OT: Lets talk a real condiment: Mustard

[TRest]

Don't even consider French's yellow actual mustard. You have grounds for a law suit against your parents.

No, I have a very limited purpose in which it works. Only on chili dogs for some reason. The french fry thing somebody told me about years ago, it does work but not something I usually do.

That's why I don't get Heinz yellow. Leave something for the French's brand. Who needs two of them?

 

[huskyinfl]

I feel like Guldens flavor changed slightly in the early 2000's. It's obviously not the turmeric but maybe when ConAgra bought them and relocated the operation the sterile environment may have killed some of the old soul?

Maille makes some decent mustards. They have an old style that is all seed and would make a yellow mustard user's head explode.

 

[JMick]

I like to stock up on the hot mustard from chinese restaurants.

 

[Stainmaster]

Spicy mustard on a pastrami and Swiss.

Wouldn't that make it a little mushy?

 

[shizzle787]

Wouldn't that make it a little mushy?

Cheesy...

 

[Deepster]

I bet you dunk your Pizza crust in it.

I never have but if I wanted to dunk my pizza crust, it wouldn't be in mustard or ketchup.

 

[superjohn]

Spicy mustard on a pastrami and Swiss.

Good pastrami shouldn't have anything other than spicy mustard on it. If you want swiss on it you ditch the spicy mustard and make it a Reuben style sandwich (a Rachel.)

 

[B1GEast]

Add a bit of pesto to mayonnaise the next time you make a turkey club.

You'll thank me

 

[shizzle787]

Add a bit of pesto to mayonnaise the next time you make a turkey club.

You'll thank me

Don't ruin pesto by adding it to the stale egg product known as mayonnaise.

 

[uconnell]

I love almost all mustards, but I hate yellow mustard. Am I crazy for that?

I don't particularly care for mustard but that yellow mustard reminds me of newborn baby poop.

 

[ctchamps]

I don't particularly care for mustard but that yellow mustard reminds me of newborn baby poop.

Now we can find out how many of these dudes changed a diaper!

 

[cohenzone]

French's yellow mustard for all my mustard uses.

Occasionally if I'm feeling like a pretencious I'll go with Gulden's brown mustard.

Such a lost soul ;-). Yellow mustard is, unfortunately, often the only choice of mustard to put on hot dogs at golf course snack shops. Can’t face the back nine without it.

 

[B1GEast]

Don't ruin pesto by adding it to the stale egg product known as mayonnaise.

Don't limit yourself with arcane food rules.

 

[Tommyboy]

Rarely use mustard but my go to is Publix GreenWise Organic Dijon Mustard.

 

[RichZ]

Mustard is a proper condiment unlike Ketchup.

So to start it off lets talk about one of the great vessels of mustard: The Hot Dog. (or frankfurter if you must)

What kind of mustard are you people putting on your Dogs? Style? Brand?

I'm a Gulden's spicy brown guy, but like Kosciusko better for cooking or making coleslaw. Yellow mustard is designed for the 6 year old's palate. If unsure, look down. If you see hair around your nether regions, you are too old for yellow mustard.

But while I have your attention, what will your condiment of choice be this weekend, when Arby's makes their once per year condescension to the outdoorsman?

 

[boba]

I'm a Gulden's spicy brown guy, but like Kosciusko better for cooking or making coleslaw. Yellow mustard is designed for the 6 year old's palate. If unsure, look down. If you see hair around your nether regions, you are too old for yellow mustard.

But while I have your attention, what will your condiment of choice be this weekend, when Arby's makes their once per year condescension to the outdoorsman?

View attachment 25566

Our local Whole Foods sells venison, raised and slaughtered in New Zealand. It's OK, not the real "gamey" flavor of wild venison, but a change of pace from the other animals I eat. I just wish I could get wild hare, I prefer haunch of hare to all other game. Henry's End in Brooklyn had it on rare occasions.
As to mustard, no Thomy Scharfer Senf? You can get it from Amazon, and perhaps Whole Foods. And if don't have hair in those nether regions. this will put there.

 

[August_West]

I'm a Gulden's spicy brown guy, but like Kosciusko better for cooking or making coleslaw. Yellow mustard is designed for the 6 year old's palate. If unsure, look down. If you see hair around your nether regions, you are too old for yellow mustard.

But while I have your attention, what will your condiment of choice be this weekend, when Arby's makes their once per year condescension to the outdoorsman?

View attachment 25566

The answer is just the supplied and provided cabernet steak sauce infused with juniper berries. You dont mess with an Arbys flavor profile. You just dont. They are the meatcraft geniuses, you need to trust them. Your trust in them always pays dividends.

 

[Ewekon]

Hot dog usage: Gulden's Spicy Brown with relish/raw onions.

French's yellow with beanless chili/meat sauce and raw onions.

Pro tip: French's yellow as a dipping condiment with french fries. Better than you would think.

That is not a pro tip. It is an abomination

 

[DaddyChoc]

 

[mauconnfan]

Mustard? I use French's golden mustard pretty much only. Use it on ham, occasionally with relish on hot dogs (prefer ketchup), pretzels, certain sandwiches/grinders mostly ham and cheese, but the occasional chicken, even roast beef, turkey or an Italian combo for different type of flavor. Mustard's ok.

But NO poupon, ruins stuff. Maybe a honey mustard on some chicken tenders.

 

[Hoophound]

[QUOTE="August_West, post: 2375991, member: 1047"


When my father, brother and I get together he has the approximation of the "cheese plate" (Saltines, cheese, raw onion and a mug full of mixed Colmans with a Popsicle stick in it) waiting out on the counter.

Love that stuff[/QUOTE]


Is this a culturally traditional snack of some sort? At first glance it seems horrible and cheap, but then I look at it and think, "I really love all the components, I'm gonna try it". It seems like a snack that would have evolved during the depression or in a poor Northern European country during war time. The raw onion is roping me in. Raw onion improves anything that isn't dessert in my book.

 

[August_West]

Is this a culturally traditional snack of some sort? At first glance it seems horrible and cheap, but then I look at it and think, "I really love all the components, I'm gonna try it". It seems like a snack that would have evolved during the depression or in a poor Northern European country during war time. The raw onion is roping me in. Raw onion improves anything that isn't dessert in my book.

Theyve been serving it at McSorleys old Ale House in NYC (the oldest continually running bar in NYC, been going since 1850's the place is a Historical treasure, the only place in NY allowed to remain open during prohibition, Didnt allow women in until forced to do so in 1970) It is still run and frequented by the old Irish. They only serve their beer (two types -" light or dark" and you have to order in multiples of two) My father has been going there since the early 60's and met me there on my 21st bday (after I saw the Grateful Dead at the Meadowlands) after midnight first legal beer I had.

If youre in the city, GO!!

Home - McSorley's Old Ale House


here it is (it goes so great with the beer) :

mustard recipe:

Just mix up the colmans and use a light ale (preferably McSorleys) to get it to the consistency you want.

 

[storrsroars]

We used to have an annual college reunion at McSorley's for 8-9 years up until 1988 or so. Back when they first started letting women in, they only had one bathroom and there was a bathroom bouncer seated outside the door to ensure female privacy. Had to be interesting for women as that bathroom had urinals so large you could disappear in the things. I imagine most had never seen such things.

The other noteworthy feature at the time was that the the gas lamp above the bar hadn't been dusted since Lincoln. It was quite gross. Apparently the health dept. made them finally clean the thing in 2004.

I want to say that the mugs were 12oz or so, but the way the bartenders poured the net was probably 9oz, with the rest a head that would spill over onto the serving tray, then on you and the table when the server reached over your head to serve them. We used to always sit at a longer rectangular table, and there was always a river of liquid running down the middle. Easiest drinking beer I recall though. Would never be an issue to have 10-12 at a sitting. I preferred the dark. When we first started going in 1980, it was $1.25 for two.

 

[August_West]

ith the rest a head that would spill over onto the serving tray,

Tray? The good servers could carry at least 4-6 in each hand. But you are not wrong about it being at best 2/3rds full by the time it made it to the table.

And yeah messy.

 

[storrsroars]

Tray? The good servers could carry at least 4-6 in each hand. But you are not wrong about it being at best 2/3rds full by the time it made it to the table.

And yeah messy.

Now that you mention it, you're correct in that they didn't use trays for the beer, only the food. I'm recalling that now as after you mentioned it, I remember we used to sit there and try to figure out how to do six in one hand.

The beta amongst us sat closest to the wall as they would stay dry that way.

 

[Hoophound]

Theyve been serving it at McSorleys old Ale House in NYC (the oldest continually running bar in NYC, been going since 1850's the place is a Historical treasure, the only place in NY allowed to remain open during prohibition, Didnt allow women in until forced to do so in 1970) It is still run and frequented by the old Irish. They only serve their beer (two types -" light or dark" and you have to order in multiples of two) My father has been going there since the early 60's and met me there on my 21st bday (after I saw the Grateful Dead at the Meadowlands) after midnight first legal beer I had.

If youre in the city, GO!!

Home - McSorley's Old Ale House


here it is (it goes so great with the beer) :

mustard recipe:

Just mix up the colmans and use a light ale (preferably McSorleys) to get it to the consistency you want.

Ah. I went in there once after seeing a show at Webster Hall. I remember thinking it was awesome in terms of historic feel but I was probably trashed and have no recollection of cheese and crackers.

 

[Bezzz]

And the dusty wishbones hung for good luck by doughboys going off th WW1.

 

[August_West]

And the dusty wishbones hung for good luck by doughboys going off th WW1.

Health department recently made them clean them.

 

[Stainmaster]

However, I would be happy to buy BY merchandise if such were available. Even cranberry pants.

I think you're onto something here.

 

[ctchamps]

What are the annual costs for running BY?

I'm not inclined to buy through ads. Generally, the ads that appear on my screen happen after I've already bought the product (or decided I wasn't interested).

However, I would be happy to buy BY merchandise if such were available. Even cranberry pants.

I'd also contribute to a GoFundMe.

Don't have to buy through adds. If anyone intends on buying something on Amazon just go through the portal in the nav bar. No clue on costs. Temery pays for site out of his pocket.