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Mustard: What's your Favorite

post #1 of 11
Thread Starter 
What's your favorite mustard(s) and what foods do you prefer it/them with?

Shel
post #2 of 11
My top mustard is Mustard de Maille's whole grain dijon. Tasty stuff.

For brats and such, Inglehoffer stone ground german mustard

For general use, Grey Poupon Dijon.

Gulden's Spicy Brown is good too, but I usually let the Grey Poupon do the job as it's on hand and I don't use enough to make it worth having another mustard around.

For chinese, Colmans ground mustard and some water or rice vinegar mix up nicely.

I'm not fond of the yellow ball park style mustard. I've seen a few recipes that say only that kind works for that recipe but I haven't tried those dishes
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 11
I like many of the Dijon mustards - although I keep Grey Poupon and Maille in my pantry -I found a little locally produced Dijon with Horseradish when I visited Dijon many years ago. I stock up when I visit - it's not available in the UK.

I use a number of Colman's mustards. Particularly their English mustard powder - it has so many uses. I also like the grainy mustards they produce.

Don't like German or American style mustards much.
post #4 of 11
Maille Dijon wholegrain mustard is my top choice. I add it to my potato salad and in sauces.
post #5 of 11
Mailles coarse grain and Guldens.....I think there's a running theme here......
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 11
Thread Starter 
I used to use Gulden'b but switched a few years ago to Sierra Nevada Porter & Spicy Brown mustard as it's replacement.

http://www.honestfoods.com/sierranevadamustard.html

Grey Poupon is, for now, my regular Dijon mustard of chopice, although I'm looking to experiment with some other Dijon-style mustards. Beaver makes a few nice "specialty" mustards that are interesting.

Shel
post #7 of 11
I prefer to make my own mustard so I try to avoid using commercially produced mustards whenever possible. I could fill a pantry with the many styles of mustard that are available today and still not have the flavor I'm looking for. Making mustard is extremely easy. When you make your own you never have that old jar of prepared stuff resting in the cupboard with crust growing between the lid and the rim of the jar; or between the lid and the threaded glass top of the jar. Spend a little time practicing with some of the mustard recipes and you'll never go back to the commercial products.
Looking for recipes? Here's a great starting point for downloading some winners:

http://www.mustardfestival.org/contests/#downloads
post #8 of 11
Take a look at

http://www.mustardweb.com/

They have hundreds of mustards and condiments and a really hearty sense of humor.

You can even order a sweatshirt or a suitable-for-framing "diploma" testifying to your graduating from Poupon U.

We visited there seven or eight years ago and I came away with about $75 worth of mustards. :smoking: My wife has forbidden me to go there again. :(

Mike
travelling gourmand
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travelling gourmand
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post #9 of 11
My favorite mustards are brown and grainy. I never really dug yellow mustards. Never thought about making my own either.

My number one use for mustard is hands down brats and sausages. I'm getting hungry just thinking about them.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." -Dave Barry
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"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." -Dave Barry
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post #10 of 11
I agree!

I can't say that I have a favorite brand or style. There is a place for all of them even yellow ballpark (Where else though? At the ballpark!)
Unlike Ketchup which has to be Heinz or Mayo which has to be Hellmans or homemade (although Wegmans has come up wth a suitable less expensive alternative)
All mustard to me is good and has a place and I like eating through all of them.
Penzeys has a Chinese Dry Mustard (From Canada of all places :suprise: ) that is essentially Wasabi powder without the green. Man that stuff is headclearing and absolutely awesome on an Eggroll!!:cry:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #11 of 11
I like almost all of the Dijon mustards. I use mustard is salad dressings often.
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