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.
[ November 08, 2003, 12:00 PM: Message edited by: Megachirops ]
Posted by Annie (Member # 295) on :
No me gusta la mostaza.
Posted by Hobbes (Member # 433) on :
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.
Hobbes Posted by Starla* (Member # 5835) on :
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 Posted by Megan (Member # 5290) on :
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.
Posted by Starla* (Member # 5835) on :
yellow's okay.....but has nothing to compare with the deliciousness of Spicy Brown!
(I should really take a nap, or go vacuum or something....)
Posted by xnera (Member # 187) on :
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.
Posted by sndrake (Member # 4941) on :
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."
Posted by littlemissattitude (Member # 4514) on :
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. Posted by Christy (Member # 4397) on :
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. Posted by mackillian (Member # 586) on :
spicy brown. EXCEPT on hot dogs. then the cheap yellow mustard. Posted by Sopwith (Member # 4640) on :
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.
Posted by Black Mage (Member # 5800) on :
Sweet Bavarian or spicy Hessian.
Posted by fiazko (Member # 5812) on :
wow, as much as i consider myself a condiment fiend, i will only eat yellow mustard, doesn't matter what brand.
i am all about more threads about food, though. a good bit of my OCD revolves around food.
Posted by dkw (Member # 3264) on :
Which mustard I use depends on what I'm using it for. I currently have 14 different varieties of mustard in my fridge/pantry.
I think my favorite (for now) is a yummy honey mustard made by a local beekeeper.
Posted by Megachirops (Member # 4325) on :
14!
o_O
Posted by ClaudiaTherese (Member # 923) on :
Wasabi, if it counts.
Mt. Horeb is my pilgrimage.
Posted by dkw (Member # 3264) on :
14. Not including any leftovers from the little batches of herb mustards I mix up myself. I like mustard.
Ask me about my vinegar collection sometime. Posted by MoonRabbit (Member # 3652) on :
Freshly grated real wasabi from the only wasabi grower (that I know of) in the US:
If you haven't had the real thing, you haven't lived.
Posted by Megachirops (Member # 4325) on :
Dana, where do you find such a large selection? I love mustard, but I'm discovering I am but a neophyte here . . .
Posted by dkw (Member # 3264) on :
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.
Posted by Annie (Member # 295) on :
What's the difference between real wasabi and whatever I have?
Posted by ClaudiaTherese (Member # 923) on :
Thanks, MoonRabbit!
dkw, you must come visit the Mt. Horeb national mustard museum. Free taste test of hundreds of varieties. It's even been featured on Oprah.
(see Christy's link above)
Posted by MoonRabbit (Member # 3652) on :
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.
Posted by amira tharani (Member # 182) on :
Wholegrain mustard, for sure. None of this processed stuff for me!
Posted by dkw (Member # 3264) on :
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! Posted by mackillian (Member # 586) on :
Which means dana will soon have over fify four varieties of mustard in her cupboard.
o_O
Posted by katharina (Member # 827) on :
Cheap yellow mustard on corndogs, but only when the craving hits.
Posted by beatnix19 (Member # 5836) on :
My mustard is red (ketchup), or sometimes white (miricle whip) but NEVER yellow/brown or any variation of the two.
Posted by Annie (Member # 295) on :
Yay! I'm so excited, Moon Rabbit!
Posted by Dan_raven (Member # 3383) on :
I prefer Dijon 'Vu. That is the mustard I thought I already ate.
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) and then I use the tiniest bit. Normally it's just whatever's in the fridge which is usually the yellow, slightly cheap stuff.![[Big Grin]](biggrin.gif)
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