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Discussion in 'Food Forum' started by Branspop, Jan 11, 2004.
What is the best mustard in your opinion?
Wanna kill these ads? We can help!
I'm sure these folks probably have an opinion ;f
Most mustards are great... Even Dijonaisse is wonderful...
I think that Grey Poupon is up there with the best...
Don't think it's an overly commercial "brand name"... they bought the rights (or something like that)
to the classic authentic Dijon recipe and have held true to it.
Cooks Illustrated magazine recently did a mustard rating and I think Poupon came in second...
I think it's spectacular...
But even Gulden's spicy brown is great...
On cold days, we make big pots of Puchero... It's a one pot meal kinda thing...
Hunks of beef, a few Chorizos, whole red potatoes, whole small onions, large chunks of celery and carrots...
Salt and pepper... or sometimes some Goya chicken bouillion...
Simmered for 4 hours... The meat softens and is EXCELLENT with good mustard...
Olive oil, salt and pepper for the other stuff...
It's a great meal!
Brisket chunks, shank meat with marrow bones, chuck roast, even corned beef... all are great for this thing...
I just found the magazine...
Grey Poupon is "manufactured stateside by Nabisco in accordance with the original recipe from Dijon."
Which was #1 you asked?
ROLAND Extra Strong Dijon Mustard...
An American brand manufactured in France...
It seems to have been slightly more horseradishy than the poup...
That tasting comparison was only done with Dijons...
I personally think the British Elseham Traditional mustard is the best for simple marinades
Or the true "Dijon" known as "Maille" Honey Dijon. And yes it is made in france.
Ah, a topic dear to my taste. Attached is a photo of the mustards and related sauce in my fridge at the moment.
The Coleman's English mustard has the most heat.
The Maille Dijon is one of my favorites.
The two labeled sweet are nice with most things and the Maurice Original is a BBQ sauce which is mustard based. It is sweet from apple cider.
One of my favorite food styles is French/German type pork dishes and the mustards complement them.
Now "That's a lot of mustard"
I just took alook in my fridge and came up with only 4 brands
That sure is a lot of mustard....
Thanks for the replies. I have a recipe that calls for mustard, but the generic brand I used isn't quite good enough. I am looking for something good. The recipe calls for Dijon, but I may try to experiment.
Grey Poupon is by far my favorite. I LOVE THAT STUFF!!! WOW!!
I am so glad I din't have to stop buying it since it's made in the U.S.A. ;f
I know this is somewhat off-topic,but try using wasabi instead of mustard. That green stuff really clears your sinusses! A wasabi hotdog is pretty good - well, it's an acquired taste!
I like an authentic Dijon mustard. The type that brings tears to my eys.
My favorite is a Jewish mustard called BA-TAMPTE.
It's a delicatessen mustard that's made in Brooklyn. I found it at a local deli. It's slightly coarse grained, just spicy enough and makes corned beef sandwiches and hot dogs sing.
hey I had that mustard before.
Another good kosher mustard is Inglehoffe ( sp??) it is hot and well season. Does wonders to Pastrami cuts.
Coleman's English Mustard
;3 ;3 ;3
Zatarains's Creole Mustard is fantastic. I love Coleman's, Poupon, etc, too; each mustard has its place with particular dishes.
Zat's is brown and spicy with coarse bits of seed in it and is GREAT for a sandwich on dark bread or a po-boy with zip.
I know I will probably be burned at the stake as a heretic for even mentioning this but here goes,
LONG LIVE FRENCH'S YELLOW ~2
OK, I picked up some Maille Dijon and am going to give that a try.
wow, great thread! I think mustard is highly underestimated by most americans (that thin yellow stuff...;0 ). I like mustard so laden with seeds that it comes out in chunks A little bit in a marinade adds a wonderful flavor to meat.
I've always liked that mustard you find in Chinese restaurants that burn your nose so bad after you eat it that you're afraid to breathe. Do you know what I'm talking about? Where can I get some of that stuff, and what's it called?
Thanks, folks. I tried the Maille Dijon today and it was closer to what I was looking for. I may try something just a wee tad stronger to give it my own touch.