wrote:
> Il 19/10/2013 21:43, ha scritto:
>>
>> I just printed off a recipe for Sweet & Sour Chicken Wings from
>> another cooking group and it calls for GRAINY mustard. I have never
>> seen that in any recipe before, so I have to wonder what kind of
>> mustard would be considered grainy?
>>
>> For prepared mustard, I've always go French's on hand, which is very
>> creamy, and also Dijon Grey Poupon, and wouldn't consider that to be
>> grainy either, so this is a puzzler. I can't see that it would make a
>> difference in the flavor of any recipe, whether it was grainy, or smooth?
>
> Here they sell grainy mustard under the name "Moutarde A L'ancienne", by
> Maille
Grey Poupon makes whole-grain mustard.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.