On Fri, 14 Sep 2007 08:26:18 -0600, Arri London >
wrote:

>
>
>blake murphy wrote:
>>
>> On Tue, 11 Sep 2007 18:28:59 -0600, Arri London >
>> wrote:
>>
>> >
>> >
>> >Dee Dee wrote:
>> >>
>> >> I have a recipe that I want to make this afternoon.
>> >> Celeriac Remoulade
>> >> http://uktv.co.uk/food/recipe/aid/511658
>
><snip recipe>
>> >
>> >Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
>> >seem quite as sharp as dijon-type so check the flavour before adding the
>> >entire 3 tbs. There are so many variations on remoulade anyway and
>> >'Cajun' remoulade is different anyhow LOL.
>>
>> i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
>> as dijon. but you'd get some additional other flavors.
>>
>> your pal,
>> blake
>
>True enough! Back when I cared about such things, home-made coarse-grain
>mustard was always in the fridge. There is also a good French brand from
>Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
>Don't know if they still do that.

yeah, i had a crock of that. haven't seen it lately, but i can't say
i've been looking. i've been using grey poupon country dijon, which
is pretty good. i just got a jar of g.p. harvest coarse ground (it
says 'new!' on the label), which looks to have more mustard seed in
it, but i haven't gotten into it yet.

your pal,
blake