4 ms·
That hurts. My life would be substantially less rich without Dijon. I love mustard. Mustard is truly the king of condiments.
by voxadam 4y ago
That hurts. My life would be substantially less rich without Dijon. I love mustard. Mustard is truly the king of condiments.
- devchix 4y agoMay I introduce you to Nathan's Spicey Brown Mustard and Kosciusko Spicey Brown Mustard? I think of it as the American answer to Dijon.
- sbf501 4y agoThere's also moutard de Bourgogn which is a bit spicier than DOC Dijon if you can't find the latter (most regions have their own blend and they are all similar).
- mantas 4y agoYou can try growing your own mustard. I hear it's not that hard.
- ben_w 4y agoBut it's only Dijon mustard if it's from the Dijon region, otherwise it's just a sparkling yellow condiment. ;)
- mantas 4y agoyou should be able to replicate whatever special soil you need with hidroponics
- lizknope 4y agoI think they are making fun of the European Union's law on protected designation of origin. You can make something that tastes like champagne but you can't call it champagne unless it is from the Champagne region of France. You have to call it sparkling wine or something else. It's the same for parmesan cheese and many other products. https://en.wikipedia.org/wiki/Protected_designation_of_origin https://en.wikipedia.org/wiki/Protected_designation_of_origi...
- ben_w 4y agoIndeed, I was. If the mustard is sparkling, I don't recommend eating it.
- magicalhippo 4y agoSo I'm just a casual pleb who enjoys mustard on various sandwiches and such. I've only tried a small number of Dijon-labelled mustards, but they've all been radically different. I'd say the only thing they had in common was being mustards and the texture. That said, mustard is indeed a must for a lot of things.
- gilrain 4y agoThey should all have white wine as part of their formulation.
- magicalhippo 4y agoMustard and white wine, gotcha. That still leaves quite the space for the variation in taste that I've experienced. My Dijon quest got started since I really like the flavor profile of the Maille Dijon mustard with certain kinds of deli meat, but I find it too strong so I can't use as much as I'd like. So I was hoping for something with a similar flavor profile but with less heat. I've yet to find a replacement, but I have found a few others that I really enjoy for other sandwiches so.
- cesaref 4y agoI can recommend mustard powder if you haven't used it, and try mixing up your own mustard to a strength you appreciate, with or without any vinegar, or other combinations (honey etc).
- sph 4y agoAs someone that grew up with French culture and Dijon mustard, as soon as I first tasted the mild American version it became my favourite condiment. French, and worse, English mustard are far too violent, and it's not as pleasant a pain as a strong chili pepper.
- Aromasin 4y agoWe're on opposite ends of the spectrum. I love English mustard. Even the idea of that nose burning, eye watering sensation makes me drool. No sandwich is complete without it.
- sph 4y agoI love how you've phrased it, sounds like no sandwich is complete without nose burning and eye watering. Pain is the best condiment :-)