In search of the perfect mustard...

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fdoosey
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In search of the perfect mustard... - Tue, 04/12/05 7:17 PM
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I've had many different brands of mustard on my dogs. Admittedly, I'm partial to spicy brown mustard, and thus far, Silver Spring's Beer & Brat has been the one to top. A friend in Cleveland swears that Stadium mustard is perfection, but I'm still waiting on him to send me some.

In NJ, Kosciusko is also a good brand, but I think it's more for Polish sausage and wursts...

Let's hear what makes the mustard good to you.

tiki
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RE: In search of the perfect mustard... - Tue, 04/12/05 7:27 PM
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Ive got about 15 mustards that i really like---depends on the mood--the meal---my favorite standard---Gouldens spicy brown---but i like cajon style,german styles--Dussledorf full grain mustards--cranberry mustard--horseradish--dijon for a great ham sandwich--the list is LARGE--i also like the mustard that Sierra Nevada Brewery puts out--killer with brats and polish!

Adjudicator
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RE: In search of the perfect mustard... - Tue, 04/12/05 7:31 PM
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Don't get me started on this. Does it count if I like to eat mustard straight out of container with whatever is available; including fingers...

Salustra
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RE: In search of the perfect mustard... - Tue, 04/12/05 7:55 PM
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quote:
Originally posted by Adjudicator

Don't get me started on this. Does it count if I like to eat mustard straight out of container with whatever is available; including fingers...

Will you be dining at Wendy's with the lady in San Jose?

fdoosey
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RE: In search of the perfect mustard... - Tue, 04/12/05 7:59 PM
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quote:
Originally posted by Adjudicator

Don't get me started on this. Does it count if I like to eat mustard straight out of container with whatever is available; including fingers...


Yes, it even counts more, you got experience with direct tastings!

My personal preference is for strong flavor, but sometimes it's just not fitting for the food. Kosciusko makes a beer mustard, and on dogs it's only so-so. It's on the milder side with a strong beer flavor. I liked it more on liverwurst or smoked ham. Yellow mustard is good for finger painting, I guess, if nothing else is handy, it'll do.

My ham sammiches as of late have been spiked with the Beer & Brat Horseradish mustard, and a dollop of their Extra Hot horseradish. It's got a good, solid kick that's been wonderful on whatever I've tried it on.

If anyone can tell me if Stadium Mustard is as good as I've been told, let me know. I might just order it.

BuddyRoadhouse
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RE: In search of the perfect mustard... - Tue, 04/12/05 8:05 PM
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fdoosey, I'm with your Cleveland friend-the stadium mustard is pretty darn tasty. A local citizen related an interesting story associated with same. Apparently the mustard served for many years in the stadium ("Jacob's Field" for those who don't know) is called "Bertman's Mustard". Some years back someone came up with an almost identical recipe which they managed to put out on the market under the name "Stadium Mustard". Now, "Bertman's" is the original, the one actually served in the stadium. But if you go into a local store and ask for "Stadium Mustard", you'll get the imitation. OK, it's not that interesting a story, but it is a story, and "Bertman's Mustard" really is very good, so there.

fdoosey
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RE: In search of the perfect mustard... - Tue, 04/12/05 8:22 PM
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I relayed this to my Cleveland friend, who responded rather fiercely in defense of Stadium. Evidently Cleveland takes its mustard seriously...

Lucky Bishop
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RE: In search of the perfect mustard... - Tue, 04/12/05 8:56 PM
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Frankly, I want to taste the hot dog, not the mustard. I want a simple, unpretentious mustard that complements the meat without overpowering it. I like to buy fancy mustards and small local mustards as much as the next guy -- there's a section of our fridge that's devoted to nothing but mustard, and we have at least a half-dozen at any given time. But on a hot dog? Plochman's. Every time. Not even the fancy-pants Plochman's, just the stuff in the yellow plastic barrel-shaped squeeze jar!

fdoosey
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RE: In search of the perfect mustard... - Tue, 04/12/05 9:13 PM
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quote:
Originally posted by Lucky Bishop

Frankly, I want to taste the hot dog, not the mustard. I want a simple, unpretentious mustard that complements the meat without overpowering it.


I think most of us can agree on that, but it's still important to have a mustard with a good flavor, especially with a dog. A bland mustard or one with an off taste will make the dog experience worse. I don't put a ton on mine unless the dog itself is not so good, which happens depending on who's making them. Usually, I'll do mustard, ketchup (I know, heresy among some!), dill relish. For a changeup, I'll try cole slaw, baked beans, onions in sauce, or salsa.

linus
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RE: In search of the perfect mustard... - Tue, 04/12/05 9:26 PM
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well i am from cleveland, and speak for the stadium mustard,it's good on everything from burgers to hot dogs.

sayscalled
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RE: In search of the perfect mustard... - Tue, 04/12/05 11:47 PM
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Grey Poupon Honey Dijon. Made with real honey for the perfect amount of sweet-n-spicy!

kland01s
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RE: In search of the perfect mustard... - Wed, 04/13/05 10:09 AM
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I love mustards of all kinds, true heaven is going to the Mustard Museum in Mt. Horeb Wisconsin where you can sample most of the mustards they carry. CSD gave a link above. For most things I like something spicy with horseradish or jalepeno base.


www.mustardmuseum.com


vegas
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RE: In search of the perfect mustard... - Wed, 04/13/05 10:15 AM
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Zatarains Creole, cant wait to get to NOLA in 2 weeks to stock up

berndog
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RE: In search of the perfect mustard... - Wed, 04/13/05 10:52 AM
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Interesting how many really good regional mustards there are that most of us never heard of. Like tiki, my favorite "regular" mustard is Goulden's Spicy Brown for hot dogs and some sandwiches. For dipping pig's in blanket's, I like a local called Nances Sharp Mustard.

cleveland66
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RE: In search of the perfect mustard... - Wed, 04/13/05 11:08 AM
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Woeber's Salad Style yellow mustard. That's the stuff...

Also a fan of Zatarain's Creole Mustard, but that comes from living in the Bayou State.

Michael Hoffman
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RE: In search of the perfect mustard... - Wed, 04/13/05 12:00 PM
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Bertman's is very good, but I'm a staunch Guldens fan when it comes to everyday mustard for hot dogs, hamburgers, Treet, Spam and now, Taylor Pork Roll. However, I do like a good Dijon mustard for a number of things, including Vienna sausage. But, when it's for a pastrami or corned beef sandwich, or a Kosher salami sandwich, nothing beats Batampte. For ham, kielbasa, a glaze for a rack of lamb, and some other things, my mustard of choice is Pommery.

sizz
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RE: In search of the perfect mustard... - Wed, 04/13/05 1:10 PM
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Weber's Mustard
Much of the appeal lies in the product's tradition, classic yellow color, and timeless gourmet flavor. Weber's Mustard has been a secret family recipe since it's inception, and until 1980, every jar was individually packed and hand labeled. Currently Heintz & Weber ships more than 2,000 cases across America and beyond to former Buffalonians who can't live without their Weber's. In recent years, our "cult following" of specialty mustard lovers has been turning the tradition over to their new friends and neighbors. Now, 82 years later, Weber's Mustard remains the #1 selling mustard in Western New York. Our mail-order sales continue sustained rates of 25% or more growth yearly, along with 80% of the mail-orders recieved still ship to first-time Weber's Mustard fans.
Heintz & Weber Co, Inc. was founded in 1922 at the Broadway Market by Joseph C. Weber and John Heintz. Heintz, no relation to the HJ Heinz Company of Pittsburgh, was brought out in 1926 by Weber, and the company has remained family owned and opperated ever since.



fdoosey
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RE: In search of the perfect mustard... - Wed, 04/13/05 1:45 PM
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Forgot about Woeber's, I have the horseradish sauce in the fridge, and I am a big fan of their products as well, outstanding flavor on everything I tried. Plus, I love the old-timey label.

Tommy2dogs
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RE: In search of the perfect mustard... - Wed, 04/13/05 7:45 PM
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quote:
Originally posted by chicagostyledog

Most Chicago hot dog stands serve a yellow mustard as French's, Heinz, or Plochman's. A real Chicago Polish is eaten with Dusseldorf. I've tried Bertman's and Stadium and like both. I use mustard sparingly on a hot dog as not to drown out the taste of the meat. I order my mustards from www.mustardmuseum.com

CSD


CSD, have to disagree with you on this one, while I always use Dussseldorf on fresh polish sausage cooked with Kraut, I am pretty sure that Jim's Original which serves the best smoked Polish sandwich in Chicago and arguably the world uses yellow mustard.

hottdawggmann
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RE: In search of the perfect mustard... - Thu, 04/14/05 12:30 PM
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1 word - GULDENS

Willly
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RE: In search of the perfect mustard... - Thu, 04/14/05 12:45 PM
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I've got a different word -- Coleman's. Mixed just with water for cold roast beef and lamb, but with some white vinegar or champagnge vinegar and maybe some honey, sugar or maple syrup for dogs and sausages.

Wallyum
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RE: In search of the perfect mustard... - Thu, 04/14/05 11:55 PM
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quote:
Originally posted by fdoosey

A friend in Cleveland swears that Stadium mustard is perfection, but I'm still waiting on him to send me some.


Several years ago my only source for the Cleveland Stadium Mustard was one of my route drivers. He'd bring the mustard and I'd bring him different Cincinnati delicacies. Now it's available everywhere and I always keep a jar on hand. I've noticed that it's especially popular with the Friday night post-football game crowd on the nights when I don't do burgers.
Also, IIRC there are two kinds. Go with the jar if you can. The squeeze bottle brand is okay, but not quite as good.

Wallyum
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RE: In search of the perfect mustard... - Fri, 04/15/05 12:00 AM
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quote:
Originally posted by Adjudicator

Don't get me started on this. Does it count if I like to eat mustard straight out of container with whatever is available; including fingers...


Good to know that I've got company. When I was in college, my favorite snack was Gulden's Mustard on Wheat Thins Crackers. It was great with a beer and when a group of us went to Myrtle Beach one summer, I bought a box of Wheat Thins and a jar of Guldens. My housemates were pretty grossed out, but one by one they all tried it, then went to the Food Lion for a box and jar of their own. By the middle of the week we had to find another grocery store because we'd bought up all of the Gulden's and Wheat Thins in the one closest to us.

Rustywolf
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RE: In search of the perfect mustard... - Fri, 04/15/05 12:37 PM
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Hebrew National, a New York "deli-style" mustard, has always been my favorite. It's especially good on grilled Boar's Head natural casing franks, and hot corn beef and cabbage. - Rusty

Mosca
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RE: In search of the perfect mustard... - Sun, 04/24/05 12:07 AM
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When I was younger I used to get tarragon mustard. It was awesome. I used to put it on mom's meatloaf, and white bread. It was awesome.

Now I like something called Hoboken Eddie's; jalapeno and horseradish mustard. It's OK enough.


Tom

Jennifer_4
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RE: In search of the perfect mustard... - Sun, 04/24/05 12:38 AM
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I'm a mustard fiend.. my faves are Marie's Honey Mustard , Inglehoffer's Sweet Hot, Hickory Farms Sweet Hot, Gulden's Spicy Brown, and Dill Mustard of unknown brand.

Rick F.
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RE: In search of the perfect mustard... - Sun, 04/24/05 2:42 AM
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Tracklements Black, available from[url='http://www.mustardmuseum.com/prodinfo.asp?number=TRK100']Mount Horeb Mustard Museum[/url], is my alltime favorite.

John Fox
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RE: In search of the perfect mustard... - Sun, 04/24/05 7:33 AM
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Pulaski mustard is very good.

PaulBPool
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RE: In search of the perfect mustard... - Thu, 04/28/05 10:59 AM
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Now, there are times that I want the "cheap" stuff - Plochman's yellow in the squeeze bottle - awesome, the BEST yellow out there! Gulden's brown, okay, a good choice; Pulaski, a nice grainy mustard, good flavor; Frank's mister mustard, spicy, a bit of heat, nice. BUT, for those Brats, and those "blackened" hot dogs (mmmmmm!) try "Bauer's" mustard - has a touch of horseradish in it, but it's a smooth, spicy brownish mustard. It's been around since the 1800's, can be hard to get - here in NY, it's carried at Karl Ehmer meat shops (a GREAT regional source of brats, knocks, etc). Elsewhere, probably your german specialty shops. Try it, you'll probably like it!

imsofull
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RE: In search of the perfect mustard... - Tue, 07/12/05 9:28 PM
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Phillipe's A classic Roadfood location in Los Angeles, sells their own brand of mustard. It is delicious and just the right amount can
literally bring a tear to your eye!! In other words, it is very spicy.

Beer&Snausages
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RE: In search of the perfect mustard... - Tue, 07/12/05 10:38 PM
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In One Word, Boetje's! Forget Gulden's, forget Coleman's, you have to try this Rock Island, Ill hometown gem.

The Boetje's mustard flavor is very distinctive with a sweet slightly tangy taste (Dutch mustard) and a strong horseradish bite.

http://www.jdheritage.net/DeerelyDeparted/Items/5006.asp

Mosca
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RE: In search of the perfect mustard... - Tue, 07/12/05 10:47 PM
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Oh; and Mr Mustard, from Cincinnati. I remember a reviewer dissing it once about 30 years ago. I remember tasting it again and thinking to myself, "He's wrong, this stuff is GREAT."


Tom

tiki
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RE: In search of the perfect mustard... - Wed, 07/13/05 9:28 AM
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well i am surprised that i have come here to NOT find that Arby's has the perfect mustard!!!

RubyRose
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RE: In search of the perfect mustard... - Wed, 07/13/05 9:54 AM
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I like mustard and try different kinds but always seem to come back to the same ones:

Basic yellow - Plochman's regular in the plastic barrel
For cooking - Coleman's prepared in the metal tubes
For kielbasi and spicy sausages - Pulaski
Dijon - I make my own from my great-aunt's Flora's recipe
For sandwiches and dipping pretzels or mild cheese - Betsy Lantz's hot sweet mustard (made in Lancaster PA and available at our farmers' market)

I have had Cleveland Stadium mustard and it was very good.


QFan
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RE: In search of the perfect mustard... - Wed, 07/13/05 10:29 AM
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quote:
Originally posted by vegas



Zatarains Creole, cant wait to get to NOLA in 2 weeks to stock up

Vegas and cleveland66 are both right-on about Zatarain's Creole mustard, but you don't have to go all the way to Louisiana to get it. Publix stores in FL (and I presume throughout their SE markets) carry it regularly. It's terrific!

QFan
Bonita Springs, FL

Michael Hoffman
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RE: In search of the perfect mustard... - Wed, 07/13/05 10:44 AM
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I forgot, with bratwurst I use horseradish, not mustard.

BrooklynBill
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RE: In search of the perfect mustard... - Thu, 07/14/05 10:27 AM
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We keep at least five mustards in our house. At times that number can balloon.
Our basics are:
1) Nathan’s
2) Yellow mustard – French’s or – whatever.
3) Grey Poupon Dijon.
4) Dry Coleman’s to mix with water, vinegar, or beer.
5) Cross&Blackwell Chow Chow with English Mustard.
We’re open to any kind of mustard. Brown mustard like, Gulden’s or Kosciusko, as well as Silver Spring’s Japalino, are repeated visitors.
I will definitely try to obtain some Cleveland Stadium Mustard!

kelehr
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RE: In search of the perfect mustard... - Thu, 07/14/05 10:54 PM
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Originally posted by BrooklynBill

We keep at least five mustards in our house. At times that number can balloon.
Our basics are:
1) Nathan’s
2) Yellow mustard – French’s or – whatever.
3) Grey Poupon Dijon.
4) Dry Coleman’s to mix with water, vinegar, or beer.
5) Cross&Blackwell Chow Chow with English Mustard.
We’re open to any kind of mustard. Brown mustard like, Gulden’s or Kosciusko, as well as Silver Spring’s Japalino, are repeated visitors.
I will definitely try to obtain some Cleveland Stadium Mustard!

Boar's Head Mustard is also a great pick, hint of white wine, horseradish, ect, but then again, I haven't had a bad mustard.

PapaJoe8
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RE: In search of the perfect mustard... - Fri, 10/27/06 7:19 PM
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I made a post in the "recamend a mustard thread" about stone ground and horseradish musterds. I have not tried these yet but they look yummy.

I keep dijon, regular yellow, and spicy brown on hand. Sounds like, after reading this, that I need more kinds of mustard.
Joe

anselmo1
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RE: In search of the perfect mustard... - Fri, 10/27/06 11:08 PM
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I remember years ago, Howard Johnson's had a great mustard that we use to put on our HoJos. Would like to find this mustard again and hope there was a certain vendor that made this product for Howard Johnson's. Does anyone know where or if this type of mustard is still available for purchase?

Tedbear
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RE: In search of the perfect mustard... - Sat, 10/28/06 12:11 PM
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Speaking of mustards--What ever happened to the Pommery brand? I used to buy it in bulk from a gourmet food warehouse-type place, rather than pay the supermarket price. Now, I can't find it anywhere, which is really disappointing since this was my favorite grainy dijon-style mustard. Does anyone know the tale of Pommery's disappearance, or perhaps where I might be able to find it?

GCD1962
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RE: In search of the perfect mustard... - Sun, 10/29/06 8:51 PM
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Everyone has their favorite. I prefer a mustard bbq sauce from Shealy's, found down south (SC). It tastes more like a mustard (it's a heavy mustard base) eventhough it's sold and branded as a bbq sauce

NewYorkDave
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RE: In search of the perfect mustard... - Fri, 12/1/06 11:39 AM
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Hi, all. This is my first post here. I have to second the recommendation of Bauer's mustard made earlier. This is the best mustard in the world, in my opinion, although I admit to a slight bias because their factory is just up the street from my childhood home They offer two varieties of brown mustard, with or without horseradish, and they're both superb.

Pulaski (mentioned in the same post) is also very worthy, almost as good as Bauer's. Kosciusko is like Pulaski, but a bit less spicy. (Both are named after Polish Generals, by the way).

Also, I used to love a super-coarse (as in, the mustard seeds were nearly whole!) brown mustard made by Plochman's. It came in a rather big jar. Although Plochman's is still around, I don't believe that particular variety is offered anymore; at least I haven't seen it in twenty years.

ann peeples
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RE: In search of the perfect mustard... - Fri, 12/1/06 11:45 AM
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Welcome!!I used to love the Plochmans you mentioned-I havent seen it for awhile either!

ScreamingChicken
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RE: In search of the perfect mustard... - Sat, 12/1/12 9:16 PM
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Today at the store I found something new to me: Lowensenf Extra Hot, imported from Germany.  I'm looking forward to trying it on a ham-on-rye.

ann peeples
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RE: In search of the perfect mustard... - Sat, 12/1/12 11:15 PM
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Sounds like a great find, Brad. Let us know. Its funny, I have more types of mustard in my fridge than actual food...

Foodbme
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RE: In search of the perfect mustard... - Sun, 12/2/12 6:01 AM
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In the mid-1850s, Maurice Grey of Dijon invented a steam-powered machine for crushing, de-husking and grinding mustard seeds into a powder, according to Saveur.com. Before that, the mustard was ground by hand. Since 1937, the ingredients of Dijon mustard have been regulated by French law. However, the mustard seeds themselves need not be from Dijon; neither must the mustard be produced there. Only a small quantity is now produced in Dijon.
(BTW, his partner was Auguste Poupon.  And now you know the rest of the story!)

yuppicide
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RE: In search of the perfect mustard... - Wed, 04/3/13 8:24 PM
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Thanks for pointing me towards that Mustard Museum. I'd love to visit there some day.
 
I think I like Gulden's Spicy Brown mustard and Boar's Head the best. Not sure which of the two I like better since I've never had them side by side.
 
Plochman's Killian Irish Red Beer Mustard is great. It's the same company who makes Kosciusko.

Twinwillow
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RE: In search of the perfect mustard... - Thu, 04/4/13 12:16 AM
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Sometimes, I'll make a mix of different mustards I usually have in the fridge. 
I always have, Gulden's spicy brown, Grey Poupon Dijon, Ba-Tampte, Wholefoods "365" yellow (Like French's but much better), NY's Sabrett, and a Chinese style hot mustard.
Sometimes, I'll add some hot horseradish like "Atomic" brand extra hot.
http://www.amazon.com/Ato...-Hot-Jar/dp/B002HG9R1I 
Note: Atomic horseradish is also available at Sprout's markets.
 
I would love to try imsofull's suggestion of Philipe's own brand mustard.
And as suggested by PaulBPool, I think Plochman's Mustard is one of the best "cheapest" mustards out there.
<message edited by Twinwillow on Mon, 04/22/13 10:27 PM>

EdSails
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RE: In search of the perfect mustard... - Thu, 04/4/13 1:38 PM
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My number one favorite is Beaver Brand Deli Mustard. An assertive mustard to begin with, with the inclusion of fresh grated horseradish. Wakes up your taste buds!
Beaver Deli Mustard
My other favorit is Gulden's spicy Brown Mustard.



Phildelmar
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RE: In search of the perfect mustard... - Thu, 04/4/13 2:58 PM
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Zatarains or Temerriere

agnesrob
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RE: In search of the perfect mustard... - Thu, 04/4/13 7:03 PM
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I keep all different kinds on hand, whole grain, Dijon, yellow, spicy brown and my favorite, Kosciusko's.

Betsy29
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Re:In search of the perfect mustard... - Fri, 04/12/13 11:06 AM
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My favorite is spicy mustard but more on the gourmet side.  I love Rosie's Hot Pepper Mustard.  It's got a great combination of hot and sweet!  But sometimes I just like good old Heinz Mustard especially  on hot dogs!

SeamusD
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Re:In search of the perfect mustard... - Fri, 04/12/13 4:47 PM
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I always have a bottle of Woeber's jalapeno mustard in the fridge. It's not overly spicy hot, and the jalapenos have just the right amount of flavor... doesn't overpower the mustard, which is really good on its own.
Nance's Sharp and Creamy is great too... I make cucumber sandwiches with that.

Wintahaba
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RE: In search of the perfect mustard... - Fri, 04/12/13 5:09 PM
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A nice go-to mustard available around here is Koops'...we like the Stone Ground, Deli, Dusseldorf, and the Horseradish.

brickie
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RE: In search of the perfect mustard... - Mon, 04/22/13 7:50 PM

kozel
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RE: In search of the perfect mustard... - Tue, 04/23/13 9:25 AM
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A Bauer's with or without horseradish.
 
http://www.abauersmustard.com/

brisketboy
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RE: In search of the perfect mustard... - Tue, 04/23/13 9:34 AM
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I am sort of fond of Boers Head stone ground course mustard for my pastrami sandwiches. Can't find Plochman's down here.

lleechef
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RE: In search of the perfect mustard... - Tue, 04/23/13 10:56 AM
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I just checked the fridge and we have TEN different kinds of mustard in there.  The one we probably use the most is the Pommery Moutarde de Meaux.

Twinwillow
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RE: In search of the perfect mustard... - Tue, 04/23/13 11:45 AM
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brisketboy


I am sort of fond of Boers Head stone ground course mustard for my pastrami sandwiches. Can't find Plochman's down here.

 
I can't understand why you're not finding Plochman's in Austin. We have it in Dallas at numerous stores including Central Market which is owned by HEB. 

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