3 ms·

American? You mean what's widely available in USA? Sweet/acidic 'mustard' just is not mustard. That is marketing BS, maube catered to youngsters who cannot yet

by Fnoord 5y ago

American? You mean what's widely available in USA? Sweet/acidic 'mustard' just is not mustard. That is marketing BS, maube catered to youngsters who cannot yet handle spicy food? It is something else than mustard, containing a little bit of mustard, like mayonaisse does. A chararacteristic element of mustard is the fact it is spicy. Therefore, mustard is always spicy. If they specifically mention spicy, it is very spicy. As long as I get real mustard when it looks like it (mentions mustard), and its mentioned when its spicy (read: more than normal mustard), I am happy. When I get that acidic/sweet crap I am not happy. Its easy to recognize though. The color is lighter than the real deal, and the structure is very creamy. I just buy local mustard, Zaanse and Groninger. But the structure isn't creamy and you need to mix them before grabbing content else you end up with an acidic leftover in the bottle.

utucuro 5y ago
Careful there; you dismissed not only Dijon mustard but also Bavarian sweet mustard, both very traditional mustards. Considering that even the word mustard comes from old French, it is worth considering that mustards can be created to fit more than just one taste profile. One local mustard that is extremely popular in my country in certain eateries is yellow mustard seeds mixed with an equal amount of room temperature water, left to sit at room temperature and never refrigerated for example; try at your own risk though.
- yoz-y 5y ago
  Dijon mustard is quite spicy though, but it's that "up to the nose" spiciness. Eastern European mustards are usually milder and what I had in north is more spicy in the traditional sense. One thing that I find surprising in France, is how little variety there is in mustard in most supermarkets. Basically you have a choice of dijon mustard from 20 different brands that all taste the same and then some "old fashioned" ones.
  - datameta 5y ago
    I would not lump all Eastern Europeans mustards into one bunch. Some Polish mustards remind me of the sweet Bavarian type which is constrasted by some Russian very spicy kinds.
chmod775 5y ago
> A chararacteristic element of mustard is the fact it is spicy. Mustard is made from seeds of the mustard plant, not all varieties of which are spicy. > The color is lighter than the real deal, and the structure is very creamy. Except that Bavarian sweet mustard is way darker than typical mustard, has a very rough texture, and still can hardly be described as spicy/hot. Also texture isn't really a function of the type of mustard seeds used, but rather a function of the way it's produced.

by Fnoord 5y ago

utucuro 5y ago

Careful there; you dismissed not only Dijon mustard but also Bavarian sweet mustard, both very traditional mustards. Considering that even the word mustard comes from old French, it is worth considering that mustards can be created to fit more than just one taste profile. One local mustard that is extremely popular in my country in certain eateries is yellow mustard seeds mixed with an equal amount of room temperature water, left to sit at room temperature and never refrigerated for example; try at your own risk though.

yoz-y 5y ago
Dijon mustard is quite spicy though, but it's that "up to the nose" spiciness. Eastern European mustards are usually milder and what I had in north is more spicy in the traditional sense. One thing that I find surprising in France, is how little variety there is in mustard in most supermarkets. Basically you have a choice of dijon mustard from 20 different brands that all taste the same and then some "old fashioned" ones.
- datameta 5y ago
  I would not lump all Eastern Europeans mustards into one bunch. Some Polish mustards remind me of the sweet Bavarian type which is constrasted by some Russian very spicy kinds.

chmod775 5y ago

> A chararacteristic element of mustard is the fact it is spicy. Mustard is made from seeds of the mustard plant, not all varieties of which are spicy. > The color is lighter than the real deal, and the structure is very creamy. Except that Bavarian sweet mustard is way darker than typical mustard, has a very rough texture, and still can hardly be described as spicy/hot. Also texture isn't really a function of the type of mustard seeds used, but rather a function of the way it's produced.