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.

"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

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

"blake murphy" > wrote in message
...

> they sell nance's out your way?
>
> your coarse pal,
> blake

Sounds a 'little' familiar. Is it good?
Dee Dee

On Fri, 14 Sep 2007 16:00:47 -0400, "Dee Dee" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>
>> they sell nance's out your way?
>>
>> your coarse pal,
>> blake
>
>Sounds a 'little' familiar. Is it good?
>Dee Dee
>

i think i've only had their 'sharp' or 'hot' mustard (not sure what
they called it). it's pretty good, and priced a little lower than
poupon, etc.

<http://new.rocklands.com/pages.asp?pg=products&specific=jnomirf8>

seems to be 'local' somewhere, if that makes sense.

your pal,
blake

"blake murphy" > wrote in message
...
>>> they sell nance's out your way?
>>>
>>> your coarse pal,
>>> blake
>>
>>Sounds a 'little' familiar. Is it good?
>>Dee Dee
>>
>
> i think i've only had their 'sharp' or 'hot' mustard (not sure what
> they called it). it's pretty good, and priced a little lower than
> poupon, etc.
>
> <http://new.rocklands.com/pages.asp?pg=products&specific=jnomirf8>
>
> seems to be 'local' somewhere, if that makes sense.
>
> your pal,
> blake

I'll watch for it.
I bought some more celeriac today at the market. They are small, but
tender.
Dee Dee

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
> ;-)

Fair enough but have never heard there were any probs with those crocks
when they were made in France. Used to use mine for non-food items
though such as my small paintbrushes or scissors etc.
>
> 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

Glass is best and easily recyclable. It just looks better too when
reused.
>
> 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

It seems to be readily available in Whole Foods and Wild Oats but those
are out of our budget currently. I do like celeriac and anise or fennel
bulb.

Makes a nice pasta sauce when sliced thin, sauteed with some garlic in
olive oil and seasoned with a little salt and pepper.

"Arri London" > wrote in message
...
>
> It seems to be readily available in Whole Foods and Wild Oats but those
> are out of our budget currently. I do like celeriac and anise or fennel
> bulb.
>
> Makes a nice pasta sauce when sliced thin, sauteed with some garlic in
> olive oil and seasoned with a little salt and pepper.


The farmers' market had some more celeriac and I bought 2 bulbs for $2 --
but they were small -- and tender.

The fennel was just too small to buy, although I bought it the week before.
I put a little in a tomato/cucumber salad. Fennel is usually too expensive
to buy, but if I found a nice fresh bulb, I could do it.

Dee Dee

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