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Mustard - Page 2

post #31 of 52

Every year, I buy a mustard at Honey Baked Ham, Honey Mustard.

It's wonderful as a dip for Chicken fingers, used in a homemade vinaigrette, a great glaze for fish, chicken or ham, pre-coating on all matter of protein prior to breadcrumbs and frying, etc.

This mustard has a fabulous sweet-sour-tart-spicy flavor, but not over powering at all.

One bottle of it goes a long way.

Oh and @Koukouvagia, great topic! MAHALO!

post #32 of 52

I use mainly French mustards and some German one (and I make my own whole grain mustard).

I definitely think burgers need mustard :D

So do sausages (except chorizo) and cold meats.

And bitterballen..... They are just not the same without mustard.

 

I use mustard in coleslaw, salad dressings and mashed potatoes. Makes me realise I haven't done the mustard mash for a while.

 

I also like mixing mustard with some chili sauce or paste for an extra tang!

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post #33 of 52

@kokopuffs Thanks! 

post #34 of 52

Going hunting for some Amora and sweet Swedish mustard tomorrow, oh yeah!

 

Edit: This local "generic Asian" restaurant used to serve a brilliant mustard beef dish, sadly they closed down a while ago, always wanted to go and find out how it's made... Like a bang bang shrimp sauce almost but all tangy and mustard-y... mouth is watering just thinking about it.


Edited by mikey--m - 5/31/16 at 10:29am
post #35 of 52
Quote:
Originally Posted by French Fries View Post
 

Maille is ok but IMO not strong enough. My favorite Dijon mustard is Amora. Really strong. Goes up your nose. Good stuff. 

 

But since it's hard to find in the U.S. I use the Trader Joe's Dijon mustard instead. 

The milder aspects of Maille is part of what I like about it, particularly their whole grain dijon. Hot mustard is good too, but I find it overpowering in many applications.

 

Of course, I didn't really like mustard at all until I was in my 20s. I might just be overly sensitive to its qualities. 

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post #36 of 52
Thread Starter 
Quote:
Originally Posted by phatch View Post
 

The milder aspects of Maille is part of what I like about it, particularly their whole grain dijon. Hot mustard is good too, but I find it overpowering in many applications.

 

Of course, I didn't really like mustard at all until I was in my 20s. I might just be overly sensitive to its qualities. 

I feel the same way about Maille although I do like hot mustards as well.  I am curious to try the mustard that @French Fries mentioned too.  I don't discriminate against any mustard!

 

When someone I know is traveling I will often ask them to bring me back a souvenir of local mustard.  Over the years i've collected and consumed mustards from Paris, London and Berlin so far.  I have a friend going to Poland soon, can't wait to see what she will bring me.  

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post #37 of 52
Anyone ever tried a mustard pie? You spread mustard on a pie crust, add thinly sliced fresh tomatoes and herbes de provence. You can add grated cheese but you don't have to. You can eat a whole slice as an entree, or you can cut in small pieces for an amuse bouche. 
post #38 of 52
Quote:
Originally Posted by French Fries View Post
 


@Nicko something is wrong with the software as FF's post fails to appear in the quote - even after closing the CT window and restarting it.

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post #39 of 52

Plochman's Yellow mustard is the go to on burgers, hot dogs, brats... Guldens spicey brown sometimes on brats and other sausages and to dip pretzels in.

post #40 of 52
Quote:
Originally Posted by kokopuffs View Post

Quote:
Originally Posted by French Fries View Post

 

@Nicko something is wrong with the software as FF's post fails to appear in the quote - even after closing the CT window and restarting it.

It's working for me.
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post #41 of 52
Quote:
Originally Posted by French Fries View Post
 

 

Quote:
Originally Posted by French Fries View Post
 


Still not working.

Quote:
Originally Posted by French Fries View Post
 


Restarted Mozilla and still not working.

Quote:
Originally Posted by French Fries View Post
 


Restarted computer and still not working.

 

The problem is confined to that particular post and I don't know the reason why.  Let's move on.

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post #42 of 52

@French Fries

 

 

I assume that the mustard pie, once assembled, isn't baked?

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post #43 of 52
Love whole seed mustards, Maille and Pommery are my favorites
post #44 of 52
Quote:
Originally Posted by kokopuffs View Post

Still not working.
It's not just you, I can't quote my own post either. I can quote other posts, just not that one about the mustard pie for some reason.
Quote:
Originally Posted by kokopuffs View Post

@French FriesI assume that the mustard pie, once assembled, isn't baked?
Actually it is! You quickly precook the crust, then assemble the tart and cook it.
post #45 of 52
Quote:
Originally Posted by French Fries View Post


It's not just you, I can't quote my own post either. I can quote other posts, just not that one about the mustard pie for some reason.
Actually it is! You quickly precook the crust, then assemble the tart and cook it.

 

Baking instructions, please, for the assembled creation.

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post #46 of 52

My favorite is the wholegrain dijon mustard:bounce:

post #47 of 52
Quote:
Originally Posted by kokopuffs View Post
 

 

Baking instructions, please, for the assembled creation.


I don't use instructions, I go by the color of the crust... I find that my oven always takes longer to bake anything than the instructions say anyway (even though the temp is true).

 

So basically I poke holes in the crust with a fork, pre-bake the crust for 5 or 10mn to get it dry and hard, then assemble (spread mustard, add tomato slices, herbs, cheese if using), then bake for... oh about 30mn or so. Your oven may be faster, especially if you're using an electric oven (I'm using a large gas oven). 

post #48 of 52
Quote:
Originally Posted by French Fries View Post
 


I don't use instructions, I go by the color of the crust... I find that my oven always takes longer to bake anything than the instructions say anyway (even though the temp is true).

 

So basically I poke holes in the crust with a fork, pre-bake the crust for 5 or 10mn to get it dry and hard, then assemble (spread mustard, add tomato slices, herbs, cheese if using), then bake for... oh about 30mn or so. Your oven may be faster, especially if you're using an electric oven (I'm using a large gas oven). 

 

 

Do you have a go-to mustard for making this? I could imagine both tangier and spicier ones would work well...

post #49 of 52
Thread Starter 
@French Fries I think this dish would be perfect for this month's challenge!

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post #50 of 52

Don't really like the Maille Dijon... too salty... hard to find the right one!... prefer most of the german ones like "Loewensenf extra" or Bautzner etc... only problem they use genetically manipulated rapeseed 

post #51 of 52
Quote:
Originally Posted by mikey--m View Post


Do you have a go-to mustard for making this? I could imagine both tangier and spicier ones would work well...
The Amora one I posted earlier, or if I can't find that, the Trader Joes Dijon mustard.
post #52 of 52
Quote:
Originally Posted by Koukouvagia View Post

@French Fries I think this dish would be perfect for this month's challenge!
True that!!
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