On 2013-10-20 11:03 AM, sf wrote:

>
> She's in Alaska and where she lives sounds like where I lived as a
> kid... not a lot of variety.

Yes, she is in Alaska. Apparently she has internet access. Google is our
friend.



> I was familiar with whole grain mustard
> when I was a kid, not because my mother kept it in the house (we used
> French's yellow, nothing else) but because my grandparents used
> various kinds of mustard they'd bring home from their adventures and
> one was a burning hot whole grain/coarse ground German mustard. Not
> sure if I'd consider it hot as an adult, but I could barely eat it
> when I was a kid.


I remember the mustard my mother used to mix up from powder. It was hot.
I still think it is hot. I occasionally run across surprisingly hot mustard.

I am a relatively recent convert to grainy mustard. I started using it a
few years ago and it has replaced prepared mustard for just about
everything I would normally have mustard on. I have a bottle of prepared
mustard in the fridge but I have been through at least a half dozen jars
of grainy mustard in the time the prepared stuff has been in my fridge.

In article >,
says...

> I am a relatively recent convert to grainy mustard. I started using it a
> few years ago and it has replaced prepared mustard for just about
> everything I would normally have mustard on. I have a bottle of prepared
> mustard in the fridge but I have been through at least a half dozen jars
> of grainy mustard in the time the prepared stuff has been in my fridge.

Whole grain mustard is made locally here. I like the horseradish one ,
"hot crunchy"

http://www.taste-of-arran.co.uk/item.asp?itemid=112

Try a spoonful mashed into the mashed potatoes;
steamed carrots or cabbage with mustard stirred through while hot
cheese sauce with mustard

Janet UK

Dave Smith > wrote in
:

> I remember the mustard my mother used to mix up from powder.
> It was hot. I still think it is hot. I occasionally run across
> surprisingly hot mustard.

Keen's. I use the powder in lieu of other mustard requirements.

> I am a relatively recent convert to grainy mustard. I started
> using it a few years ago and it has replaced prepared mustard
> for just about everything I would normally have mustard on.

Hate to burst your bubble, but a. all mustard is prepared, and b.
most of the mustard prepared in the world is made from Canadian
mustard seeds. That moutarde de Meaux you are eating? It was
grown in Saskatchewan.

French's mustard the pinheads wanted to boycott at the start of the
Iraqi debacle? Grown in Canada...never went anywhere near France
unless it was transported by sea and drifted near St-Pierre et
Miquelon.

It's the same with Italian pasta. It's made with CWAD (Canadian
Wheat Amber Durum).

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"Michel Boucher" > wrote in message
...
> Dave Smith > wrote in
> :
>
>> I remember the mustard my mother used to mix up from powder.
>> It was hot. I still think it is hot. I occasionally run across
>> surprisingly hot mustard.
>
> Keen's. I use the powder in lieu of other mustard requirements.
>
>> I am a relatively recent convert to grainy mustard. I started
>> using it a few years ago and it has replaced prepared mustard
>> for just about everything I would normally have mustard on.
>
> Hate to burst your bubble, but a. all mustard is prepared, and b.
> most of the mustard prepared in the world is made from Canadian
> mustard seeds. That moutarde de Meaux you are eating? It was
> grown in Saskatchewan.
>
> French's mustard the pinheads wanted to boycott at the start of the
> Iraqi debacle? Grown in Canada...never went anywhere near France
> unless it was transported by sea and drifted near St-Pierre et
> Miquelon.
>
> It's the same with Italian pasta. It's made with CWAD (Canadian
> Wheat Amber Durum).
>
Apparently, a lot of Puy lentils actually come from Alberta!
Graham

On Sun, 20 Oct 2013 12:46:12 -0500, Michel Boucher
> wrote:


>
>Hate to burst your bubble, but a. all mustard is prepared,

Hate to burst yours, but the term "prepared mustard" is simply the
generally used term to describe the moist jarred product when called
for in recipes and in cookbooks. The term has been common for quite a
while to differentiate it from dry mustard, which is also a common
ingredient in cooking.

Boron

Boron Elgar > wrote in
:

>>Hate to burst your bubble, but a. all mustard is prepared,
>
> Hate to burst yours, but the term "prepared mustard" is simply
> the generally used term to describe the moist jarred product
> when called for in recipes and in cookbooks. The term has been
> common for quite a while to differentiate it from dry mustard,
> which is also a common ingredient in cooking.

And I meant moist jar mustard. Dave was talking about yellow
mustard.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On Sun, 20 Oct 2013 15:48:08 -0500, Michel Boucher
> wrote:

> Boron Elgar > wrote in
> :
>
> >>Hate to burst your bubble, but a. all mustard is prepared,
> >
> > Hate to burst yours, but the term "prepared mustard" is simply
> > the generally used term to describe the moist jarred product
> > when called for in recipes and in cookbooks. The term has been
> > common for quite a while to differentiate it from dry mustard,
> > which is also a common ingredient in cooking.
>
> And I meant moist jar mustard. Dave was talking about yellow
> mustard.

Yellow mustard is what English speaking people here call "prepared",
probably because it looks like Coleman's would if it was prepared.
Everything else has a name.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

>> And I meant moist jar mustard. Dave was talking about yellow
>> mustard.
>
> Yellow mustard is what English speaking people here call "prepared",
> probably because it looks like Coleman's would if it was prepared.
> Everything else has a name.

Yep.

On 2013-10-20 1:46 PM, Michel Boucher wrote:
> Dave Smith > wrote in
> :
>
>> I remember the mustard my mother used to mix up from powder.
>> It was hot. I still think it is hot. I occasionally run across
>> surprisingly hot mustard.
>
> Keen's. I use the powder in lieu of other mustard requirements.
>
I add some to the white sauce base for macaroni and cheese.

>> I am a relatively recent convert to grainy mustard. I started
>> using it a few years ago and it has replaced prepared mustard
>> for just about everything I would normally have mustard on.
>
> Hate to burst your bubble, but a. all mustard is prepared, and b.
> most of the mustard prepared in the world is made from Canadian
> mustard seeds. That moutarde de Meaux you are eating? It was
> grown in Saskatchewan.

Sure it is all prepared, but there is that bright yellow stuff for hot
dogs and burgers called "prepared mustard", as opposed to Dijon, grainy,
deli etc.


>
> French's mustard the pinheads wanted to boycott at the start of the
> Iraqi debacle? Grown in Canada...never went anywhere near France
> unless it was transported by sea and drifted near St-Pierre et
> Miquelon.
>

Yep. They are idiots. Them and their "freedom fries".

On Sun, 20 Oct 2013 16:40:33 -0400, Dave Smith
> wrote:

> Sure it is all prepared, but there is that bright yellow stuff for hot
> dogs and burgers called "prepared mustard", as opposed to Dijon, grainy,
> deli etc.

I agree with you Dave.

--
Food is an important part of a balanced diet.

"Dave Smith" > wrote in message
...
> On 2013-10-20 11:03 AM, sf wrote:
>
>>
>> She's in Alaska and where she lives sounds like where I lived as a
>> kid... not a lot of variety.
>
> Yes, she is in Alaska. Apparently she has internet access. Google is our
> friend.

That's what got me. Some things can be a little hard to track down online.
Like Amarena (sp?) cherries. I did find them but not at too many places.
But mustard is everywhere!

On Sun, 20 Oct 2013 14:30:26 -0700, "Julie Bove"
> wrote:

>
> "Dave Smith" > wrote in message
> ...
> > On 2013-10-20 11:03 AM, sf wrote:
> >
> >>
> >> She's in Alaska and where she lives sounds like where I lived as a
> >> kid... not a lot of variety.
> >
> > Yes, she is in Alaska. Apparently she has internet access. Google is our
> > friend.
>
> That's what got me. Some things can be a little hard to track down online.
> Like Amarena (sp?) cherries. I did find them but not at too many places.
> But mustard is everywhere!

Some people would rather find it locally instead of paying inflated
internet prices plus shipping.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 20 Oct 2013 14:30:26 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Dave Smith" > wrote in message
>> ...
>> > On 2013-10-20 11:03 AM, sf wrote:
>> >
>> >>
>> >> She's in Alaska and where she lives sounds like where I lived as a
>> >> kid... not a lot of variety.
>> >
>> > Yes, she is in Alaska. Apparently she has internet access. Google is
>> > our
>> > friend.
>>
>> That's what got me. Some things can be a little hard to track down
>> online.
>> Like Amarena (sp?) cherries. I did find them but not at too many places.
>> But mustard is everywhere!
>
> Some people would rather find it locally instead of paying inflated
> internet prices plus shipping.

There is no need to pay inflated prices or shipping. I rarely pay shipping
for anything online. And I certainly don't pay inflated prices.