Couldn't figure out polls, so I'll go the easy way. How do you like your Dijon? Grainy (ancien) or smooth? And, if you please, why?
I like the grainy style. It adds such a nice texture if eaten with, e.g. artisanal sausages, yet still gives fine flavour if making e.g. boeuf bourguignon. I guess for me, it's more a texture than a flavour thing as the smooth variant of Dijon gives the same flavour to boeuf bourguignon and all the dishes I use mustard in...
-Otto, the very, very amature cook-
I don't drink wine because of religious reasons ... only for other reasons.
No longer ITB.