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Old 16-07-2013, 20:18   #1
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Mustard

Why does mayo get all the attention? It only comes in one flavor. I have no problem with the mayo, but it should not arouse such vehement feelings.

Now MUSTARD, there is condiment worth fighting over.

Yellow or brown? Smooth or seedy? Puckeringly acidic or a mild vinegar kick? Mustard varies the world over. Should I stock 14 bottles of my own for a cruise, or explore the mustardly delights the world has to offer.

Imagine the horror of arriving in an exotic port to find the poor locals do not embrace the wonder that is mustard. It is almost too much to bear.

Even if hate the stuff you absolutely must stock a jar for a cruise to appease Lord Neptune.

So here are the four mustards you must stock. I would love to hear your version of this list, especially what the mustards of choice are outside the US.

1) good old american yellow - visitors think this is the only kind of mustard. Why give them the expensive stuff?
2) Boetje's Stone-Ground Dutch Mustard - the best, all-purpose, change your mind about mustard mustard. Can be hard to find, but worth the search and stocking up on
3) brown deli mustard - good all purpose mustard. Used to stretch your supply of #2 when it gets dangerously low, and to serve to more refined guests so they do not learn about your secret stash of #2
4) dijon - for cooking, sauces, and lima beans
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Old 16-07-2013, 20:21   #2
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Re: Mustard

so,, raindog, have you any grey poupon??


n italian lady long ago told me to add a drop of yellow mustard to canned and mix sauces for improvement of flavor--it does work.

mostaza is found in mexico--in more than one kind---handy how it does not need refrigeration.....
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Old 16-07-2013, 20:23   #3
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Re: Mustard

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Originally Posted by zeehag View Post
so,, raindog, have you any grey poupon??
Have you seen the rest of the story?????

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Old 16-07-2013, 20:26   #4
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Re: Mustard

Mustard doesn't belong on a boat...maybe a cat but definitely not a mono..
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Old 16-07-2013, 20:34   #5
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Oooh, I love all things mustard!!! We have onboard yellow, stone ground, Dijon and. A honey mustard. I love mustard!
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Old 16-07-2013, 21:43   #6
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Re: Mustard

James Bond doesn't have anything on those guys in that video...lmao

You'll not find mayo, ketchup, or whip in my larder !

A fat juicy dog, good bun, lots of kraut, and mustard...

got to see if I can locate some of that fancy stuff from Holland.

edit: I found the Boetjes online...
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Old 17-07-2013, 01:22   #7
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Re: Mustard

We just spent 2 days in Dijon, France and had Dijon Mustard
on a hamburger (Wish I had had a hamburger in Hamburg
but I missed that chance). The waiter said the restaurant
made its own. Delicious!

We went into a Mustard Shop and the walls were lined
with bottles of all kinds of mustard and I do mean
all.
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Old 17-07-2013, 04:06   #8
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Re: Mustard

Quote:
Originally Posted by RainDog View Post
Why does mayo get all the attention? It only comes in one flavor. I have no problem with the mayo, but it should not arouse such vehement feelings.

Now MUSTARD, there is condiment worth fighting over.

Yellow or brown? Smooth or seedy? Puckeringly acidic or a mild vinegar kick? Mustard varies the world over. Should I stock 14 bottles of my own for a cruise, or explore the mustardly delights the world has to offer.

Imagine the horror of arriving in an exotic port to find the poor locals do not embrace the wonder that is mustard. It is almost too much to bear.

Even if hate the stuff you absolutely must stock a jar for a cruise to appease Lord Neptune.

So here are the four mustards you must stock. I would love to hear your version of this list, especially what the mustards of choice are outside the US.

1) good old american yellow - visitors think this is the only kind of mustard. Why give them the expensive stuff?
2) Boetje's Stone-Ground Dutch Mustard - the best, all-purpose, change your mind about mustard mustard. Can be hard to find, but worth the search and stocking up on
3) brown deli mustard - good all purpose mustard. Used to stretch your supply of #2 when it gets dangerously low, and to serve to more refined guests so they do not learn about your secret stash of #2
4) dijon - for cooking, sauces, and lima beans
WTF,
No.1 must be Hot English (in any form - dry; pre-mixed, whatever).
The rest are a distant second and worth discussing but only after you have sufficient stocks of Hot English for any EOW.
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Old 17-07-2013, 04:27   #9
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Re: Mustard

Quote:
Originally Posted by Wotname View Post
WTF,
No.1 must be Hot English (in any form - dry; pre-mixed, whatever).
The rest are a distant second and worth discussing but only after you have sufficient stocks of Hot English for any EOW.
+1
Anything that doesn't clear your sinuses just by smelling it at armslength is definitely substandard when it comes to mustard

I must admit though, on board I also keep Maille Dijon and Maille Wholegrain, plus powdered Colemans for when I am making chutney

Now, the burning questions are:
Does mustard have to be discarded by its 'use by' date?
How long does it keep unrefrigerated after opening?
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Old 17-07-2013, 04:33   #10
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Re: Mustard

Mustard is way better than mayo. Both together isn't bad, but my preference is mustard.
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Old 17-07-2013, 04:37   #11
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Re: Mustard

Lusty Monk mustard made in Asheville, NC. Great stuff. I prefer the "Original Sin", but the "Burn in Hell" stuff is pretty good too.
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Old 17-07-2013, 05:28   #12
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Re: Mustard

Zatarain's moutarde creole....
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Old 17-07-2013, 05:31   #13
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Re: Mustard

mustard > mayo
All kinds, all flavors
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Old 17-07-2013, 05:51   #14
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pirate Re: Mustard

Colemans English Mustard....
but need to carry a good English Horseradish Sauce as well... they can't get it right anywhere else...
wishy washy baby puke under false colours...
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Old 17-07-2013, 06:00   #15
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I love real mustard.....with seeds. That stuff that is passed off as mustard, the baby **** yellow stuff, is for the birds!!!
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