On Fri, 9 Mar 2018 12:39:41 -0500, jmcquown >
wrote:

>On 3/9/2018 12:33 PM, Dave Smith wrote:
>> On 2018-03-09 11:40 AM, wrote:
>>> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> On 3/8/2018 8:17 PM, wrote:
>>>>
>>>>> The first time I tried spicy brown mustard I was a bit surprised.* I
>>>>> thought it would be sharper than regular yellow, 'ball park' mustard.
>>>>> It's milder and not nearly as sharp and I do like it that it doesn't
>>>>> 'bite' back.
>>>>>
>>>> It's not that I don't like spicy brown mustard (can't stand the yellow
>>>> 'ball park' stuff), it just seems like it would conflict with the taste
>>>> of the hot sausage.
>>>>
>>> If you have any spicy brown mustard on hand, but don't go out and buy
>>> a bottle just for this, put a small dab on a slice of your Italian
>>> sausage. Just a smidge to see if you like it.* If you don't, then you
>>> haven't ruined the whole thing.
>>>
>>> I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
>>> toasted bread with breakfast sausage patties and eaten as a sandwich.
>>> Some folks like it spread on biscuits, but I draw the line at ruining
>>> a perfectly good biscuit with mustard.
>>>
>>
>>
>> When I was in Georgia a couple weeks ago my wife went out to get some
>> mustard and came back with a jar of Creole mustard. That stuff was
>> great.* There were 14 of is sharing the vacation property and many of
>> the others were helping themselves to the mustard for their sandwiches
>> and they all loved it. I had to break it to them that I was taking it
>> with me when I left. I should have picked up some more because I can't
>> find it here.
>
>Hmmm. Creole doesn't exactly fit where you were. But okay.
>
>Jill

Then unless one is in France Dijon won't fit. I prepare hot Chinese
mustard often and I live a long way from China.
Mustards are typically ethnic recipes. Mustard being the least
expensive spice there is every ethnicity has a favorite recipe.
I like most mustards but after reading the recipes for Creole mustard
I doubt I'd like a garlicy mustard.