Mustard is the condiment of choice in the biscuit household. The refrigerator is stocked with honey mustard, horseradish mustard, white pepper mustard, spicy brown, varieties of dijion... Except for the yellow mustard. That new French's commercial that has people putting yellow mustard in all of their recipes is kind of nasty.
For true mustard lovers I'd suggest making a pilgrimage toYves Tierenteyn-Verlent, a shop in Ghent, Belgium. The only product they sell is a single variety of mustard that they make in-house, and it is ridiculously good.
Now if you'll excuse me it's time to go lurk in the Foodies thread and tell myself that I'm not one of those people.
Just gotta put in a plug for Mucky Duck Mustard. It's tough to find (made in Michigan) but if you see it snap it up. MD Mustard is not one of the hoity toity 'tasting' mustards one occasionally encounters in connection with wine and cheese parties. It's more of a 'spread it thick on your burger or sandwich' style eating mustard. Earthy and sweet.
I have been rocking the Chunky Honey Dijon lately. Great on anything.
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The kid and I like yellow mustard, but usually only on ham sandwiches. I can handlesome brown mustards, although I cannot stand dijon.
We do use mustard seed (RJ's dry rub for ribs) and occasionally ground mustard in recipes.
Any of our more talented cooks/foodies care to tell me what I can use dried mustard powder for? I picked up a decent sized jar on clearance at the local HEB. So far I have sprinkled in my homemade mac and cheese and it added a nice subtle tang to it. *Yum*
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I too am a fan of spicy mustard. I really dig the beaver brand spicy and sweet mustards.
I generally use it in things like crab or potato/fish cakes. Maybe some breaded fried catfish or soemthing might also work?. It also goes surprisingly well as a spice in some sauteed green beans.Originally posted by rcgplanner
somewhat on-topic, why does cutting the mustard mean something totally different than cutting the cheese? Mustard is not usually something you would cut, whereas cheese is. Yet cutting the mustard is considered a good thing and cutting the cheese is considered a bad thing.
Children in the back seat can cause accidents - and vice versa.
Thanks everyone for the mustard powder tips. I will add it to my cooking and see what works!
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Easily my # 1 condiment. I love me some regular yellow mustard on almost every type of sandwich. I'm having it right now on a turkey sandwich with asiago cheese.
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When I was little I was famous for my peanut butter and mustard sandwiches. Best with a mild yellow mustard, or perhaps a Gulden's type. Best to put no dijon or horseradish mustard on such a sandwich.
I was so into mustard my sister once wrote an "Encyclopedia of Mustardology" as a gift for me. It is full of recipes, quotes, and facts about mustard. I treasure it.
I put a little (1/4 tsp) powdered mustard seed in my caesar salad dressing.
My first wife was a midwesterner and she intro duced me to Boetje's mustard. Loved it. Can't get it here on the Oregon coast.
Beaver makes many kinds of mustard. The coarse ground is excellent. I generally consider the French's style mustards to be insipid. Useful on hotdogs at a baseball game, though.
So far the only thing I've found to make my food taste better is A1 and Jack's Special Garden Fresh Salsa. (shameless plug for local food)
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