wrote in rec.food.cooking:

> On Saturday, October 19, 2013 at 3:43:02 PM UTC-4, Judy wrote:
> > I just printed off a recipe for Sweet & Sour Chicken Wings from
> > another cooking group and it calls for GRAINY mustard. I have never
> > seen that in any recipe before, so I have to wonder what kind of
> > mustard would be considered grainy?
> >
> > For prepared mustard, I've always go French's on hand, which is
> > very creamy, and also Dijon Grey Poupon, and wouldn't consider that
> > to be grainy either, so this is a puzzler. I can't see that it
> > would make a difference in the flavor of any recipe, whether it was
> > grainy, or smooth?
> >
> > Judy
> I was in the same situation as you and came across the website
> www.grainymustard.com. This is what it has to say about grainy
> mustard: Grainy mustard (whole grain mustard) is mustard that is made
> with visible mustard seeds. The ingredients usually found in grain
> mustard are vinegar, mustard seeds, water, white wine, salt, sugar,
> natural flavors, and lactic acid. The website also gives reviews and
> links to amazon where you can buy grainy mustard. I would suggest
> checking this website out.

It's wonderful stuff in the right setting! It also can match in places
where you wouldnt expect such as a wet rub/sauce component such as I
imagine the chicken wings are.

I use them in serveral ways and have 4 types commonly here. 2 of them
are a local store brand (Harris Teeters) and 2 are what a coupon showed
as very sensibly priced for something fun to try.

Lets see if I remember (about to go shopping tomorrow, I'm down to 2 of
them right now).
- Straight up sort, red wine vinegar is what is distinctive (in stock)
- Hotter sort, adds minced chile peppers
- Oddly mild but with a tang of horseradish at the back (in stock)
- Flavorful regular but adds a bit of honey

Uses vary but there is the obvious for making sanwiches. Somehow
regular mustards don't feel they have the 'fancy match' to home made
bread so I experiemented there first with them.

Since many of my curry and other dishes used mustard seeds, I tried
variations where they also used a modicum of vinegar to good results.
I like to make deviled eggs with all but the red wine version (just
taste match wrong to me). I like the wine one added to lamb curry and
the chile pepper one works very well in a seafood stirfry.

Carol

--

I was in the same situation as you and I found the site:
http://grainymustard.com
This website has all this information about what grainy mustard is and the different types of grainy mustards that exist.

In article >,
wrote:

> I was in the same situation as you and I found the site:
> http://grainymustard.com
> This website has all this information about what grainy mustard is and the
> different types of grainy mustards that exist.

Grainy mustard is ordinary mustard where they saved some money by not
grinding it long enough.

Isaac

isw wrote:
> connorfolk wrote:
>
>> I was in the same situation as you and I found the site:
>> http://grainymustard.com
>> This website has all this information about what grainy mustard is and the
>> different types of grainy mustards that exist.
>
>Grainy mustard is ordinary mustard where they saved some money by not
>grinding it long enough.
>
>Isaac

Actually grainy mustard is prepared from a blend of fully ground
mustard seeds and crushed mustard seeds... most usually of brown
mustard seeds.
https://www.penzeys.com/search/#?q=mustard
https://www.penzeys.com/online-catal...24/p-1058/pd-s

isw wrote in rec.food.cooking:

> In article >,
> wrote:
>
> > I was in the same situation as you and I found the site:
> > http://grainymustard.com
> > This website has all this information about what grainy mustard is
> > and the different types of grainy mustards that exist.
>
> Grainy mustard is ordinary mustard where they saved some money by not
> grinding it long enough.
>
> Isaac

LOL! Try it sometime. Has it's unique spots in cookery.

--

wrote in rec.food.cooking:

> isw wrote:
> > connorfolk wrote:
> >
> >> I was in the same situation as you and I found the site:
> >> http://grainymustard.com
> >> This website has all this information about what grainy mustard is
> and the >> different types of grainy mustards that exist.
> >
> > Grainy mustard is ordinary mustard where they saved some money by
> > not grinding it long enough.
> >
> > Isaac
>
> Actually grainy mustard is prepared from a blend of fully ground
> mustard seeds and crushed mustard seeds... most usually of brown
> mustard seeds.
> https://www.penzeys.com/search/#?q=mustard
> https://www.penzeys.com/online-catal...shed/c-24/p-10
> 58/pd-s

Uh, no. Its made of unground or partly ground based on the type.

--

Judy, Ignore people who get snippy with their answers. You probably know a million things at your age that they don't know. I'm a couple of years older than you, been cooking for decades, and I'm right here right now because I googled "grainy mustard", seeing it for the first time in a recipe today. I picked this link because--just as you did--I thought it would be a nice group of helpful people. But apparently we offended their sensibilities with our foolish question.

Reminds me of a time I called New York from California, to a supplier for our business. When they gave me the name of a nearby town, I asked the spelling. She acted like I had asked how to spell "cat". I rattled off a few Spanish names of cities in California and asked if she could spell them. People forget that their experience doesn't exactly mirror theirs. This is kind of arrogant, if you ask me. I'll look for you on Facebook--we can swap cooking experiences.

wrote in rec.food.cooking:

> Judy, Ignore people who get snippy with their answers. You probably
> know a million things at your age that they don't know. I'm a couple
> of years older than you, been cooking for decades, and I'm right here
> right now because I googled "grainy mustard", seeing it for the first
> time in a recipe today. I picked this link because--just as you
> did--I thought it would be a nice group of helpful people. But
> apparently we offended their sensibilities with our foolish question.
>
> Reminds me of a time I called New York from California, to a supplier
> for our business. When they gave me the name of a nearby town, I
> asked the spelling. She acted like I had asked how to spell "cat".
> I rattled off a few Spanish names of cities in California and asked
> if she could spell them. People forget that their experience doesn't
> exactly mirror theirs. This is kind of arrogant, if you ask me.
> I'll look for you on Facebook--we can swap cooking experiences.

Hi JB, Some of us are normal and I don't think asking what Grainy
Mustard is, is odd at all. It's popular in some areas and virtually
unknown in others.

--

On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> Judy, Ignore people who get snippy with their answers. You probably
>> know a million things at your age that they don't know. I'm a couple
>> of years older than you, been cooking for decades, and I'm right here
>> right now because I googled "grainy mustard", seeing it for the first
>> time in a recipe today. I picked this link because--just as you
>> did--I thought it would be a nice group of helpful people. But
>> apparently we offended their sensibilities with our foolish question.
>>
>> Reminds me of a time I called New York from California, to a supplier
>> for our business. When they gave me the name of a nearby town, I
>> asked the spelling. She acted like I had asked how to spell "cat".
>> I rattled off a few Spanish names of cities in California and asked
>> if she could spell them. People forget that their experience doesn't
>> exactly mirror theirs. This is kind of arrogant, if you ask me.
>> I'll look for you on Facebook--we can swap cooking experiences.
>
>Hi JB, Some of us are normal (...)

True, but people here really give me a hard time because of it.

On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:

>Hi JB, Some of us are normal and I don't think asking what Grainy
>Mustard is, is odd at all. It's popular in some areas and virtually
>unknown in others.


AND this same question is asked on an average of every 6 months.

"Bruce" > wrote in message
...
> On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>
wrote in rec.food.cooking:
>>
>>> Judy, Ignore people who get snippy with their answers. You probably
>>> know a million things at your age that they don't know. I'm a couple
>>> of years older than you, been cooking for decades, and I'm right here
>>> right now because I googled "grainy mustard", seeing it for the first
>>> time in a recipe today. I picked this link because--just as you
>>> did--I thought it would be a nice group of helpful people. But
>>> apparently we offended their sensibilities with our foolish question.
>>>
>>> Reminds me of a time I called New York from California, to a supplier
>>> for our business. When they gave me the name of a nearby town, I
>>> asked the spelling. She acted like I had asked how to spell "cat".
>>> I rattled off a few Spanish names of cities in California and asked
>>> if she could spell them. People forget that their experience doesn't
>>> exactly mirror theirs. This is kind of arrogant, if you ask me.
>>> I'll look for you on Facebook--we can swap cooking experiences.
>>
>>Hi JB, Some of us are normal (...)
>
> True, but people here really give me a hard time because of it.


Actually, it's YOU that give others a hard time because their experiences,
their likes and dislikes, don't match yours.

Cheri

On 2017-10-14 6:35 PM, wrote:
> On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>
>> Hi JB, Some of us are normal and I don't think asking what Grainy
>> Mustard is, is odd at all. It's popular in some areas and virtually
>> unknown in others.
>
>
> AND this same question is asked on an average of every 6 months.
>
>

Yep.... and a person just popped in from out of nowhere and latched into
a 6 month old post.

wrote in rec.food.cooking:

> On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>
> > Hi JB, Some of us are normal and I don't think asking what Grainy
> > Mustard is, is odd at all. It's popular in some areas and virtually
> > unknown in others.
>
>
> AND this same question is asked on an average of every 6 months.

And maybe that should indicate to others that it comes up often as many
are not sure what it is. Innocent request, no reason to get freaked out
over it.

--

On 10/14/2017 4:18 PM, Bruce wrote:
>> Hi JB, Some of us are normal (...)
> True, but people here really give me a hard time because of it.

You are a repulsive narcissist.

Period.

On Sat, 14 Oct 2017 15:59:05 -0700, "Cheri" >
wrote:

>"Bruce" > wrote in message
.. .
>> On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>>
>>>Hi JB, Some of us are normal (...)
>>
>> True, but people here really give me a hard time because of it.
>
>
>Actually, it's YOU that give others a hard time because their experiences,
>their likes and dislikes, don't match yours.

I only inform. No, you don't have to thank me.

On 10/14/2017 6:25 PM, Bruce wrote:
> On Sat, 14 Oct 2017 15:59:05 -0700, "Cheri" >
> wrote:
>
>> "Bruce" > wrote in message
>> ...
>>> On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>>>
>>>> Hi JB, Some of us are normal (...)
>>>
>>> True, but people here really give me a hard time because of it.
>>
>>
>> Actually, it's YOU that give others a hard time because their experiences,
>> their likes and dislikes, don't match yours.
>
> I only inform.

Oh, was THIS "informing":

"Do you also suffer from right-wing fantasies? Too much Fox News or
whatever it's called? Too much Bill "Pussygrabber II" O'Reilly?"

> No, you don't have to thank me.

Get this through your wooden clog thick skull, you quasi-Auztarded phony
troll, NO ONE WILL THANK YOU FOR ANYTHING!

Save for your suicide.

Now make it so!

On Sat, 14 Oct 2017 15:35:03 -0700, wrote:

>On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>
>>Hi JB, Some of us are normal and I don't think asking what Grainy
>>Mustard is, is odd at all. It's popular in some areas and virtually
>>unknown in others.
>
>
>AND this same question is asked on an average of every 6 months.

The OP said they've been cooking for many decades... anyone cooking
for many decades knows all about grainy mustard, unless they've been
cooking on another planet.

On 10/14/2017 7:04 PM, Dave Smith wrote:
> On 2017-10-14 6:35 PM, wrote:
>> On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>>
>>> Hi JB, Some of us are normal and I don't think asking what Grainy
>>> Mustard is, is odd at all.Â* It's popular in some areas and virtually
>>> unknown in others.
>>
>>
>> AND this same question is asked on an average of every 6 months.
>>
>>
>
> Yep.... and a person just popped in from out of nowhere and latched into
> a 6 month old post.

Could just as easily have been a post from 6 years ago. Without quoting
there's no context.

Jill

On 10/14/2017 8:58 PM, Sqwertz wrote:
> "Judy" didn't give her last name

Musta known YOU too well...

Get the **** outta here, you creep!

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On 10/14/2017 9:04 PM, Sqwertz wrote:
> 4 years old

Get the **** outta here, you creep!


Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On 10/14/2017 11:04 PM, Sqwertz wrote:
> On Sat, 14 Oct 2017 21:10:53 -0400, jmcquown wrote:
>
>> On 10/14/2017 7:04 PM, Dave Smith wrote:
>>> On 2017-10-14 6:35 PM, wrote:
>>>> On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:
>>>>
>>>>> Hi JB, Some of us are normal and I don't think asking what Grainy
>>>>> Mustard is, is odd at all.Â* It's popular in some areas and virtually
>>>>> unknown in others.
>>>>
>>>>
>>>> AND this same question is asked on an average of every 6 months.
>>>>
>>>>
>>>
>>> Yep.... and a person just popped in from out of nowhere and latched into
>>> a 6 month old post.
>>
>> Could just as easily have been a post from 6 years ago. Without quoting
>> there's no context.
>
> The original question is 4 years old. Google Gropers keep reviving
> it. Interestingly enough, that thread from 4 years ago is the first
> result when you Google "What is grainy mustard" that's pretty rare
> that a web page (or 100 of them) wouldn't be ranked higher than us
> foolish meanies here in RFC.
>
> -sw
>
I certainly don't object to the question. It's that the reply accusing
us of being "meanies" came with no context whatsoever.

Many Google Groupers can't seem to figure out how to use the software to
quote relevant text so that we know what the heck they're talking about.
They tend blow in quickly out, showing no real interest in having
sticking around for any sort of discussion about food or cooking.
They're just Googling. They'd probably love that connected kitchen
Travis posted about.

Jill

"cshenk" > wrote in message
...
> wrote in rec.food.cooking:
>
>> Judy, Ignore people who get snippy with their answers. You probably
>> know a million things at your age that they don't know. I'm a couple
>> of years older than you, been cooking for decades, and I'm right here
>> right now because I googled "grainy mustard", seeing it for the first
>> time in a recipe today. I picked this link because--just as you
>> did--I thought it would be a nice group of helpful people. But
>> apparently we offended their sensibilities with our foolish question.
>>
>> Reminds me of a time I called New York from California, to a supplier
>> for our business. When they gave me the name of a nearby town, I
>> asked the spelling. She acted like I had asked how to spell "cat".
>> I rattled off a few Spanish names of cities in California and asked
>> if she could spell them. People forget that their experience doesn't
>> exactly mirror theirs. This is kind of arrogant, if you ask me.
>> I'll look for you on Facebook--we can swap cooking experiences.
>
> Hi JB, Some of us are normal and I don't think asking what Grainy
> Mustard is, is odd at all. It's popular in some areas and virtually
> unknown in others.
>

What? Where is it unknown.

On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
...
>>
>> Hi JB, Some of us are normal and I don't think asking what Grainy
>> Mustard is, is odd at all. It's popular in some areas and virtually
>> unknown in others.
>>
>
>What? Where is it unknown.

Good question. Could there be American states where they haven't heard
of grainy mustard? Or does cshenk know countries where they haven't
heard of grainy mustard? Interesting.

On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
wrote:

>On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> wrote:
>
>>
>>"cshenk" > wrote in message
...
>>>
>>> Hi JB, Some of us are normal and I don't think asking what Grainy
>>> Mustard is, is odd at all. It's popular in some areas and virtually
>>> unknown in others.
>>>
>>
>>What? Where is it unknown.
>
>Good question. Could there be American states where they haven't heard
>of grainy mustard? Or does cshenk know countries where they haven't
>heard of grainy mustard? Interesting.

I'd never heard of it until this group, nor have I seen it in a
grocery store. Maybe it's moree likely in a specialty market.

On 10/17/2017 4:26 AM, Bruce wrote:
> Or does cshenk know countries where they haven't
> heard of grainy mustard?

The bullying target shifts again...

On 2017-10-17 10:09 AM, wrote:
> On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >

>> Good question. Could there be American states where they haven't heard
>> of grainy mustard? Or does cshenk know countries where they haven't
>> heard of grainy mustard? Interesting.
>
> I'd never heard of it until this group, nor have I seen it in a
> grocery store. Maybe it's moree likely in a specialty market.


Grainy mustard is available in most grocery store around here. If you go
into a delicatessen it is pretty well guaranteed to be there.

On Tue, 17 Oct 2017 07:09:40 -0700, wrote:

>On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
>wrote:
>
>>On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"cshenk" > wrote in message
...
>>>>
>>>> Hi JB, Some of us are normal and I don't think asking what Grainy
>>>> Mustard is, is odd at all. It's popular in some areas and virtually
>>>> unknown in others.
>>>>
>>>
>>>What? Where is it unknown.
>>
>>Good question. Could there be American states where they haven't heard
>>of grainy mustard? Or does cshenk know countries where they haven't
>>heard of grainy mustard? Interesting.
>
>I'd never heard of it until this group, nor have I seen it in a
>grocery store. Maybe it's moree likely in a specialty market.
>
It isn't called 'grainy mustard'. It is right there on the shelf with
the rest of the mustard, but instead of being all smooth, it is
grainy, i.e., some of the mustard seeds are not fully ground up.
Therefore, it is a grainy mustard.
Janet US

On Tue, 17 Oct 2017 07:09:40 -0700, wrote:

>On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
>wrote:
>
>>On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"cshenk" > wrote in message
...
>>>>
>>>> Hi JB, Some of us are normal and I don't think asking what Grainy
>>>> Mustard is, is odd at all. It's popular in some areas and virtually
>>>> unknown in others.
>>>>
>>>
>>>What? Where is it unknown.
>>
>>Good question. Could there be American states where they haven't heard
>>of grainy mustard? Or does cshenk know countries where they haven't
>>heard of grainy mustard? Interesting.
>
>I'd never heard of it until this group, nor have I seen it in a
>grocery store. Maybe it's moree likely in a specialty market.

Grainy mustard is quite common in Europe; mustard made primarily of
crushed mustard seed and with a lesser degree of ground mustard seed.
In the US grainy mustards are either typically imported or homemade.
Mustard is the most common spice and also the least costly.

On Tuesday, October 17, 2017 at 12:36:01 PM UTC-4, Sheldon wrote:
> On Tue, 17 Oct 2017 07:09:40 -0700, wrote:
>
> >On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
> >wrote:
> >
> >>On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> > wrote:
> >>
> >>>
> >>>"cshenk" > wrote in message
> ...
> >>>>
> >>>> Hi JB, Some of us are normal and I don't think asking what Grainy
> >>>> Mustard is, is odd at all. It's popular in some areas and virtually
> >>>> unknown in others.
> >>>>
> >>>
> >>>What? Where is it unknown.
> >>
> >>Good question. Could there be American states where they haven't heard
> >>of grainy mustard? Or does cshenk know countries where they haven't
> >>heard of grainy mustard? Interesting.
> >
> >I'd never heard of it until this group, nor have I seen it in a
> >grocery store. Maybe it's moree likely in a specialty market.
>
> Grainy mustard is quite common in Europe; mustard made primarily of
> crushed mustard seed and with a lesser degree of ground mustard seed.
> In the US grainy mustards are either typically imported or homemade.
> Mustard is the most common spice and also the least costly.

Looks like Grey Poupon might be made in Michigan these days. They have
a grainy mustard.

Cindy Hamilton

On Tue, 17 Oct 2017 12:35:57 -0400, wrote:

>On Tue, 17 Oct 2017 07:09:40 -0700, wrote:
>
>>On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
>>wrote:
>>
>>>On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> wrote:
>>>
>>>>What? Where is it unknown.
>>>
>>>Good question. Could there be American states where they haven't heard
>>>of grainy mustard? Or does cshenk know countries where they haven't
>>>heard of grainy mustard? Interesting.
>>
>>I'd never heard of it until this group, nor have I seen it in a
>>grocery store. Maybe it's moree likely in a specialty market.
>
>Grainy mustard is quite common in Europe; mustard made primarily of
>crushed mustard seed and with a lesser degree of ground mustard seed.
>In the US grainy mustards are either typically imported or homemade.
>Mustard is the most common spice and also the least costly.

That explains it. To me both types of mustard are very common, also in
the supermarket.

On Tue, 17 Oct 2017 16:08:29 GMT, "l not -l" > wrote:

>
>On 17-Oct-2017, wrote:
>
>> On 2017-10-17 10:09 AM, wrote:
>> >
>> > I'd never heard of it until this group, nor have I seen it in
>> > a
>> > grocery store. Maybe it's moree likely in a specialty
>> > market.
>>
>> Grainy mustard is available in most grocery store around here.
>> If you go
>> into a delicatessen it is pretty well guaranteed to be there.
>Perhaps the OP is a mustard fundamentalist and believes if a
>label doesn't say "grainy mustard" that it is not. While others
>generalize and interpret grainy mustard to be that in a jar
>labeled whole grain or stone ground or coarse ground mustard. A
>literalist is unlikely to have ever seen Grainy Mustard for sale.

Have you ever seen a big car that said "big car"?

On 10/17/2017 10:08 AM, l not -l wrote:
> Perhaps the OP is a mustard fundamentalist and believes if a
> label doesn't say "grainy mustard" that it is not.


Ya mean like:


He said to them, €œBecause of your little faith. For truly, I say to you,
if you have faith like a grain of mustard seed, you will say to this
mountain, "Move from here to there, and it will move, and nothing will
be impossible for you.€�

On 10/17/2017 1:17 PM, Sqwertz wrote:
> more foods all over

Get the **** outta here, you creep!

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On 10/17/2017 12:39 PM, Bruce wrote:
> Have you ever seen a big car that said "big car"?

https://c1.staticflickr.com/1/195/50...65f9fd9af1.jpg

> wrote in message
...
> On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
> wrote:
>
>>On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"cshenk" > wrote in message
...
>>>>
>>>> Hi JB, Some of us are normal and I don't think asking what Grainy
>>>> Mustard is, is odd at all. It's popular in some areas and virtually
>>>> unknown in others.
>>>>
>>>
>>>What? Where is it unknown.
>>
>>Good question. Could there be American states where they haven't heard
>>of grainy mustard? Or does cshenk know countries where they haven't
>>heard of grainy mustard? Interesting.
>
> I'd never heard of it until this group, nor have I seen it in a
> grocery store. Maybe it's moree likely in a specialty market.

Nope. Can get anywhere here.

On 2017-10-17 12:08 PM, l not -l wrote:
> On 17-Oct-2017, wrote:
>

>> Grainy mustard is available in most grocery store around here.
>> If you go
>> into a delicatessen it is pretty well guaranteed to be there.
> Perhaps the OP is a mustard fundamentalist and believes if a
> label doesn't say "grainy mustard" that it is not.

Hmmm.... that is possible. The stuff I get is grainy, but it is called
Deli mustard.

On 10/17/2017 11:52 AM, U.S. Janet B. wrote:
> It isn't called 'grainy mustard'. It is right there on the shelf with
> the rest of the mustard, but instead of being all smooth, it is
> grainy, i.e., some of the mustard seeds are not fully ground up.
> Therefore, it is a grainy mustard.
> Janet US
>
IOW, it's not French's brand mustard sold in a bright yellow squeeze
bottle.

Jill

wrote in rec.food.cooking:

> On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
> wrote:
>
> > On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> > wrote:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> > > >
> >>> Hi JB, Some of us are normal and I don't think asking what Grainy
> >>> Mustard is, is odd at all. It's popular in some areas and
> virtually >>> unknown in others.
> > > >
> > >
> > > What? Where is it unknown.
> >
> > Good question. Could there be American states where they haven't
> > heard of grainy mustard? Or does cshenk know countries where they
> > haven't heard of grainy mustard? Interesting.
>
> I'd never heard of it until this group, nor have I seen it in a
> grocery store. Maybe it's moree likely in a specialty market.

In small towns, it may be largely unknown in the USA. I don't know
about overseas from here where it may be the majority and a non-grainy
sort might be the majority.

--

In article >, says...
>
> > wrote in message
> ...
> > On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
> > wrote:
> >
> >>On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
> > wrote:
> >>
> >>>
> >>>"cshenk" > wrote in message
> ...
> >>>>
> >>>> Hi JB, Some of us are normal and I don't think asking what Grainy
> >>>> Mustard is, is odd at all. It's popular in some areas and virtually
> >>>> unknown in others.
> >>>>
> >>>
> >>>What? Where is it unknown.
> >>
> >>Good question. Could there be American states where they haven't heard
> >>of grainy mustard? Or does cshenk know countries where they haven't
> >>heard of grainy mustard? Interesting.
> >
> > I'd never heard of it until this group, nor have I seen it in a
> > grocery store. Maybe it's moree likely in a specialty market.
>
> Nope. Can get anywhere here.

Several wholegrain mustards are made locally. I like a teaspoonful
stirred into mashed potatoes or a grated carrot salad.

https://www.paterson-arran.com/catal...Mustard/1.html

Janet UK

"cshenk" > wrote in message
...
> wrote in rec.food.cooking:
>
>> On Tue, 17 Oct 2017 21:26:37 +1100, Bruce >
>> wrote:
>>
>> > On Tue, 17 Oct 2017 03:18:02 -0700, "Julie Bove"
>> > wrote:
>> >
>> > >
>> >>"cshenk" > wrote in message
>> > > ...
>> > > >
>> >>> Hi JB, Some of us are normal and I don't think asking what Grainy
>> >>> Mustard is, is odd at all. It's popular in some areas and
>> virtually >>> unknown in others.
>> > > >
>> > >
>> > > What? Where is it unknown.
>> >
>> > Good question. Could there be American states where they haven't
>> > heard of grainy mustard? Or does cshenk know countries where they
>> > haven't heard of grainy mustard? Interesting.
>>
>> I'd never heard of it until this group, nor have I seen it in a
>> grocery store. Maybe it's moree likely in a specialty market.
>
> In small towns, it may be largely unknown in the USA. I don't know
> about overseas from here where it may be the majority and a non-grainy
> sort might be the majority.

Nonsense about the largely unknown. Available everywhere!