Mustard Fun

L'Espérance said:

I've been experimenting with different mustards including making my own.
Ones we enjoy are: French's Honey, French's Bold n' Spicy Deli, Maille
Dijon Original, Inglehoffer honey, and Jack Daniel's Stone Ground Dijon.
I keep ground mustard on hand to mix up small batches of homemade
mustard flavoured with whatever vinegar or wine I think will go well
with the meal. A while ago I decided to try grinding mustard seeds to
make mustard with more texture and was rather pleased with the results.
While I keep French's plain yellow prepared mustard on hand, we
seldom use it as a condiment. It's used as an ingredient mainly and
sometimes it is mixed with mayo for a french fry dip.

Penzeys has the best mustard, ground and crushed... their hot oriental
mustard powder is to die for... I like to add a wee bit to regular
mustard to kick it up a notch. Their prices are so low it doesn't pay
to grind your own. Mixing mustard with beer is much better than with
wine. The secret to making prepared mustard is to never let it come
into contact with any metal.

Coleman mustard powder is [censored], it's not dated and could be years old
when you buy it, plus it's not pure mustard, contains wheat flour...
and the worst part is it's packaged in a metal container, a big no-no
with mustard.

"Sheldon" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

L'Espérance said:

I've been experimenting with different mustards including making my own.
Ones we enjoy are: French's Honey, French's Bold n' Spicy Deli, Maille
Dijon Original, Inglehoffer honey, and Jack Daniel's Stone Ground Dijon.
I keep ground mustard on hand to mix up small batches of homemade
mustard flavoured with whatever vinegar or wine I think will go well
with the meal. A while ago I decided to try grinding mustard seeds to
make mustard with more texture and was rather pleased with the results.
While I keep French's plain yellow prepared mustard on hand, we
seldom use it as a condiment. It's used as an ingredient mainly and
sometimes it is mixed with mayo for a french fry dip.

Penzeys has the best mustard, ground and crushed... their hot oriental
mustard powder is to die for... I like to add a wee bit to regular
mustard to kick it up a notch. Their prices are so low it doesn't pay
to grind your own. Mixing mustard with beer is much better than with
wine. The secret to making prepared mustard is to never let it come
into contact with any metal.

Coleman mustard powder is [censored], it's not dated and could be years old
when you buy it, plus it's not pure mustard, contains wheat flour...
and the worst part is it's packaged in a metal container, a big no-no
with mustard.

I'll agree with your assesment of Coleman's dried mustard. I still keep it
on hand. Why I don't know. Penzey's mustard is the best IMO. I don't buy
a lot of it and try to keep it fresh.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

On Wed, 08 Feb 2006 11:21:23 -0500, L'Espérance <[email hidden]>

Quoted message said:

I've been experimenting with different mustards including making my own.
Ones we enjoy are: French's Honey, French's Bold n' Spicy Deli, Maille
Dijon Original, Inglehoffer honey, and Jack Daniel's Stone Ground Dijon.

I have rarely met a mustard I didn't like, but dijon isn't a favorite.
Recently, I was at Sur La Table and bought Moutard a l'Ancienne from
Boufor (they're at www.vinaigre.com ), and it's really really good.

serene

Michael 'Dog3' Lonergan said:

"Sheldon" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

L'Espérance said:

I've been experimenting with different mustards including making my own.
Ones we enjoy are: French's Honey, French's Bold n' Spicy Deli, Maille
Dijon Original, Inglehoffer honey, and Jack Daniel's Stone Ground Dijon.
I keep ground mustard on hand to mix up small batches of homemade
mustard flavoured with whatever vinegar or wine I think will go well
with the meal. A while ago I decided to try grinding mustard seeds to
make mustard with more texture and was rather pleased with the results.
While I keep French's plain yellow prepared mustard on hand, we
seldom use it as a condiment. It's used as an ingredient mainly and
sometimes it is mixed with mayo for a french fry dip.

Penzeys has the best mustard, ground and crushed... their hot oriental
mustard powder is to die for... I like to add a wee bit to regular
mustard to kick it up a notch. Their prices are so low it doesn't pay
to grind your own. Mixing mustard with beer is much better than with
wine. The secret to making prepared mustard is to never let it come
into contact with any metal.

Coleman mustard powder is [censored], it's not dated and could be years old
when you buy it, plus it's not pure mustard, contains wheat flour...
and the worst part is it's packaged in a metal container, a big no-no
with mustard.

I'll agree with your assesment of Coleman's dried mustard. I still keep it
on hand. Why I don't know. Penzey's mustard is the best IMO. I don't buy
a lot of it and try to keep it fresh.

In the freezer.