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We don't get enough food threads around here.
Are you a dijon person, or are ye yellow? Or do you seek enlightenment at deli?
My favorite is Grey Poupon Country dijon, which is somewhere between deli and dijon. It's great in a lot of recipes as well--I love cooking with it.
Every once in a while, though, I want my classic yellow mustard. When that happens, though, it must be Plochmans. None of those other brands counts as mustard in my book.
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The only time I ever use mustard is making slightly fancy sandwhiches (read: more than one meat and cheese ) and then I use the tiniest bit. Normally it's just whatever's in the fridge which is usually the yellow, slightly cheap stuff.
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Having found enlightenment at a real deli (haha, Mega), I found I am a huge fan of spicy brown mustard. Stone ground, Polish, and even with Jack Daniels: I love spicy brown Posts: 463 | Registered: Oct 2003
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I'm with Starla. Give me spicy brown mustard any day of the week. My family only bought yellow, and I was convinced for a long time that I didn't even like mustard.
Posts: 4077 | Registered: Jun 2003
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I, too, love spicy brown. That's what I have in my fridge right now.
I also adore honey mustard on chicken. Houlihan's has some of the best honey mustard around. In fact, I always ask for extra, and use it for my french fries instead of ketchup.
Posts: 1805 | Registered: Jun 1999
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I'm with xnera on this, super hot honey mustard chicken wings are the greatest!
Oddly enough, I don't like mustard by itself on anything. I find the taste an annoying intrusion into otherwise good-tasting food.
It's probably a good thing that when I was introduced to honey mustard wings they were simply identified as "country sweet."
Posts: 4344 | Registered: Mar 2003
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I am a classic woman with classic tastes: it's French's yellow mustard or nothing. Or, maybe, it's just because I'm half Okie. Posts: 2454 | Registered: Jan 2003
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I also love hot honey mustard. I just found some from a local vendor called Molly's Sweet and Hot mustard. Its wonderful. I like honey mustard and spicy brown.
*giggle* Near us we have the mustard museum in Mount Horeb. It was quite a lot of fun to see the many many mustards. Posts: 1777 | Registered: Jan 2003
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Stone ground and Polish mustards are my favorites, but a honey mustard is a nice change. Sometimes, though, you've just gotta have the old yella French's mustard.
Posts: 2848 | Registered: Feb 2003
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Mostly gourmet shops and specialty cooking stores. I always keep an eye out for new mustards when I travel.
The really yummy local honey mustard was a Christmas gift. (Well, the first two jars were.) The couple who make it are members of a local CSA (community supported agriculture) project. They raise bees and sell the honey, and they expanded into honey mustard. It's wonderful.
Posts: 9866 | Registered: Apr 2002
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Real wasabi comes from a plant that is native to cold streams in the mountains of Japan (Wasabia japonica). The flavor is hot, similar to horseradish but much cleaner and with less afterburn. Kind of like the difference between a single malt scotch like Laphroaig and something like Seagram's Seven. Most commercial "wasabi" is horseradish (Armoracia rusticana) with green food coloring.
I'll bring some to the Portland get-together next week.
Posts: 173 | Registered: Jun 2002
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I stopped in Mt. Horeb for gas on my way to the first Madison Hatrack gathering. I almost didn't make the gathering, but I decided that meeting Hatrackers was more important than seeing the mustard museum. I will definitely check it out soon, though.
*checks link*
They have mail order! Posts: 9866 | Registered: Apr 2002
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My mustard is red (ketchup), or sometimes white (miricle whip) but NEVER yellow/brown or any variation of the two.
Posts: 1294 | Registered: Oct 2003
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