Mustard

Discussion in 'Food & Cooking' started by koukouvagia, May 28, 2016.

  1. koukouvagia

    koukouvagia

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    What are your preferred brands of mustard and what are some unique ways you use it in your cooking? I'm talking beyond salad dressings and sandwich spreads.

    I'm always looking for a good yellow mustard, we usually have Frenchs or schlossmans on hand. Been wanting to try Sir Kensingtons.

    My favorite Dijon is Maille brand. Last year I was taking a walk in the upper west side and was delighted to see a Maille boutique had opened recently.
     
  2. koukouvagia

    koukouvagia

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    Just thought of a funny thing, we used to live in the south and all fast food restaurants there served yellow mustard on the burgers. This is unheard of in NY, I've never seen a single person put mustard one burger here. Waiters look at me funny and they don't even have yellow mustard on hand, they usually bring brown mustard.
     
    Last edited: May 28, 2016
  3. phatch

    phatch Moderator Staff Member

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    Maille whole grain dijon is favorite. I usually have some grey poupon for smooth dijon duty. This is mostly for recipes calling for yellow mustard.

    Guldens spicy brown does most of my other mustard duties.

    I don't keep yellow mustard around. It tastes harsh to me. I use it only as a base for mustard barbecue sauce and buy it when i make a batch. I don't object to it on a burger or dog but prefer other choices.

    Dry mustard powder is Colmans. Very useful stuff.
     
  4. phatch

    phatch Moderator Staff Member

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    As to where i use mustard.

    A shot of smooth dijon goes in my cheese sauce as for mac and cheese or souffle. Cheese soup gets mustard powder.

    Smooth dijon gets added to many vinaigrettes for emulification benefits snd the extra punch it adds.

    Barbecue sauce as mentioned.

    Colmans powder is the basis for hot asian style mustard as for cha shu pork. Also southern boiled dressing
     
  5. phatch

    phatch Moderator Staff Member

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    As to the German mustards well I like them but I don't usually keep them on hand. I don't go through them fast enough to justify their storage. Suesser senf with a Muenchener Weisswurst is glorious. But I usually just get that at Siegfried's or Smoke & Salt where such mustard is already available to go with the sausage. Similarly for the other regional variations of wurst and mustard of Germany.
     
  6. kokopuffs

    kokopuffs

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    I like Coleman's powder made freshly to place alongside a batch of pan fried potatos, garlique, a single clove of clove, and a bit of rosemary.  I think the dish is called dijon style potatos.

    Sometimes I like Frenche's and Demler's yellow mustards.

    I also like Inglehoffer's Sweet Hot Mustard with Honey, too.
     
  7. koukouvagia

    koukouvagia

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    That's sounds good, do you have a recipe?  I don't know what a garlique is
     
  8. kokopuffs

    kokopuffs

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    GARLIC!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!   /img/vbsmilies/smilies/crazy.gif   Just slice the potatos I don't know around a eighth of an inch thick and fry in olive oil along with a bay leaf or two, clove of garlic/garlique, a clove of clove, (EDIT)small pinch of white pepper, and either some thyme or sprig of rosemary.  S&P always.  Once browned, serve with - on the side - a dollop (1 Tbsp) of Coleman's Hot English Mustard.

    (EDIT)  Both red and yellow potatos fry-up THE best!
     
    Last edited: May 29, 2016
  9. mikey--m

    mikey--m

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    Hailing from Eastern Europe I could put hot mustard on pretty much any meat... I guess it's better known as hot English mustard... On sausages (especially kranskys!), steaks, burgers, you name it.

    Also a little dollop in gravy (brown sauce) as you're adding liquid gives it a nice earthy kick, the spiciness disappears and leaves something magical and moreish.
     
    Last edited: May 29, 2016
  10. chefross

    chefross

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    A Chef friend turned me on to "Schmoo."

    At least that's what HE called it.

    Equal parts Dijon mustard and smashed roasted garlic in the food processor.

    I make a large batch and put it in plastic in the cooler. It has a great shelf life.

    Now....as to its' use. Smear it all over a chicken and roast it uncovered.

    Smear it on a inside round and roast.

    Smear it on a Steamship Round of beef and roast.

    It's great on steaks, whole roasted beef tenderloin, even tossed with vegetables to roast are great.
     
  11. kokopuffs

    kokopuffs

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    Yeah!   You easterners like me, prefer your dishes spicier.  From where do you hail?
     
  12. lagom

    lagom

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    Mustard here in sweden tends to be on the very strong and sweet side. That being said I have fell in love with Västerviks senap. Very hot, strong and sweet and almost as thick as honey. Other mustards popular here ar Dijon , Skånsk senap(kinda like goldens brown)and Grov senap( whole grain).

    However, when I'm eating a hot dog I still reach for good old French's yellow mustard which I find in the foreign foods section on my grocery store.
     
  13. kokopuffs

    kokopuffs

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    Is there someplace here in the U.S. where Vasterviks can be procured as an exhaustive search revealed nothing?
     
    Last edited: May 29, 2016
  14. pete

    pete Moderator Staff Member

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    Here, at home, you won't find less than 4 mustards in my fridge, and often more than that.  There's yellow mustard-sorry but burgers and dogs always get the American yellow stuff!!  Then there is a smooth Dijon, usually Grey Poupon-usually used for making emulsified dressings and usually mayo.  Then there is always 1 or 2 whole grain mustards, usually for sandwich making and for sausages and I always keep a horseradish mustard on hand although I always have prepared horseradish in house all the time also.  Those are the 4 basics, pretty much always around.  If I come across a specialty mustard at some shop I will also often pick up one so that 4 can easily jump to 7 or 8 at a time.  My wife thinks I'm nuts, but then again there are a lot of things I do that makes her think I'm nuts!!!
     
  15. brianshaw

    brianshaw

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    We must share the same refrigerator, Pete. Ours never has fewer than 4 and most often 8.
     
  16. mike9

    mike9

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    Yup - yellow mustard for Conies, whole grain for charcuterie, dijon for vinaigrettes and dry Coleman's.  I use mustard in hot potato salad, egg salad, any creamy salad really.  I make up fresh batches of Coleman's with different vinegars, beers, wines, etc.  I love the stuff and buy it in big cans from my local wholesale grocer.  Same price as the little cans in the stores.  
     
  17. lagom

    lagom

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    Not that I know of, however, being that I have a business that imports into Sweden I may be able to figure out a way to ship some over across to the USA 😎
     
  18. kokopuffs

    kokopuffs

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    Just lemme know.
     
  19. teamfat

    teamfat

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    This thread made me realize how little I use mustard. Powder in my Q sauce, a squirt in HoosierQ Pig Sauce, and some on the occasional sandwich.

    I should probably expand my use of the seasoning.  Oh, mustard seeds in some of my fermetend pickle products, does that count?

    mjb.
     
  20. koukouvagia

    koukouvagia

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    I use mustard in a lot of my pan gravies too, just a little dollop adds so much. I sometimes add a little to tuna salad.

    I smear mustard on roasts too.