Favourite mustard?

[caseydog]

Usually, we get a pop-up store at the Mall and I get mine there. This little baby jar I got at Dollar Tree believe it or not last year.
A few years back I ordered it on line.

There was a HF pop-up last Christmas in Frisco. I didn't see the mustard. I'll look for it, if the pop-up is here again.

CD

 

[Yorky]

There's only one mustard for me - but a number of manufacturers.........

These are two of them.

 

[TastyReuben]

Using Canadian brown mustard seeds. It's quite international.

CD

Must be French-Canadian, eh?

 

[Morning Glory]

Zatarain's (zat-ah-ranz) creole is spicy

I'm interested in that one. What are the spices?

 

[rascal]

Plain old fashioned yellow squirty mustard. Hot dog type.
I also use colman dried mustard in my cooking.

Russ

 

[caseydog]

I'm interested in that one. What are the spices?

It just says vinegar, brown mustard seed, water and salt. But, I just tasted some straight from the bottle, and it has some heat. It is like a horseradish heat, not a chili heat.

CD

 

[Yorky]

Plain old fashioned yellow squirty mustard. Hot dog type.
I also use colman dried mustard in my cooking.

Russ

I stopped using Coleman's mustard when I found that McGarrett's is far cheaper here......

​

And I for one, can't tell the difference!

 

[SatNavSaysStraightOn]

I don't have many versions of mustard at the moment... just the 3 excluding the sample hubby brought home at the weekend. I do also really like Senap which is a Swedish Sweet mustard that I might be able to get whilst in in Helsinki...
I have a very big container of the Coleman's mustard that I just refill the small one from. Actually, there's 3 of them.

To be honest, I've got more miso than mustard! I've got 11 containers of 9 different varieties of miso not counting the batch I'm maturing that I made myself.

 

[TastyReuben]

Cranberry-honey mustard in action, going on a chicken sandwich:

 

[SatNavSaysStraightOn]

Cranberry-honey mustard in action, going on a chicken sandwich:

View attachment 105830

What happened to going to the edges?

 

[TastyReuben]

What happened to going to the edges?

I don’t really like doing that, because then there’s a chance it gets on my fingers somehow, that’s the main reason.

Also, and I can be with way with pizza, I like different bites to have different tastes; if the whole sandwich tasted the same from one corner to the other, I’d be a little disappointed. With pizza, I’ll frequently put my olives over here, sausage over there, and no toppings on part, so I get different tastes.

That sandwich wasn’t mine, though, so the reason for that specific one was, that’s all the mustard MrsT was allowing herself, and it spreads only so far.

 

[kaneohegirlinaz]

Cranberry-honey mustard in action, going on a chicken sandwich:

View attachment 105830

What brand is that ?

 

[TastyReuben]

What brand is that ?

It’s a local brand, Woeber’s:

Woeber’s

 

[kaneohegirlinaz]

TastyReuben that looks really good.

 

[CookieMonster]

methinks "mustard" comes in three varieties:
- plain ole/yellow stuff - aka "frenchs"
- brown, stone ground
-Dijon style

brand 'variation' can certainly make a difference - but those maybe the major distinctions

however in the realm of comma but and 'maybe so' . . .
is horseradish.
imho it performs the same role of mustard in biga-ramp-up flavor "ka-powl" as mustards.

I use various mustards +/- horse radish (smooth/creamy/fresh...) to achieve the level of "got'cha" bite needed for the dish.