Mustard - What kind do you like best?

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The best mustard is the spicy brown mustard that they have at the pretzel stand at the shopping mall. It's the generic plastic squeeze bottle so you have no idea what brand it in there. And that bottle sits out in the warm air all day, baking in the sun and being used by dozens of passers by and who knows the last time it has been refilled or how many flies have landed on it? That mustard is always the best. It is truly the only way to have a soft pretzel.
 
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ETA: Or this if it's something white (chicken, fish):
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Well I really like Colman’s or the Spicy Chinese Stuff which is basically just Colman’s. If Mustard is mild it tastes bad IMO. Maybe it’s a Czech thing that condiments have to be intense in flavor because we were all poor and ate nothing but potatoes, cabbage and sausage for a few centuries.
 
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Stoneground or a spicy-sweet mustard is good stuff. Usually not fond of the generic French's plain yellow unless its on a hotdog or sausage of some form. I think that's mostly nostalgia carrying it.
 
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Colman's is good, pretty much any Dijon, President's choice sweet with heat, most German spicy mustard, the mustard i made myself out of hand ground mustard seeds in my mortar and pestle, pretty much any mustard that's not generic French's yellow mustard,.that neon yellow flavourless shit they serve on most fast food and crap.
 
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Grub said:
Colman's is good, pretty much any Dijon, President's choice sweet with heat, most German spicy mustard, the mustard i made myself out of hand ground mustard seeds in my mortar and pestle, pretty much any mustard that's not generic French's yellow mustard,.that neon yellow flavourless shit they serve on most fast food and crap.
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I fucking hate regular French’s stuff. It’s okay I suppose for like a Hot Dog and I have no other options at a Soccer or Baseball game, but that’s about it. I don’t understand bland mustards. It’s supposed to have a kick to it, not just be tart and a little sweet.
 
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Grub said:
the mustard i made myself out of hand ground mustard seeds
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I bet one could make a killer mustard with 1/3 mustard powder, 1/3 wasabi powder and 1/3 powdered chile de árbol. Add enough water or vinegar to make it into a paste and a pinch of cinnamon to open up the pores in the mouth.

I'm gonna try this.
 
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Uncle Sid said:
I bet one could make a killer mustard with 1/3 mustard powder, 1/3 wasabi powder and 1/3 powdered chile de árbol. Add enough water or vinegar to make it into a paste and a pinch of cinnamon to open up the pores in the mouth.

I'm gonna try this.
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For sure. Homemade mustard's so fucking good and easy to make. I've made it from powder and whole seed before, both came out way better than store bought stuff.
 
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Make my own, usually. Coleman's powder, some full mustard seeds cracked in the mortar, grated and ground horseradish, couple pinches of salt, cider vinegar. Let it sit for a week in the fridge to develop.
 
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Coleman's to accompany roast beef dinner, Dijon and Dragons Breath for making creamy/spicy sauces, and French's on hot dogs. I'm usually too fucking lazy to make condiments from scratch, though I have made a few over the years. Most recent was a honey mustard with some rosemary and paprika, that I used as a glaze for roast chicken. Recipe was pretty much the same as itt: crack mustard seeds in a mortar, add vinegar and seasoning and leave it in the fridge. But most of the time, I can't be arsed and just grab something that's already in the pantry.
 
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Im still not emotionally over the fact that mustard is part of the exact same family as cabbages, radishes, rapeseed, and turnips, and that each is just a crazy mutated version of the same plant
 
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