SC - niccolo's RED MUSTARD

[Bonne of Traquair]

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.

Then there are the poor souls who find the 'heat' of Gulden's Brown too much 
for their taste.  The yellow stuff is all they can bear.

Bonne
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