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From: oyster@uwmacc.UUCP (Vicious Oyster)
Newsgroups: net.cooks
Subject: Mustard
Message-ID: <1190@uwmacc.UUCP>
Date: Fri, 7-Jun-85 10:43:39 EDT
Article-I.D.: uwmacc.1190
Posted: Fri Jun  7 10:43:39 1985
Date-Received: Sun, 9-Jun-85 02:40:17 EDT
References: <905@houxf.UUCP> <713@druak.UUCP>
Reply-To: oyster@uwmacc.UUCP (Vicious oyster)
Organization: UWisconsin-Madison Academic Comp Center
Lines: 28
Keywords: mustard

In article <713@druak.UUCP> segal@druak.UUCP (SegalA) writes:
>A friend hev%started us using a a mixture of
>soy sauce and (yes) mustard.  No special proportions,

   Hopefully, this discussion won't be quite as, ah, interesting as that of 
boiling/freezing water, but here goes...

   What kind of mustard, Mr/Ms Segal?  The way I see it, there are 4 kinds
of mustard, each with their own uses:

   American - Dubbed by certain of my friends as "icky yellow mustard." 
              Suitable only for hotdogs or fast-food hamburgers.

   Dijon-style - Excellent on ham sandwiches and much, much more.

   Dusseldorf-style - The ONLY mustard to use on bratwurst;  also good for
                      home-grilled burgers.

   Hot - For use (sparingly) with egg rolls.

Comments, additions, ridicule, etc. welcomed.

-- 
 - joel "vo" plutchak
{allegra,ihnp4,seismo}!uwvax!uwmacc!oyster

"Take what I say in a different way and it's easy to say that this is
all confusion."