I seem to remember reading something about bread flour absorbing more liquid than ap...perhaps? Thus the reason you use bread flour in pate a choux recipes as opposed to ap - you get a crunchier pu...

We use violet mustard at the restaurant where I work. It's delicious and goes well with anything normal dijon would. Charcuterie...salads...even turkey sandwiches. :)

"While the USDA has defined the meaning of "free-range" for some poultry products, there are no standards in "free-range" egg production. [...]there is no information on stocking density, the...