Mustard

[abecox]

Mustard is the second most populous condiment in my fridge beyond hot sauce. You gotta have all the genres. My absolute favorite though is Bertmans Stadium Mustard, a nice spicy brown locally made here in Cleveland. It's the best part of a hotdog when you're at the ballpark.

But stone ground is a close second.

 

[mortonbriar]

I like them all, but the fridge staples are frenchs yellow, and a grainy dijon.

 

[Boko_Fittleworth]

This stuff from Trader Joe's is pretty good.

 

[smudgersmissingleg]

Colman's English Mustard. The tinned powder that you make yourself not the ready made stuff. Goes great with roast beef and Yorkshire puddings.

 

[The Amish Tyrant]

This stuff is great and comes in a nice little glass mug you can reuse when you are done with the mustard.
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This Duesseldorf mustard is my favorite. Guldens for a pub brown mustard, and Plochmans for yellow mustard.

English and Chinese spicy mustard have their place.

 

[Rossi320]

Mix dry powder mustard and some flat beer for a kick ( it is the heat of horseradish) goes will well with cheese and ring bologna......just put in enough flat beer in the mustard powder to make it the consistency you like, ancient old time recipe....if you can find Coleman's mustard powder it is the best but for me hard to find at the store

 

[Scrapyard Ape]

MAD is real. I have at least 30 jars/bottles of mustard. When I see one I don't already have, it gets purchased.

 

[mortonbriar]

MAD is real. I have at least 30 jars/bottles of mustard. When I see one I don't already have, it gets purchased.

That sounds more like mustadd than mustard!

 

[dd57chevy]

One of my favorite snacks is deli sliced honey ham w/French's mustard . Never could get into the hotter mustards .

I don't mean to be tedious , but my 94 yr old mom loves French' s but got to where she didn't have the hand strength to squeeze it out . I was putting it in a horseradish jar until I spied a yellow plastic squeeze bottle (like they used to have in diners) . Problem solved .

I'm such a good son .

 

[DeaconPiper]

I like all mustard except maybe for this one....
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Muttnchop Piper, is that you?

 

[spearheadbill]

This stuff is great and comes in a nice little glass mug you can reuse when you are done with the mustard.
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This has been my favorite for years now! Problem is my wife won’t go for more than 1 empty jar used for a glass at a time! Left up to me, we’d have all mustard jars in the cupboard for glassware

 

[agnosticpipe]

Only if Muttonchop Piper was around when the game of Clue came out.

 

[Richmond B. Funkenhouser]

My mustard obsession has created a problem at the Funkenhouser home...

My wife calls it "mustard gas."

So what though... I'm sure she has earned herself a few puffs of noxious fumes.

 

[HawkeyeLinus]

Just ordered up some wines and grape juice from Navarro Vineyards - we aren't big on wine but I like some wines on occasion and some sparkling for the holidays and the non-alcohol grape juice, while spendy, will make you pucker up with joy, lol. Point being, they offer some "Medieval Mustard" - looks stone ground with some of their "Verjus" in it - yum.

Already looking forward to the Friday after Thanksgiving and having some of that on some sliced, leftover smoked turkey!

 

[HawkeyeLinus]

Coming to NBC - "A Funkenhouser Thankgiving".

 

[IrishBadger]

Love mustard! We make peach ale mustard when our peaches are ripe. Make enough for the year and can it.

 

[Richmond B. Funkenhouser]

A snack fit for a king.

Deviled Ham, Great Value Stone Ground Mustard, and Saltines.

50/50 mustard and ham on each cracker.

 

[B.Lew]

I love mustard. I rub mine all over a steak before grilling. Delicious!

I’ve used as a binder. I put it in most all my marinades. But straight up on a steak? Never have I. I’ll give it a go.

 

[The Amish Tyrant]

I’ve used as a binder. I put it in most all my marinades. But straight up on a steak? Never have I. I’ll give it a go.

Mustard as a binder is classic in bbq. Also, it's how to make an in-n-out burger animal style (like a binder before pan frying). It sort of creates a carmalized crust.

Also, mustard is a classic condiment for roast beef, corned beef, and pastrami (not to mention an all beef hot dog).

To clarify my initial response, I prefer Plochmans yellow mustard due to the appropriate vinegar flavor. French's just doesn't do it for me (not enough zip).

Guldens has a great brown mustard flavor that is balanced while others can be gritty or bland. Duesseldorf mustard has a great universal balance.

Colemans and Chinese mustard have the nasal heat that pairs well with certain dishes and clears the sinuses (recommended over horseradish mustard although prepared horseradish and horsey sauce have their place).

 

[irishearl]

Mustard as a binder is classic in bbq. Also, it's how to make an in-n-out burger animal style (like a binder before pan frying). It sort of creates a carmalized crust.

Also, mustard is a classic condiment for roast beef, corned beef, and pastrami (not to mention an all beef hot dog).

To clarify my initial response, I prefer Plochmans yellow mustard due to the appropriate vinegar flavor. French's just doesn't do it for me (not enough zip).

Guldens has a great brown mustard flavor that is balanced while others can be gritty or bland. Duesseldorf mustard has a great universal balance.

Colemans and Chinese mustard have the nasal heat that pairs well with certain dishes and clears the sinuses (recommended over horseradish mustard although prepared horseradish and horsey sauce have their place).

Actually, I think horseradish sauce is considered the classic condiment for roast beef and I do like it on beef hot dogs, too.