5 ms·

They mean it's a milder-tasting mustard, with less heat, and it doesn't include vinegar, so it has a more balanced flavour, than for example a classic British m

They mean it's a milder-tasting mustard, with less heat, and it doesn't include vinegar, so it has a more balanced flavour, than for example a classic British mustard.

Karellen 4y ago
On the other hand, if your reference for mustard intensity is American mustard, then Dijon will come as a shock. Watching Europeans (incl. Brits) watch Americans put mustard on things is always fun. The eyes go wide, and there's a look of panicked disbelief as you can see them thinking "No, stop, too much!!!"
- TheRealPomax 4y ago
  As a Dutchman: there's no such thing as too much mustard. Then again, the same is true for caffeine and licorice.
  - kevin_thibedeau 4y ago
    Licorice is genuinely toxic in large enough doses. You can poison yourself with it.
    - chrisseaton 4y ago
      Lots of things are genuinely toxic in large enough doses, including water, which you can also poison yourself with.
      - TheRealPomax 4y ago
        To be clear: water poisoning is very, VERY hard compared to mustard, licorice, or caffeine poisoning, because it takes a long time to ingest, and you get plenty of signals from your body that you should stop drinking this much water well before you reach the point where you've severely disrupted homeostasis. Unlike those other three, which you can ingest over a very short period in copious concentrated quantities.
    - TheRealPomax 4y ago
      Same with mustard. And caffeine. Turns out that if you're a human, you can find that limit, have a learning experience, and then stay below it the rest of your life.
  - resist_futility 4y ago
    Would you like some licorice with your salt?
    - cardinalfang 4y ago
      Not too much, don't want to overpower the ammonium chloride.
    - TheRealPomax 4y ago
      Never gonna say no to that offer!
- emmelaich 4y ago
  Yep, watch an American lather English mustard on their hot dog then stand back and watch the fireworks.
TheRealPomax 4y ago
To wit: if your mustard isn't a powder that smells of a chemical agent banned under international treaties on warfare that you need to reconstitute with water before it becomes only mild poison, you haven't experienced the full mustard spectrum. There's a reason mustard gas is banned. But no clear reason why Colman's isn't.
- a1369209993 4y ago
  > There's a reason mustard gas is banned. But no clear reason why Colman's isn't. Sure there is - it's a substance that can't be easily vaporised, aerosolized, or otherwise distributed over a large area, and is consequently wholely ineffective as a large-scale weapon. Whereas mustard gas is only mostly (and sadistically) ineffective[0] as a large-scale weapon, and so makes it into the category of "war crimes that are worth specifically banning, since anyone would ever actually bother commiting them". 0: https://acoup.blog/2020/03/20/collections-why-dont-we-use-chemical-weapons-anymore/ https://acoup.blog/2020/03/20/collections-why-dont-we-use-ch...
  - TheRealPomax 4y ago
    Tell me you never opened a tin of Colman's without telling me you never opened a tin of Colman's
- eth0up 4y ago
  A story of mustard, a Russian, and a feeble pansy boy: I once got the bright idea to challenge my friend who often irritated me with his imperviousness to what should be apocalyptic things. I proposed, in a state of misguided confidence, to do a shot of mustard oil. Mustard oil is a generally unknown ingredient in the green imposter most of us recognize as wasabi[1]. It's vicious. Anyway, he accepted the challenge, gulping the shot of mustard oil with a sweet grin of eagerly anticipated schadenfreude. I reluctantly took my own as pledged. The wretched agony that ensued! I writhed and squirmed in an almost hallucinatory pain until I was brought a bushel of fresh basil. Desperate, I chomped every leaf and stem and within minutes was well again, but have not forgotten. Mustard can be dangerous. But I do love Colman's. 1. Most 'wasabi' isn't wasabi.
stavros 4y ago
Really? Dijon has a much stronger taste than other mustards I've tried, which I can only describe as bleach. It has sort of the same flavor as wasabi, which can certainly be used to open the nostrils.
- chrisseaton 4y ago
  The BBC is a British website - most of its readers will be used to traditional British mustards, which are a lot hotter - typical serving implement is a cocaine spoon (not joking.) Wasabi tastes like horseradish (both are roots), not mustard (a seed.)
  - glandium 4y ago
    Fun fact: 90% of things labelled wasabi are actually horseradish.
  - stavros 4y ago
    They taste different, but both have that acidic (not spicy, the kind that opens the nasal passages) flavor that I personally hate.
    - somat 4y ago
      I like horseradish flavor quite a bit more than spicy(pepper) flavor, I think because it is spicy but does not linger like the oil based pepper spices. A stupid story that probably explains more about me than I care to admit. I was making an egg sandwich one day and accidentally grabbed the horseradish sauce instead of mayonnaise, took a bit bite, and thought "hmm... that's funny, my mayonnaise must have gone off." this is where any sane person would stop and verify, but me, being me, went "better make sure" and took another bite. At which point I hunted down the container I used found out I had used horseradish sauce, decided it was actually pretty good and have been using it on my egg sandwiches ever sense.
      - stavros 4y ago
        Doesn't it taste like window cleaner? I find it even smells like that. I like spicy food but I hate horseradish.

They mean it's a milder-tasting mustard, with less heat, and it doesn't include vinegar, so it has a more balanced flavour, than for example a classic British mustard.

Karellen 4y ago

On the other hand, if your reference for mustard intensity is American mustard, then Dijon will come as a shock. Watching Europeans (incl. Brits) watch Americans put mustard on things is always fun. The eyes go wide, and there's a look of panicked disbelief as you can see them thinking "No, stop, too much!!!"

TheRealPomax 4y ago
As a Dutchman: there's no such thing as too much mustard. Then again, the same is true for caffeine and licorice.
- kevin_thibedeau 4y ago
  Licorice is genuinely toxic in large enough doses. You can poison yourself with it.
  - chrisseaton 4y ago
    Lots of things are genuinely toxic in large enough doses, including water, which you can also poison yourself with.
    - TheRealPomax 4y ago
      To be clear: water poisoning is very, VERY hard compared to mustard, licorice, or caffeine poisoning, because it takes a long time to ingest, and you get plenty of signals from your body that you should stop drinking this much water well before you reach the point where you've severely disrupted homeostasis. Unlike those other three, which you can ingest over a very short period in copious concentrated quantities.
  - TheRealPomax 4y ago
    Same with mustard. And caffeine. Turns out that if you're a human, you can find that limit, have a learning experience, and then stay below it the rest of your life.
- resist_futility 4y ago
  Would you like some licorice with your salt?
  - cardinalfang 4y ago
    Not too much, don't want to overpower the ammonium chloride.
  - TheRealPomax 4y ago
    Never gonna say no to that offer!
emmelaich 4y ago
Yep, watch an American lather English mustard on their hot dog then stand back and watch the fireworks.

TheRealPomax 4y ago

To wit: if your mustard isn't a powder that smells of a chemical agent banned under international treaties on warfare that you need to reconstitute with water before it becomes only mild poison, you haven't experienced the full mustard spectrum. There's a reason mustard gas is banned. But no clear reason why Colman's isn't.

a1369209993 4y ago
> There's a reason mustard gas is banned. But no clear reason why Colman's isn't. Sure there is - it's a substance that can't be easily vaporised, aerosolized, or otherwise distributed over a large area, and is consequently wholely ineffective as a large-scale weapon. Whereas mustard gas is only mostly (and sadistically) ineffective[0] as a large-scale weapon, and so makes it into the category of "war crimes that are worth specifically banning, since anyone would ever actually bother commiting them". 0: https://acoup.blog/2020/03/20/collections-why-dont-we-use-chemical-weapons-anymore/ https://acoup.blog/2020/03/20/collections-why-dont-we-use-ch...
- TheRealPomax 4y ago
  Tell me you never opened a tin of Colman's without telling me you never opened a tin of Colman's
eth0up 4y ago
A story of mustard, a Russian, and a feeble pansy boy: I once got the bright idea to challenge my friend who often irritated me with his imperviousness to what should be apocalyptic things. I proposed, in a state of misguided confidence, to do a shot of mustard oil. Mustard oil is a generally unknown ingredient in the green imposter most of us recognize as wasabi[1]. It's vicious. Anyway, he accepted the challenge, gulping the shot of mustard oil with a sweet grin of eagerly anticipated schadenfreude. I reluctantly took my own as pledged. The wretched agony that ensued! I writhed and squirmed in an almost hallucinatory pain until I was brought a bushel of fresh basil. Desperate, I chomped every leaf and stem and within minutes was well again, but have not forgotten. Mustard can be dangerous. But I do love Colman's. 1. Most 'wasabi' isn't wasabi.

stavros 4y ago

Really? Dijon has a much stronger taste than other mustards I've tried, which I can only describe as bleach. It has sort of the same flavor as wasabi, which can certainly be used to open the nostrils.

chrisseaton 4y ago
The BBC is a British website - most of its readers will be used to traditional British mustards, which are a lot hotter - typical serving implement is a cocaine spoon (not joking.) Wasabi tastes like horseradish (both are roots), not mustard (a seed.)
- glandium 4y ago
  Fun fact: 90% of things labelled wasabi are actually horseradish.
- stavros 4y ago
  They taste different, but both have that acidic (not spicy, the kind that opens the nasal passages) flavor that I personally hate.
  - somat 4y ago
    I like horseradish flavor quite a bit more than spicy(pepper) flavor, I think because it is spicy but does not linger like the oil based pepper spices. A stupid story that probably explains more about me than I care to admit. I was making an egg sandwich one day and accidentally grabbed the horseradish sauce instead of mayonnaise, took a bit bite, and thought "hmm... that's funny, my mayonnaise must have gone off." this is where any sane person would stop and verify, but me, being me, went "better make sure" and took another bite. At which point I hunted down the container I used found out I had used horseradish sauce, decided it was actually pretty good and have been using it on my egg sandwiches ever sense.
    - stavros 4y ago
      Doesn't it taste like window cleaner? I find it even smells like that. I like spicy food but I hate horseradish.