On Thu, 19 Mar 2015 17:59:05 -0000, Janet > wrote:

>In article >,
>says...
>>
>> On 2015-03-18 1:54 PM, sf wrote:
>>
>> >> Judy
>> >> Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.
>> >
>> > Grainy mustard would be aka: whole grain mustard. I'm not a fan of
>> > grainy mustard in a smooth sauce, so I'd ignore the recipe and use
>> > smooth mustard instead. My dilemma would be which one to use.
>> >
>> I discovered grainy mustard a couple years ago and I love it. I have
>> been through at least 8 jars of it over the time that it took me to use
>> up the rest of my last jar of prepared.
>
> I use this whole grain mustard (local product)
>
> The pic illustrates the texture quite well
>
> http://www.taste-of-arran.co.uk/item.asp?itemid=112
>
> A small spoon of grain mustard stirred through hot steamed carrots or
>cabbage is absolutely delicious.
>
> Janet UK

It's easy to prepare ones own mustards here, Penseys has very good
ground/powdered and crushed seeds:
https://www.penzeys.com/search/#?q=mustard