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Discussion in 'Bad Dog Cafe' started by Uncle Daddy, Sep 26, 2021.
Are we seriously 80 posts in, and no one's posted this?
Bienvenidos al Miami! Vamos al “Calle Ocho” con FIT (Florida Institute of Technology)!
i can see how it can be taken in various ways...but since this is a mustard thread...i found no need to be specific as it was self explanatory
I like most kinds of mustard, although I usually reserve horseradish for raw oysters and red cocktail sauce.
Different kinds of sandwiches come to life with different mustard varieties, sometimes on a whim. Pastrami likes brown or spicy IMHO, regular yellow for burgers and dogs, etc etc according to individual taste.
No one so far, to my knowledge, has mentioned honey mustard; I love it as an alternative to ranch dressing on good chicken tenders and, in particular, fried mushrooms.
I like mustard that's just mustard seeds and vinegar. My favorite is made in Iowa and only has two other ingredients, water and salt. It's american, it's mustard, but it's not yellow.
Spicy brown on hot dogs.
Yellow on shredded corned beef, pastrami, or cured ham.
I’ll make do with any brand, but prefer Gulden’s or Boar’s Head for spicy brown.
If it's knowledge ya want
https://www.ams.usda.gov/sites/default/files/media/CID Mustard, Prepared.pdf
"The test results for titratable acidity and salt must be reported to the nearest 0.01 percent. The test result for the total solids must be reported to the nearest 0.1 percent. Any result not conforming to the analytical requirements must be cause for rejection of the lot."
let this be a lesson to you peasants!
I just made a batch of that myself. Whole seeds, no grinding. I reserved a small portion of it that I drained after preparing it and then compressed and dried it into a “mustard cake”. I slice pieces off to eat with meats or mix into mayonnaise for sandwiches.
I use so much Colman's, that most other brands taste weak, by comparison. I guess it's similar, to if you've always preferred strong coffee, or 7%+ beers......
French's works fine for me in hot dogs and potato salad, but for everything else, I much prefer Inglehoffer Original Stone Ground Mustard from Beaverton Foods, Inc in Hillsboro, OR. Their entire line is very good.
So it's American Vegemite then...
Horseradish?.....now you're opening up a whole new area of negotiation.
Horseradish is great in mustard, but it's also great by itself on beef, cocktail sauce, and sweet and sour Chinese sauce. Amazing for clearing sinuses.
Jason's Deli has a wonderful "signature" sandwich called the Club Royale, which is basically a club sandwich, on a croissant bun, with a honey mustard dressing. Terrific!!!!
I love mustard. I'll eat a spoonful right out of the jar. Here in Maine, we like Raye's; it's made up in Lubec:
Best bang for the buck: Trader Joe's Dijon. Under 2 bucks and it's unbeatably delicious:
French's has a bit too much "whang" in it for me but it's still "fair" mustard. I really dig Heinz mustard as far a "plain mustard" and not the exotic stuff.
Yeah, the first thing I thought of was BBQ. I go through a lot of French's on ribs and chicken. Mixed with a little olive oil, I'll put it on chicken even after wet brining, and top it off with paprika. Sometimes I mix in some Sriracha.
Get this stuff and don’t look back. Pics don’t load up here tonight so “Inglehoffer Original Stone Ground Mustard”. If you truly like mustard, use this and serve Dijon to your guests who look askance as seeds in condiments.
Mustard is the one condiment I can’t live without. I “discovered” stone ground with horseradish a few years back, now I can hardly stand plain yellow mustard.
Just a brit’s sense of humour!