# Any Mustard Connosiours Here? **URL:** \ **Category:** Cafe Society\ **Created:** [February 12, 2017, 3:11am UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622 "2017-02-12T03:11:01Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 13, 2017, 4:35pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/21 "2017-02-13T16:35:52Z")
> [@Two\_Many\_Cats](#): > > I prefer French’s over Plochman’s. I understand that’s considered gauche. I use French’s, Plochmann’s, and Heinz pretty much interchangeably. I like Plochmann’s because it’s local, but I can’t stand their bottle, which always gunks up on me and, even if it doesn’t, becomes a bit difficult to squeeze and get the last 1/4 bottle of mustard out. It’s all yellow mustard–I couldn’t pick them out of a lineup unless I prepared beforehand (and I’m not sure even then.) My favorite mustard fir sandwiches is [Kosciusko.](https://www.walmart.com/ip/17770771?wmlspartner=wlpa&adid=22222222227015524273&wl0=&wl1=g&wl2=t&wl3=40889766752&wl4=aud-273067695102:pla-78819603512&wl5=9021736&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=17770771&wl13=&veh=sem) Nice zippy tang to it, whole, small grained seeds, no sweetness, medium mustard bite. I have no idea if it’s distributed beyond Chicagoland, but it’s fairly common here. It’s the mustard I grew up with. When I get the craving for some pure mustard heat, I go for the Colman’s. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [February 13, 2017, 6:40pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/22 "2017-02-13T18:40:22Z")
> [@Asimovian](#): > > Squirted on over to Cafe Society from IMHO. Ew. mmm ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 13, 2017, 6:43pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/23 "2017-02-13T18:43:58Z")
**Ennui** already beat me to the recommendation of Bertman’s Ballpark Mustard (there’s another Cleveland brand of stadium mustard that’s nearly as good, but Bertman’s is the best). That stuff is God’s gift to hot dogs and other sausages, and when I lived out of state, I had to bring back a couple of bottles every time I came home to visit. **Asympotically fat** ’s warning about British mustards is especially apt, given that they look almost identical to the plain boring yellow mustard that’s so common in the US. An unwary American could easily be misled by that visual similarity. And while American dijon mustard isn’t mixed with mayo, there is an American product called “dijonnaise” that is a mixture of the two. That might be the root of the OP’s confusion. ---
**Author:** ![DoctorJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/doctorj/32/2904_2.png) [@DoctorJ](https://boards.straightdope.com/u/DoctorJ)\ **Post date:** [February 13, 2017, 6:48pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/24 "2017-02-13T18:48:35Z")
Asheville’s [Lusty Monk](http://lustymonk.com/). I keep all three varieties in my fridge, and when I run low I know it’s time to plan a trip to Asheville. ---
**Author:** ![BeeGee](https://avatars.discourse-cdn.com/v4/letter/b/b5a626/32.png) [@BeeGee](https://boards.straightdope.com/u/BeeGee)\ **Post date:** [February 13, 2017, 7:00pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/25 "2017-02-13T19:00:42Z")
I’m no Dorothy Sayers, but I do love mustard. > **[Something you might not know about Dorothy L. Sayers – Out of Ambit](https://www.dianeduane.com/outofambit/2014/07/20/something-might-known-dorothy-l-sayers/)** > > Poet, novelist, playwright, translator, essayist, Holmesian: there is a lot to know (and like) about Dorothy L. Sayers. This I didn't know, though: her first writing that made a real splash was part of her early career as an advertising copywriter... My favorite is Silver Spring Beer and Brat mustard. It’s just about perfect. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [February 13, 2017, 7:04pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/26 "2017-02-13T19:04:26Z")
Te best grainy mustard I’ve ever eaten has been [Vieux de Pommery](https://www.amazon.com/Pommery-Meaux-Mustard-Stone-17-6-Ounce/dp/B0001BH5YM?th=1). I pretty much ate an entire large jar in 6 months. Amazing with a cheese board or charcuterie. I’m big on Keen’s for hot mustard. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [February 14, 2017, 8:19am UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/27 "2017-02-14T08:19:24Z")
I came in here to recommend Bertman’s Ballpark Mustard, and was pleased to see that two people beat me to the punch. The stuff really is great. Chinese mustard is almost as hot as English mustard. Both will blow the top of your head off. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [February 14, 2017, 4:56pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/28 "2017-02-14T16:56:48Z")
Lakeshore Whole Grain Mustard with Stout (or with Guiness) is just that, whole mustard seeds, deliciously crunchy on a sandwich. I really love, though, Mister Mustard , Hot and/or Sweet Hot. Heavenly! ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 14, 2017, 5:52pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/29 "2017-02-14T17:52:38Z")
[My first encounter with Colman’s.](http://boards.straightdope.com/sdmb/showpost.php?p=18064442&postcount=22) ---
**Author:** ![GreenWyvern](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/greenwyvern/32/2834_2.png) [@GreenWyvern](https://boards.straightdope.com/u/GreenWyvern)\ **Post date:** [February 14, 2017, 6:10pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/30 "2017-02-14T18:10:47Z")
You can always buy plain mustard powder, and mix it up yourself, as my dad always did. Otherwise, I use Coleman’s Hot English Mustard. Everything else tastes insipid, like mustard-flavoured mayonnaise. 🙂 ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 14, 2017, 9:36pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/31 "2017-02-14T21:36:16Z")
Personally, I find English mustard much hotter than Chinese. Many Chinese mustards, I can barely even tell that they’re hot at all. I think, though, that they might just be getting their heat from a different spice, one which for whatever reason I happen to be less sensitive to. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 14, 2017, 10:29pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/32 "2017-02-14T22:29:19Z")
> [@Chronos](#): > > Personally, I find English mustard much hotter than Chinese. Many Chinese mustards, I can barely even tell that they’re hot at all. I think, though, that they might just be getting their heat from a different spice, one which for whatever reason I happen to be less sensitive to. As far as I know, they all just get their heat from mustard seeds. If you want to make your own, just combine equal parts mustard powder and water and wait 15 minutes. This’ll give you a pretty hefty kick, no matter what mustard powder you use. ---
**Author:** ![Dag\_Otto](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@Dag\_Otto](https://boards.straightdope.com/u/Dag_Otto)\ **Post date:** [February 14, 2017, 11:00pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/33 "2017-02-14T23:00:16Z")
I like [Edmond Fallot](https://www.amazon.com/Edmond-Fallot-Dijon-Mustard-2-Pack/dp/B00SCKOAYM/ref=sr_1_1_a_it?ie=UTF8&qid=1487112905&sr=8-1&keywords=edmond+fallot+mustard) mustard. The Dijon is good on steak. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [February 14, 2017, 11:06pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/34 "2017-02-14T23:06:31Z")
> [@GreenWyvern](#): > > You can always buy plain mustard powder, and mix it up yourself, as my dad always did. If you do, mix it the day before you want it - it takes a while for the heat to develop properly. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 14, 2017, 11:19pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/35 "2017-02-14T23:19:57Z")
> [@Mangetout](#): > > If you do, mix it the day before you want it - it takes a while for the heat to develop properly. IF you’re just doing mustard + water [15 minutes is enough](http://www.seriouseats.com/recipes/2012/01/hot-mustard-recipe.html), and then it dissipates. ---
**Author:** ![Brown\_Eyed\_Girl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/brown_eyed_girl/32/3574_2.png) [@Brown\_Eyed\_Girl](https://boards.straightdope.com/u/Brown_Eyed_Girl)\ **Post date:** [February 14, 2017, 11:25pm UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/36 "2017-02-14T23:25:28Z")
All types of mustard. My choice would depend on the dish really. Basic French’s yellow mustard is just perfect on a hot dog with onions and relish on a white bread bun. I love the grainier mustards on other meats and sandwiches. Inglehoffer stone ground is a favorite. Honey mustard makes a nice salad dressing or dip on occasion, but I often find them too sweet. But hot mustard like the kind you get from Chinese restaurants on an eggroll is fantastic! I haven’t tried any fancy mustards, but I’m game. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 15, 2017, 12:31am UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/37 "2017-02-15T00:31:57Z")
> [@Chronos](#): > > Personally, I find English mustard much hotter than Chinese. Many Chinese mustards, I can barely even tell that they’re hot at all. I think, though, that they might just be getting their heat from a different spice, one which for whatever reason I happen to be less sensitive to. You might just be eating at lousy Chinese places. As **puly** has mentioned, mustard powder + water + 15 minutes and you have sinus-clearing mustard. If the mustard you get doesn’t do that, it’s _old_. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 15, 2017, 12:37am UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/38 "2017-02-15T00:37:53Z")
> [@](#): > > You might just be eating at lousy Chinese places. Certainly possible, though the folks I was eating with found them plenty hot enough for their tastes. And I’m also highly tolerant of horseradish and wasabi, which I think are the same active ingredient as mustard. But I was still impressed by the heat of English mustard when I tried it (not overwhelmed, but impressed). ---
**Author:** ![bibliophage](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bibliophage/32/7615_2.png) [@bibliophage](https://boards.straightdope.com/u/bibliophage)\ **Post date:** [February 15, 2017, 11:37am UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/39 "2017-02-15T11:37:34Z")
The best I’ve had is Raye’s stone-ground Old World Gourmet mustard out of Eastport, Maine. It can be hard to find outside New England. Among brands readily available nationwide, I like Kosciusko spicy brown. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [February 16, 2017, 2:37am UTC](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622/40 "2017-02-16T02:37:50Z")
I loves me some mustard. Don’t know if that makes me a connossieur. Grocery stores have greatly improved over the years and I disagree a good store would not have tasty mustard. I mean, it’s easy to make. Use Canadian seed, good vinegar, maybe some wine or wine vinegar, add tarragon or wasabi or horseradish. I like the spicy German senf, the extra hot Colman’s, anything made by Maille – which any grocery store here would have. Extra hot Dijons and old fashioned (excellent glaze on salmon, lamb or pork) are appreciated. French’s is just okay. I didn’t find Plochmanns that distinctive, but only used a few times. Honey mustards don’t do it for me. [Previous page](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622.md?page=1) [Next page](https://boards.straightdope.com/t/any-mustard-connosiours-here/779622.md?page=3)