/ck/ - Food & Cooking

[Anonymous No.19986019]

I'm on a mustard kick and can't find one that checks all the boxes. Give me your tastiest, most eye watering, delicious mustards.

[Anonymous No.19986023]

[Anonymous No.19986034]

This is pretty much the only mustard I buy. It has the perfect balance of tang to mustardy bite.

[Anonymous No.19986037]

>>19986034
based and Dijon pilled
anything else is for incels, simple as

[Anonymous No.19986043]

>>19986019
Cheap mustard will overdo the vinegar component which is essential in the lower end process (to stop the sharpness).

I keep 3 mustards on hand at home: grey poupon, Colman's hot mustard, and zatarain's creole mustard or BaTampte deli mustard. Occasionally, I'll buy a dipping mustard like honey-raspberry hot mustard for chicken or pretzels.

[Anonymous No.19986066]

>>19986034
Basically just vinegar with a hint of mustard.

[Anonymous No.19986098]

>>19986019
Der Einzige und der Beste

[Anonymous No.19986100]

>>19986023
never go full moutarde

[Anonymous No.19986106]

>>19986098
>extra shart

[Anonymous No.19986253]

>>19986019
I've lived in 4 states, had extended stays in more, and I've never found better.

[Anonymous No.19986338]

>>19986019
Picrel. If you can get hold of Colmans English in powdered form and make up the paste, then happy days!

They also used to make something called 'French Mustard' but I think they were prevented from selling it (for some reason, can't be arsed to check). It tasted like a Dijon but it was more peppery and darker, similar perhaps to Russian mustard.

[Anonymous No.19986343]

>>19986019
Inglehoffers stone ground

Or if you prefer Dijon, this stuff is good >>19986023

[Anonymous No.19986354]

>>19986098
>extra schart

[Anonymous No.19986360]

>>19986098
Or so the Germans would have us believe.
More like Extra Mild, Hans. It's not bad tasting, but if that's what they consider "extra hot" then I'm disappointed in those crafty krauts, I thought they had an actual mustard culture.

>>19986253
Boetje's is indeed a nice all-purpose 'stard, some actual heat rounded with a hint of sweetness (it does contain sugar), and a little texture without being chunky like some whole-grain mustards. The PROBLEM is getting it outside of its home region. Amazon sellers are unreliable, and the Boetje company has a website but they can't even keep their own products in stock.

>>19986019
If you haven't tried Colman's, do. The English are actually on their game for once, and you can buy the jarred version at American Walmart ffs, and if you want to kick things up a notch more, buy the Colman's powder and mix your own.

Are you a mustard purist? In the world of hot sauce, there are some people who reject "Da Bomb" and similar garbage products because they use capsaicin extract in addition to grown peppers. Similarly, among 'Stard Heads, some people reject artificial mustard oil. Not gonna name any specific products, if you know you know... or maybe the world isn't ready for that level of mustard.

Another approach to heat is combining mustard with pepper sauce. Do you know about LOTTIE'S? Caribbean hot sauce with a mustard base, easy enough to buy online. You can find other mustard sauces too.

But not everything has to be so spicy. Aldi's Austrian beer mustard is mild but tasty and a decent daily driver, worthy of keeping in your fanny pouch or mustard holster, nice to share among friends since it won't gatekeep those plebs who haven't trained for MUSTARD TOLERANCE. (Kosciusko ain't bad either.)

Also personally, flavor aside, I am a sucker for any mustard that comes in those little glass mugs. They add a nice vintage touch to my MUSTARD COLLECTION. (Picrel, that's me.)

[Anonymous No.19986369]

>turning mustard into another "I need le more heat xDDD" wankfest
Impressive

[Anonymous No.19986387]

>>19986369
It sounds like you might be more comfortable in the Ketchup General.

[Anonymous No.19986396]

>>19986387
This is what you buy on a regular basis without being ashamed.

[Anonymous No.19986404]

>>19986360
colmans sucks.

[Anonymous No.19986414]

>>19986396
No, I've moved on to the Mustard Community, changed my Reddit subs and everything. Now I only buy boutique mustards featured on the SHARP ONES Youtube channel, especially those featuring the new DÜSSELDORF SENSENMANN mustard seeds, currently the most extreme in the world, tested at over 6 million on the Scheißkerl Scale.

[Anonymous No.19986434]

I'm enjoying these novel shitpost

[Anonymous No.19986459]

>>19986414
Cool story bro.

[Anonymous No.19986462]

>>19986019
If you want eye-watering, then try introducing horseradish, a natural pairing. (Finding unadulterated 'seradish is another question.)

But how are you using it? Because I'd say that the ideal mustard for ham (for example) is different than that for a hot dog, turkey sandwich, etc. That's why I stopped gong to mustard tastings. The final time, I was in Provence on a centuries-old rural estate, and the elderly host Jean Pierre, a member of the minor nobility, brought out a vintage dijon from his mustard cellar with great ceremony... and everyone else went through the ritual of smelling it, and smearing some on their lips, and then on their tongues, and swirling it around, and making an "OOH! OOH!" sound while inhaling to draw the isothiocyanates into their sinus cavities for full blooming, before finally spitting the mustard onto the ground... but instead, I spread some upon a tiny Lunchable sandwich that I had secreted upon my person, and consumed the spicy dijon with hedonistic abandon, screaming "OH YEAH! THAT'S THE YELLOW SHIT!". The party was horrified, and Jean Pierre had to be restrained from attacking me with his vintage silver mustard spoon. That's when I realized the vanity of mustard appreciation as an isolated pursuit. If you can't enjoy it on Lunchables, what's the point?

[Anonymous No.19986497]

>>19986462
Three . . .Two . . .One . . . You're back in th room!

Your story was 'made up rubbish' - Who are you trying to fool?

[Anonymous No.19986880]

>>19986023
This, no contest.
The second best I've had is Swedish mustard, but nothing compares to Edmond Fallot.

[Anonymous No.19987663]

>>19986019
que Maille qui m'aille

[Anonymous No.19987698]

Thing about Colman's, it's great from the jar, but when mixing up from powder it seems to be lacking something. What else do people add? A little oil, a little sugar or salt?

[Anonymous No.19989487]

BOOOOOOOOOOOMP

[Anonymous No.19989504]

>>19986106
>WANT TO EXPERIENCE ANAL BURNING WITHOUT HAVING ADMIT YOU LIKE GETTING ASSFUCKED? BOY DO I HAVE THE PROSUCT FOR YOU!

[Anonymous No.19989519]

>>19986019
The GOAT mustard in "the store is actually going to have it" category

like the el yucateco of 'stards

[Anonymous No.19991211]

>>19989519
Freaking based

[Nonn No.19991878]

>>19986019

[Anonymous No.19992780]

the best

[Anonymous No.19992826]

>>19986098
>EXTRA schart
My britches come equipped with the same option

[Anonymous No.19992834]

>>19989519
The last couple times I bought this it was too vinegary and almost no mustard flavor

[Anonymous No.19992842]

>>19992834
You've been sucking too many cocks and drinking too much cum

[Anonymous No.19992851]

>>19989519
Good brand
>>19986023
I have the Champagne Dill variety and it's great
>>19986019
My personal recommendation would be Beaver brand Sweet Hot. It's probably my favorite mustard ever.

[Anonymous No.19992856]

make your own mustard lazy ass nigger

[Anonymous No.19992937]

>>19986338
This is the way

[Anonymous No.19992949]

>>19992842
That's besides the point

[Anonymous No.19993138]

>>19987698
Found the same, I don't bother with the powder anymore
>>19987663
This brand is so bland
>>19992937
>This is the way
Fucking go back already