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)

Skipping 59 messages at this point... Click here if you want to load them all.

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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