Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site druak.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!drutx!druak!segal
From: segal@druak.UUCP (SegalA)
Newsgroups: net.cooks
Subject: Re: Mustard
Message-ID: <715@druak.UUCP>
Date: Tue, 11-Jun-85 16:13:46 EDT
Article-I.D.: druak.715
Posted: Tue Jun 11 16:13:46 1985
Date-Received: Wed, 12-Jun-85 20:02:30 EDT
References: <905@houxf.UUCP> <713@druak.UUCP> <1190@uwmacc.UUCP>
Organization: AT&T Information Systems Laboratories, Denver
Lines: 18
Keywords: mustard


>   What kind of mustard, Mr/Ms Segal?  The way I see it, there are 4 kinds
>
>   American - Dubbed by certain of my friends as "icky yellow mustard." 
>   Dijon-style - Excellent on ham sandwiches and much, much more.
>   Dusseldorf-style - The ONLY mustard to use on bratwurst;  also good for
>   Hot - For use (sparingly) with egg rolls.

I usually have Guldens brown mustard around the house. My guess is its
similar to your "Dusseldorf-style".  There hasn't been French's yellow
glop in my house for ages.  
    The intent of the suggestion, however, (since no proportions were given)
is that experimentation is encouraged.

Al Segal
AT&T-IS, Denver
{allegra,ihnp4}!druak!segal
(303) 538-5046