June 13, 20223 yr I can't believe a mustard thread is making me ravenously hungry. Yet here we are. Good job y'all.
June 13, 20223 yr I can't believe a mustard thread is making me ravenously hungry. Yet here we are. Good job y'all.Nothing sets off the flavor of a nice MLT like a good mustard
June 13, 20223 yr 23 hours ago, Biff Tannen said: Mustard? Don’t let’s be silly. Needs more love. Heavily quoted line growing up in my family. And I too celebrate mustard in all its myriad and beautiful forms, but Alstertor, man. That's some fuckin' senf.
June 14, 20223 yr It pains me when my kid puts ketchup on a hot dog and not any kind of mustard. I am a bad parent and feel shame for that. I do love an egg roll with Chinese hot mustard mixed with duck sauce.
June 14, 20223 yr We lived in Wisconsin for awhile, and in Mt. Horeb there was a Mustard Museum devoted to the condiment. Begun by a mustard aficionado who happened to be an Assistant Attorney General for the State of Wisconsin, he collected mustards from everywhere. We used to drive by Mt. Horeb and Dodgeville (home of Lands' End) with some regularity. Now known as the National Mustard Museum and relocated to Middleton, they even have a store where you can buy all sorts of mustards. Check out their online offerings: https://mustardmuseum.com/ I love a good roast beef sandwich with pickles and mustard.
June 14, 20223 yr 13 hours ago, Herbie Hancock said: It’s $0.92 at Wal Mart. But I’m a sucker for low calorie condiments so I grabbed it and another of theirs called Garlic Aioli. The garlic aioli was meh, but I went back and grabbed 4 more of the Cuban. Just the right amount of smokiness. I lean heavy towards the hot sauces and mustards that are strong on the vinegar but IMO this one is rather mild in that department. Another $.92 find I stumbled on a couple weeks ago. Will stay in the rotation.
June 14, 20223 yr On 6/12/2022 at 6:09 PM, After irth said: I can’t wait for Buck to find this thread, tell you all how shitty your taste is, and then tell a long-winded story about his mustard-related experiences. And then you can respond by telling me how much you prefer fake tits over real ones.
June 14, 20223 yr Author The ingredients of that chipotle mustard in my first post seem to be 1) mustard 2) chipotles in adobo seems that mustard is another thing that those little fuckers combine well with.
June 14, 20223 yr 21 hours ago, LW Goatman said: As a child, probably 35+ years ago, I went to a kids house and the mom made us bologna on white with mayo and ketchup. That was the most disgusting thing I've ever had in my life and as a young man I knew it was wrong. F those people. Ketchup on cold meat is the worst.
June 14, 20223 yr 5 hours ago, WhatTheBuck said: And then you can respond by telling me how much you prefer fake tits over real ones. You might be confusing me with someone. And that someone prefers fake titties. And fake titties are just wrong.
June 14, 20223 yr On 6/12/2022 at 6:52 PM, dcbc said: While it's easier to spread, I never thought the mayo on the outside of a grilled cheese (instead of butter), for instance, was an improvement. On 6/12/2022 at 7:05 PM, Celery Man said: It’s certainly easier to spread. I haven’t done a double blind study or anything but I think it’s a nicer fry on the bread as well - lighter, crisper, just greasy enough. On 6/12/2022 at 7:19 PM, dcbc said: You ain't wrong. I would eat one. But butter You heathens need a butter dish so you can leave a stick out of the refrigerator. Problem solved.
June 14, 20223 yr On 6/13/2022 at 9:22 PM, Brisketexan said: I have both the HEB brown mustard and the Inglehoffer stone ground in my fridge right now. Two winners right there. Mustard don’t need no fridge
June 14, 20223 yr On 6/13/2022 at 9:22 PM, Brisketexan said: I have both the HEB brown mustard and the Inglehoffer stone ground in my fridge right now. Two winners right Edited June 14, 20223 yr by Doug E. Fresh
June 14, 20223 yr On 6/13/2022 at 9:22 PM, Brisketexan said: I have both the HEB brown mustard and the Inglehoffer stone ground in my fridge right now. Two winners right Edited June 14, 20223 yr by Doug E. Fresh
June 14, 20223 yr 5 minutes ago, Doug E. Fresh said: Mustard don’t need no fridge True, but user name made me LOL
June 14, 20223 yr As a child, probably 35+ years ago, I went to a kids house and the mom made us bologna on white with mayo and ketchup. That was the most disgusting thing I've ever had in my life and as a young man I knew it was wrong. F those people.You probably got that because your buddy liked baloney sandwiches like that. A poor mom just trying to get thru her fucking day.I was in Japan visiting Panasonic in Osaka. As we were one of their largest dealers in the US we were invited to a special meeting and lunch with the primary heir of the Matsushita family. He lived in a palatial apartment near the HQ, had to be 12k sq feet.We sat in the formal dining room. I believe this prince had someone that wiped his ass and another to pour his Kirin and another to dress him. They brought us the masters favorite: cold fried egg on decrusted white bread sandwiches with ketchup. Now that was disgusting.
June 14, 20223 yr On 6/12/2022 at 11:38 AM, Celery Man said: I didn’t like mustard as a kid, but it has grown on me. I keep a bottle of Gulden’s Spicy Brown in the fridge. I had this stuff on a charcuterie board in Asheville a few months back and couldn’t stop thinking about it. Just got a few jars, it is the shit. Man I’m just dipping pretzels in it and feeling the sinus burn. They are so damn good. In Augusta they paired Original Sin with Red Dragon cheese and it is outstanding. I’ve used the Temptation honey mustard in a few salad dressings that Ive made. Haven’t tried Burn in Hell yet though. Soooooo good. Best mustard I have had. I got two for my cousin who is a big foodie and cook and my uncle.
June 15, 20223 yr 4 hours ago, C-Man said: You heathens need a butter dish so you can leave a stick out of the refrigerator. Problem solved. Team butter dish, but it's in the fridge. I know. I know.
June 15, 20223 yr Tablespoon of Dijon and about a cup of olive oil and a little balsamic in a container and shaken until emulsified -best salad dressing ever... (I don't measure but do it by eye) Edited June 15, 20223 yr by Grimas
June 15, 20223 yr Grew up eating French's yellow, but prefer Heinz or Whataburger yellow now. Heinz brown isn't spicy at all, but has a unique flavor that I like. Also enjoy the whole grain versions from various brands. Can't remember where I get this one, but it's good stuff.
June 15, 20223 yr On 6/12/2022 at 4:39 PM, RPM said: I've never been a fan of yellow mustard. It's just vile and ruins everything it comes in contact with. But, when I was Lil' RPM at Elementary school in the 60's one of the 5 snack choices we had in the only vending machine was giant pretzel sticks with Gulden's mustard (the other 4 were Corn Nuts, BBQ Corn Nuts, Luden's Wild Cherry cough drops & Kraft Cheese & Crackers). I really liked that mustard. Coarse ground is infinitely better than that yellow baby shit. The Sandwich Pal line of stuff is legit. Our meat department carried it when I was a grocery manager. I gotta say…this totally wins the What The Buck storytelling award for the day.
June 15, 20223 yr On 6/12/2022 at 12:53 PM, Fondren & Main said: Mustard is superior to Mayo. Mustard is king of the condiments, I love almost all of them. Yellow, horseradish, stoneground, dijon, poupon, whole grain, brown, etc I'll put it on eggs, cheese, popcorn, all sandwiches, a different one on each brat, and mix it with siracha, tabasco, cholula... Hell if I ever figure out where MIddleton, WI is I'll go to the mustard museum
June 15, 20223 yr Just checked the fridge--- multiple hot sauces- cajun and habanero, and only French's Yellow on the mustard side. Pretty vanilla daily driver, but, gets the job done. Used to love the sinus clearing English mustard (Colman's?) on chicken/ various lunch sandwiches when I was working in London, and the Dusseldorf/ Koln mustards on brats/ grilled sausages in Germany were great. Gonna have to up my USA game... Can't stand Mayo, but, one of you sweet bastards has the Texadelphia mustard blend recipe to share with us (which I'm sure has mayo in it). That may be better than any plain mustard. Rock on.
June 15, 20223 yr Anyone with their Texadelphia mustard recipe? 1st hit on the google. https://www.hornfans.com/threads/texadelphias-mustard-blend.10167/
June 15, 20223 yr Author 3 hours ago, Nicole44 said: They are so damn good. In Augusta they paired Original Sin with Red Dragon cheese and it is outstanding. I’ve used the Temptation honey mustard in a few salad dressings that Ive made. Haven’t tried Burn in Hell yet though. Soooooo good. Best mustard I have had. I got two for my cousin who is a big foodie and cook and my uncle. glad I'm not the only one who has tried this stuff. I'm not enough of a connoisseur of mustards to know all the different types but I believe this is the English style and it is very spicy. Even the honey mustard - you can taste the sweet, but about a second after a good bite it tingles the nose. 21 minutes ago, tigol said: Anyone with their Texadelphia mustard recipe? 1st hit on the google. https://www.hornfans.com/threads/texadelphias-mustard-blend.10167/ @Patricio Swayze ? I feel like he talked about working at Texadelphia
June 15, 20223 yr i love mustard, always have. mustard>>>aiolis some point like 10 years ago, i started using it exclusively on sweet potato fries, when they became ubiquitous. mustard rules.
June 15, 20223 yr Düsseldorf mustard on a fresh grilled wurst at a Christmas market in Berlin last year…as good as it gets:
June 15, 20223 yr 49 minutes ago, tigol said: Anyone with their Texadelphia mustard recipe? 1st hit on the google. https://www.hornfans.com/threads/texadelphias-mustard-blend.10167/ @threesheets is still here.
June 15, 20223 yr 9 hours ago, After irth said: You might be confusing me with someone. And that someone prefers fake titties. And fake titties are just wrong. On this board it’s a safe bet because the majority thinks that bleach blonde with fake tits = hot. So I took a shot, just playing the odds. But Heaven forbid I should talk about mustard in the mustard thread. And then take shit for it? I love mustard. Chances are I’ve thrown out more bottles/jars of mustard than you own. I’m always looking to try new varieties. I generally have 8-12 of them, not counting Coleman’s dry mustard powder, at any given time. Perhaps I’m overqualified to post in the mustard thread so I’m not welcome here. That would be pretty “aggy” of you, don’t you think? If you think the thread should be just for posting, ‘Here’s a type of mustard,’ then you’re probably right.
June 15, 20223 yr On 6/13/2022 at 1:26 PM, rage-a-holic said: i always bring a bunch of these down to Mexico, most people here aren't real into horseradish Silver Spring makes good mustard. I have a bottle of that. They also make the best chipotle mustard of the several I’ve tried. I have to go to one of a couple specialty markets I know of to get it because they don’t carry it in the regular grocery stores. But it’s excellent.
June 15, 20223 yr From memory, Texadelphia is just mayo, guldens spicy brown and some teriyaki. I tried it with the HEB spicy brown and it didn’t work.
June 15, 20223 yr I thought the mustard blend wasn't as tangy as it used to be when I was there last week. Something missing.
June 15, 20223 yr 9 hours ago, Da Fino said: Why did you have to summon him to this thread? I enjoy a mustard sandwich from tie to time. Thanks for having me.
June 15, 20223 yr 11 hours ago, WhatTheBuck said: On this board it’s a safe bet because the majority thinks that bleach blonde with fake tits = hot. So I took a shot, just playing the odds. But Heaven forbid I should talk about mustard in the mustard thread. And then take shit for it? I love mustard. Chances are I’ve thrown out more bottles/jars of mustard than you own. I’m always looking to try new varieties. I generally have 8-12 of them, not counting Coleman’s dry mustard powder, at any given time. Perhaps I’m overqualified to post in the mustard thread so I’m not welcome here. That would be pretty “aggy” of you, don’t you think? If you think the thread should be just for posting, ‘Here’s a type of mustard,’ then you’re probably right. Cool story, bro.
June 15, 20223 yr 13 hours ago, ss13 said: @threesheets is still here. Well that was a blast from the past. "Saccone's" lol. Saccone deez nuts.
June 15, 20223 yr 15 hours ago, Wally Fairway said: Mustard is king of the condiments, I love almost all of them. Yellow, horseradish, stoneground, dijon, poupon, whole grain, brown, etc I'll put it on eggs, cheese, popcorn, all sandwiches, a different one on each brat, and mix it with siracha, tabasco, cholula... Hell if I ever figure out where MIddleton, WI is I'll go to the mustard museum According to Google, I'm 157 miles from Middleton. This seems like something I need to do next time I go to Madison (it's a suburb of Madison).
June 15, 20223 yr 15 hours ago, Brisketexan said: Düsseldorf mustard on a fresh grilled wurst at a Christmas market in Berlin last year…as good as it gets: USERNAME does not check out … But, he deserves a pass. Edited June 15, 20223 yr by VirginiaLonghorn
August 19, 20223 yr I love the origin story... ...back on January 30th of 2002, when Bijan Robinson was born in a hospital by a doctor. Two things occurred to Bijan instantly upon being born. One, that the world is bright and lights can hurt your eyes when you’ve never seen them before. And two, that his purpose in this world would be to score touchdowns. And score touchdowns Bijan did. Throughout his formative years, Bijan scored touchdowns everywhere, mostly on the football field via football. By 2022, Bijan had scored touchdowns in every way, shape, and form. Running and receiving. Stiff arming and juking. Even occasionally passing. The only place he hadn’t scored a touchdown was his taste buds. So Bijan did what everyone expected Bijan to do: Create his own gourmet dijon mustard and call it Bijan Mustardson. With the help of top-quality chefs, Bijan made a mustard that was so good, it tasted like a touchdown. It was then he knew, pending production timelines, mouth touchdowns for everyone would be a mustard-purchase away. In August of 2022, right before football season, purely by happenstance, Bijan Mustardson hit shelves. And the rest is history. But also the future. Mostly the future.
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