Can we talk about mustard?

I would go to extremes to avoid mustard. . But I would be glad to talk about it otherwise.

I adore mustard. Particularly on ham.

And horseradish mustard on roast beef sandwiches.

And just a bit of yellow mustard and dill in deviled eggs.

I love mustard. I like all different kinds of mustard. I especially like the brown kind that has the seeds in it like This. I also love sweet hot mustard like Beaver Brand, although Trader Joe’s own brand of hot sweet mustard tastes the same, without some of the unnecessary additives. I like hot Chinese Mustard, but only in very tiny quantities. Of course, good old fashioned yellow mustard is perfect for sandwiches and potato salad and deviled eggs. Dijon, although it’s good, is probably my least favorite type of mustard. It’s a little too bitter.

I have a strong German and Wisconsin heritage, so you can all just pipe down and listen to my opinion of mustards.

1)
That bright yellow stuff is right out.

2)
Otherwise all the brown mustards are pretty great. @Seek is correct, horseradish mustard is especially wonderful.

3)
Grey Poupon is brown and is named for Maurice Grey.

4)
To make that stinging hot mustard delivered with Chinese egg rolls, mix Colman’s Mustard powder 1:1 with water

When I was a kid going to school in Midvale, Idaho, I would always load up on extra mustard when they served hot dogs at school lunch. Whatever was left I would scoop out of the tray with a spoon and slurp it down!

I once looked in my refigerator and I had eight kinds of mustard!

There are certain times when, despite what @jaytkay says, French’s yellow mustard is the only thing that will do: corned beef on Jewish Rye, or a Vienna brand Chicago hot dog.

@zenvelo I sit a few hundred yards from the Vienna Beef factory store and, sadly, they sell yellow mustard. I cannot be held responsible for their actions.

Gimme dijon!

A staple in my house used to be Hebrew National mustard. I used to drive across town to buy it. I can’t find it anymore. Now I buy National Deli. Sometimes it’s hard to find that too. I’ve bought it from restaurants when I couldn’t find it in the grocery store.

The only other one I sometimes buy is Maille. I use it for salad dressing.

Have you ever heard of the Mustard Club? You might think of Dorothy L. Sayers as an author of detective fiction and creator of Lord Peter Wimsey, but she and her collaborator in the advertising business also developed a successful advertising campaign for Colman’s Mustard in the 1920s, featuring the Mustard Club. There was even a recipe book. Perhaps there are still copies around for enthusiasts like you.

I can’t stand the stuff, it’s awful.

I’m a mustard lover. I have been since I was a baby, and that is not an exaggeration. One of my older sisters thought it would be hilarious one day to dip a knife in the hot mustard jar and get me to lick if off. The story is that I did and I asked for more. I have no memory of this. I must have been about 2 and a half. My son has a love of wasabi and I think he enjoys sushi just so he can eat it.

Here’s one for you if you haven’t heard of this yet: http://miskcooks.com/2011/12/01/danish-sennepsmel-fish-mustard-powder-for-sauce/

Deviled eggs and potato salad need yellow, @Seek.
I have a stone crock in the fridge full of “grained mustard with whole seeds”. It’s been in there for years, and I primarily eat it as a treat on cheese. A dryer version of @Kardamom‘s link.
I don’t have a taste for the hot Chinese version, @jaytkay, however.
Course-ground is my go-to, but there are usually horseradish, Dijon and, of course, yellow mustard in the box. I particularly like the Dijon/mayo blends out now, @rojo. I could do 8, @zenvelo.
When I was a kid I took bologna sandwiches every day for lunch. Slathering with yellow mustard made them tolerable. Hotdogs are a vehicle for consuming mustard and onions, in my book (unless the hotdogs are cold, then the convey ketchup). @kritiper
You need to mustard shop when you travel, @JLeslie.
Mustard Club of Dorothy L. Sayers for @Jeruba
Chipotle sauce is similar in use to mustard, and I love it. I’ve not passed the wasabi test.
I have not encountered Sennepsmel, @cazzie. Don’t know that I will, but I’m game.

@ibstubro No. I’m very happy with the two mustards and I don’t want my fridge full of more condiments.

I use my deli mustard for my deviled eggs by the way and the eggs turn out just fine.

isbtubro ‘sennep’ means mustard and ‘mel’ means powder. Our word for flour is literally ‘wheat powder’ (hvetemel)

(I can no longer make the ‘at’ sign with my keyboard after my darling little hacker messed with my computer.)

No, I meant shop for your preferred brand where it’s available, @JLeslie. Buy Hebrew National when you’re “in town”.

I’m not familiar with course powdered mustards at all, @cazzie. Only Colman’s.
Copy and paste @c

Mustard mayonnaise or Dijonnaise as it is known in France is the bees knees

There are lately lots of versions of that in the states, @Stinley, and I can eat it with practically anything savory.

@ibstubro I’m not even sure it’s still on the market? I can’t find Hebrew national anywhere and I haven’t seen it in a restaurant in a long time. I was going to call them, but then I found National Deli, which is sufficient, so I just started buying that.

I actually mainly use American mustard myself. Rest of the family use English mustard amd it’s too strong for me.

Although I have had whole grain mustard in mashed potatoes and it was very nice.

Hebrew National discontinues Mustard
Hebrew National is now owned by Con Agra Foods, @JLeslie. That explains it. Low volume. I don’t know why they can’t just farm some of the heritage brands out instead of discontinuing them. Let a little guy go back to making it.

American, like French’s yellow, @NerdyKeith?

@ibstubro The problem with Hebrew National (let’s use HN) is it was bought by the meat buyer in most supermarkets. It was always housed by the salami and hot dogs, not the mustard. The condiment buyer wouldn’t give up space in their department. Shelf space is a big deal. I’m convinced HN mustard had low sales because of it.

Well, I know when Pillsbury bought Pet Foods, they sold or killed any product lines that didn’t sell a million units a year, @JLeslie. Including the flagship product, Pet Milk. “Grow the brand” doesn’t include pride of product, like Hebrew National obviously had in their mustard.

The little things that made a brand a long-lived standout in the market are the first things to go when Corporate is watching the bottom line.

Sucks. Thanks for the info.

Pet Foods had absorbed Underwood Deviled, Heartland Cereal, Accent Food Enhancer, B&M Baked Beans, etc, etc and when Pillsbury bought Pet, they killed or jettisoned all the “Heritage Brands”.

After a short time, the monopoly rules were perverted in such a way that Pillsbury all but ceased to exist as a company when General Mills was allowed to buy Pillsbury.
Little known fact: General Mills owns both the Pillsbury and Betty Crocker brand names, and licenses the baking mixes only to a separate company.
General Mill’s biggest cake mix competitor – Pillsbury – rents their brand name from General Mills. Imagine how complicated the Bakeoff is, since all the Pillsbury products are included.

Love it. All sorts of it. I am a cretin, however, pairing whatever the hell kind comes to hand with whatever the hell I want to put it on. Anyone with a seriously mustard-educated palate would undoubtedly gag at how I choose to employ various mustards.

I love mustard. I grew up on plain ol’ French’s Yellow, and its still my favorite for meats that call for mustard like ham and corned beef. I do like a grainier brown mustard occasionally.

It’s all good, @canidmajor. There’s hardly a bland food out there that I haven’t tried a spot of mustard on. lol

You should explore more, @Pachy. I was determined to not like honey mustard, and it’s great.

One of the great taste combos- boiled beef tongue with mustard.

Bautz’ner Mustard is best Mustard.
It comes in 1 litre buckets.

Actually, @ibstubro, I’ve eaten many, many mustards—I’m pretty adventurous with condiments. I have at least six types of mustard in my fridge including sweet, and I do use it from time to time. It’s just that I always seem to default to what I grew up with.

Beef tongue is one of the nicest cuts of meat, IMO, @zenvelo.

Ah. I understand that, @Pachy. We had a spicy brown at home, at least by my tweens and we bought into the Grey Poupon craze with the early advertising blitz.

@ibstubro, I too was initially lured by the advertising, and lots of recipes call for it, but I find it a bit too spicy for my taste. Every couple of years I forget that and buy a new jar and wind up throwing it out—again. With knockwursts, which I love, I do prefer a spicier mustard.

It’s a little hot for me, too, @Pachy, straight-up.
Just buy the Dijon/mayo mix the next time – you’ll like it.

Will try that, my mustard-loving friend. Thanks.

Relevant

I’ve got six mustards in my frig including Auntie Lilkoi’s Passion Fruit Wasabi Mustard which is OUTSTANDING.

Funny. I’m not crazy about spicy mustard but I love wasabi.

Don’t forget about this Mustard Pretzel Crack people.

The only wasabi that I’ve met and liked was a honey-wasabi sauce that my local grocery makes for the sushi. I lick out the little cup when everything else is finished @Tropical_Willie & @Pachy.

OMG yes, @Kardamom. I love those things. I remember buying them on a car trip once and not offering them to a friend because the claimed to hate onion. Of course, they ate half the bag.
New packaging! Watch out.

@ibstubro If you like those, you might actually like Wasabi Peas too. The burn is not quite as intense as it is, when you get a full dose of the paste with sushi. They do not have mustard or a mustard flavor, just referring back to your discussion about wasabi. I love them!

I’m not a big fan, @Kardamom. I like freeze-dried peas, but not the sinus burn.

My favorite is jalapeño mustard in various iterations. But I also like the coarse stone ground varieties and Dijon, too.

Mustard Yuck. I only eat it on hot dogs. I think that’s weird! I also use it in deviled eggs and potato salad just for the tang.

I’ve been eating a lot more mustard, thanks to this question

All by itself, @Stinley, or on something? And surely you meant to tell us what kind.

Whole grain. It has been an accompaniment to mashed potato, pork fillet, a fish pie, quiche. To be honest, everything.

frowing up!!

It’s been really tasty!

I eat mustard straight from the bucket

I believe that.

You inspired me, @Stinley.
I just made myself some hors d’oeuvres from a slice of Havarti cheese rolled with whole grain mustard.
Yum.

I would totally love to go to a place that does cheese and mustard pairings.

You people are sick.

I have this super-course, grainy mustard with whole seeds in a crock that’s amazing with cheeses.

Alright:
Roland Moutarde a L’Ancienne

Cheese and mustard are a perfect pairing.

I used to work with a woman who absolutely loathed both chicken and celery. It was not possible to have a group lunch, plan a potluck, or discuss menus for an event without having to hear her opinion, expressed in the strongest terms, of how revolting she found those foods. Everyone knew how she felt about them and did not need to hear her rant everytime anyone else mentioned them.

So how about if the haters find another thread?

“Can we talk about mustard?” pretty much leaves the discussion open to anything mustard related? @Jeruba

Oh, come on @Jeruba. I’m just joking around. I eat mustard in certain circumstances, on hot dogs for example. I’m not serious and I don’t have an actual vendetta against mustard. Chill.

Ok, then, maybe it’s just not my day for humor. I must be the only one who doesn’t care for references to vomiting in the midst of an entertaining discussion about food. So never mind, just ignore my comment.