SC - niccolo's RED MUSTARD

[Jenne Heise]

> Thank you.  This is good information to know, but, unfortunately, I need the 
> sauce for Sunday.  Oh well.... live and learn... On to the CAmeline sauce.
> Phillipa

Give it a while to mellow, and I think those who like 'spicy' foods will
leap on it like rabid minks. One thing I've noticed is that there are
definite schools of thought about mustard. I like my mustard no more than
3 days old (unless it's Polish mustard with horseradish); others don't
like it until it's mellowed to the heat of Gulden's Brown.

- -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker