SC - mustard

[Christina van Tets]

Hello the list!

There is actually no need to use a food processor to grind mustard seeds:  
to my mind the mortar does a nicer job, as I like the variation in size 
which it gives.  The only extra work is picking up all the seeds which fall 
out onto the floor, because I invariably forget to put a bowl under the 
mortar first, and the little blighters bounce.  Is there a difference in 
flavour between the various seeds?  I only ask because I can't seem to 
duplicate the flavour of my favourite mustard (stoneware jars labelled 
Pommery) which has _brownish_ seeds, which I've never seen in shops (I've 
only found black and yelow).

Cairistiona

P.S.  There is a French company which still makes comfits - I think it's 
based in an abbey somewhere - apparently the anise comfits are the most 
well-known, but they have about fourteen different flavours, including 
lavender and cinnamon (though not mustard), and they are the size of peas.  
Maybe we should send in a spy?

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