Mustard

[TheGardener]

I'm just trying to decide if this thread cuts the mustard.

Oh, I'd say that bar here is really, really low. But nice pun.

At this stage of my life, I'm done experimenting. Only Gulden's Spicy Brown for now on.

 

[Anubis]

The only imaginable use for yellow mustard is on a pretzel, it has no other reason to exist.

corn dog

 

[Jeffg010]

Excuse me do you have any Grey Poupon?

 

[Capt Caveman]

I just picked up some of the Trader Joe's Dijon Mustard. I've never had it, so I'll post some results after I binge on it this weekend Anyone use this regularly?

Trader Joe's Hot and Sweet Mustard is the best.

 

[Xstatic1]

I rarely use the French's Mustard that's in our fridge, but when I do it's for making Deviled Eggs, Scotch Eggs, and as the "binder" for my wet rubs (for pulled pork).

Deviled Eggs

Scotch Eggs

 

[lupi]

For years I never touched mustard cause I can't stand the basic yellow stuff. Have had some good honey and deli stuff since but in general I won't go looking for it.


And if it's a hot dog, its the red stuff if you don't have chili.

 

[Childs]

Excuse me do you have any Grey Poupon?

I wonder if its been so long since they ran those commercials that no one thinks of it anymore. Its the first thing I thought of when I saw the thread title, and the only mustard I buy. I tried Golden's Spicy Brown, but nothing beats Grey Poupon.

 

[BurnItDwn]

I love Boetje's Mustard the best I think
http://www.boetjesmustard.com/

But to be honest, I've had many great mustards. Kinda hard to settle on a single "favorite."

 

[ElFenix]

whataburger yellow mustard is the best yellow mustard.


zatarain's creole mustard is outstanding.

 

[zinfamous]

Maille is good.

 

[Ns1]

guldens or bust

 

[CraKaJaX]

I rarely use the French's Mustard that's in our fridge, but when I do it's for making Deviled Eggs, Scotch Eggs, and as the "binder" for my wet rubs (for pulled pork).

Deviled Eggs

Scotch Eggs

Why have I never heard of Scotch eggs? I need these in my life immediately.

 

[MongGrel]

I love Deviled Eggs myself, I'm feeling inspired to make about a dozen.

 

[Red Squirrel]

French's or bust! Never even heard of all these fancy ones. Take what you can get.

Same with Ketchup, always been a Heinz guy but next time I run out (probably in like a year - condiments last forever when you live alone) I'm buying French's. Heinz closed down a tomato processing plant down south putting a bunch of people on the street, and French's came to the rescue and reopened the plant for their own Ketchup. May as well support them.

I really think food labels should actually also put the country it's made in, and the country the main ingredient(s) come from. This is going to be important information to know especially when the TPP passes.

 

[Worthington]

Lusty Monk mustard is pretty damn good:

http://lustymonk.com/

 

[guachi]

Colman's Mustard is best mustard.

 

[Kaido]

Excuse me do you have any Grey Poupon?

I regret not trying Grey Poupon until a couple years ago. It's fantastic! Nearly every sandwich I make these days gets at least a thin layer of it. I had the same issue with Spam, never tried it because I thought it was a joke & it's actually really good! Anyway, I keep regular yellow mustard, spicy brown mustard (I forget the brand, Koops? flavor can vary quite a bit with this flavor), and Grey Poupon in my fridge. Side note, here's the best five dollars you'll ever spend for your sandwich equipment:

https://www.amazon.com/Zyliss-Sandwich-Condiment-Spreader-Orange/dp/B00421ATIQ/

That knife is like magic for spreading mayo, mustard, soft butter, you name it :thumbsup:

 

[sandorski]

Maille is good.

My favourites. Especially like the Honey Mustard compared to other brands, not too sweet, just right.

 

[Newbian]

Sweet mustard is a sin.

It needs to be spicy or it's not worth using.

Deli style mustard with horseradish all the way.

 

[Xstatic1]

Why have I never heard of Scotch eggs? I need these in my life immediately.

I only found out about 'em a few years ago (2013). Met up with a few friends at a Sherwood Forest (Renaissance) Faire, and they highly recommend 'em.

Vendor at Sherwood Forest Faire

Scotch Eggs Ogre Toe & mead (sweet wine) at Sherwood Forest Faire

Every time I go to a Renn Faire-type event, I look for 'em and buy one. This past Easter, I decided to make my own (that way, I can make and have 'em more than once a year. :awe: ).

 

[Xstatic1]

I love Deviled Eggs myself, I'm feeling inspired to make about a dozen.

:thumbsup:

If I wasn't already set on making crab & shrimp mac 'n cheese this weekend, I'd probably be making 'em too.

 

[TheGardener]

I only found out about 'em a few years ago (2013). Met up with a few friends at a Sherwood Forest (Renaissance) Faire, and they highly recommend 'em.

Vendor at Sherwood Forest Faire

Scotch Eggs & mead (sweet wine) at Sherwood Forest Faire

Every time I go to a Renn Faire-type event, I look for 'em and buy one. This past Easter, I decided to make my own (that way, I can make and have 'em more than once a year. :awe: ).

The Scottish eggs pic above yours, looks like eggs. Your pic looks like sausage.

Dragon toes? Sounds like a medieval foot fetish.

 

[Xstatic1]

The Scottish eggs pic above yours, looks like eggs. Your pic looks like sausage.

Dragon toes? Sounds like a medieval foot fetish.

, I stand corrected. The above pic is an Ogre Toe.

Never tried a Dragon Toe so I have no idea what's in it.

My scotch eggs are made with medium eggs and Jimmy Dean sausage. The outer coating is Panko crumbs.

 

[runzwithsizorz]

I buy a big jug of regular yellow mustard, (cheap), add some garlic, coarse ground horseradish, and wasabi powder. Call me a skinflint, but I refuse to spend $6+ for a few oz's of designer mustard. Wife, and I still pack our own lunches, thank goodness the price of mayo is still reasonable.

 

[Muse]

I buy a big jug of regular yellow mustard, (cheap), add some garlic, coarse ground horseradish, and wasabi powder. Call me a skinflint, but I refuse to spend $6+ for a few oz's of designer mustard. Wife, and I still pack our own lunches, thank goodness the price of mayo is still reasonable.

I'm with you. I stopped buying the fancy gourmet stuff. I buy the "regular yellow mustard," and keep in the fridge. I also buy ground mustard seed, which seems to keep indefinitely. I add that to some dishes for a distinctive sharp flavor. I used to prepare my own mustard from that powder, but stopped doing so. Even stored in the fridge in a bottle, it always seems to become excessively thick. Of course, you can always prepare it when you want it, just add water to the powder, or vinegar or both.