/r/Mustard
A celebration of mustard andallitsyellowglory.
Some Links About Mustard:
The Spice of Life - Mustard: The Spice Of Nations - 1983 BBC production
How it's made mustard -- Discovery Channel
The History of French's Mustard
This is Why Chefs are Obsessed with Making Homemade Mustard
How To Make Mustard | Oktoberfest
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/r/Mustard
I have a bottom of the line cuisinart and it doesn’t blend the seeds as well as i would like. Any recommendations?
Need to find the Lion variety they do, in jars bigger than 250g
If your mustard is too thick, can you just mix in more vinegar? Any other ideas?
This is the shit right here. It's got a hella a snap to it. Better than skunk for clearing out the old sinuses!
May use it on salmon as well. From my short research, my shortlist is Zakuson's, Pommery Meaux, Beaver Stone Ground. Seems they're 3 very different mustards though. I'm not scared of some heat or horseradish kick. Try all 3 and report back? Anything else I should add? Preferably options I can order online.
Apparently we get Canadian made Maille and Canada gets it imported from France, at least in the Quebec Province. Who knew, I'm trying to figure out the difference in taste as I haven't had the American version or Canadian made one in a long time.
And should I do more? (Dumb question)
Tried their honey mustard lately and I’m addicted. Any similar tasting brands available? Thanks
Easily my favourite brand of mustard. David Chang's as well. I think David Chang is an asshole, but he has good taste in mustard
My go to when it’s time to
Wanted too say how amazing it’s. Lovely on cheese & ham toasties🤤
Longtime loyal fan but lately it taste like chemicals to me. I’ve tried 3 bottles so far. Anyone else notice this?
I am just discovering different mustards, but my initial research says these are among the best.
Is anyone having any source of information about what is the minimum vinegar concentration needed for long storage (6-12 months) of homemade mustard? What is a safe pH? I want to make mustard without preservatives, and with as little vinegar as possible, without risking anyone's health.
Surprisingly this is the best one I’ve found in the states.
From the Mustard Museum. I'm in the area 2-3 times a year and it's good to get new brands to me. So far I've tried the Vampire Repellent. The garlic is not overpowering or chemical tasting.
Asking because earlier this month I've made a post over in r/PointlessStories about how I have rediscovered mustard. Today I read another post in the same sub from someone else experiencing almost the same thing.
(Here're the posts)
https://new.reddit.com/r/PointlessStories/comments/1f9xn2i/ive_rediscovered_mustard/
https://new.reddit.com/r/PointlessStories/comments/1foj02l/ive_hated_mustard_my_whole_life_but_the_other/