[Sca-cooks] mustards

[Elaine Koogler]

What most folks do are the hotter mustards.  You might want to include the
one from Platina...it's a sweeter mustard, and quite tasty.  I need to redo
my redaction as i used an older, less accurate translation when I did my
last one.

Kiri
----- Original Message -----
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, April 23, 2002 10:55 AM
Subject: [Sca-cooks] mustards


> Ok, so I'm teaching a class on making medieval style mustards on Saturday,
> and I'm writing my handout (Yes, I have a handout but it relies too much
> on Greydragon's page for info.)
>
> What do y'all have to say about mustards that I should pass on to those
> interested in making their own?
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "Are you finished? If you're finished, you'll have to put down the spoon."
>
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