Re: [CH] WI Boys

John Sphar (chilehead@pacbell.net)
Thu, 10 Aug 2006 08:09:42 -0700 (PDT)

Messages sorted by: [ date ][ thread ][ subject ][ author ]
Next message: Doug Irvine: "[CH] Re: mustard"
Previous message: Chet Bacon: "Re: [CH] tomato preserving"
Next in thread: Doug Irvine: "[CH] Re: mustard"

I don't think it's worse, probably better!  I guess I was meaning that Dijon isn't my favorite mustard, the actual mustard being diluted with wine.  I prefer strong mustard.  But I know there are many recipes that wouldn't work with a stronger mustard.

----- Original Message ----
From: T <joemama@ticino.com>
To: chilehead@pacbell.net
Sent: Wednesday, August 9, 2006 10:49:32 PM
Subject: Re: [CH] WI Boys

>> Sorry, but what is damped in Dijon mustard?

> It's diluted with wine (or wine vinegar).

How is that worse than diluting it with water?

Tom

Next message: Doug Irvine: "[CH] Re: mustard"
Previous message: Chet Bacon: "Re: [CH] tomato preserving"
Next in thread: Doug Irvine: "[CH] Re: mustard"