32 replies to this topic

[Smarmotron]

What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?

[Jinmyo]

Maille Dijon.

Keen's Powder to use in breadings and such.

I've made mustard by grinding seeds (even trying toasted) with various vineagars and wines. Usually not worth the effort but occasionally is.

Maille Dijon. Really. No poupon Maille.

[fifi]

Zatarain's Creole
Jack Daniels Horseradish
Grey Poupon Dijon
Freshly made hot mustard - my sinuses salute you!

That is the current list. But then, I am a fickle sort. The 10 or 12 in my fridge is witness to that.

(BTW... Do you really have to refrigerate mustard?)

[Kim WB]

Sierra Nevada makes a great, hearty grainy mustard, stands up wonderfully to a earthy grain bread and thick sliced country ham from the Farmer's Market, or kielbasa and blancehd onion, a chunk of each dipped into a ramekin of Sierra Nevada mustard. Otter Creek Brewery, in Middlebury, VT also has a great specimen...we have a house in Okemo, and we try to get over there and buy 6 jars every year...hubby is a Middlebury grad, so perhaps it has a romantic connotation to us as well..but I think its a good, spicy mustard.

I hate refined, dijon hoity toity mustards...if it has no grain, I won't use it. Mustard, to me, is a peasant food...paired with fatty meats, filled with spice and acid to cut the fat...IMHO

[Bux]

Dijon mustard above all others, almost all of the time. There are plenty of good brands, but I'd choose Maille first. Variety is the spice of life, and I've tried other kinds of mustard, but they just don't deliver.

As for refrigeration, I've never seen mustard go bad, get moldy or anything like that, but I believe it stays fresher and keeps a better taste if it's refrigerated. A jar of mustard begins to lose it's flavor after it's been opened. I once brought back a huge jar of Maille mustard from France, it wasn't that I couldn't get that brand here, or that it was so much cheaper or fresher in France -- although it was pretty cheap per ounce -- but I had never seen such a large jar and though it would be neat to have. Of course the mustard began to lose it's piquancy long before we hit the bottom of the jar.

[Chef/Writer Spencer]

Meaux (a town I lived in for three months) makes the best whole grain around. The best.

[Elissa]

Maille Dijon. Really. No poupon Maille.

plus the empty jars look great filled with cardamom, or black mustard, or coriander seeds....

[snowangel]

Maille Dijon. Really. No poupon Maille.

Ditto.

[Richard Kilgore]

Lately I have been using Bornier, both Dijon and whole grain. I have an ancient unopened crock of Pommery Moutarde Royale --- how long will it be okay unopened...or would it have been? And, true confession: a squeeze bottle of French's.

[EJRothman]

I once brought back a huge jar of Maille mustard from France, it wasn't that I couldn't get that brand here, or that it was so much cheaper or fresher in France -- although it was pretty cheap per ounce -- but I had never seen such a large jar and though it would be neat to have. Of course the mustard began to lose it's piquancy long before we hit the bottom of the jar.

Sahadi's on Atlantic Ave. in Brooklyn, NY has the big jars of Maile. They sell it for like $3.50 or some rediculously low price like that.

-Eric

[torakris]

Maille dijon
moutarde de meaux pommery
coleman's powdered
Japanese karashi in a tube
French's (hey, it has its uses!)

[Jon Tseng]

If I want a bit of kick with minimal effort nothing beats colemans

Normally from a jar - used the powdered many moons ago but haven't seen it for years

J

[anil]

Edmond Fallot. I have their tarragon and blackcurrant flavours in my refrigerator

[Elissa]

Edmond Fallot. I have their tarragon

nice one. the big brass bucket in which Fallot sometimes comes packaged is sexy too, outfitted with pens and scissors on a desk. and though i prefer maille's regular dijon, fallot's tarragon is slamming

[John]

I like Admiration Deli Mustard. Perfect for beef hot dogs. A great spicy mustard that I use for ham and bratwurst is Pulaski stone ground Polish mustard. My wife's favorite. We went to the Union Pork Store yesterday to pick up some of their phenomenol brats and a jar of this mustard. They were sold out of Pulaski, so we tried a German brand called Hengstenberg. It was different than anything I've tried, but excellent. Tangy, less spicy than Pulaski, but thicker in texture and very smooth. The Union Pork Store has an excellent selection of German and Polish mustards. Many kinds including Dusseldorf style served in a jar shaped like a beer stein.

[John]

Two others that are exceptional. Block and Guggenheim spicy brown mustard. This brand is used at Super Duper Weenie in Conn. and is the only place I've seen it. Does anyone know where it is from or where I can get it? Walter's mustard made for Walter's hot dog stand in Mamaronek, N.Y. is tasty; a good contrast of sweet and sour with little bits of pickle. Available only at Walter's. You can also order it from them.

[Peter B Wolf]

"Kuehne" from Germany (Duesseldorf style) or
"Loewensenf" also Duesseldorf. Comes in various strength.
Karl Ehmer has them.

[hjshorter]

Another Maille dijon fan here. Also:

Terrapin Ridge Cracked Pepper, Lemon & Thyme
French's
Boar's Head
Moutarde de Meaux (sp? the grainy one)
Zatarains Creole
Coleman's Dry

I love Mister Mustard but can't find it anywhere.

[raspoutine]

Meaux (a town I lived in for three months) makes the best whole grain around.  The best.

I love whole grain mustards, and I agree that true Moutarde de Meaux can't be beat. My favourite local(Montreal) brewery, Mcauslan, makes a whole grain beer mustard that is also very good although hard to come by, even here.

[Arey]

[quote name='Jinmyo' date='Apr 26 2003, 06:43 PM']Maille Dijon.

Keen's Powder to use in breadings and such.

I've made mustard by grinding seeds (even trying toasted) with various vineagars and wines. Usually not worth the effort but occasionally is.

Maille Dijon. Really. No poupon Maille.[/quote]
[QUOTE]

I tried making my own mustard for years, and ended up with a cupboard full of black, yellow, blackish yellow, yellowish black, brown, brownish yellow, yellow brownish, black brown yellow but not noticeably black brown or yellow, mustard seeds along with cardoman pods, tumeric powder, and one of those very expensive conical French sieves whose name I can't remember. After much laborous , time consuming, expensive experiments I came to the conclusion that I'd do better to just keep bottles of Temaire Dijon, kosiusko brown mustard,and cans of Colmans powdered mustard and S & J oriental powdered mustard. Does anybody else remember that jewelry that was popular in the 50s of a mustard seed embedded in a a clear plastic ball. It had something to do with a Biblical reference to a mustard seed?

[hjshorter]

Does anybody else remember that jewelry that was popular in the 50s of a mustard seed embedded in a a clear plastic ball. It had something to do with a Biblical reference to a mustard seed?

It's still available.

Click

[Xanthippe]

A true mustard maven must make a pilgrimage, either literally or in cyber-space, to the Mount Horeb Mustard Museum. An exhaustive selection of mustards, and probably the most whimisically clever catalogues I've ever had the pleasure to peruse.

Barry Levenson, the curator, is also a former assistant state attorney general who has written a fascinating book, Habeas Codfish: Reflections on Food and the Law. Worth a read . . .

[Huevos del Toro]

Two others that are exceptional. Block and Guggenheim spicy brown mustard. This brand is used at Super Duper Weenie in Conn. and is the only place I've seen it. Does anyone know where it is from or where I can get it? ...

I tried to find a source for Block & Guggenheim but was unsuccessful. However, the Mt. Horeb Mustard Museum may have an acceptible substitute. You may even find others that appeal to you.





Yikes, Xanthippe outpaced me. Now I'm stuck with a worthless post! Sorry!

Edited by Huevos del Toro, 28 April 2003 - 06:59 AM.

[KatieLoeb]

Mendocino Mustard, hands down. Sweet and hot and absolutely delicious on virtually anything. There's also a brand of Polish mustard I'm fond of that has horseradish in it. Can't remember the name. Awesome on roast beef, though!

[Jinmyo]

French's (hey, it has its uses!)

Oh?



What are they?

[hjshorter]

Hot dogs, and I put it in potato salad occasionally, but that's about all it's good for.

[Louisa Chu]

Oh don't be snobs about French's. It is in fact the best for hot dogs. And french fries. Even though I do get my Maille from the tap at the boutique at Madeleine I still like my French's.

[hjshorter]

Oh don't be snobs about French's. It is in fact the best for hot dogs. And french fries. Even though I do get my Maille from the tap at the boutique at Madeleine I still like my French's.

Agreed - it's absolutely the best for hot dogs. Anything else overwhelms the relish.

[torakris]

French's (hey, it has its uses!)

Oh?



What are they?

hot dogs and hamburgers of course!
and occasionally I get a craving for it on a ham sandwich

[Holly Moore]

Oh don't be snobs about French's. It is in fact the best for hot dogs. And french fries. Even though I do get my Maille from the tap at the boutique at Madeleine I still like my French's.

My favorite hot mustard is yellow, but it's not French's.

It's called Factory Mustard and is stone ground by Raye's Mustard Mill in Eastport, Maine. Factory mustard is the mustard that Rayes sold to the sardine factories in Northern Maine. Nowadays the packers all use dried mustard, but Raye's is still milling Factory Mustard.

Factory mustard, while yellow, has a good kick. It's a little thinner than regular mustard and just the right consistency for a squeeze bottle. There's a small hot dog shack, Rosie's on the Town Wharf in Eastport that sold me on Raye's factory mustard for dogs.

Mustard on fries. Interesting and a new one for me. Is this regional or a personal quirk? Either way I'm going to give it a try.