/stard/

[Anonymous No.15772363]

Mustard thread for mustard heads. Post your go to mustard, discuss rare mustards, your favorite ways to enjoy a mustard, etc.

[Anonymous No.15772367]

>>15772363
>go to mustard
The stuff I make myself.

[Anonymous No.15772371]

>>15772363
I like Trader Joe’s Dijon mustard best. It’s better than grey poupon. I don’t fuck with stone ground or spicy mustard etc, creamy Dijon is where it’s at.

[Anonymous No.15772373]

My go-to mustard. whole seeds.

[Anonymous No.15772401]

>>15772373
Whole seed is for amateurs.

[Anonymous No.15772431]

>>15772401
having some whole seeds is essential
>>15772363
best mustard

[Anonymous No.15772442]

mogs u

[Anonymous No.15772446]

>>15772431
>>15772363
Grey poupon is such a fake shit. It's made in kraft's gigafactory, next to their cheese product craps.

[Anonymous No.15772456]

>>15772446
Take your meds

[Anonymous No.15772463]

Best value mustard reporting in.

[Anonymous No.15772473]

>>15772463
Looks like a shit bucket.

[Anonymous No.15772487]

Mr Mustard or bust

[Anonymous No.15772513]

>>15772487
mr mustard is a very close second to my boy bertman

[Anonymous No.15772528]

I like this mustard. Any other brands with good stone ground mustard you guys know of?

[Anonymous No.15772640]

I like to use this mustard with some salami and crackers.

[Anonymous No.15772647]

>>15772401
This is the GOAT.

[Anonymous No.15772653]

>>15772363
I actually have this one
It’s very strong and tasty
>>15772373
>>15772401
>>15772528
>>15772640
These ones all look good to me

[Anonymous No.15772695]

>>15772401
>dijon mustard
>no verjus
That's just Dusseldorf style.

[Anonymous No.15772714]

>>15772363
more like poop on haha

[Anonymous No.15772752]

[Anonymous No.15772762]

[Anonymous No.15772785]

>>15772695
I remember a thread where you've been spanked pretty hard by a French connoisseurs on this very topic.
You're asking for trouble again.

[Anonymous No.15772792]

>>15772762
I love good old Thomy. But can you find it outside of Switzerland?

[Anonymous No.15772800]

>>15772785
Kek, that dude was just pretending to be retarded. He spanking was the equivalent of a wet noodle.
The French suck at everything.

[Anonymous No.15772825]

>>15772695
>>15772785
>>15772800

[Anonymous No.15772837]

>>15772792
Germany. I'm Brazilian but my german aunt always bring some tubes every year

[Anonymous No.15772838]

>>15772363

i like southern bbq mustard sauce alot. basically just take some onions and garlic saute them, then dump in 1:1 ratio of dijon and whole mustard. then dump in a healthy amount of white vinegar and apple cider vinegar, cook it for like 10 minutes and add some cayenne. shit is fuckin fuego

[Anonymous No.15772922]

>>15772792
I saw a few in a polish grocery store.

[Anonymous No.15772923]

In the Netherlands and northern Belgium, it is commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon.

[Anonymous No.15772924]

Best mustard for a brat on a nice roll?

[Anonymous No.15772954]

>>15772924
in america? picrel

[Anonymous No.15772959]

>>15772924
Anything that doesn't look artficially coloured or is too spicy so you can put absurd amounts of mustard on it.

[Anonymous No.15772976]

[Anonymous No.15772990]

>>15772924
Thomy or the kind that comes in a little glass mug or GTFO

[Anonymous No.15773000]

Spicy brown mustard can work as a substitute in most of the applications that call for Dijon mustard; however, it won’t be a perfect replacement. The increased heat may throw off the flavor profile of some dishes, and the coarse texture may be unappealing in smooth, creamy sauces. Spicy brown mustard might be in improvement if you prefer more heat than you can get from Dijon.

Dijon mustard can be an effective substitute for spicy brown mustard since it provides some of the pungency and sharpness. It may be less than ideal for spice lovers since it doesn’t have as much heat but might be a great option if you want a milder flavor profile. It will be a fine addition to deli sandwiches, but its mildness means that it won’t be as good a complement to flavorful, fatty meats. Because of how smooth it is, it also won’t have the same mouthfeel.

[Anonymous No.15773004]

For me, it's pommery

[Anonymous No.15773137]

Cheap and perfect for sandwiches.

[Anonymous No.15773313]

>>15772401
my maan

[Anonymous No.15774412]

thoughts on picrel, /stard/s? haven't tried it yet but it seems interesting. my last mustard was a nice jar of the 'pon

[Anonymous No.15774431]

>>15774412
buy the powder and add rice wine vinegar to your own taste.

[Anonymous No.15774439]

>>15773004
This looks pretty heady

[Anonymous No.15774448]

>>15773004

Spent a fortune to import that into Canada, where the goddamn seeds came from to begin with.

[Anonymous No.15775946]

>>15774431
Why on earth would you add vinegar to it? The jarred stuff contains no vinegar. Vinegar does not make it taste better. If it did, Colman's would have added it over 200 years ago. If you want it to taste like French's, that ain't ever gonna happen.

[Anonymous No.15776161]

>>15774412
A good rule of thumb is that if the word 'English' is written on the pot you shouldn't buy.

[Anonymous No.15776184]

>>15774412
English mustard isn't a regular sandwich condiment like dijon, it's closer in impact to a horseradish sauce. Try it in a roast beef sandwich.

[Anonymous No.15776199]

I've been hooked on dill mustards for a while, pretty rad.

[Anonymous No.15776228]

recently they changed something in the recipe, but it used to be my favorite

[Anonymous No.15776273]

>>15776184
No? Beef and mustard, ham and mustard, cheese and mustard, salami and mustard, chicken and mustard, bacon and mustard,.

[Anonymous No.15776287]

>>15776273
Sausage and mustard, burger and mustard, bean burger and mustard, sardines and mustard,

[Anonymous No.15776309]

>>15772838
Why do you need your mustard so vinegary? Is it because your used to French's?

[Anonymous No.15776343]

>>15776287
>>15776273
What are you trying to communicate from inside your strange little world

[Anonymous No.15776347]

>>15772838
Why do you need your mustard so vinegary? Is it because you're used to French's?

[Anonymous No.15776351]

>>15776184
>English mustard isn't a regular sandwich condiment like dijon,
Yes it is, unless you grew up on French's 'mustard' from a squeeze bottle.

[Anonymous No.15776352]

Not my go-to, but something I remember. I forget who made it, so pic only semi-related. This small town I used to live in would have a lavender festival every year and there would be a huge farmer's market as well as a parade to celebrate. There was this elderly couple that made this absolutely delicious lavender honey mustard that I've never managed to taste since, regardless of each one I've tried.
I almost with I won't ever taste it again so I can treasure it as a distant memory.

[Anonymous No.15776355]

>>15772363
For me, it's Heinz.

[Anonymous No.15776360]

>>15776355
If you're not being ironic, then you got some big dick energy flowing from you

[Anonymous No.15776379]

>>15772924
Maille dijonnaise

[Anonymous No.15776386]

>>15776343
Are you just scared of English mustard because it's not French's vinegary turmeric sauce?

[Anonymous No.15776390]

>>15776386
How long are you going to keep us waiting before you come up with something intelligible?

[Anonymous No.15776397]

>>15776386
>turmeric
Almost every artifically coloured mustard i've seen was some anglo shit, but never continental European.

[Anonymous No.15776398]

>>15772401
I got this one from the store recently and its my first time trying dijon and i felt that the taste was too strong. What are some ways to balance it out or what are some good pairings for it?

[Anonymous No.15776407]

>>15776398
Water it down with mild mustard. For me it works better for actual cooking rather than dipping.

[Anonymous No.15776409]

>>15776398
If you think Maille is too strong you should basically just give up. It's very mild.

[Anonymous No.15776410]

>>15776390
ESL are you?

[Anonymous No.15776411]

>>15772446
who cares where it's made, mustard sauce is just ground mustard seeds plus vinegar, it's not some kind of elaborate esoteric stuff.
Grey Poupon sold in Europe is still being produced in France, btw.
Maille is basically the same, since it was purchased by Unilever, another giant multinational corporation, a few decades ago.

[Anonymous No.15776417]

Hunny mumsterd

[Anonymous No.15776418]

>>15776398
Yes it's pretty strong. You have tu put less than your usual mustard if you're used to weaker ones.
It pairs well with white meat or cold red meat, sandwiches etc..

[Anonymous No.15776419]

>>15776397
This tastes more like vinegary turmeric than mustard.

[Anonymous No.15776424]

>>15776409
No it's not. Of course you find stronger, but it's still a strong mustard.
It's like hot sauces, you never admit it is strong because you want to show your a man. Stop being cringe.

[Anonymous No.15776428]

>>15776419
Dijon is not yellow mustard. You're looking at the wrong stuff. No tumeric in Dijon mustard.

[Anonymous No.15776445]

>>15776407
>>15776418
thanks boys
i also made a sauce for my sandwich with dijon, yogurt and a dash of siracha and it was nice

[Anonymous No.15776448]

>>15776424
Show me a single dijon that's weaker

[Anonymous No.15776449]

>>15773137
Gulden's is my all time favourite forever, best flavour and texture.

I'm also hooked on pic related. It's nothing fancy but it is fucking crazy hot, like wasabi x 5. Although I rarely use it plain, I do sometimes mix it with mild mustard for extra kick, and love making a paste with maple syrup for a ham glaze that's sweet and mapley and also cleans your sinuses like dynamite

[Anonymous No.15776453]

>>15776428
Are you totally fucking dumb? When have I mentioned Dijon?

[Anonymous No.15776459]

>>15776445
Dijon is too spicy, so you water it down with yogurt and add sriracha. You Dumbericans are absolutely mental cases.

[Anonymous No.15776471]

>>15776459
the siracha just adds some sweetness
also not american

[Anonymous No.15776510]

>>15776471
Why would you want sweet mustard?

[Anonymous No.15776553]

If you can get your hands on this stuff, do it. Fucking amazing

[Anonymous No.15776563]

>>15776553
just hit their website, that stuff looks amazing. my birthday's coming up anon how would you feel about sending me some in australia :3

[Anonymous No.15776631]

What is your favorite mustard to pair with bratwurst sausage? I usually have regular Grey Poupon and some sauerkraut but that's just me

[Anonymous No.15776654]

>>15776631
Every medium spicy mustard goes well and that's what most people in Germany eat it with. Most German mustards itself taste similar to mild dijon.

[Anonymous No.15776668]

>>15774412
Proper mustard, good stuff, no bollocks

[Anonymous No.15776746]

>>15776510
Because it's good. Honey mustard is very good too.

[Anonymous No.15777066]

>>15776668
sounds lush bruv cheers

[Anonymous No.15777133]

For me, it's Pitzmans.

[Anonymous No.15777253]

Any Canu/ck/s I guarantee these are the best mustards you can find

[Anonymous No.15777441]

>>15772442

[Anonymous No.15777459]

for me, its french's yellow mustard
on scrambled eggs with black pepper

[Anonymous No.15777461]

grape must-ard

[Anonymous No.15777474]

>>15772837
>brazilian
>german aunt
whats it like to ponder that your family were definitely former SS who fled the country as the war was ending

[Anonymous No.15777490]

>>15777133
I just can't get into T&E.
I don't think they're funny.

[Anonymous No.15777701]

Only people with big willies eat this stuff

[Anonymous No.15777719]

I like my mustard in the form of gas.

[Anonymous No.15777726]

I don't understand mustard

[Anonymous No.15777764]

>>15775946
You git yore ass down to the Asia Market and git S&B mustard and wasabi jars. 1-2 TBSP each vinegar and water, a heaping TBSP sugar, 2 TBSP mustard, a tsp wasabi, a little soy. Dissolve the sugar first, dumbass. Might need to adjust here and there. You try an tell my ass that ain't the best hot mustard you ever done ate.

[Anonymous No.15777834]

>>15777764
Sugar?

[Anonymous No.15777867]

>>15777834
Yes sugar like you put in your coffee or the still. It is a bit bitter making it from powder. Look at your damn jar of Hellmans or honey mustard mustard in the fridge. Sugar is the 4th ingredient I bet. Maybe 5th. 4th on my goddamn bottle.

[Anonymous No.15777885]

>>15777834
and you can buy that S&B hot mustard in a tube but where's the fun in that? #3 ingredient is sorbitol. It's a sugar but not worth a fuck in a still. It'll just give you farts and the squirts.

[Anonymous No.15778060]

for non-sandwich purposes i like the haks bbq mustard, cant find it anywhere but i love marinating shit in there. otherwise all you need is shitty yellow mustard for ham sandwichs

[Anonymous No.15778088]

>>15772528
Came here to post this, I have to hide it or my pleb ass family uses it instead of the French's Yellow

[Anonymous No.15778128]

>>15774412
>>15774412

hey guys

this mustard is SO SO SO GOOD on roast beef. It is a must for roast beef. That it all.

try this, i swear to fucking god you will explode with sinful pleasure:

>bread (sourdough works well for me)
>any regular roast beef from your local deli
>PROVOLONE cheese slices
>generous smears of Colman's mustard

combine and eat, and please don't heat.

[Anonymous No.15778138]

>>15777490
maybe they don't think YOU'RE funny

[Anonymous No.15778225]

>>15772363
>Poupon mustard
Poop on mustard

[Anonymous No.15778289]

>>15778225
based

[Anonymous No.15778345]

[Anonymous No.15778373]

>>15777474
I have nothing to do with it :)

[Anonymous No.15778553]

>mustard
For what purpose? Hotdogs?

[Anonymous No.15778555]

>>15778345
>sinep
You can't tell me that they don't knew what it means if you read it backwards.

[Anonymous No.15778644]

>>15772363
The champ is here! I love it with scrambled eggs pure addiction

[Anonymous No.15778652]

>>15778644
Fuck I overlooked this.
>>15777459
This anon knows

[Anonymous No.15778705]

Anyone know a brand that only has mustard, vinegar, water and salt? I can't have the sugar/turmeric/paprika that's in pretty much every brand I've looked at so far. Tried making my own but it's either too spicy to use as much as I want for flavor and heating it to make it milder also makes it bitter.

[Anonymous No.15779061]

>>15778705
Löwensenf

[Anonymous No.15779103]

Why is American Yellow Mustard so fucking disgusting though? Had Pic Related for the first time in Australia. Just what the hell. Tastes like vinegar with too much sugar nothing else.

[Anonymous No.15779131]

>>15779103
Most American yellow mustard doesn't have sugar in it, I actually don't think I've seen any sweet varieties of it here. Sometimes I like it on a hot dog or something else that's fatty, the extra vinegar makes it taste good and you can use a lot without it being overwhelmed by the mustard seed.

[Anonymous No.15779720]

>>15772363
Stone ground mustard.... on soandwich....

[Anonymous No.15780192]

What mustard do you use when you're making mayonnaise? I've only tried chef john's dijon mustard and french's yellow(which was marginally worse).

[Anonymous No.15780364]

>>15772363
The crema de la cream of mustardry, Nathan's Famous Deli Style mustard. Did out of towners really think they could beat New York mustard?

[Anonymous No.15780375]

Plochman's

[Anonymous No.15780523]

why the fuck is this nigger's >>15772528 spicy brown mustard sweet? theres no savoury flavour at all its just sweet like theres sugar innit.

wots...uh, the deal?

[Anonymous No.15780548]

>>15774412
Americans only like faggoty weak French mustard.
Colemans mustard makes them piss their pants

[Anonymous No.15781335]

>>15772363
Behold true glory

[Anonymous No.15781385]

>>15781335
yucky

[Anonymous No.15781544]

>>15781335
This shit is disgusting, tastes so bitter.

[Anonymous No.15781759]

>>15772640
based

[Anonymous No.15781766]

One of the only good things to ever come out of Illinois

[Anonymous No.15782770]

>>15779103
Why do non-us retards taste sweet in foods that have no sweet ingredients in them? Are all non-us residents ill?

[Anonymous No.15782939]

>>15782770
that one says sweet and tangy on the label, not sure why australians are adding sugar to it since yellow mustard never has it in the us

[Anonymous No.15783013]

Löwensenf is nice on stuff like bockwurst

[Anonymous No.15783100]

Sweet mustard is my go to