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Tractor1 - Posted - 06/19/2024: 21:06:03
Mustard is the one condiment--my health still allows ---I like the stone ground--the white castle stuff--the woebe- habenero-- and the horse radish types---
Any suggestions will be remembered with all the good thoughts I can muster
chuckv97 - Posted - 06/19/2024: 21:23:08
Dijon
Horseradish mustard
& o'course...
Edited by - chuckv97 on 06/19/2024 21:24:37
rinemb - Posted - 06/20/2024: 00:41:52
Yep Colonel Mustard was my favorite, in one of my favorite games!
I like mustards, though I am a minimalist. I tend to like more mild than more hot. Plain yellow on hot dogs, whole grain style on stuff like ham coatings etc, dijon (from France) for "fine" foods. While in France, Beaune specifically, we toured the The Moutarderie Fallot factory, and got to make our own mustard blends: grind it blend it take it home. They informed us, at the time, there was no longer mustard actually being made in Dijon.
Pic is of our favorite yellow mustard: brad
STUD figmo Al - Posted - 06/20/2024: 03:55:03
We like a bunch of differnt ones..
Mr. Mustard hot is good
We keep trying new ones we find..
Colemans is good too..
AndrewD - Posted - 06/20/2024: 05:37:29
Get a tin of Colemans powder. You cam mix it with milk, or balsamic vinegar, or wine vinegar or.... to vary the strength and flavour to match pretty much anything. Also necessary for a good Welsh rarebit.
I have that and a good French seedy mustard on my shelf. Don't need anything else.
banjo bill-e - Posted - 06/20/2024: 06:42:53
Some foods, such as hot dogs or baloney sandwich, require the bright yellow goo. For that, it's French's. Anything else gets stone ground, not picky about the brand.
monstertone - Posted - 06/21/2024: 09:20:21
Food is kinda like women. It's all good. Just some better than others. 
Tractor1 - Posted - 06/21/2024: 09:47:45
thanks every one I will make use of these and get Dr. google to order me some in
Owen - Posted - 06/24/2024: 14:23:46
KISS >> plain ol' yellow mustard* ... infrequently mix in a couple of teaspoons of Keen's mustard powder, or some pre-prepared variety (?) whose sale price piques my interest as I pass by.
* = my taste buds say store brands, no names and never-heard-of all come from the same pot as "name brands."
Some years ago I heard/read that all of the mustard served in Yankee Stadium was from seed grown in Saskatchewan .... IF it [or a reasonable knock-off 
] is good enuff for Y.S., it's good enuff for me!!. 
Edited by - Owen on 06/24/2024 14:24:47
eagleisland - Posted - 06/24/2024: 16:21:00
So here's a mustard story for you.
Around about 1980, I took my first restaurant job. I was a full-time professional ski patroller, but I was also paying off an appendectomy, so I needed a second job and a Chinese restaurant opened up on the ski area's access road.
Actually, it was a gringo restaurant with pretensions of being Chinese. I didn't know that at the time. Nor did I know doodly squat about the restaurant business, but I did know a reasonable amount (for a gringo) about Chinese cooking. It was my favorite cuisine, and I had studied it and gotten pretty good at certain stuff - all as an amateur, I'm the first to admit.
I have many stories I could tell about that experience - I quickly gained FAR more responsibility than I should have; I could cook the food (but not fast) and nobody else there knew squat about how Chinese food is actually done. But all that came later. I was hired as a fry cook and prep guy. And early on, I was sent to the "prep kitchen" - which was essentially a workbench in the basement - to make up a couple of quarts of Chinese mustard.
"Anything I should know?"
"Put mustard powder in a bowl, and add water and stir until it looks right."
"Roger that."
So I went downstairs, got a bowl, added about a cup of Chinese mustard powder, and added a cup of water. You'd have thought I dumped that water into the Sahara Desert. It disappeared, completely absorbed, and the powder in the bowl looked no different.
I added a second cup of water - same result. Then a third. At this point, with constant whisking, the contents of the bowl were beginning to resemble Bond-O - before you add the catalyst.
It was now time for a larger bowl, so I got one, transferred the paste, and kept adding water. This is about the time that the fumes started to rise and I started to understand the concept of mustard gas.
I kept adding water and whisking, alternately going to the stairs for a breath of air. By the time I was done, about half an hour later, I'd produced nearly three gallons of the stuff. The good news is that properly refrigerated, it keeps for a week or two.
STUD figmo Al - Posted - 06/25/2024: 03:47:38
Only ah gallon...?!..
Why that won't even service ah package of...
Hotdogs... ;0)
pandjlocke - Posted - 06/25/2024: 10:22:54
I have a fairly karge mustard collection, ranging from your simple yellow deli stuff to some very hot concictions. My favorites are made by Pilsudski. Thay have a lot of different flavors, my favorites being the Polish style w/horseradish and their Wasabi. Their Sriracha mystard is also pretty good. I think you can find them on Amazon. If you like mustard I don't think you'll be disappointed.
