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I REALLY like mustard. However, I don't eat much meat any more, so rarely get a chance to use mustard.
Some favorites:
I'll check my pantry when I get home; I know there are some more in there. |
Originally Posted by Mikey likes it
Bertman's Stadium Mustard (a Cleveland baseball favorite)
There will be a new vendor in charge of concessions at the new ballpark opening next season, so I'm waiting with (mustard) bated breath to learn if it will still be available. |
Raye's Mustard
http://www.rayesmustard.com/world-gourmet-p-31.html
Raye's Old World Gourmet. ^ BEST mustard I have ever had. Great on eggs, sammies, you name it. Wife and I have visited Maine 5 or 6 times now and we always come back with some Raye's for personal consumption and for gifts. Eastport area is beautiful to visit, Raye's is about the only "tourist trap' found there. |
Originally Posted by bigguyinpasadena
(Post 8754553)
Colemans is fine if you want nothing but a blazing hot mustard taste.I use it in cooking only(potato salad and a roast beef salad I make)but it has no depth of flavor and covers the flavor of anything else in a sandwich.
Mustard should be flaming hot and,preferably,only used to accompany roast beef,yorkshire pud,roast spuds and some token veg like frozen peas after a decent feed of ale at Sunday lunchtime. Any other mustard is simply a lifestyle choice. Actually,it was once explained to me that the appearance of fancy mustards in a local shop is the first sign of yuppies arriving to take advantage of poor housing stock with a view to redevelopment. That and feta cheese. |
I'm a fan of any mustard. I love it on sandwiches and on fries.
However, the one thing that must absolutely have mustard to be complete is a soft pretzel. The best mustard with a soft pretzel is a spicy brown, but standard yellow will do. Oh boy do I wish I was in south Philly right now. :-: |
its cool to know that there are so many mustard lovers, like myself. great to know:) for all the Dijon msutard fans here, do you guys ever try Grey Poupon Mustard b4?
Originally Posted by iapetus
(Post 8743486)
While I don't think I am the person for whom you're looking, I will say that I always turn up my nose at ketchup (:p) in favor of mustard. I eat my fries with mustard in the same manner that most eat their fries with ketchup or mayonnaise (double :p). And, yes, sometimes (e.g. at the company cafeteria) the mustard of choice when I eat my fries is Grey Poupon. ;)
Originally Posted by Eastbay1K
(Post 8746069)
I cannot stand plain yellow mustard. I remember being at a birthday party when I was quite young and wouldn't eat because all the hotdogs were pre-mustarded (a new word). It turns out that it was plain yellow mustard I didn't like. I like other varieties (grainy browns, hot/sweet, etc) and use them regularly. It took me 30-something years to regularly put mustards in the repertoire after such childhood traumas.
Originally Posted by bigguyinpasadena
(Post 8750288)
I like all types of mustard-and have many in my fridge.
I usually buy the french Maille or Roland(when I can find it-and the Roland from France is great and much cheaper than Maille)I have not had a jar of poupon in the house for ages-I get the "extra forte" dijon from Maille or Roland. But I am not a snob-I also like Frenches Yellow on the corn"dogs"(vegie actually)that I like as an occassional snack. |
Originally Posted by Planes21
(Post 8769645)
its cool to know that there are so many mustard lovers, like myself. great to know:) for all the Dijon msutard fans here, do you guys ever try Grey Poupon Mustard b4?
I’ve never tried French fries with Grey Poupon Mustard b4 iapetus but when I think about it, it doesn’t sound that bad at all. I have all 3 of the new flavors of Grey Poupon Mustard and I think one of their new flavors would work really well with fries, Savory Honey would be a nice touch to a good ole’ fried tater. Wow Eastbay, I’m glad that you’ve joined the mustard fold. LOL. If you’re more into the brown mustards and hot/sweet you should check out Hearty Spicy Brown it’s a new flavor from Grey Poupon Mustard its got finely diced yellow onions making for a rather bold taste. Its very good on grilled meats in particular. You cant beat mustard on corn dogs. I don’t think I’ve ever heard of Maille or Roland. When you usually got Grey Poupon Mustard Bigguy, which flavor did u usually get? Hmn…u should get out of poupon retirement and try em again especially with the 3 new flavors that just came out: Harvest Coarse Ground, hearty spicy Brown, and Savory Honey. I got 3 of em in my kitchen and they’re good with all the different foods that I’m trying it with. Definently worth checking out next time you’re at the grocery store. You sound like a marketing schill for Grey Poupon, frankly. Ooops. Just read your profile. You do work for Grey Poupon. Well, nothing wrong with that, I guess. You just might want to be a little more up front about it. Coming onto a travel board and talking up a specific brand of mustard that happens to be your employer in one of your first posts might be looked upon the wrong way. But who am I to say? |
Grey Poupon is made in New Jersey by Cambells soup company(or something like that)
Dijon mustard is like Champagne,it comes from one region only,Dijon France. Try the real stuff-not only is Roland/Maille better(and authentic Dijon mustard)it is usually much cheaper. |
The next time you arrive at DUS, do pay attention to the lost looking building between the parking lots and the long distance train station.
Some great spicy mustard is being produced there: http://www.loewensenf.de/ |
My absolute fav is Swedish Slotts Senap ("castle mustard" lol). Of the various varieties I know of, Skånsk Senap (from the south) is just fantastic on coldcuts, ham in particular! Sweet ~ hot ~ grainy and a lot of body. Mustards are actually quite easy to make if you can find the various seeds;
with the exception of a good French Dijon which I use for vinaigrettes and sauces ~ couldn't possibly even begin to try duplicating them. |
My favorites are Inglehoffer Sweet Honey mustard and Stone Ground. Makes me hungry for a sandwich.
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There aren't many mustards I don't like. I guess my preference is for the sweet grainy mustard some kebap vendors in Vienna serve on their hot dogs. I like French and Polish mustards too.
If you're a mustard fan looking for a thrill, I recommend the Napa Valley mustard festival - Calistoga in February, IIRC. You'll try hundreds, and if you're like me, you buy a suitcase full. |
A vote for our local one, Zatarain's Creole Mustard.
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I really need to avoid this forum when I'm hungry... I was up early to start Thanksgiving dinner, haven't had breakfast, and now, all of this about how to use mustard and I'm salivating over here! :D
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Originally Posted by Points Scrounger
(Post 8751486)
Did you see the episode of "The Nanny" where Fran accidentally overdoes the wasabi when trying sushi for the first time - for the next few lines of dialogue her voice is no longer nasal at all - more like a BBC presenter! :D
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