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Colman's hot mustard on a corned beef sandwich...mmmmmmmm
I had forgotten about Coleman's, It too is really tasty!!! yes, corned beef and hot mustard on rye!!! That is the sandwhich to dream about..Happy dreams, everyone!!!
well you do have me beat, but I have 3 in the fridge; our fav will always be Dujoin (spelling) and our fav of that is Trader Joe's: price wise it can't be beat!!!!We also like horseradish mustard and brown spicey. I have honey mustard in the fridge but it isn't one of my choices. I don't even know why I bought it..As for Katsup, a bottle will last us about a year, maybe longer..
You can have even more if you mix them. I ordered a cheese, meat appetiser at an Irish pub a while back and it was served with chutney, HP Sauce and Coleman's mustard mixed with a bit of honey mustard. That mustard was terrific. There should have been a few pickled onions on the plate but, of well, I guess that's for the pickle thread.
I really have six types of mustard because I forgot about the tin of Coleman's dry mustard in the spice cabinet.
Classic yellow mustard on grilled hot dogs, and to use in potato salad
Dijon Mustard on deli sandwiches
Spcy Brown Mustard on those Johnsonville Brats
I am not huge on mustard in potato salad, but hubby would be happy if I made it with only mustard (well maybe not that much) but I do agree, it really should be classic yellow. The problem, I rarely have the plain stuff...I generally use Dijon for potato salad.
I like mustard to a point, moreso dijon mustard. I have watched some of those Pittmaster's episodes and some of them slather their meat with regular yellow mustard. Has anyone here done that? Is that strong taste of mustard on the meat when it is done?
spicy coarse mustard, honey mustard, yellow mustard, recently seen a green mustard not sure if I try it......
I developed a taste and liking of mustard in my forties.....
...I have watched some of those Pittmaster's episodes and some of them slather their meat with regular yellow mustard. Has anyone here done that? Is that strong taste of mustard on the meat when it is done?
Sometimes I slather my pork butts with ketchup then I add my rub on top of that - the ketchup flavor is very subtle and cooks into the meat over 10 - 12 hours. I would assume mustard is the same way - it cooks into the meat over the low and slow cook.
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