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Originally Posted by zelda_pinwheel
so is that just the basic kind of mustard then ? i don't think we have any kind called "yellow" here.  although of course, most mustard *is* more or less yellow coloured. |
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Originally Posted by WT Sharpe
What yvanleterrible calls "hot dog" mustard!  |
Quote:
Originally Posted by zelda_pinwheel
well that doesn't help me either.  i'll just suppose it's regular mustard. |
Quote:
Originally Posted by FlorenceArt
I think it's something sweet, rather like Savora.
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Okay, time for translation.
We have both Savora and French's mustards here and they're no the same at all. French's is vinegry with a hint of bitterness as Savora is mostky sweet vinegar. But there is a similarity.
Personnaly I despise both of them but that's my tastes. I'd rather have the European classic strong rustic mustard with the crushed grain and I choose a type with less salt. Or a powdered type that French's sells here for cooking purposes. This last one would be nice in your recipe Tom...