Sorry about the spelling, but I believe you know what I meant to write…
I have long held the belief that true mustard cannot be bought off the shelves of any supermarket, but that one must be willing to pay a bit extra for the “real thing” which comes from?.. France? Dijonne?
Here in America, it’s my belief that the so-called “Dijonne” mustard is mixed with mayonnaise and only simulates the “bite” one experiences with the true product.
Waiting on the question, right?
Do any of you import it, and what “brand” do you recommend?
Also, how did mustard “gas” originate?
Thanks and if this has been answered elsewhere, I apologize for putting y’all through this ordeal again!
Trader Joe’s has some delicious mustards. Two in particular are a French style herbed dijon and a truffle dijon. Neither one has anything on the ingredient list that would indicate it’s mixed with mayo of any kind.
When making sauces, I go with the traditional fine ground, country or coarse ground Maille dijon mustard.
But I’m not above using French’s yellow on a hot dog. In fact, I prefer it.
The best plain yellow mustard I’ve had up to this point is Portland Mustard. It’s addictive. For imported, I’d say German mustards are hard to beat and come in varieties from mild senf to HOLY SHIT!
I have a soft spot in my heart for Bertman’s Original Ball Park Mustard out of Cleveland. It’s said that through the 70s and 80s that mustard sold more tickets to Indian’s games than the team did and that isn’t too much of an exaggeration.
Mustard is a plant, the seeds of which can be ground up and mixed with lots of other stuff to create prepared mustard. The differences in prepared mustards are due to what and how much which kind of ground mustard seed was diluted. With. Completely lost control of that last sentence. Anyhow, you can grow your own mustard, or just buy mustard seed, and experiment until you find a recipe you like. Kind of an inexpensive and rewarding hobby, now that I think of it: I may try it myself.
Mustard oil is caustic and toxic in concentrated form and is what mustard gas was made out of.
Well, French’s over Plochman’s is forgivable, but using Heinz mustard outside of a restaurant where one is forced to is unforgivable. BTW, has anyone tried French’s ketchup?
If you go to England, one thing to keep in mind is that traditional English mustard is one of the hottest mustards in the world. This catches me out as French and American style mustards are quite quite common and if you accidentally smother something in English mustard it’s not the most pleasant experience!
The best mustard I’ve ever tasted was some whole-seed garlic mustard my parents got at a wine & cheese festival somewhere up in Marin county. It was probably very similar to this.
I like a bit of mustard - I don’t know that I really have a favourite brand or type - as with many things, I like variety, and I won’t turn my nose up at the ‘base’ commercial presentations of the product - they can all be appreciated in their own ways.
If I have a preference, it will probably be toward the ‘wholegrain’ types of mustard because they add a bit of texture and complexity of flavour, as well as delivering a bit of heat, but there are also times when chemical-weapons-grade ‘fairground’ yellow mustard, hot enough to sear your face right off, is the best thing in the world. Horses for courses.
I guess probably the most interesting mustard I’ve tasted is the one I made myself from wild-gathered Hedge Mustard (Alliaria petiolata) seeds - it was intensely ‘earthy’ and complex in flavour, and completely unlike anything I’ve ever been able to buy. Not the best quality mustard, but the most unusual and interesting experience, I would say.
I never thought of myself as a mustard connoisseur, but looking in the fridge right now I see nine different mustards. Yikes. Coleman’s is there, along with El Diablo Mango, Simply Supreme Sriracha, an organic spicy brown, Crazy Carl’s Maple Mustard, and Inglehoffer Sweet Hot (with honey).
I was also going to recommend Lowensenf. I bring back tubes of it whenever I go to Germany. Then I found out there’s a store called World Market that imports it here. Have not bought it from them yet, but nice to know it’s available.
