We need a mustard thread.


What is your favorite mustard? Any you don't like?

I like SPICY mustard, the hotter the better. However, some good whole grain is nice too.

Right now, I am eating a sandwich with some Trader Joe's Dijon. I didn't think it would be very good, but it is GREAT! VERY spicy and not too "winey"... It's so strong I thought there was horseradish in it at first.





Also, a good one from TJ's, but the Dijon kicks it's ass all week:

 

Skipping mayo as of late (love mayo) and using mustard instead. Namely for sandwiches and burgers I swear by Guldens Spicy Brown Mustard. This stuff has been always in my fridge and in my restaurant back when.

If it is in your grocery store its worth a taste.

 

Good to know.

I bought the TJ Spicy Brown Mustard a few months back and was not impressed.

French's Classic Yellow mustard is pretty bland.




[Rolls down window of chauffeur-driven Rolls]
Say, would you happen to have any Grey Poupon?

 

lol, In my area, Publix Deli Style Mustard is the stuff I have been using for years on everything that calls for mustard, I just love it. hehe

Online Easy Ordering | Publix Super Markets

 

My god, I just started drooling once I opened this thread. I loooooooove mustard!!!

I've never been a big mayo fan and the shit ton of calories it has always made me stay away. Mustard is like a present from the gods. Delicious without the delicious points.

Fuck yeah.

I like hot mustard too, but I'll be honest, I'm not picky. I'll take any kind I can get.

 

Mustard > Mayo in my book too. The more whole grain the better...


But we all know you like the white stuff taco

 

Stogie, we on the same page. I love me some spicy mustard. Especially on brats.

 

You're talking about sausages and not children, right?

 

Children's sausages

 

lol, you would be correct. Bratwurst would be the correct thing to have written.

Congrats, welcome to the FBI watch list!

 

well this thread derailed quickly.


anyone like honey mustard? I think there's a time and place for it.

 

wait aren't we talking about Vienna sausages?
i love honey mustard. I love brown mustard, i love spicy mustard. I love wasabi

that counts right?

 

I love stone ground, anything with some dill in it, or some boar's head with some white wine

I shop at TJ's all the time, I will have to check out their brand mustards

 

The only mustard I'm not a fan of is regular ol yellow. I only eat it on hot dogs, along with ketchup.

I love spicy mustard, especially when paired with a creamy horseradish (i.e. on a sub).

I also love honey and dijon mustard, particularly Boars Head brand for the former.

With that said, mayo > mustard IMO. I put mayo on all kinds of non-traditional sammiches. For example...chicken philly, meatball sub, and PB/mayo (especially with bananas) are all some of my favorites. The PB/mayo most people roll their eyes at, and the meatball sub always gets me funny looks. Of course I also enjoy the mayo/ketchup mixture for dipping my fries.

 

I just threw up a little

 

my favorite tasting Mustard came from France, but Im sure you can buy it in the States.
Brand: Maille

the ones that come in the ceramic bottle with a cork on top!

 

Mmm that is good stuff. We have it here also.

 

I thought you were going to say "Grey Poupon"

 

I'll have to go check their mustards out as well today when I go to TJ.

 

A few years back, I was making a lot of sandwiches and started buying some "spicy" mustard varieties from the store to add a little heat. I was never very impressed with the level of heat so I decided to mess around with making my own mustard.

It was a basic recipe, mustard seed with vinegar and spices, and the heat came from some ghost peppers I had grown and dried out from years past.

I let it ripen for a few weeks to really notch up the zip before putting it away in the refrigerator and it was quite pungent. Almost like tear gas when opening the jar.

I finally got bold enough to try it on a turkey and cheese sandwich and it hurt. Either it had ripened to weapons grade, or I somehow developed botulism along the way. I spent the next day in agony, basically relegated to the bathroom, violently ejecting "matter" or in bed sweating.

I've still got two jars in the refrigerator and I'm too scared to try it again.

Someday I'd like to try a beer based mustard without spicy peppers.