re: #133 wheat-dogg

You can never have too much mustard. Why, there’s even a mustard museum!

I once reenacted WW1 for my kids using German Senf, French lavender mustard from the Privince, Coleman’s British mustard powder and a tube of French’s yellow American mustard.

I am a big fan of British mustard powder, fresh mixed and left to stand for 10 minutes to develop it full flavo(u)r.