8 ms·
Mustard
- h2odragon 3y agoThe brassica plants are one of the foundations of civilization.
- sph 3y agoThe other is the Rosaceae family, which includes: roses, apples, pears, quinces, apricots, plums, cherries, peaches, raspberries, blackberries, loquats, strawberries, rose hips, hawthorns, and almonds.
- presidentender 3y agoThis is just delightful, but is no one else bothered by the honey bear mustard bottle?
- riffraff 3y agoI wonder if that is intentionally tongue in cheek. Also: don't you think the bear has a mildly evil frown?
- butterisgood 3y agoIs it honey mustard?
- appplication 3y agoIf you find yourself in SF, do yourself a favor and go to Sam Wo and order the BBQ pork rolls. The mustard sauce served with them is potent and delicious.
- DonHopkins 3y ago"No ketchup here. Only mustard!" -Edsel Ford Fong
- pazimzadeh 3y agoTrader Joe's Dijon mustard is heavily underrated for the price
- tazu 3y agoI feel called to mustard jihad against ketchup
- schroeding 3y agoIf your local supermarket doesn't sell mustard in one kilo plastic buckets[1], you may not use enough of it. :P [1] https://haendlmaier.de/fileadmin/Files/Produkte/Diva-Senf/Mittelscharfer-Senf/mittelscharfer-senf-eimer1-haendlmaier.png https://haendlmaier.de/fileadmin/Files/Produkte/Diva-Senf/Mi...
- zufallsheld 3y agoSure, but we only use Bautzner here: https://www.gls-eberlein.de/images/product_images/popup_images/4036_0.JPG https://www.gls-eberlein.de/images/product_images/popup_imag...
- thworp 3y agoIf you enjoy the overpowering taste of extremely cheap vinegar Bautzner is the mustard for you.
- d--b 3y ago> All to say, it’s a perfect condiment and it doesn’t get the love and respect it deserves. You should have seen the shit show caused by the great mustard shortage of 2022 in France. https://www.washingtonpost.com/world/2022/07/27/france-mustard-shortage-canada-seeds/ https://www.washingtonpost.com/world/2022/07/27/france-musta...
- bmacho 3y ago> Classical watches display time, but can hardly do anything else. This limitation is artificial: for instance several people confessed to be often in want of mustard... and what is the point of knowing time if you cannot get mustard? > The concept of mustard watches comes from this basic observation. They combine the advantages of watches and mustard pots: a quite accurate display of time together with the critical amount of mustard sufficient to cope with emergencies. https://girard.perso.math.cnrs.fr/mustard/titre.html https://girard.perso.math.cnrs.fr/mustard/titre.html
- resolutebat 3y agoHappily surprised to see some obscure (from a US POV, anyway) Scandi brands featured, but somewhat disappointed that Japanese mustards don't feature. Like wasabi, a little bit goes a long way. https://int.japanesetaste.com/products/sb-foods-karashi-sauce-japanese-mustard-paste-tube-43g https://int.japanesetaste.com/products/sb-foods-karashi-sauc...
- denton-scratch 3y agoThe author seems more interested in the packaging than in the mustard per se.
- xnorswap 3y agoThat they can put English mustard side by side with Dijon mustard suggests so.
- InitialLastName 3y agoFrom the subheader: > Unbox Inbox is a weekly newsletter packed with packaging inspiration and observations I'd say that is as much evidence as you need that the writer may have packaging as a focus.
- denton-scratch 3y agoAh, thanks, I hadn't noticed that. I thought the article was about mustard, and was disappointed that it had so little to say about mustard as such.
- mojo74 3y agoMakes my nostrils tingle just reading it
- interludead 3y agoLove mustard.. I relish the sharp tanginess, the spicy kick, and the complex flavors that mustard brings to every dish.
- pgt 3y agoI buy Dijon mustard because it does not have added sugar, or is not supposed to, anyway.
- dsr_ 3y agoIf it doesn't say "sweet", it probably doesn't have sugar. Try a spicy brown for contrast.
- doodlebugging 3y agoI love mustard. It's probably my favorite condiment. I use it on sandwiches with any kind of meat. I have used it as a base for a sauce to serve with wild game , and I use mustard powder as an ingredient for my own brisket and pork rub and in a cherry barbecue sauce that I occasionally make. It adds a whole dimension of flavor to balance out any slightly sweet ingredients. My wife made some mustard a couple months ago and it is delicious. It has a spicy vinegar finish with strong mustard base that almost has me using it like peanut butter which I also love. Her mustard initially was a full-grain, lightly ground spread that looked a lot like the Maille Old Style or the Inglehoffer in the first panel of brands. Very coarse and lightly ground. It was so coarse that I found that the grains frequently formed large balls and rolled off of the bread. The only way to prevent the loss of so much mustard was to use an airy break like sourdough, which I also love, to trap the seeds. After we had used her whole grain mustard for a while we decided it best to grind it further so that it is easier to layer it in durable layers. Right now it is pretty much the world's most perfect mustard. It isn't as finely ground as the Kosciusko Spicy Brown or the Mister Mustard Original Hot. It looks more like the Batampte Deli Style or the Woeber's varieties. It still has many seeds that have escaped the grinder but they are now firmly trapped in a delicious mush of mustard-yellow paste so that they don't get lost on the plate. I think it is the world's most perfect mustard now. Thanks for this article. I think I'm gonna smoke some chipotle, or andouille, or hot Italian sausage or maybe all of those so I have an appropriate meat vehicle to allow the mustard to shine, maybe on a medium dark toasted pretzel bun for the added bread caramelization.
- temp0826 3y agoThis guy mustards
- doodlebugging 3y agoIt's great stuff. My wife also made some excellent spicy-sweet, hot pepper relish using jalapenos, serranos, pepins, thai and hatch chilies. It's all finely diced and the sweetness works fantastically to complement the mustard. It is the perfect way to manage the rich, fatty juices of a grilled or smoked tubular meat product. So much depth of flavor.
- sph 3y agoAs long as it is not English mustard, which is pure violence and no nuance to it. French Dijon mustard is the safest bet. I quite like the American ones I can find in Britain because they're more mellow so a bit more versatile. Not sure about Indian mustard sauces, but they certainly use a lot of mustard seeds.
- oneeyedpigeon 3y agoIt sounds like you're simply using too much. Like Marmite, English mustard is best used in extreme moderation. (Disclaimer: even though I live in Norwich UK, there are occasions where I'm more than a little partial to American mustard. I just try to keep it a secret)
- globular-toast 3y agoYou know what they say: too much mustard gets up your nose!
- sph 3y agoGood advice, also for Marmite which I still haven't been able to appreciate.
- _a_a_a_ 3y agoI like your "pure violence" comparison. As the other guy says, trick is to use it sparsely. Think of it as salt to be used by the pinch rather than sugar to be used by the spoonful.
- imgabe 3y agoI can't help but think of this Onion article: https://www.theonion.com/man-on-internet-almost-falls-into-world-of-diy-mustard-1819571371 https://www.theonion.com/man-on-internet-almost-falls-into-w...
- bloomingeek 3y agoI like to add some mustard to a bowl of chili, it adds a tangy taste that's quite nice.
- WirelessGigabit 3y agoI do the same when I make stew. Take a large loaf of home-baked sourdough bread, and take a slice out of the center part. Spread a THICK amount of Grey Poupon Dijon mustard on it, and throw that in the pot.
- vitalurk 3y agoIt kind of blows my mind that most people around me eat steak without a good Maille or Grey Poupon mustard. Thanks for this list, I'm gonna explore!
- corytheboyd 3y agoHuh, I’ve never thought to try mustard with a steak, will have to give it a go next time!
- kayodelycaon 3y agoI'm allergic to milk, so I substitute with yellow mustard for cheese steak subs. It works really well for adding the depth of flavor and moisture melted cheese provides. (In my opinion.)
- anthonypasq 3y agosuggesting mustard as a cheese substitute is so profoundly, fundamentally wrong i am not convinced you are a human
- draw_down 3y ago[dead]
- scelerat 3y ago"Now that I know so many of the legacy brands are French, the fact that French’s is called “French’s” and describes itself as “American flavor in a bottle” is kind of funny (and American)." According to McCormick's (owner of French's Mustard brand) website: "George and Francis French, sons of R.T. French introduced French’s Classic Yellow Mustard, served over hot dogs at the St. Louis World’s Fair." https://www.mccormick.com/frenchs/story https://www.mccormick.com/frenchs/story So, named for the creators in 1904, not for a specific association with the country.
- stronglikedan 3y ago> not for a specific association with the country St. Louis is in America, so their tagline is accurate.
- Kon-Peki 3y agoInterestingly, St Louis was founded by French fur traders and grew into a city by the arrival of all the French that were expelled from Illinois when France ceded territory to the UK at the end of the Seven Year’s War (the Treaty of Paris prohibited Europeans from living in the Illinois Country).
- seszett 3y ago> Francis French This is a whole other level, since Francis basically means "French".
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- DoneWithAllThat 3y ago[flagged]
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- kbf 3y agoWe have a local variation of mustard that has only recently become popular nationwide. My dad is a diehard fan and I always found it amusing how he made sure he brought a few bottles every time he went to the US. He really didn’t want to be without it, but it also apparently intrigued some americans who supposedly really liked it.
- jihadjihad 3y agoThis guy tried 30 common mustards and picked out the best [0]. I find myself nodding in agreement at his picks--hard to beat a bottle of trusty ol' Gulden's in the fridge. 0: https://www.insidehook.com/food/30-best-mustards-tried-summer https://www.insidehook.com/food/30-best-mustards-tried-summe...
- jofer 3y agoIf you like this and ever find yourself in the Madison, Wisconsin area, be sure to drop by the mustard museum in Mt Horeb (or wait, did it move to Middleton?). It's this exactly in physical form + tastings. Honestly really cool, and the "Pupon U" T-shirts are appropriately silly (assuming they still do those anyway). https://mustardmuseum.com/ https://mustardmuseum.com/
- echelon_musk 3y ago> Mustard as a spice is one of the earliest on record, appearing in Sanskrit manuscripts around 3000 BCE Citation needed. Wikipedia [0] has this to say: > Sanskrit generally connotes several Old Indo-Aryan language varieties. The most archaic of these is the Vedic Sanskrit found in the Rigveda, a collection of 1,028 hymns composed between 1500 BCE and 1200 BCE by Indo-Aryan tribes migrating east from what is today Afghanistan across northern Pakistan and into northwestern India. I'm interested to know what this manuscript source is that's older than the Vedas. [0] https://en.m.wikipedia.org/wiki/Sanskrit https://en.m.wikipedia.org/wiki/Sanskrit
- keville 3y agoLooks like everyone's riding on a single reference to this 1968 paper that makes the 3000 BCE claim: https://eurekamag.com/research/014/507/014507621.php https://eurekamag.com/research/014/507/014507621.php
- Projectiboga 3y agoThat happens more than it should. The Six Foot rule during the pandemic was based on a slide from a conference presentation in the 50s, citing a 1930s tuberculous study and wasn't relevant to viruses. A Medical researcher got onto this early as "social distancing" wasn't working and she had trouble finding any credible source and found the 1930s paper and then started following citations back into the 1950s to one slide. It was just repeated on and on with no continuation of the actual source citation. [edit] here is a link to the original NYT article from June of 2020 https://archive.is/ZuSyc https://archive.is/ZuSyc https://www.wired.com/story/the-teeny-tiny-scientific-screwup-that-helped-covid-kill/ https://www.wired.com/story/the-teeny-tiny-scientific-screwu... Archive link for research and education. https://archive.is/z14Ia https://archive.is/z14Ia
- dfxm12 3y agoWikipedia [0] also has this to say (emphasis mine): According to the Saskatchewan Mustard Development Commission, "Some of the earliest known documentation of mustard's use dates back to Sumerian and Sanskrit texts from 3000 BC". This site (which does not give evidence for the claim) is cited for this quote: https://web.archive.org/web/20160325032401/http://www.saskmustard.com/consumer/mustard/index.html https://web.archive.org/web/20160325032401/http://www.saskmu... Perhaps it was a mistake when copying and pasting. Although, I do think it is important to note that it's not important what Wikipedia says. It matters what the sources say & if they are actual scholarly sources (and not just some type of marketing copy)... 0 - https://en.wikipedia.org/wiki/Mustard_plant#cite_ref-3 https://en.wikipedia.org/wiki/Mustard_plant#cite_ref-3
- tristor 3y agoI love mustard rather dearly, especially one that is sharp and piquant, horseradish mustards are some of my favorite, although you can't go wrong with a good sweet-hot either. At any rate, I just have to say that prepared mustard is an excellent base for making marinades and rubs as well. If you ever want to make a very simple rub for nearly any cut of meat that is intended for roasting or braising, just mix equal parts molasses and yellow prepared mustard (I just use French's) with 1 tablespoon of kosher salt and 1 tablespoon of freshly ground black pepper for every 3 tablespoons of molasses/mustard, and 1 shallot and 2 cloves of garlic finely minced for each 3 tablespoons of molasses/mustard. Whisk together well and spread on, let rest to wet brine for at least 1 hour prior to cooking. You don't need a lot, and it helps to bind the salt and pepper in the meat as does the vinegar help to break down the exterior of the meat to make it more tender, it goes very well on a roast. Score the fat with a sharp knife before applying to help it penetrate deeper. I just braised a brisket flat in my dutch oven this weekend this way, using this as a rub/marinade and cooked down two yellow onions with 1 cup of beef bone broth to make a braise liquid. It was delightful, and the drippings made a good strong gravy.
- jmclnx 3y agoI too love Mustard usually I use Colman's. Now for my big pet-peeve, people using mayonnaise on Ham sandwiches and Hamburgers. Where that came from I do not know. but they should be sent to a reeducation camp :) FWIW, most of my family uses mayonnaise in that manner, I do not know who got me onto mustard as a child, but someone must have :)
- emmet 3y agoAs a child I once ate an entire jar of the German stuff that comes in a little stein in a couple of days just to have the tiny glass. It was like the toy in a cereal box except for odd children.
- jimbobimbo 3y agoDoes anyone know what the Soviet mustard is made of? The one that burns you like sulfuric acid.
- defterGoose 3y agoProbably horseradish which, incidentally, is also a member of the mustard/cabbage family. If you make mustard from scratch you will note that raw mustard seeds have a very horseradish-like flavor as well.
- ssl-3 3y agoI've never had Soviet mustard (and my time machine is broken), but it might be just... mustard. For fun, combine some ground mustard seed and water in a dish. Mix it up into a runny paste, and taste some right away: It'll be vaguely mustardy, and also somewhat boring. Then set it aside at room temperature and go do something else for 10 or 15 minutes, and taste a tiny bit of it again. It will be like fire -- a seriously-intense, sulfurous heat that tickles the corners of the sinuses that you didn't even know you had. It's an enzymatic reaction, similar to what happens with fresh pulverized horseradish root, and it gets stronger over time. And just like with horseradish: To stop it at a given level of intensity, just add an acid. (Those who mix ground mustard directly with vinegar and thereby skip the part where it is allowed to bloom with water, are completely missing an entire world of what mustard can be.)
- Projectiboga 3y agoI'm a newcomer to mustard. I discovered why I love Uno's Pizza Classic Beyond Burger so much. They put Ketchup on the top bun and Mustard on the bottom. I've now adopted that for at home when I eat Chick Burgers and it really pops. I've eaten french fries with it but I just never got the memo about how it is both a condiment and a spice before now in my fiftys.
- pbnjeh 3y agoThere is a mustard museum in Wisconsin. "Museum" is perhaps a bit of a misnomer, but very alliterative. They sell and ship a number of unusual varieties. Ordered my friend's husband some for his birthday -- no complaints. Let me see... I think this is it: https://mustardmuseum.com/ https://mustardmuseum.com/ No affiliation. I think I learned of it via a public television broadcast, or something similar.
- WorldMaker 3y agoThey say there were commonly three shakers on the average table in the 19th and very early 20th century: salt, pepper, and something else (?). Whatever the third one was we culturally do not remember, it's a fascinating bit of collective amnesia. It was something common enough to be on every table right next to salt and pepper and also so common to not even be worth writing about, just some everyday spice. Most theories I've read say this lost shaker most likely was ground mustard. This theory suggests we didn't actually collectively lose a condiment, it just changed its most common form from being a shaker like salt/pepper to a "sauce" condiment in a jar or squeeze bottle, which is also why we collectively decided to not bother writing about the change. If true, it's another fascinating reminder of how common mustard has been in our history, so common it wasn't even worth mentioning how common it was when it was sitting right next to our salt and pepper shakers the whole time.
- JJ_Wi 3y agoA trip to Middleton, WI, is in order! https://mustardmuseum.com/ https://mustardmuseum.com/