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Mustard: Classic Yellow or Spicy Brown?

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Mustard

  • Classic yellow

    Votes: 13 39.4%

  • Spicy brown

    Votes: 20 60.6%
  • Total voters
    33
lxskllr said:
I don't consider that yellow mustard, even if it is quite yellow. To me, yellow mustard is the bland, vinegar sauce that comes in little packets from the convenience store. The yellow version of Franks hot sauce :^D
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It's basically French's with horseradish.
 
Oh, and I also fuckin' hate squeeze bottles. You get a foreshot of vinegar and water, then a bunch of fart noises while you try to get the mustard out. If it isn't in a jar, I'm not buying it.
 
BoomerD said:
Dude...dijon is MAYBE good in a couple of recipes, yellow mustard is king for hotdogs and hamburgers, especially if it's good horseradish mustard. Brown mustard is great for brats and MAYBE pastrami...no mustard of any kind should ever be used on corned beef. That's an abomination.
Click to expand...

Classic yellow is for children to use... just like ketchup
 
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BoomerD said:
Dude...shake it before squeezing.
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Yea, that works til you get to the last third or so. Then it doesn't mix well, and it's harder to get to the tip. Another example of dumbed down products that are supposed to be easier cause people can't be trusted with exotic tools like butter knives, but end up harder than doing it right.
 
Never even knew there was that many types of mustard, always went with French's yellow mustard myself. Recently switched to French's ketchup as well because of the Heinz tomato plant closure/mass layoff. Lot of people switched off Heinz because of that.

I don't really use mustard a lot though. Basically use it for hot dogs, and pogos, can't really think of anything else off top of my head. Ketchup gets used the most as it's used for those two things but also fries.
 
I once tried beer mustard. Absolutely disgusting, would never try again.
lxskllr said:
Oh, and I also fuckin' hate squeeze bottles. You get a foreshot of vinegar and water, then a bunch of fart noises while you try to get the mustard out. If it isn't in a jar, I'm not buying it.
Click to expand...
That's why you shake the mustard, then shake it to the top before squeezing.
 
Red Squirrel said:
Never even knew there was that many types of mustard, always went with French's yellow mustard myself. Recently switched to French's ketchup as well because of the Heinz tomato plant closure/mass layoff. Lot of people switched off Heinz because of that.

I don't really use mustard a lot though. Basically use it for hot dogs, and pogos, can't really think of anything else off top of my head. Ketchup gets used the most as it's used for those two things but also fries.
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I prefer Freshco Canada150 Ketchup. It tastes great, 100% Canadian and $1.97 per 1 liter bottle.

for mustard I like the Frenchs Deli Style and Frenchs Horseradish Mustard.
 
Just counted. I have 8 different mustards in my fridge right now. Mostly just the basics, nothing fancy. So... yeah.
 
Yellow mustard is what you use when no other mustard is available.

Is it bad? Not really. Is it better than spicy brown or any other real mustard? Hell no.
 
Some people use cheap yellow mustard as binder for BBQ rubs. I've used it in the past and it works well.
 
Depends, but typically:

1. Yellow for hot dogs, soft pretzels, and homemade honey mustard sauce.

2. Spicy brown for recipes.

3. Grey Poupon for sandwiches.

Grey Poupon is like Spam...it's one of those things I avoided trying forever due to the marketing, finally tried it, and loved it. My only regret is how many sandwiches I missed out having Grey Poupon on 🙁
 
Kaido said:
Depends, but typically:

1. Yellow for hot dogs, soft pretzels, and homemade honey mustard sauce.

2. Spicy brown for recipes.

3. Grey Poupon for sandwiches.

Grey Poupon is like Spam...it's one of those things I avoided trying forever due to the marketing, finally tried it, and loved it. My only regret is how many sandwiches I missed out having Grey Poupon on 🙁
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Grey poupon,
two - 16 oz jars for 6.99 at Costco.

The grocery stores charge 2.99 -3.49 for one 8 oz jar.
 
Had dry Colmans mustard for the first time tonight on soft pretzels. Exceptional! I mixed it with water per the instructions, but I think I'll try vinegar and a touch of salt next time. Has a very nice kick. This might be my new favorite.

edit:
perhaps I won't use vinegar. From wikipedia...

The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and "heat" of the mustard are determined largely by seed type, preparation and ingredients.[19][20] Preparations from the white mustard plant (Sinapis alba) have a less pungent flavor than preparations of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.
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https://en.wikipedia.org/wiki/Mustard_(condiment)#English_mustard[21]
 
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