SC - semi-precious stones and pearls

[Hupman, Laurie]

> >  Also:  I always allow my mustard to age for at least 6 weeks before using.  How
> > much of the alcohol would be left after that amount of time?  I do this because
> > it has a rather unpleasant edge to it when it's first made, and this edge
> > mellows as the mustard ages.

Which brings up another question: once mixed with fluids, mustard loses
potency as it ages, so a fresh mustard is much sharper than one that has
been mixed and allowed to sit. I would guess (I haven't tried it yet) that
the pre-mixed mustard balls, etc. would also age down. What puzzles me is
that the recipe-writers don't seem to mention that the mustards 'that last
all year' will be sharper when first made..?

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
   "My hands are small I know, but they're not yours, they are my own"