Cheese Pimento Spread - Page 4

**John Bowden** · #31 10-29-2007, 10:35 AM

and Yellow.................

**whulsey** · #32 10-29-2007, 01:00 PM

I tend to go for the whole grain types myself and like Ashrunner I tend to use it on lots of things.

**Ashrunner** · #33 10-29-2007, 01:16 PM

Quote:

Originally Posted by Kaz

I have a question about american mustard... is it wholegrain or smooth or do you do both?
Wholegrain on porkpies is wonderful

Our yellow mustard is smooth, but that is one of 13 different mustards on my shelves right now. 8v) Among others, I have dijon mustard, brown mustard, sweet hot mustard, and my personal favorite, horseradish mustard. I was hoping my sister would bring me back some European mustard, but she forgot. Also forgot my mead. Oh well.