Archived posting to the Leica Users Group, 2000/05/21
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]> To stay on topic- I should perhaps take a shot of someone three seconds > after eating unmodified mustard with the Leica and the Summarit! Chilly peppers are good for that too ;-) > I thought the distinction of La moutarde de Dijon was that it was coarsely > ground and had the 'bran' - sort of a "whole wheat" version, and that is was > usually made with white wine instead of vinegar... n'est-ce pas? Dites-moi, > Jean Claude! About mustard everything exists. The one you describe is called "Moutarde à l'ancienne". There are also varieties with blueberries, strawberries, raspberries, garlic, honey and so on. I'm wondering: if I asked a mustard maker to produce some kg of "Moutarde à la Red Dot", would Luggers buy it? > Dan (Merde! C'est formidable!) Post Dan!??! ;-) - -- Jean-Claude Berger (jcberger@jcberger.com) Systems and RDBMS consultant (MCSE) Lyon, France http://www.jcberger.com >