On Mon, 20 Feb 2006 23:05:00 -0500, Nancy Young wrote:

>
> "sf" > wrote
>
> > Not only is it a thin coat, the mustard is practically nonexistant.
> > You only use a dab of it to a rather large amount of brown sugar.
>
> Huh, my proportion of mustard to brown sugar is the opposite.
> Good either way, no doubt.
>
Really? How do you keep it from being too runny? I just put in
enough to "melt" the brown sugar... I put in more one time and was not
happy with the result.
--

Practice safe eating. Always use condiments.