SC - mustard sauce

[Cindy Renfrow]

In a message dated 1/24/99 5:11:26 PM Eastern Standard Time,
retants at hotmail.com writes:

<< Has anyone tried substituting a really good balsamic vinegar for 
 verjuice?  Thoughts on how that might come out?  Specific reasons that's 
 a bad idea?  (I know, that one isn't specifically related, but I was 
 reading a recipe and thought that would be a yummy substitution....)>>

I'm sure that it would be a particularly yummy substitution BUT it would also
taste completely different. Itmwould be equivalent to substituting salmon for
catfish is a recipe, if you know what I mean.
 
<<How did you keep them both crispy and hot when doing so 
 many?  Thoughts? >>

I didn't. Are frittours supposed to be 'crispy'? The frittours I am aware of
have more of a texture of pancakes only thicker. Or is this a regional thing?

Ras (who LOVES corn frittours)
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