On Fri, 14 Sep 2007 12:38:36 -0400, "Dee Dee" >
wrote:

>
>"Arri London" > wrote in message
...
>>> 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.
>
>
>Yes, I've used that brand often in the past. I've always wondered when I
>used it if I should be using something stored in that jar - Visions of lead
>;-)
>
>I picked up some Inglehoffer, but not in the squeeze bottle here shown, but
>in a glass jar (smaller size). Always glass is my preference. I notice
>that Walmart's price was $2.04. Why Walmart? Because I was already next
>door.
>http://www.amazon.com/Inglehoffer-Mu.../dp/B000PDIJ64
>
>But I bought it too late, after the fact, the remoulade was already eaten.
>
>Maybe celeriac will be available tomorrow at the farmers' market and I'll
>get a second chance. Too much mayo previous, even tho I used 1/3-2/3 as
>much.
>Dee Dee
>

i use inglehoffer's honey mustard, too. did you get the cute little
rounded jar? i've had their coarse-grained dijon also. they seem to
make pretty good stuff.

they sell nance's out your way?

your coarse pal,
blake