Nixy said:Why don't you pour all the mustard into one bottle.
Inkara1 said:That would make for some interesting flavors, mixing the French's yellow with the Grey Poupon, the Gulden's, etc.
abooja said:Dijon's good for cooking, deli/brown mustard for hot dogs and corned beef, and French's for coating catfish.
Sure. The rare times I make fried catfish, I coat one side with mustard then dip the whole thing in a Cajun-seasoned cornmeal/flour mixture. Serve it with homemade tartar sauce and hushpuppies with hot sauce.Nixy said:MUSTARD ON FISH???
Nix? It's not really fish...It's Catfish
SouthernN'Proud said:Translation: It's fish, not seafood.
And can't nobody but a Southerner properly prepare catfish. I'll give Boo the benefit of the doubt cuz I think she learned how from a Southerner. Plus, I already gave her her Honorary Southerner Card years ago...
Nixy said:Cod is fish, halibut is fish...I wouldn't cook either of those with mustard.