American mustard - what do the Americans call it?

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Is it just 'mustard'?

― colin s barrow (colin s barrow), Friday, 17 October 2003 22:26 (twenty-two years ago)

"Scotch Eggs"
"Irish Coffee"

― adaml (adaml), Friday, 17 October 2003 22:30 (twenty-two years ago)

We Jews just call it "humor".

― adaml (adaml), Friday, 17 October 2003 22:31 (twenty-two years ago)

Some of us call it 'humour', of course.

― colin s barrow (colin s barrow), Friday, 17 October 2003 22:32 (twenty-two years ago)

i call it a "slurve".

― gygax! (gygax!), Friday, 17 October 2003 22:36 (twenty-two years ago)

i wasn't aware that there was such a thing.

― Little Big Macher (llamasfur), Friday, 17 October 2003 22:42 (twenty-two years ago)

No American mustard in America? The ironing is delicious.

― colin s barrow (colin s barrow), Friday, 17 October 2003 22:43 (twenty-two years ago)

we may just call it "mustard." what distinguishes "american mustard" from, say, dijon mustard?

― Little Big Macher (llamasfur), Friday, 17 October 2003 22:56 (twenty-two years ago)

What is this American mustard you speak of?

This is what goes by the name of 'mustard' around here:
http://www.opcw.org/resp/images/mustard.jpg

What is your non-American mustard like? (x-post)

― oops (Oops), Friday, 17 October 2003 22:59 (twenty-two years ago)

http://www.mustardmuseum.com/

― chuck, Friday, 17 October 2003 23:00 (twenty-two years ago)

Oh gross! Sorry about that.
Let's try that again, shall we?
THIS is what goes by the name of 'mustard' in America:
http://www.smithsonianmag.si.edu/smithsonian/issues00/jun00/images/mustard.jpg

― oops (Oops), Friday, 17 October 2003 23:01 (twenty-two years ago)

If we want to distinguish between mustard mustard and dijon mustard, we'd call it yellow mustard. I personally think it tastes vile.

― oops (Oops), Friday, 17 October 2003 23:03 (twenty-two years ago)

if american mustard is french;s then ameri can mustard is a weak arsed piece of shit and proper mustard is much hotter

― Ed (dali), Friday, 17 October 2003 23:03 (twenty-two years ago)

Though it would be freedom mustard now, no?

― Prude (Prude), Friday, 17 October 2003 23:13 (twenty-two years ago)

there was a press release about that, it's qioted in either the new al franken or the new michael moore

― Ed (dali), Friday, 17 October 2003 23:17 (twenty-two years ago)

french's/yellow mustard has its uses. it's great on pretzels and hot dogs! i like dijon mustard, and honey mustard, etc. but there are some things where "american" mustard is very good!

― Little Big Macher (llamasfur), Friday, 17 October 2003 23:37 (twenty-two years ago)

don't forget corny dogs, dude

― Aaron A., Friday, 17 October 2003 23:48 (twenty-two years ago)

Suddenly I'm craving a very large soft pretzel with some yellow mustard on the side. Yummage.

― Many Coloured Halo (Dee the Lurker), Saturday, 18 October 2003 02:02 (twenty-two years ago)

Now you must be from New York to be able to get a snack like that.

― colin s barrow (colin s barrow), Saturday, 18 October 2003 02:19 (twenty-two years ago)

wrong! soft pretzels are a philly thing.

― Little Big Macher (llamasfur), Saturday, 18 October 2003 02:20 (twenty-two years ago)

Well, the mustard part is certainly a Philly thing. I like to think I did my small part in increasing the soft pretzel/mustard combo in New York.

― Chris P (Chris P), Saturday, 18 October 2003 02:23 (twenty-two years ago)

on the side?!

― mohammed abba (dubplatestyle), Saturday, 18 October 2003 02:24 (twenty-two years ago)

*nods* Soft pretzels are a glorious thing -- a glorious Philly thing, and I thank that city from the bottom of my carb-loving heart for this magnificent food.

And yes, on the side, so I can dip the pretzel in the mustard. Mmmm.

― Many Coloured Halo (Dee the Lurker), Saturday, 18 October 2003 02:27 (twenty-two years ago)

Inasmuch as I grew up in the Philly burbs until moving to NYC when I was like 11ish -- I don't know why I assumed you all knew that, it's the only way that last post makes any sense.

― Chris P (Chris P), Saturday, 18 October 2003 02:31 (twenty-two years ago)

Yeah, actually, "on the side" is totally wack, Dee. ;-)

― Chris P (Chris P), Saturday, 18 October 2003 02:32 (twenty-two years ago)

Live and learn.

― colin s barrow (colin s barrow), Saturday, 18 October 2003 02:32 (twenty-two years ago)

And ANYWAY, even that is better with more interesting, non-"yellow" mustard.

― Chris P (Chris P), Saturday, 18 October 2003 02:40 (twenty-two years ago)

Yeah, actually, "on the side" is totally wack, Dee. ;-)

Oh my. Does that mean something else than what I'd intended it to mean?
(And if it doesn't, then hey! I like dipping pretzels in mustard! Lay offa my love o' dippin', please! *grin*)

― Many Coloured Halo (Dee the Lurker), Saturday, 18 October 2003 02:56 (twenty-two years ago)

mustard that does not burn one's nasal membranes is like water that does not wet one. Pointless. Though to be expected from a country that puts sugar in peanut butter and considers pumpkin a fruit.

― petra jane (petra jane), Saturday, 18 October 2003 03:28 (twenty-two years ago)

What we americans lack in mustard we make up for in penis size.

― E. Nonimous, Saturday, 18 October 2003 05:10 (twenty-two years ago)

On the one hand, technically, pumpkin is a fruit; on the other hand, I'm not sure what you mean when you say that Americans consider pumpkin a fruit. Is it because of the pies? God I want a pumpkin pie.

― Chris P (Chris P), Saturday, 18 October 2003 07:04 (twenty-two years ago)

of course you do.

― Pumkpin Pie (lucylurex), Saturday, 18 October 2003 07:29 (twenty-two years ago)

i'll tell you what - if you tried dipping a pretzel into proper english colman's mustard...well i don't know what would happen but
temporary blindness would almost certainly be a feature.

― piscesboy, Saturday, 18 October 2003 11:22 (twenty-two years ago)

Only Johnny Knoxville would attempt it.

― colin s barrow (colin s barrow), Saturday, 18 October 2003 12:16 (twenty-two years ago)

We still call English mustard 'English mustard' over here... I echo the sentiments of everyone who's said that bright yellow American mustard is shite but then again English mustard isn't much better. German and French mustard, on the other hand, rule.

― Matt DC (Matt DC), Saturday, 18 October 2003 13:14 (twenty-two years ago)

I freakin' love good ol plain yellow mustard. I often eat it plain with a spoon.

See when we want hot well .. we got hot. Don't need no freakin' mustard to burn membranes.

― A Girl Named Sam (thatgirl), Saturday, 18 October 2003 16:07 (twenty-two years ago)

Colman's is good on Roast Beef but isn't ideal for pretzels and hot dogs. For that you need something with a little more flavor than French's but not overpowering:

http://www.baybrokerage.com/Guldens_Products.gif

― David Beckhouse (David Beckhouse), Saturday, 18 October 2003 17:50 (twenty-two years ago)

And what the hell is this?

http://www.shipbrook.com/jeff/graphics/potted1.jpg

― colin s barrow (colin s barrow), Monday, 20 October 2003 00:55 (twenty-two years ago)

I have no idea.

― oops (Oops), Monday, 20 October 2003 00:57 (twenty-two years ago)

Well, it's not mustard.

― Casuistry (Chris P), Monday, 20 October 2003 00:58 (twenty-two years ago)

nobody knows.

― teeny (teeny), Monday, 20 October 2003 00:58 (twenty-two years ago)

aha! it contains mustard!

Ingredients: Mechanically Separated Chicken, Beef Tripe, Partially Defatted Cooked Beef Fatty Tissue, Beef Hearts, Water, Partially Defatted Cooked Pork Fatty Tissue, Salt. Less than 2 percent: Mustard, Natural Flavorings, Dried Garlic, Dextrose, Sodium Erythorbate, Sodium Nitrite

― teeny (teeny), Monday, 20 October 2003 01:00 (twenty-two years ago)

http://www.bozosoft.com/mike/meat/brains-can.gif

― teeny (teeny), Monday, 20 October 2003 01:03 (twenty-two years ago)

Mmmmmmmmmmmmmmm

― oops (Oops), Monday, 20 October 2003 01:04 (twenty-two years ago)

sorry to hijack this thread into a discussion which will proceed inevitably into a mention of faggots, but pork brains in milk gravy, for chrissakes.

― teeny (teeny), Monday, 20 October 2003 01:04 (twenty-two years ago)

on second hand, compared with the potted meat food product, the ingredients list on the brains is delightfully simple:
Armour Pork Brains in Milk Gravy (5.5 oz.): Pork brains, milk. Less than 2 percent: Water, corn starch, salt, sodium nitrite. (Cholesterol: 3500 mg per can, or 1170% of the daily value.)

― teeny (teeny), Monday, 20 October 2003 01:10 (twenty-two years ago)

You say that as if you're supposed to eat the Pork Brains in Milk Gravy.

― Casuistry (Chris P), Monday, 20 October 2003 01:16 (twenty-two years ago)

who knew brains were so high in cholesterol?

― teeny (teeny), Monday, 20 October 2003 13:53 (twenty-two years ago)

Some cunt of a fast food stand owner on Skegness pier filled his squeezy bottle with English Mustard instead of the weak American stuff one would expect to find in such a receptacle. So I squirted it on like ketchup. I suspect the veggie burger I bought would have been rank anyway, but a mouthful of yellow fiery hell was enough to render my nostrils a world of pain for some time.

― N. (nickdastoor), Monday, 20 October 2003 19:50 (twenty-two years ago)

It came out your nose?

― Tracer Hand (tracerhand), Monday, 20 October 2003 20:06 (twenty-two years ago)

If you don't snort your burger in Skegness you get your head kicked in.

― N. (nickdastoor), Monday, 20 October 2003 21:45 (twenty-two years ago)

Warning: mayostard will expire before mustardayonnaise

― brian nemtusak (sanlazaro), Monday, 20 October 2003 22:02 (twenty-two years ago)

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