Yep - grinding seeds gets a powder, I guess.... And from what I read, wine is the best liquid to paste-ify it. Perhaps it's the wet-to-dry proportiion that I consider. I love the dry stone ground brown/black seeds with only a bit of moisture. Compare it to Dijon, and you get a whole different product which I always considered diluted from the original stuff - as a chile paste would be diluted from a powder by adding a liquid. John Sphar ----- Original Message ---- From: joemama <joemama@ticino.com> To: chile-heads <chile-heads@globalgarden.com> Sent: Thursday, August 10, 2006 1:11:49 PM Subject: Re: [CH] WI Boys >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. But it has to be diluted with something, otherwise it is just a powder! Tom