Judy
Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.

On Wed, 18 Mar 2015 09:55:18 -0700 (PDT), wrote:

> Judy
> Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.

Grainy mustard would be aka: whole grain mustard. I'm not a fan of
grainy mustard in a smooth sauce, so I'd ignore the recipe and use
smooth mustard instead. My dilemma would be which one to use.

--
A kitchen without a cook is just a room

On 2015-03-18 1:54 PM, sf wrote:

>> Judy
>> Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.
>
> Grainy mustard would be aka: whole grain mustard. I'm not a fan of
> grainy mustard in a smooth sauce, so I'd ignore the recipe and use
> smooth mustard instead. My dilemma would be which one to use.
>
I discovered grainy mustard a couple years ago and I love it. I have
been through at least 8 jars of it over the time that it took me to use
up the rest of my last jar of prepared.

On Wed, 18 Mar 2015 18:00:30 -0400, Dave Smith
> wrote:

>On 2015-03-18 1:54 PM, sf wrote:
>
>>> Judy
>>> Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.
>>
>> Grainy mustard would be aka: whole grain mustard. I'm not a fan of
>> grainy mustard in a smooth sauce, so I'd ignore the recipe and use
>> smooth mustard instead. My dilemma would be which one to use.
>>
> I discovered grainy mustard a couple years ago and I love it. I have
>been through at least 8 jars of it over the time that it took me to use
>up the rest of my last jar of prepared.

Plochman stone ground is probably the best on the planet:
http://www.plochman.com/products.htm#stone

In article >,
says...
>
> On 2015-03-18 1:54 PM, sf wrote:
>
> >> Judy
> >> Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.
> >
> > Grainy mustard would be aka: whole grain mustard. I'm not a fan of
> > grainy mustard in a smooth sauce, so I'd ignore the recipe and use
> > smooth mustard instead. My dilemma would be which one to use.
> >
> I discovered grainy mustard a couple years ago and I love it. I have
> been through at least 8 jars of it over the time that it took me to use
> up the rest of my last jar of prepared.

I use this whole grain mustard (local product)

The pic illustrates the texture quite well

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

A small spoon of grain mustard stirred through hot steamed carrots or
cabbage is absolutely delicious.

Janet UK

On Thu, 19 Mar 2015 17:59:05 -0000, Janet > wrote:

>In article >,
>says...
>>
>> On 2015-03-18 1:54 PM, sf wrote:
>>
>> >> Judy
>> >> Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.
>> >
>> > Grainy mustard would be aka: whole grain mustard. I'm not a fan of
>> > grainy mustard in a smooth sauce, so I'd ignore the recipe and use
>> > smooth mustard instead. My dilemma would be which one to use.
>> >
>> I discovered grainy mustard a couple years ago and I love it. I have
>> been through at least 8 jars of it over the time that it took me to use
>> up the rest of my last jar of prepared.
>
> I use this whole grain mustard (local product)
>
> The pic illustrates the texture quite well
>
> http://www.taste-of-arran.co.uk/item.asp?itemid=112
>
> A small spoon of grain mustard stirred through hot steamed carrots or
>cabbage is absolutely delicious.
>
> Janet UK

It's easy to prepare ones own mustards here, Penseys has very good
ground/powdered and crushed seeds:
https://www.penzeys.com/search/#?q=mustard

wrote in
:

> Judy
> Im 70 in two weeks, live in one of the biggest cities, cook
> enough to keep from starving and never heard of grainy
> mustard. I don't know why people want to attack. Maybe its
> because they can't see you and, as such, suffer from an
> over-developed sense of cowardice. I dont think theyd be so
> snide or unhelpful if you were standing face to face.

Grainy mustard is like moutarde de Meaux where some of the small
mustard seeds are not ground but included in the mustard. Of
course, the Internet is your friend in these matters as in this
pictu

http://tinyurl.com/nthj98d

FYI, almost all mustard that is made except in India comes from
Canada.

As for people being rude, this is an unmoderated newsgroup. By
posting your comments you may be encouraging some of the more ill-
mannered ones to respond. Two suggestions: 1. thicken your skin
and don't be shy to respond in kind when appropriate, and 2. avoid
cliques.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

On Wed, 18 Mar 2015 16:06:27 -0500, Michel Boucher
> wrote:

wrote in
:
>
>> Judy
>> Im 70 in two weeks, live in one of the biggest cities, cook
>> enough to keep from starving and never heard of grainy
>> mustard. I don't know why people want to attack. Maybe its
>> because they can't see you and, as such, suffer from an
>> over-developed sense of cowardice. I dont think theyd be so
>> snide or unhelpful if you were standing face to face.
>
>Grainy mustard is like moutarde de Meaux where some of the small
>mustard seeds are not ground but included in the mustard.

Knock it off with the friggin' furina know nothing BS language that
proves you haven't a clue... grainy mustard is that which is prepared
with *crushed* mustard seeds rather than ground mustard seeds... just
that simple, far, FAR more simplistic than your IQ.

On 2015-03-18 5:53 PM, Brooklyn1 wrote:

>> Grainy mustard is like moutarde de Meaux where some of the small
>> mustard seeds are not ground but included in the mustard.
>
> Knock it off with the friggin' furina know nothing BS language that
> proves you haven't a clue... grainy mustard is that which is prepared
> with *crushed* mustard seeds rather than ground mustard seeds... just
> that simple, far, FAR more simplistic than your IQ.
>

Yet, every grainy mustard I have ever bought has had whole mustard seeds
in it.

Dave, I don't believe Boetje's has whole mustard seeds, only crushed.

N.

On 2015-03-18 20:23, Nancy2 wrote:
> Dave, I don't believe Boetje's has whole mustard seeds, only crushed.
>


Okay. No problem. I said the ones I have used had whole seeds. I have
not had Boetje's.

On Wed, 18 Mar 2015 17:23:28 -0700 (PDT), Nancy2
> wrote:

> Dave, I don't believe Boetje's has whole mustard seeds, only crushed.
>
Can't say I've ever seen or even heard of that brand. Put in on my
shopping list to look for the next time I'm in the store.


--
A kitchen without a cook is just a room

On Wednesday, March 18, 2015 at 5:37:24 PM UTC-7, sf wrote:
> On Wed, 18 Mar 2015 17:23:28 -0700 (PDT), Nancy2
> > wrote:
>
> > Dave, I don't believe Boetje's has whole mustard seeds, only crushed.
> >
> Can't say I've ever seen or even heard of that brand. Put in on my
> shopping list to look for the next time I'm in the store.
>

Boetje's is Dutch-style from western Illinois. In NorCal I have seen it at
Cosentino's (RIP) in the South Bay, and Corti Brothers in Sacramento.

On 18/03/2015 3:06 PM, Michel Boucher wrote:
> wrote in
> :
>
>> Judy
>> Im 70 in two weeks, live in one of the biggest cities, cook
>> enough to keep from starving and never heard of grainy
>> mustard. I don't know why people want to attack. Maybe its
>> because they can't see you and, as such, suffer from an
>> over-developed sense of cowardice. I dont think theyd be so
>> snide or unhelpful if you were standing face to face.
>
> Grainy mustard is like moutarde de Meaux where some of the small
> mustard seeds are not ground but included in the mustard. Of
> course, the Internet is your friend in these matters as in this
> pictu
>
> http://tinyurl.com/nthj98d
>
> FYI, almost all mustard that is made except in India comes from
> Canada.
>
Apparently a lot of Puy lentils also come from Canada:-)
Graham