Do you keep many different mustards?
yeah
>>20973438yes
>>20973438I do
right now in the fridge I have:-yellow american-dijon-honey dijon-dijonaise-old-fashioned grainy-hot mustard
No
>>20973457did you just attempt to list mayonnaise as a variant of mustard?
>>20973521dijonaise is a mix of mayonnaise and dijon mustard, it counts.
>>20973457>right now in the fridge I have:Oh yea, I have a collection usually tooDurkee Famous Sauce (which is a family favorite dijoinnaise)Grey Poupon dijonIglehoffer stone ground (grainy)Iglehoffer sweet hotBaTampte which is kind of deli mustard which I always have and/or Zatarains cajun mustardRight now I don't have any Colman's british mustard or hot chinese mustard on hand, nor basic yellow mustard, but I just had a hurricane with power outage and haven't replaced much at all.
Define "many."We've got four: Dijon, fluorescent yellow American, proper Slab mustard and some pineapple mustard my kid likes on sandwiches. Also mustard oil and powdered mustard, if those count.
>>20973438Yes.
>>20973438I use Bertmans Stadium Mustard on pretty much everything that calls for mustard.Its a non-spicy brown mustard, it just tastes like a much fuller, slightly less vinegary yellow mustard.I also have standard Plochmans yellow mustard when you need the vinegar.I also have Grey Poupon when you need that zip.I might have some Guldens Spicy brown somewhere but I dont use it.I bought a bunch of different dijons and spicy and stonegrounds. Bertmans is all you need. And yes, Stadium mustard would suffice if you cant find Bertmans, but Bertmans > Stadium
>>20973438No I am not gay
At the moment, 3: horseradish Dijon, American, and whole seed.And a jar of sweet mustard pickles
>>20973646Stadium mustard is my go to mustard but I would buy Bertmans if I could find it.
>>20973438yeahbut this is by far my favorite
>>20973438no just one fatso
long live the kingif they ever stop selling it near me I'll probably just kms
>>20973438
>>20973527it's cheaper to buy them separately and mix them together yourselfI like mixing mayo and yellow mustard and dipping my fries in it
>>20974029Nobody asked, poorfag
>>20973850Good shit, love using it for salads
>>20974108I love tossing salad myself but then again I'm queer
>>20974112That's cool and all but I didn't ask
Who here posts their mustard collection on /r/mustard?
melinda's habenaro honey mustard is fucking greatI also have plochmans yellowbornier white wine dijonand inglehoffer coarse stone groundeach has its uses, but you would be stupid not to have an array of mustards available at all times
>>20973438I have a separate fridge for my mustards. I call it the mustard fridge.
>>20973438Honey mustard and spicy mustard for condiments.Dijon for recipes that call for mustard.Powder for throwing into things on a whim when it feels like it's appropriate.
>>20973438WAAAAAAY too much onion.Why do Americans do this?You have a simple sausage in a roll and it's overloaded with over 9000 ingredients, in order to attempt to make it palatable.It's so sad.
>>20974225why do europoors obsess this hardtry not thinking about it for a few minutes, it will help your mental health
>>20974239>why do europoors obsess this hardI think American IPs should be excluded from /ck/ They bring nothing to the table, except - "what's your favorite brand of [insert product here] " threads.America has nothing to offer culinary wise, except taking other dishes and adding shitloads of other stuff on top to try and make it better. I think you know this.
When you stop and think about it, all mustard varieties are really tasty and worth existingSame can't be said for something like the "hot sauce" over abundance.
>>20974299What are you talking about? Mustard is a specific sauce with several varieties whereas “hot sauce” is a fairly ambiguous classification. They have wildly different applications and hot sauce has its own when used correctly the same way mustard does. The soijak poster got to you by exploiting your hatred for plebbit didn’t he? Look we all love to shit on hot sauce IPA bacon and whiskey lol bourbon barrel aged hipsters but don’t let it sour you to an entire subset of condiment
>>20974251American thread, American board, American site, American internet, American world.
>>20973438yesthreesmooth dijon whole grain dijonregular yellowI make my own mayo and I like a lot of dijon in it, smooth for the flavor and grainy for presentation
high5 all my mustard brothers and sisters
I always have a 1 l pot of pic related at home for dipping and some Edmont Fallot Moutarde de Bourgogne for fancier things.
>>20973438I used to have a couple dozen different mustards but now only keep four.
>>20973438Only a couple, I buy different kinds but I use them up>yellow>brown>whole grain>chineseNot worth fucking with:>russian
>>20973845Bertmans is ever so slightly sweet and ever so slightly less vinegary. Its a nice touch on a Bratwurst or Hotdog.Both taste great
>>20973438Needs more onions, maybe even some crispy fried shallots too.
>>20973438Why do you need 4 sausages?
>>20974251I think that if you had access to a firearm you'd be a danger to yourself and others.
>>20973438Generic yellow and some kind of proper sandwich mustard like that stoneground with belhaven stout in it.
>>20973438Murrimutts don't know 'bout picrel, heh. Plebs.
Don’t you mean “custards”?
I keep a couple different mustards. This is my #1 go to though.
>>20973438I have the plain jane yellow, mostly for a binder. Dijon for sandwiches. Also have two different horseradishes and wasabi.
