Mustard

[Andrew B.]

Originally Posted by goboatingnow

no it doesnt, your talking about flavoured Mayo, an abomination worthy of excommunication or the Spanish inquisition.

dave

I second that. When one of my sisters gets tired of mayo, she switches off
to Miracle Whip for a time. Rye bread, swiss, lettuce, bean sprouts, with just
a tad of MW ain't to bad. Wash it down with sweet tea, or a cold adult beverage...

[sailorboy1]

doesn't matter how something is flavored, it still becomes different

or is there some mayo purity law I have never heard about

[goboatingnow]

Originally Posted by Don L

doesn't matter how something is flavored, it still becomes different

or is there some mayo purity law I have never heard about

http://siweb.dss.go.th/standard/Full...x/CXS_168E.pdf

[OldFrog75]

I picked up a jar of Handlmaier's Sweet Bavarian when in Regensburg where it is made.

Much as I like a little spice in my mustard, this stuff was really good.

[sailorboy1]

Originally Posted by goboatingnow

http://siweb.dss.go.th/standard/Full...x/CXS_168E.pdf

WTF, mayo standards. But in the end anything can be added, see:

3.3

Optional Ingredients

Food ingredients intended to influence significantly and in the desired fashion the physical
and organoleptic characteristics of the product:
(a) hens' egg white
(b) hens' egg products
(c) sugars
(d) food grade salt

(e) condiments, spices, herbs

4.4

Flavours

Natural or nature identical flavouring substances } Limited by GMP

1

as defined for the purpose of the Codex }

Alimentarius Commission

[goboatingnow]

I know, just jossing you

dave

[Ocean Girl]

Get your mayo lovin talk over to the mayo thread!
Mayo is so last season, kinda like a Bruce anchor, mustard is the next generation condiment...

Erika

PS
Ketchup is like a danforth.. cheap, reliable, though a bit boring.

[sailorboy1]

Originally Posted by Ocean Girl

PS
Ketchup is like a danforth.. cheap, reliable, though a bit boring.

since King Ketchup along with some hot sauce can save any meal, when ketchup finds out that mayo and (sic) mustard have their own threads there is going to be hell to pay

[ShaktiGurl]

Originally Posted by Don L

since King Ketchup along with some hot sauce can save any meal, when ketchup finds out that mayo and (sic) mustard have their own threads there is going to be hell to pay

Nah, Ketchup is easy going and likes to blend in. .

[captain58sailin]

Heinz or Hunts?

[sailorboy1]

Originally Posted by captain58sailin

Heinz or Hunts?

what a freakin stupid question

Heinz

[saw77]

Mustard (any variety) over Mayo every single day of the week.

[ShaktiGurl]

Originally Posted by captain58sailin

Heinz or Hunts?

Sigh. Currently Great Value because we are a tad bit poor ATM. Probably will finish it and *not* do that again. Even worse is GV Worchestershire. It is just brown water as far as I can tell.

[Ocean Girl]

Originally Posted by Don L

what a freakin stupid question

Heinz

That's just the mean spirited talk of a mayo lover I was expecting

[Syserenity]

Originally Posted by RainDog

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

I agree with you that the fight should be more of about mustard than Mayo, but good old american yellow? Boetje´s stone ground dutch, brown deli and finally a simple Dijon?

Although there is no port to sail in, but in todays world you can get good Dijon Mustard almost everywhere and if around a Carrefour, you become a wide sortiment of their old and ancients, like strawberry mustard on white whine, honey and....and....and....and.....
Mustard made by your own you know, this is not just a condiment, but some delight in your mouth, even to try without nothing, or a slightly warmed up Frankfurter, to dip in the mustard, or a cucumber dipped on mustard.... Mustard is it, the ultimate delight in spicing up food, just as is a good hot sauce (Chili sauce) home made by some Latin american kitchen...