> wrote in message
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On Sunday, October 20, 2013 2:37:28 AM UTC-8, Julie Bove wrote:


> I have lived in a variety of places over the years and they all had whole
>
> grain mustard. And do you not look for things online? Or watch cooking
>
> shows? We had whole grain mustard when I was a little kid! It's not new
> or
>
> exotic.

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How much time have you spend living in Alaska? We don't have many of the
stores the posters in here talk about, such as Trader Joe's, at least in the
area where I've lived my entire life. I don't shop online as a rule (except
from Amazon.com) and instead of searching through Google for it, I thought I
would ask the more knowledgeable folks in here. I'm 73 years old (next week)
and have been cooking and baking since I was 9 and this is the first time
I'd ever run across a recipe calling specifically for "grainy" mustard, so
of course, I was curious.

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I've never been there and never wanted to go there. I just find it odd that
at your age you never heard of it before. It's commonly used in delis and
I've been using recipes that called for it for many years. Then again, my
dad and husband both love mustard very much and I'm always looking for new
ones. Husband didn't like the bacon mustard though.

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Most recipes call for dry (which I use a lot of in my cooking) or they call
for prepared. Occasionally I will see a recipe for "spicy" mustard and I
have bought that on rare occasions too, but I've never noticed any brand of
mustard here that said "grainy" on it. so that's why I was puzzled.
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I have not found too many recipes that call for dry outside of egg salad or
deviled eggs. Actually some baked beans do. But just as many call for
prepared. I've made a variety of salads and dressings that call for all
sorts of mustard and meat recipes that called for grainy mustard.

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No, I don't watch any cooking show on TV...what has that got to do with my
original question? Surely you don't get any ideas from watching these shows,
going by the style of cooking you do, and knowing that the majority of
ingredients you (or your husband and daughter) don't like, or are allergic
to?

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What it's got to do with it is that they commonly use grainy mustard as an
ingredient on cooking shows. And yes, I get plenty of ideas from the
cooking shows. I have posted here of needing the Amarena (sp?) cherries for
the baked apple recipe from Lydia Bastianich. We liked the apples but did
not like the cherries. Also the Farro salad from Martha Stewart. Husband
loved that but we did not. Also posted of the vegan fudge from Christina
Pirello. I make that once or twice a month now with some of my own
modifications.

Just what style of cooking do I do? *boggles* And what am I allergic to?
Daughter and I hav food intolerances. I have gastroparesis and husband has
gout. That does affect what we can and can't eat. But why would it stop me
from watching cooking shows? Even as a vegetarian I watched Julia Child
prepare meat! Even though I didn't eat it myself, I sometimes made it for
guests and it's good to know how to make it.