/ck/ - Food & Cooking

>>15656573
Tastes bitter to me, I usually end up regretting putting it on my sammcih

Whole grain mustard is very tasty. I also really like this

>>15656573
It's based taste and texture-wise, but it doesn't adhere well at all to bitterballen and kroketten

>>15656573
I prefer the classic Dijon.

Dijon best, whole grain is just shit

>>15656573
I like it. Had some for breakfast this morning.
Bread, whole grain dijon mixed with mayo, quarter each left-over, diced, red and white ungyuns, thick sliced deli ham.
Simple as.

>>15658662
I have some of that in my fridge but haven't opened it. Is it really that good?

>>15658642
Agreed,Nether Regions bro. Whole grain is nice, but I’m not always in the mood for whole grain texture. Is fun to feel the seeds pop in your mouth though.
Pic is my preference on Dijon.

>>15658662
>thinking this is dijion
that's german mustard style. Aka dusseldorf mustard.

>>15659658
what distinguishes it from real dijon?

also are you a frog or a kraut

>>15659690
simple, look up the ingredient differences between dusseldorf and dijion. Which one does that mustard match the most?

>>15656573
Recently purchased some. Was good on a sandwich. What are some good recipes that use whole grain dijon?

>>15656573
Can someone tell me why american mustard is so frickin' yellow? It literally looks fake to me.

t. Norwegian who once bought wiener sausage in bread in america and was scared when I saw the mustard on it

>>15659764
What color is the cheapest, shittiest, most mass produced mustard in your country?

>>15659780
This is the run of the mill mustard in Norway that everyone and their dog use for wiener sausages

>>15659798
Without looking at the back of a mustard bottle, I’m guessing cheap shorty burger mustard has yellow food dye in it. My stock answer is to just explain away the school bus yellow color as part of America’s cheap shitty mass produced food trends.
I believe burgers can make good decent mustard, but it’ll either be based on a foreign recipe.

>>15659658
>>15659704
You're a retard. It's the classic Dijon...

>>15659690
>also are you a frog or a kraut
He's probably an American. To pretend that the most iconic brand of Dijon mustard is not actually Dijon mustard takes a special brand of retardation.

>>15659852
You got me wondering now if Alsace has an indigenous mustard. And if so, what’s it like? Mix of German and French influence on the food must be interesting.

>>15659866
German mustard is very close to Dijon mustard anyway. That's why it's stupid to look at a pot of mustard from Dijon and say
>muuh nooo it's German mustard
The recipe is more or less the same. If it's made in Dijon it's Dijon mustard. If it's made in Germany it's German mustard.

>>15659892
>German mustard is very close to Dijon mustard anyway.
not originally, did you even look up what is in Dijon mustard?

>>15659831
Just looked it up, Heinz mustard has tumeric in it.

>>15659914
There are hundreds of brands of Dijon mustard... It's a kind of mustard, it's not like coca cola with a fixed recipe..
And most German mustards are similar in taste and appearance, and both sorts are very distinct from English, American and Swiss mustards.

>>15659941
>There are hundreds of brands of Dijon mustard.
jesus you're dense. Or intentionally obtuse.

>whole grain
yes
>dijon specifically
why limit yourself to one flavor of mustard?

>>15659949
No I know the topic very well. You're just upset that I called out your stupid claim that Maille mustard, which is the most popular brand of Dijon mustard, is not actual Dijon mustard.
It's so much representative of Dijon than it was sent by the local authorities to Barack Obama as an exampe of Dijon mustard.
You're so left of the Dunning Kruger chart on this topic, it's impressive.

>>15659972
No dijon mustard is made with verjuice, this is the main difference between it and dusseldorf mustard, otherwise they are the same.

Since you failed to know this i'm going to assume you weren't being obtuse on purpose.

>>15659976
>No dijon mustard is made with verjuice, this is the main difference between it and dusseldorf mustard, otherwise they are the same.
That's a tale that you convinced yourself with because you saw it somewhere on the internet.
The truth is that there is no requirement that 'Dijon mustard' must be made with verjuice, most Dijon mustard are made with vinegar, and ALL the earlier recipes of Dijon mustard (dating back 14th century), have absolutely no trace of verjuice

>>15659995
>That's a tale that you convinced yourself with because you saw it somewhere on the internet.
Or Gastronomique and Herings Food Dictionary and well known. Just face it you don't have the background to know since you haven't studied.

>>15660012
I don't care what your stupid anglo book says. My family is actually from the region around Dijon. Dijon mustard is very old and existed much before someone decided to try and replace vinegar with verjuice.
But the best proof that's you're wrong is precisely to look at the ingredients of a pot of Dijon mustard. If you don't see verjuice it's not because it's Dusseldorf mustard, it's because YOU'RE WRONG and your stupid book is BULLSHIT

>>15660040
>I don't care what your stupid anglo book says
Gastronomique is French you dumb fucking retard.

>>15660040
>My family is actually from the region around Dijon
kek

>>15660043
Look you can throw me whatever book you want at me. First I'm convinced that they don't say such things in these books, you'r trying to be right and you're very stubborn. Although if they did it wouldn't invalidate the ACTUAL FACT that are that Dijon mustard doesn't contain verjuice, except maybe a small portion of all the different varieties of Dijon mustard. How stupid can you be to dispute actual facts AND wanting to reduce a century old industry made up of thousands of people and over the years hundred of varieties to your stupid statement 'verjuice = dijon', 'vinegear = dusselorf'? PLEASE start being a bit more humble ok? What you think you learn at school is not necessarily an indisputable fact. i'll stop losing my time with you

>>15660061
>>15660043
Yeah but we sure know you're American. You think in term of brand, and don't understand the complexity of age old industries.

Another quality /ck/ thread. Probably the worst of the "slow" boards.

>>15660079
>Today dijon is prepared with verjuice and white wine.
How embarrassing for you. Enjoy your german mustard.

>>15660094
>>15660079

>>15660103
He's so embarrassed he's speechless.
ACTUAL FACTS!!!!

>>15660094
Now show the actual authority that decided that Dijon mustard could only contain verjuice and not vinegear. I'll wait...
I doubt you will find anything since vinegear based Dijon mustards have been prepared since the 14th century and are still prepared today...
The fact that some geeky culinary author failed to understand the complexity of the mustard industry in Dijon, just like you, doesn't change anything to REALITY.

>>15660125
>The fact that some geeky culinary author
Oh my, it's retarded.

>>15660125
dude dijon mustard has be reduced to simple mustard because of industrialization. I don't know why you're so proud of your mass produced shit product.

>>15660128
You're the one fighting to rename most Dijon mustard into Dusseldorf mustard because you read something factually wrong in a book and want to bend reality to your academic corpus...

>>15660139
Not true, it was prepared the same way in the 14th century. The verjuice version is actually a relatively modern invention.

>>15660152
>relatively modern invention.
1700's aren't modern by any stretch.

>>15660164
It is modern relative to the history mustard in Europe and in Dijon.
Of course to an American it must seems like the beginning of human history.

>>15660152
>Not true, it was prepared the same way in the 14th century.
By everyone, which makes it just mustard. Why would it be dijon mustard if it was made the same way as everyone else? Without distinction it doesn't deserve the origin name of Dijon. With verjuice and white wine it gained that distinction so it deserved a name to differentiate it.

>>15660182
You're not the one deciding how to name thing. I'm telling you that mustard that contains vinegar have been called Dijon mustard for centuries.
We're not going to start calling mustard made in Dijon 'Dusseldorf mustard' just because some American dude read in a book a simplified characterization of what is Dijon mustard.
But I know the young dudes like you who think that what they learn at school or in books must be the ABSOLUTE truth and cannot accept any contradiction because 'muhh it's been written'; YOU'RE TIRING.

>>15660204
>You're not the one deciding how to name thing.
Once again the french are trying to take credit for stolen ideas. How shitty of a culture you have.

>>15659704
Nobody gives a shit about "Düsseldorf style mustard". And i'm saying this as a German. Most people don't even know what this shit is. Only known mustard from Düsseldorf is Löwensenf and that's a Dijon mustard.

>>15660204
wait are you the guy that asked for "true fact?" then discounted the world embraced encyclopedia on cookery?

>>15660211
And now you're becoming mean. Just be less arrogant, that's all I ask.
You can call ketchup whatever you want, but calling Dijon mustard Dusseldorf mustard, fuck no.

>>15660213
>Most people don't even know what this shit is
Because most germans are migrants now.

>>15660094
Thanks Anon! Due to this back&forth convo I learned something today.