in praise of MUSTARD

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I had the most amazing mustard on a hot dog today; my brain is shutting down in the attempt to do justice to its deliciousness.

apotheosis of condimentness!!!

― horseshoe, Tuesday, 13 March 2007 19:08 (eighteen years ago)

I finally found a nearby source for Colman's!

― Rock Hardy, Tuesday, 13 March 2007 19:10 (eighteen years ago)

um, so talk about mustards you have known and loved, I guess.

― horseshoe, Tuesday, 13 March 2007 19:10 (eighteen years ago)

xpost goddammit

― horseshoe, Tuesday, 13 March 2007 19:11 (eighteen years ago)

I'm trying to track down this one awesome Dijon I had (it was whole grain and rilly spicy) and drooling over everything here: http://www.mustardmuseum.com/shop_directory

― Jordan, Tuesday, 13 March 2007 19:12 (eighteen years ago)

Hot sweet mustard is okay with cold cuts, but good old French's yellow is U&K on a hamburger.

― Rock Hardy, Tuesday, 13 March 2007 19:12 (eighteen years ago)

regular grey poupon dijon makes me weak in the knees. I put huge amounts in my vinaigrette. Whenever I open a new jar I alway eat a spoonful. I don't like the seedy kind. Tastes like pee.

― Beth Parker, Tuesday, 13 March 2007 19:12 (eighteen years ago)

http://www.mustardmuseum.com/images/uploads/large/ppn500.jpg

― Jordan, Tuesday, 13 March 2007 19:13 (eighteen years ago)

It does not. You taste like pee.

― Jordan, Tuesday, 13 March 2007 19:13 (eighteen years ago)

i was never a big mustard man until a couple of years ago and now i adore all mustards. hurray for mustard.

― s1ocki, Tuesday, 13 March 2007 19:13 (eighteen years ago)

O SNAP

― Rock Hardy, Tuesday, 13 March 2007 19:13 (eighteen years ago)

http://www.onmilwaukee.com/images/articles/mustardcollege_story1.jpg

― Jordan, Tuesday, 13 March 2007 19:13 (eighteen years ago)

XPOST, GODDAMMIT STET

― Rock Hardy, Tuesday, 13 March 2007 19:14 (eighteen years ago)

Muuuuuuuuuustard i love it. The strong mustard from Dijon, tarragon mustard. They all taste so great with a big steak!

― Jibe, Tuesday, 13 March 2007 19:14 (eighteen years ago)

It does not. You taste like pee

No, YOU taste like pee.

― Beth Parker, Tuesday, 13 March 2007 19:14 (eighteen years ago)

I think sometimes the reason people are not (yet) mustard people is that they haven't had it with an appropriately overwhelmingly fatty meat. mustard on, like, a turkey sandwich may just turn into a mustard sandwich. I wouldn't have a problem with that, but I can see why some people would. not saying that was your situation, though, slocki.

must get to this mustard museum!

― horseshoe, Tuesday, 13 March 2007 19:15 (eighteen years ago)

No, YOU taste like pee.

:(

― Jordan, Tuesday, 13 March 2007 19:16 (eighteen years ago)

I don't think I've ever met a mustard I didn't like!

My grandpa used to make his own mustard, designed to be eaten with his own venison summer sausage. It was all full of horseradish and incredibly hot. I need to get that recipe.

― dan m, Tuesday, 13 March 2007 19:18 (eighteen years ago)

Mmmm, horseradish.

― chap, Tuesday, 13 March 2007 19:18 (eighteen years ago)

*throws sand*

― Beth Parker, Tuesday, 13 March 2007 19:18 (eighteen years ago)

*cries*

― Beth Parker, Tuesday, 13 March 2007 19:18 (eighteen years ago)

*tells*

― Beth Parker, Tuesday, 13 March 2007 19:18 (eighteen years ago)

sand in mustard = not good

― dan m, Tuesday, 13 March 2007 19:19 (eighteen years ago)

guys, guys, there are so many beautiful mustards in the world! don't fight!

― horseshoe, Tuesday, 13 March 2007 19:19 (eighteen years ago)

http://www.cultureconnect.com/maps/balkans.jpg

― Beth Parker, Tuesday, 13 March 2007 19:20 (eighteen years ago)

I WOULD HAVE EAT WITH ALL THIS HONEY-FLAVORED SWEET HOT MUSTARD IN THE LITTLE JAR

― strongohulkington, Tuesday, 13 March 2007 19:21 (eighteen years ago)

i really hate french's yellow mustard. it gives the condiment a bad name.

― lauren, Tuesday, 13 March 2007 19:22 (eighteen years ago)

yes, french's yellow is a fallen mustard. but there is still the platonic ideal!

― horseshoe, Tuesday, 13 March 2007 19:22 (eighteen years ago)

I love them all, i will even eat French's yellow mustard with relish. actually, hold the relish

― brownie, Tuesday, 13 March 2007 19:23 (eighteen years ago)

WUV 4 ALL MUSTARD

Oooh look at the third one down...

http://www.woebermustard.com/our_products/retail/prod_must_sup.htm

― dan m, Tuesday, 13 March 2007 19:23 (eighteen years ago)

=COLEMANS

― ledge, Tuesday, 13 March 2007 19:23 (eighteen years ago)

i agree with that actually. i used to think i hated mustard when i was a kid, because all i had ever seen was french's plain ol' yellow mustard.

― the schef (adam schefter ha ha), Tuesday, 13 March 2007 19:23 (eighteen years ago)

xpost to platonic ideal

― ledge, Tuesday, 13 March 2007 19:23 (eighteen years ago)

http://farm1.static.flickr.com/19/22575894_a29ab336be.jpg?v=0
http://farm1.static.flickr.com/22/24975260_4c3ee2b04b.jpg?v=1121034104

Note: Jeff and I did not travel to the mustard museum together.

― n/a, Tuesday, 13 March 2007 19:24 (eighteen years ago)

I have some wasabi mustard. It's a little much.

― Jordan, Tuesday, 13 March 2007 19:25 (eighteen years ago)

http://ec1.images-amazon.com/images/P/B000600AI6.01-A2BF95SJ3X97HC._SCMZZZZZZZ_AA160_.jpg

Pretty good stuff.

― Rock Hardy, Tuesday, 13 March 2007 19:29 (eighteen years ago)

Recommended listening: Gnarkill "Mustard Man!"

― nickalicious, Tuesday, 13 March 2007 19:30 (eighteen years ago)

I sometimes just put mustard on a slice of bread and it tastes real good. Ill go do that right now actually

― Jibe, Tuesday, 13 March 2007 19:31 (eighteen years ago)

I like to blend mustards, especially really seedy dijons with just a squirtle of French's yellow to mellow the texture out.

Can this thread also have some passing praise of horseradish? Cocktail sauce and therefore shrimp boils wouldn't be nearly the same without.

― nickalicious, Tuesday, 13 March 2007 19:35 (eighteen years ago)

Also good: Thomy

― dan m, Tuesday, 13 March 2007 19:35 (eighteen years ago)

dan m: please to find that recipe and post here! i beg you!

― Ai Lien, Tuesday, 13 March 2007 19:42 (eighteen years ago)

When I was a very little girl, my Mum used to buy tins of dry mustard powder (Colman's, I think), and my job on a Sunday was to prepare the mustard to go with the roast beef at lunchtime. It's one of my first ever culinary memories - perched on a high stool at the kitchen table, listening to the radio, mixing mustard powder with frothy Rhymney Welsh Bitter beer and making sure there were no lumps in it.

― C J, Tuesday, 13 March 2007 19:43 (eighteen years ago)

I sometimes just put mustard on a slice of bread and it tastes real good.

Dijon and margerine on brown toast is also good.

― chap, Tuesday, 13 March 2007 19:46 (eighteen years ago)

i really hate french's yellow mustard. it gives the condiment a bad name.

lauren

i came here to post that, you know what, i like seedy spicy brown mustard as much as the next guy but i still love like boring crayon yellow ballpark mustard too! it's great to put on sandwiches with a lot of other complex ingredients, it kind of de-pretentiousizes the whole deal.

― gff, Tuesday, 13 March 2007 19:47 (eighteen years ago)

I've never understood the cold shrimp + cocktail sauce thing.

― Jordan, Tuesday, 13 March 2007 19:47 (eighteen years ago)

so, I just checked, and apparently the mustard that inspired this thread was "hard cider mustard." sooooo good, you guys.

― horseshoe, Tuesday, 13 March 2007 19:48 (eighteen years ago)

I was never much of a mustard, but a few years after moving to the UK, when Somerfield started stocking French's (they've since stopped), I was all over it.

― Gukbe, Tuesday, 13 March 2007 19:48 (eighteen years ago)

I've never understood the cold shrimp + cocktail sauce thing.
Jordan, you and I were not meant to be.

― Beth Parker, Tuesday, 13 March 2007 19:49 (eighteen years ago)

Apparently not!

hot shrimp > cold shrimp
hot sauce (+ butter) > cocktail sauce

― Jordan, Tuesday, 13 March 2007 19:50 (eighteen years ago)

xpost to Jordan: SPICY CLUB SAUCE?

― dan m, Tuesday, 13 March 2007 19:50 (eighteen years ago)

gais i don't have sound, wtf is this about

― gff, Tuesday, 13 March 2007 19:52 (eighteen years ago)

Oh man I had this faggy boutique wannabe mustard awhile ago that was heavily garlic-laden, it was so good, I wish I could remember the brand name! Fucking Krogers and their sales.

― nickalicious, Tuesday, 13 March 2007 19:53 (eighteen years ago)

lol @ club sauce

― Jordan, Tuesday, 13 March 2007 19:54 (eighteen years ago)

I'm afraid of that lady.

― Beth Parker, Tuesday, 13 March 2007 19:54 (eighteen years ago)

it's got nothing to do with either mustard or pancakes, as far as I can tell, gff, just a kid's puppet show type thing. it's very misleading!

― horseshoe, Tuesday, 13 March 2007 19:55 (eighteen years ago)

hating on yellow mustard is like hating on $1 happy hour domestic beer. GO BACK TO ENGLAND.

― strongohulkington, Tuesday, 13 March 2007 19:58 (eighteen years ago)

otm

― brownie, Tuesday, 13 March 2007 20:00 (eighteen years ago)

it's got nothing to do with either mustard or pancakes

now that is just bullshit

― gff, Tuesday, 13 March 2007 20:01 (eighteen years ago)

i dont think mustard would be too good on pancakes

― strongohulkington, Tuesday, 13 March 2007 20:04 (eighteen years ago)

maybe potato pancakes

― strongohulkington, Tuesday, 13 March 2007 20:04 (eighteen years ago)

nuevo cuisine?

― horseshoe, Tuesday, 13 March 2007 20:04 (eighteen years ago)

the scales have fallen from my eyes

― brownie, Tuesday, 13 March 2007 20:04 (eighteen years ago)

Maybe on wheat pancakes it would be okay.

― Jordan, Tuesday, 13 March 2007 20:05 (eighteen years ago)

Mustard pancakes! In the batter! It could work.

― nickalicious, Tuesday, 13 March 2007 20:05 (eighteen years ago)

Mustard pancakes should be used as bread slices to house a kielbasa sandwich.

― nickalicious, Tuesday, 13 March 2007 20:06 (eighteen years ago)

nick you are now my prophet

― strongohulkington, Tuesday, 13 March 2007 20:08 (eighteen years ago)

Just wrap one around, it'll be like a respectable choco-pancake-sausage-stick.

― Jordan, Tuesday, 13 March 2007 20:12 (eighteen years ago)

OMG DUDES:

http://www.epicurious.com/cooking/menus/cooknow/recipes/4620

― dan m, Tuesday, 13 March 2007 20:15 (eighteen years ago)

^^^"MUSTARD-DILL PANCAKES WITH SMOKED SALMON AND CAVIAR"

― dan m, Tuesday, 13 March 2007 20:16 (eighteen years ago)

Oh hell yeah, I still have some gravlax that'll cozy up to those real nice.

― Rock Hardy, Tuesday, 13 March 2007 20:17 (eighteen years ago)

my kingdom for a pound of thinly sliced smoked salmon!

― horseshoe, Tuesday, 13 March 2007 20:18 (eighteen years ago)

http://gourmet123.com/store/images/products/EI16320-7.jpg

― Michael White, Tuesday, 13 March 2007 20:23 (eighteen years ago)

mustard rules

― gabbneb, Tuesday, 13 March 2007 20:24 (eighteen years ago)

http://www.fauchon.com/mm5/graphics/00000001/tarragon_mustard_l.jpg

― Michael White, Tuesday, 13 March 2007 20:26 (eighteen years ago)

http://www.cooking2000.com/image/infoprod/regions/moutarde.jpg

But not for Beth.

― Michael White, Tuesday, 13 March 2007 20:28 (eighteen years ago)

http://www.develey.it/images/prodotti/senape_left.jpg

― Michael White, Tuesday, 13 March 2007 20:40 (eighteen years ago)

m. white OTM re: maille. used to keep that in the house at all times.
my breakfast today was a grilled cheese & kielbasa with an epic amnt of gulden's spicy brown.

― ian, Tuesday, 13 March 2007 21:00 (eighteen years ago)

We have four kinds of prepared mustard in the fridge, plus two powdered mustards and whole mustard seeds on the spice shelf.

― Rock Hardy, Tuesday, 13 March 2007 21:05 (eighteen years ago)

hating on yellow mustard is like hating on hating on yellow mustard is like hating on $1 happy hour domestic beer. GO BACK TO ENGLAND. happy hour domestic beer. GO BACK TO ENGLAND.

Strongo otm. I like frenchie-foo fancy mustard as much as the next person, but it just tastes WRONG with something like a hot dog.

― Nicole, Tuesday, 13 March 2007 21:06 (eighteen years ago)

(i have french's yellow in my fridge! I like fallen mustard; I just acknowledge it doesn't live up to the pure idea of mustard!)

― horseshoe, Tuesday, 13 March 2007 21:07 (eighteen years ago)

I like French's. Really I do, but for the dog, ian's OTM. Gulden's is the stuff.

― Michael White, Tuesday, 13 March 2007 21:18 (eighteen years ago)

stadium mustard or gulden's is my fallback hot dog mustard (preferably the former).

― lauren, Tuesday, 13 March 2007 21:24 (eighteen years ago)

Man oh man I could go for some Shedd's Sauce on a turkey-meunster sammich right about now

― elmo argonaut, Tuesday, 13 March 2007 21:28 (eighteen years ago)

(for the uninitiated, Shedd's is a proprietary mixture of dijon mustard, mayo, and horseradish used at Geoff's sandwich shoppe in Prov)

― elmo argonaut, Tuesday, 13 March 2007 21:31 (eighteen years ago)

i miss geoff's like crazy now.

― horseshoe, Tuesday, 13 March 2007 21:31 (eighteen years ago)

geoff's has kinda gone downhill, the thayer location now serves shitty fried dumplings

― elmo argonaut, Tuesday, 13 March 2007 21:35 (eighteen years ago)

are they still really mean to you?

― horseshoe, Tuesday, 13 March 2007 21:36 (eighteen years ago)

Here's one of my favorite local mustards - the Dundicott Hott from Raye's Mustard. Stoneground the old-fashioned way. The Winter Garden is another favorite. Really, they're all good, even the spring blueberry one.

― EZ Snappin, Tuesday, 13 March 2007 21:37 (eighteen years ago)

I love this thread. More than I love mustard, actually. I think it's horseshoe's application of Platonic forms to condiments. And the part where Jordan told Beth that she smelled like pee.

― Jenny, Tuesday, 13 March 2007 21:39 (eighteen years ago)

http://www.bonesuckin.com/graphics/bone_suck_must.gif

I'm eating this mustard at the moment. Except it's not much like a mustard. It's more like a barbeque sauce. Quite nice though

― DJ Mencap, Tuesday, 13 March 2007 21:50 (eighteen years ago)

i had chicken fingers at a bar last saturday.

they made their own honey mustard with fancy type dark mustard real honey. it was AMAZING. best chicken fingers experience ever.

also: moz stixx, which always are great.

― M@tt He1ges0n, Tuesday, 13 March 2007 22:06 (eighteen years ago)

Honey mustard is like putting your hand down a hitherto unsuspected tranny's pants - bitterly disappointing.

― Michael White, Tuesday, 13 March 2007 22:16 (eighteen years ago)

are they still really mean to you?

NO! the Geoff's folk are so mild-mannered now, it's depressing. The meanness all ended some time around 2002, iirc.

― elmo argonaut, Tuesday, 13 March 2007 22:31 (eighteen years ago)

Rhymney Welsh Bitter

cj... dude... you're not from rhymney, are you? i am not quite from there but v v near. we seem to have had parallel lives or something, you lived in hk too yes? except not parallel because i think you're a little bit older than me. ok, parallel like a parallelogram is parallel.

mustard. mmmmmustard. french seedsy mustard but i even like what you buy as "american mustard" which comes in a squeezy bottle and is bright yellow shit that goes up your nose as soon as you put it in your mouth.

you guys with your honey mustard though, you can all sod off, you sickos.

― emsk, Wednesday, 14 March 2007 00:40 (eighteen years ago)

http://www.mustardmuseum.com/images/uploads/large/brk103.jpg

I was skeptical of "maple dijon," but this is only very slightly sweet and quite grainy. Very tasty.

― Hurting 2, Wednesday, 14 March 2007 01:35 (eighteen years ago)

one month passes...

Ever just, you know, eat mustard?

― Jordan, Thursday, 3 May 2007 14:27 (eighteen years ago)

By itself?

― Jordan, Thursday, 3 May 2007 14:27 (eighteen years ago)

Finally, a thread we can all get behind!

― mitya, Thursday, 3 May 2007 14:27 (eighteen years ago)

My favourite kind of mustard is the type you can buy in Germany that comes in a sort of toothpaste tube. Can you buy this over here, does anyone know?

― braveclub, Thursday, 3 May 2007 14:31 (eighteen years ago)

my local somerfield (worst supermarket eva) has stopped carrying French's. My ham and cheese sandwiches are depressing now.

― Gukbe, Thursday, 3 May 2007 14:33 (eighteen years ago)

My favorite easy-to-get mustard right now:

http://images.evalu8.org/images/maille_ancienne280.jpg

The dijon is pretty good too.

― Jordan, Thursday, 3 May 2007 14:34 (eighteen years ago)

do they have proper Colmans in the states, or is it all wishy-washy sweet stuff like French's?

― tom, Thursday, 3 May 2007 14:36 (eighteen years ago)

Yeah, apparently they have coleman's--I brought my dad home some (from, you know, England), and he already had like 3 jars in teh cupboard.

― G00blar, Thursday, 3 May 2007 15:26 (eighteen years ago)

I make a salad dressing with that à l'ancienne Maille all the time, Jordan.

tom, the Colman's US site is here.

There are simply loads of different kinds of mustards in the US from various cultures as well as new-fangled recipes and boutiquey stuff.

― Michael White, Thursday, 3 May 2007 15:31 (eighteen years ago)

i walked past the maille boutique in paris and was like duuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuude, but i reckon it would've been k-pricey so didn't actually go in...

― CarsmileSteve, Thursday, 3 May 2007 15:32 (eighteen years ago)

French mustard > German Mustard >>>>>>>>> English Mustard >>>>>>>>>>>>>>>>>>>>>>>>>> bright yellow American shite.

― Matt DC, Thursday, 3 May 2007 15:34 (eighteen years ago)

Having read this thread I realise this makes me 1x big mustard rockist but still.

― Matt DC, Thursday, 3 May 2007 15:37 (eighteen years ago)

http://shop.chefpaul.com/ProductImages/ZMS.thumb.jpg

― pj, Thursday, 3 May 2007 15:42 (eighteen years ago)

THIS ONE'S NOT BAD:

http://www.hotshoppe.com/images/products/sierra_porter.jpg

on frankfurters

― pj, Thursday, 3 May 2007 15:44 (eighteen years ago)

but i reckon it would've been k-pricey so didn't actually go in...

But Maille's a mid-level, mass produced mustard. It couldn't be THAT expensive.

I've had that Sierra Nevada on a polish at a bbq. Not bad.

― Michael White, Thursday, 3 May 2007 16:09 (eighteen years ago)

Maille def isn't as tasty as the German stuff I vaguely referred to above.

― braveclub, Thursday, 3 May 2007 16:11 (eighteen years ago)

is there really no picture of the mustard guy on this thread?

― forksclovetofu, Thursday, 3 May 2007 17:27 (eighteen years ago)

http://www.bloggerheads.com/can_weblogs/mustard_man_found.asp

― forksclovetofu, Thursday, 3 May 2007 17:28 (eighteen years ago)

i guess the toronto ILX contingent hasn't seen this thread yet, otherwise there would have been some mad love for Kozlik's (a.k.a. "the mustard man" in st. lawrence market)

[img][Removed Illegal Link]
[img][Removed Illegal Link]

there's loads of varieties - i'm obsessed about trying them all. so far "old smokey" is my fave, but this is subject to change. more kozlik's goodness here.

oh GOD i love mustard.

― Rob Bolton, Thursday, 3 May 2007 18:18 (eighteen years ago)

oh CRAP me bad a img linky-link

http://sevenspoons.net/hello/1504154/400/Mustard-2005.11.17-06.26.05.jpg
http://www.siegelproductions.ca/ottawarocks/images/kozlik.jpg

― Rob Bolton, Thursday, 3 May 2007 18:19 (eighteen years ago)

hmmm... that 'mustard guy' is also from toronto, but is NOT the true "mustard man" in my books!

― Rob Bolton, Thursday, 3 May 2007 18:21 (eighteen years ago)

Burning garlic?

xpost

― Michael White, Thursday, 3 May 2007 18:22 (eighteen years ago)

What a fabulous thread! I keep on meaning to write a book about mustard. What's the relationship between wasabi and mustard, I wonder? I used to live in Norwich, which is the home of stupid shit yellow English mustard of course.

― gatinhaaa, Thursday, 3 May 2007 18:25 (eighteen years ago)

fav mustard of all time is Maille Honey DIjon (i think that's what it's called)

omg

― Surmounter, Thursday, 3 May 2007 18:27 (eighteen years ago)

yes, burning garlic - "Hot & Delectable", apparently

― Rob Bolton, Thursday, 3 May 2007 18:27 (eighteen years ago)

"But try to understand....try to understand
Try, try, try to understand..he's a mustard man"

― Michael White, Thursday, 3 May 2007 18:29 (eighteen years ago)

stupid shit yellow English mustard of course

Wait, weren't people blaming this on the US? All mustards have their place, this is a thread to praise them.

― dan m, Thursday, 3 May 2007 18:33 (eighteen years ago)

Hating English mustard is crazy talk, frankly. Colman's kicks like nothing else.

― Noodle Vague, Thursday, 3 May 2007 18:41 (eighteen years ago)

wasabi and mustard

Wasabi is more closely related to horseradish than to mustard, I believe.

― Michael White, Thursday, 3 May 2007 18:59 (eighteen years ago)

mmmm, stadium mustard xpost.

plus, a juicy rare steak with big dollops of horseradish, I know it's not mustard but yum.

― Chim Chimery, Thursday, 3 May 2007 19:01 (eighteen years ago)

man i don't get colman's at all, it just blows yr fucking head off. always associated it with that whole "hottest curry u have mate, wahey" britishness even tho it was probly invented in 1842.

i don't deny i'm a big ponce when it comes to spicy things tho. it's my dull slav palate you see.

― r|t|c, Thursday, 3 May 2007 21:18 (eighteen years ago)

I love Gulden's so much. God bless you, Mr or Ms Gulden.

― Tracer Hand, Friday, 4 May 2007 11:25 (eighteen years ago)

I think this is the German stuff I was going on about:

http://de.shop.schlecker.com/cgi-bin/bild_jpg.asp?aNr=0000040056050

― braveclub, Friday, 4 May 2007 11:29 (eighteen years ago)

Stadium mustard, is that like stadium rock?

― braveclub, Friday, 4 May 2007 11:31 (eighteen years ago)

DAMMIT M WHITE MAGIC MAN WON'T GET OUT OF MY HEAD ARRRGH

― G00blar, Friday, 4 May 2007 11:37 (eighteen years ago)

oooooh, mama

― Tracer Hand, Friday, 4 May 2007 11:39 (eighteen years ago)

seven months pass...

― dan m, Tuesday, 11 December 2007 17:27 (eighteen years ago)

lol at separate pics of me and jeff at mustard museum upthread

― n/a, Tuesday, 11 December 2007 17:30 (eighteen years ago)

i just got some meat from Romanian Kosher Sausage Co., it's just asking for it

― Jordan, Tuesday, 11 December 2007 17:38 (eighteen years ago)

That's it, I am getting a pastrami sandwich with big mustard for lunch.

― dan m, Tuesday, 11 December 2007 17:40 (eighteen years ago)

as a kid i hated this stuff. i mean even coming in contact with it would freak me out. but then there was an inexplicable change in my taste because now i loves it

― carne asada, Tuesday, 11 December 2007 17:47 (eighteen years ago)

BIG MUSTARD

― Jordan, Tuesday, 11 December 2007 18:10 (eighteen years ago)

BIG DUSSELDORF MUSTARD and man was it good.

― dan m, Tuesday, 11 December 2007 19:19 (eighteen years ago)

carne asada otm

― mookieproof, Tuesday, 11 December 2007 19:19 (eighteen years ago)

moutardes

― gabbneb, Tuesday, 11 December 2007 19:28 (eighteen years ago)

seven months pass...

url=http://www.sltrib.com/ci_9964543

"Here's your Grey Poupon, roll your (expletive) windows up"

― Oilyrags, Friday, 25 July 2008 01:10 (seventeen years ago)

good mustard is really a singular sensation

― Surmounter, Friday, 25 July 2008 13:23 (seventeen years ago)

spicy honey mustard is one thing, maybe the best thing

but a spicy, rich dijon is like whoa

― Surmounter, Friday, 25 July 2008 13:23 (seventeen years ago)

https://www.surfasonline.com/images/products/24397L.jpg

hard to beat

― Surmounter, Friday, 25 July 2008 13:24 (seventeen years ago)

i might need a hot dog 2day

― Surmounter, Friday, 25 July 2008 13:33 (seventeen years ago)

My girlfriend got me this gift box for my birthday last year:

http://www.mustardmuseum.com/images/uploads/2338_1771_large.jpg

Her favorite was the wasabi/passionfruit mustard; I also enjoyed the dill/garlic (esp. on sandwiches), the curry, and the sweet and tangy "Pub Style." Raspberry honey was kind of gross.

― jaymc, Friday, 25 July 2008 13:46 (seventeen years ago)

whoa wasabi/passionfruit sounds potent

― Surmounter, Friday, 25 July 2008 13:47 (seventeen years ago)

even harder to beat:

http://ecx.images-amazon.com/images/I/41EDNZAMTCL._SL500_AA280_.jpg

― Ed, Friday, 25 July 2008 13:49 (seventeen years ago)

two weeks pass...

i was at the grocery store today and was struck by the number of varieties of mustard. including such delicacies as jalapeno mustard. what are your favorite obscure varieties of mustard?

― amateurist, Saturday, 9 August 2008 03:26 (seventeen years ago)

seven months pass...

i like some spicy ass, seedy ass mustard but the french kind that is basically just vinegar sucks

ppl hatin on neon yellow american mustard http://i226.photobucket.com/albums/dd302/wv6z/emot-911.gif can go back to russia imo

― GROLIOUS NIPPON ;_; (cankles), Tuesday, 24 March 2009 22:56 (sixteen years ago)

four years pass...

my local froufrou grocer has colman's, i tried it on some things i would normally put mustard on, but it seemed way too strong, and dark -

but i just had it on some hot dogs and oh shit was it perfect. i finished ten minutes ago but somehow i still feel like i'm eating.

http://www.colmans.co.uk/media/10837/range-original-english-mustard-packshot.png

'a handy 50g tube can slip into a picnic bag or even your pocket!'

― j., Friday, 22 November 2013 05:21 (twelve years ago)

glove full of mustard

― love mike love (ko komo) (schlump), Friday, 22 November 2013 05:52 (twelve years ago)

Truly excellent, unfortunately unavailable in the States:

http://www.causleyfresh.com.au/productimages/maille-provencale.jpg

The National Mustard Museum sold me a bottle of this:

http://cdn.mustardmuseum.com/images/uploads/30_1589_large.jpg

― charm/anti-charm annihilation (Sanpaku), Friday, 22 November 2013 06:28 (twelve years ago)

That first image should have been

http://www.ateliersetsaveurs.com/Design/Pages/ConcoursMaille/Moutarde/Provencale.png

Milder than Dijon, sweetened with red sweet pepper, with a bit of garlic. I will empty a grocery of it next visit to Canada.

― charm/anti-charm annihilation (Sanpaku), Friday, 22 November 2013 06:32 (twelve years ago)

I think I've seen that at the Dekalb Farmers Market in (near) Atlanta. Maybe the Buford Hwy. Farmers Mkt.

― WilliamC, Friday, 22 November 2013 13:20 (twelve years ago)

six years pass...

we praise and honor mustard

― j., Saturday, 14 March 2020 04:09 (five years ago)

a bratwurst slathered in mustard is the sacrament

― El Tomboto, Saturday, 14 March 2020 04:16 (five years ago)

I've visited the national mustard museum not once, but thrice. I've bought Roland's extra strong Dijon in 2 kg jars.

But I'm afraid my true affinity was for allyl isothiocyanate, and prepared horseradish (and also fake wasabi) has more. More of what I need. Mustards, pigmented yellow, soured with vinegar, alloyed with spices and wines, they were all just gateway drugs. I still have a more modest jar of dijon that goes into salad dressings, and a big bottle of mustard oil (marked per FDA, "For external use only") for tempering spices for Indian dishes. But they don't delight me like horseradish does these days. I hope I don't develop a tolerance, here, too.

― Sanpaku, Saturday, 14 March 2020 05:54 (five years ago)

I got a fresh horseradish root once and grated a bunch, noticed it was sprouting and planted the rest. I never could coax it to regrow a big root but the greenery it sent up was always eye-wateringly good.

― Miami weisse (WmC), Saturday, 14 March 2020 13:26 (five years ago)

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