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Food War - Part 2 - Keen as Mustard.

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  • Food War - Part 2 - Keen as Mustard.

    Best mustard?

    Which do you consider to be the best mustard? As with my chili sauces, I'm the sort of guy that likes different types with different meals. However, if you could only have one, which would it be?

    American Yellow
    Very mild, and normally used on burgers and hotdogs.

    English Hot
    Great with proper simple meat, such as ham or beef. Also added to cheese and white sauces to enhance flavours.

    Dijon and other Wine Mustards
    Originally a French mustard, often best served with proper 'processed' meats, such as decent corned beef, salami and pastrami. Also useful in French dressings to emulsify the oil and vinegar. By processed I do not mean factory massed produced food items.

    German Sausage
    From styles ranging from sweet to spicy, these are great with German sausages and sauerkraut, such as Bratwurst or a traditional Frankfurter.

    These are the four I tend to use, but there are many more, such as Wholegrain varieties.

    Personally I would go English, since I make a cheese sauce fairly often, and like beef and ham. My missus likes pastrami, salmi and French dressings on her salads, thus she would go Dijon.
    How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
    Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

  • #2
    Great topic! I would have a look at this site here:

    http://mustardmuseum.com/

    This is in my home state of Wisconsin - if you are ever in the area

    I would go with this mustard:

    http://store.mustardmuseum.com/product/109/buy-mustards

    Or this one:

    http://store.mustardmuseum.com/produ...3/buy-mustards
    "War is sorrowful, but there is one thing infinitely more horrible than the worst horrors of war, and that is the feeling that nothing is worth fighting for..."
    -- Harper's Weekly, December 31, 1864

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    • #3
      Originally posted by Nick the Noodle View Post
      Best mustard?

      Which do you consider to be the best mustard? As with my chili sauces, I'm the sort of guy that likes different types with different meals. However, if you could only have one, which would it be?

      American Yellow
      Very mild, and normally used on burgers and hotdogs.

      English Hot
      Great with proper simple meat, such as ham or beef. Also added to cheese and white sauces to enhance flavours.

      Dijon and other Wine Mustards
      Originally a French mustard, often best served with proper 'processed' meats, such as decent corned beef, salami and pastrami. Also useful in French dressings to emulsify the oil and vinegar. By processed I do not mean factory massed produced food items.

      German Sausage
      From styles ranging from sweet to spicy, these are great with German sausages and sauerkraut, such as Bratwurst or a traditional Frankfurter.

      These are the four I tend to use, but there are many more, such as Wholegrain varieties.

      Personally I would go English, since I make a cheese sauce fairly often, and like beef and ham. My missus likes pastrami, salmi and French dressings on her salads, thus she would go Dijon.
      Great topic as always!. I keep at least three mustards in the refrigerator at any one time. Usually, an American yellow, lastly a Dijon and a spicy mustard, both manufactured from a local grocery store chain that are surprisingly good tasting.
      "Profanity is but a linguistic crutch for illiterate motherbleepers"

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      • #4
        Originally posted by johnbryan View Post
        Great topic as always!. I keep at least three mustards in the refrigerator at any one time. Usually, an American yellow, lastly a Dijon and a spicy mustard, both manufactured from a local grocery store chain that are surprisingly good tasting.
        Thanks .
        I keep an American yellow mainly for my eldest (5yo) and his sausages, the English hot for me, and a Dijon for my Belgian wife.

        Originally posted by Twitter3 View Post
        Great topic! I would have a look at this site here:

        http://mustardmuseum.com/

        This is in my home state of Wisconsin - if you are ever in the area

        I would go with this mustard:

        http://store.mustardmuseum.com/product/109/buy-mustards

        Or this one:

        http://store.mustardmuseum.com/produ...3/buy-mustards
        That first mustard with hickory and jalapeno looks awesome. Bacon and chili are two of my most favourite things, and I really must try this out .

        However, I have been caught out before on stuff that looks and sounds great. I bought some wine mustards in Dijon itself, and while the quality was there, their tastes were those that left a lot to be desired imo. Still, bacon and chili flavoured mustard sounds awesome .
        How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
        Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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        • #5
          "you want ketchup wit' dat?"

          I like a spicy brown mustard on grilled cheese sandwiches. [Of course up heah on the shot seacoast we're sorta "pahsh'll " to the good old yellow French's mustid that we used ta put on hot dogs.] I really like the mustard that comes with Chinese take-out. Depending on the restaurant it can be mildly hot, hot or "A-whoo-a!". I think it's akin to that Japanese Wasabi radish sauce. The 'Grey Poupon" Dijon is very popular here as well.
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          • #6
            My two favourite mustards are

            1. Hot English - this one bites back and is good for beef



            2. Mustard sauce - a rather sweet mustard flavour to liven up whatever is being eaten

            The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants. Thomas Jefferson.

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            • #7
              Do you have this one ,otherseas ?Old fashioned-like mustard with mustard seeds?
              In order to cook a roasted Lapin Ó la Moutarde ?
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              • #8
                Originally posted by sebfrench76 View Post
                Do you have this one ,otherseas ?Old fashioned-like mustard with mustard seeds?
                In order to cook a roasted Lapin Ó la Moutarde ?
                Finding different types of mustard is not a problem in Britain.

                Coleman's English is fine for a hot mustard.
                Maile Dijon is my favourite of that type, and costs no more than any other Dijon mustard over here.
                L÷wensenf Mustard Extra is the German I tend to use.
                Don't have a preference for American Yellow as this is for my sprogs.
                Wholegrain mustards I tend to give a miss.
                How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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                • #9
                  There are a lot of different types of mustard, but in the Dijon department this is my favorite. I first had some in France and brought a bunch back home with me. When I ran out I had to find a source for it in the US. Fortunately Amazon sells almost everything


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                  • #10
                    Mine doesn't fit those.

                    Only one I'll eat.
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                    • #11
                      Nick, try to get a hold of some Chinese mustard...hot stuff.

                      We usually go for grain mustards as I amrried a European woman (French) too. The stuff in the refrigerator right now is "spicy brown." I get a kick out of my daughter who likes to "help" me make salad dressing, which means she wants to taste everything that goes in. She always asks to taste extra mustard.
                      John

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                      • #12
                        Originally posted by JBark View Post
                        Nick, try to get a hold of some Chinese mustard...hot stuff.

                        We usually go for grain mustards as I amrried a European woman (French) too. The stuff in the refrigerator right now is "spicy brown." I get a kick out of my daughter who likes to "help" me make salad dressing, which means she wants to taste everything that goes in. She always asks to taste extra mustard.
                        I sometimes make 'Chinese' mustard using Coleman's English hot mustard powder with this . Easy enough .
                        How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                        Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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                        • #13
                          Doesburgse mosterd

                          This a local variant of coarse mustard I prefer since childhood.



                          Mustard seeds are clearly visible inside the jar.
                          French would call it 'a l'ancienne'.
                          Not too sharp and it it combines will with many dishes and cold cuts
                          BoRG

                          You may not be interested in War, but War is interested in You - Leon Trotski, June 1919.

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                          • #14
                            Originally posted by Nick the Noodle View Post
                            I sometimes make 'Chinese' mustard using Coleman's English hot mustard powder with this . Easy enough .
                            Nice recipe!.
                            "Profanity is but a linguistic crutch for illiterate motherbleepers"

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                            • #15
                              Originally posted by rebpreacher View Post
                              Mine doesn't fit those.

                              Only one I'll eat.
                              Kroger Dijon and Spicy Mustard are both excellent. Those are two that are always in my refrigerator.
                              Last edited by johnbryan; 10 May 13, 12:40.
                              "Profanity is but a linguistic crutch for illiterate motherbleepers"

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