Stone-ground

# 3: Stone-ground mustard in my yummy ham glaze that everyone raves about.

Maria Rodale: National Mustard Day! (My Top 5 Uses for Mustard) 2010

Stone-ground flour is therefore more flavorful than conventionally milled flour, but also has a shorter shelf-life.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Stone-ground flour is therefore more flavorful than conventionally milled flour, but also has a shorter shelf-life.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Stone-ground or water-ground cornmeal will be much more flavorful than the degerminated meal offered on the shelves of most supermarkets.

Celebration Breads BETSY OPPENNEER 2003

Stone-ground or water-ground cornmeal will be much more flavorful than the degerminated meal offered on the shelves of most supermarkets.

Celebration Breads BETSY OPPENNEER 2003

Stone-ground or water-ground cornmeal will be much more flavorful than the degerminated meal offered on the shelves of most supermarkets.

Celebration Breads BETSY OPPENNEER 2003

Stone-ground grits must be kept refrigerated or frozen.

Local News 2009

Stone-ground grits often require an hour or more to cook and require the addition of more water and milk during cooking.

Local News 2009

Stone-ground: For connoisseurs who are willing to invest some time and money.

Local News 2009

Stone-ground grits are hard to find on supermarket shelves, but here are some mills that will ship the traditional, coarsely ground corn.

Local News 2009