4 ms·

I'd also like to add English mustard to that list, most notably the Colmans's brand. I found it odd to not be there but I suppose it's not a thing found commonl

I'd also like to add English mustard to that list, most notably the Colmans's brand. I found it odd to not be there but I suppose it's not a thing found commonly abroad? It's ubiquitous in the UK - like French's is the the US. It comes in both a bottle and powdered form, with the later capable of blowing a mans head clean off. Closer to Wasabi from my experience. I gave a bottle of the stuff as a present to my host when on a rugby tour in Canada. Didn't mention that it's not the type you use on hotdogs (it's generally used as a condiment for a roast dinner with beef, used sparingly). I received a very funny video a week later of them as a dribbling mess.

NextHendrix 5y ago
I'm surprised the powder form of Colman's isn't a controlled substance. Not enough water and its essentially death paste. Sneeze near an open container of the powder and you'll probably need to move house and have facial reconstruction surgery. I pity your friend for slathering it on a hot dog, first bite must've been quite a shock. Marvellous stuff.
- bserge 5y ago
  It puts the "mustard" in "mustard gas" :D
- 01100011 5y ago
  I believe most mustard powder is roughly the same. The difference is in how much acid(usually vinegar) you mix in to slow the reaction which creates the spiciest compounds. Pure water usually gives you a very hot mustard with a short lifetime(i.e. 'Chinese mustard').
AndrewOMartin 5y ago
Colman's is mentioned. "A few weeks after my Mr. Wonton, and since all I could talk about was my mustard quest, I mentioned to a friend the Chinese food thing. He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12). I had tried Colman’s in the past, and Beard had it at number 16 on his list, but I didn’t think to try the English mustard with an eggroll. I guess I was too focused on the idea that Chinese mustard is best for Chinese food, and that isn’t wrong, but the Colman’s was a killer choice. Not as hot, but enough kick to clear out your nostrils. Big fan."
- asjdflakjsdf 5y ago
  he shared a link to buy colman's on amazon. It was in a plastic squeezy container!! The guy is not fit to write about mustard.
  - teekert 5y ago
    You can't have good mustard in plastic nor bad ones in glass? You must be extremely sensitive to marketing efforts ;) What about "Don't judge a book by its cover"?
    - Aromasin 5y ago
      He's right in this case. The regular glass jars do not have vinegar; the squeeze bottles do.
      - teekert 5y ago
        Ok, I stand corrected, forgive me my ignorance.
      - deleted 5y ago
        [deleted]
    - robocat 5y ago
      Colman’s English mustard in a jar is hot: it gets used in similar amounts to wasabi as a comparison (most people would use even a teaspoonful with a meal). There is no way you would put it in a squeezy bottle at the same strength, so the squeezy version can’t be the same. I would guess the squeezy bottle version is for the US market - it is unavailable in NZ for example: https://www.colmans.co.nz/products/ https://www.colmans.co.nz/products/
- Aromasin 5y ago
  Ah, not sure how I missed that. I will say that the powder is my preferred choice however. I believe the squeezy bottle which he uses has vinegar, so is not comparable to the normal recipe.
samizdis 5y ago
> (it's generally used as a condiment for a roast dinner with beef, used sparingly) I'd suggest that horseradish sauce is more commonly associated with a roast beef dinner, but English mustard is certainly acceptable. However, it reigns supreme with cold cuts of ham. Also, I consider English mustard to be essential in a bacon sandwich. Just good white bread, good butter, grilled (preferably smoked) bacon and a good spread of mustard. Simple but stunning.
- gmac 5y ago
  100% agree. Ketchup in a bacon sandwich is pure evil, and I've never been sure why bacon is even sold unsmoked.
bserge 5y ago
English mustard is great. I'd say export it to Europe, but no one will like it because they consider French (and some, German) mustards superior. It's the cheese and sausage situation all over again :D
- jkochis 5y ago
  This is why I'm glad to be an American. I think.
beerandt 5y ago
>>He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12).
djrogers 5y ago
> I'd also like to add English mustard to that list, most notably the Colmans's brand. This is in the article

NextHendrix 5y ago

I'm surprised the powder form of Colman's isn't a controlled substance. Not enough water and its essentially death paste. Sneeze near an open container of the powder and you'll probably need to move house and have facial reconstruction surgery. I pity your friend for slathering it on a hot dog, first bite must've been quite a shock. Marvellous stuff.

bserge 5y ago
It puts the "mustard" in "mustard gas" :D
01100011 5y ago
I believe most mustard powder is roughly the same. The difference is in how much acid(usually vinegar) you mix in to slow the reaction which creates the spiciest compounds. Pure water usually gives you a very hot mustard with a short lifetime(i.e. 'Chinese mustard').

AndrewOMartin 5y ago

Colman's is mentioned. "A few weeks after my Mr. Wonton, and since all I could talk about was my mustard quest, I mentioned to a friend the Chinese food thing. He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12). I had tried Colman’s in the past, and Beard had it at number 16 on his list, but I didn’t think to try the English mustard with an eggroll. I guess I was too focused on the idea that Chinese mustard is best for Chinese food, and that isn’t wrong, but the Colman’s was a killer choice. Not as hot, but enough kick to clear out your nostrils. Big fan."

asjdflakjsdf 5y ago
he shared a link to buy colman's on amazon. It was in a plastic squeezy container!! The guy is not fit to write about mustard.
- teekert 5y ago
  You can't have good mustard in plastic nor bad ones in glass? You must be extremely sensitive to marketing efforts ;) What about "Don't judge a book by its cover"?
  - Aromasin 5y ago
    He's right in this case. The regular glass jars do not have vinegar; the squeeze bottles do.
    - teekert 5y ago
      Ok, I stand corrected, forgive me my ignorance.
    - deleted 5y ago
      [deleted]
  - robocat 5y ago
    Colman’s English mustard in a jar is hot: it gets used in similar amounts to wasabi as a comparison (most people would use even a teaspoonful with a meal). There is no way you would put it in a squeezy bottle at the same strength, so the squeezy version can’t be the same. I would guess the squeezy bottle version is for the US market - it is unavailable in NZ for example: https://www.colmans.co.nz/products/ https://www.colmans.co.nz/products/
Aromasin 5y ago
Ah, not sure how I missed that. I will say that the powder is my preferred choice however. I believe the squeezy bottle which he uses has vinegar, so is not comparable to the normal recipe.

samizdis 5y ago

> (it's generally used as a condiment for a roast dinner with beef, used sparingly) I'd suggest that horseradish sauce is more commonly associated with a roast beef dinner, but English mustard is certainly acceptable. However, it reigns supreme with cold cuts of ham. Also, I consider English mustard to be essential in a bacon sandwich. Just good white bread, good butter, grilled (preferably smoked) bacon and a good spread of mustard. Simple but stunning.

gmac 5y ago
100% agree. Ketchup in a bacon sandwich is pure evil, and I've never been sure why bacon is even sold unsmoked.

bserge 5y ago

English mustard is great. I'd say export it to Europe, but no one will like it because they consider French (and some, German) mustards superior. It's the cheese and sausage situation all over again :D

jkochis 5y ago
This is why I'm glad to be an American. I think.

beerandt 5y ago

>>He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12).

djrogers 5y ago

> I'd also like to add English mustard to that list, most notably the Colmans's brand. This is in the article