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I was shopping for Dutch mustard, and it was over $1/oz at Amazon. I whined about it on Facebook, and a nice lady pointed me to a Dutch store. They have some interesting stuff, including ginger jelly.
No, I don't work for them or get kickbacks. It's just an interesting source for foods that are hard to find in the US. They also have Indonesian flavors.
Thanks for the link to an even broader selection of mustards. I have experimented with making my own in the past, but didn't really know what I was doing. I have a KitchenAid flour mill, so fresh grinding mustard seed is simple. Mostly I have tried sweet hot mustard for the holidays, and have managed some that was edible but not great.
You inspired me to do a little web surfing, and I found this overview of how various mustards are made.
Thanks for the link to an even broader selection of mustards. I have experimented with making my own in the past, but didn't really know what I was doing. I have a KitchenAid flour mill, so fresh grinding mustard seed is simple. Mostly I have tried sweet hot mustard for the holidays, and have managed some that was edible but not great.
You inspired me to do a little web surfing, and I found this overview of how various mustards are made.
Back in 2013 and 2014, I was one of the judges for the International Mustard Competition, which involved trying 200+ mustards over the course of a weekend. All the mustards that we judged were commercially produced mustards around the world.
What is ironic is that the eventual mustard that on a recent trip to Cincinnati, I found the winner of the 2013 competition in the bargain bin at Jungle Jim's. I bought all that they had and sent it to my friends who had also judged the contest.
If you have any questions, contact Barry Levenson at the Mustard Museum as he knows about as much about mustards as anyone does.
Well, I am curious about the taste of Dutch mustard. Sour, semi-sweet, grainy, vinegary? Please let us know why you seek it out. I like Gulden’s mustard best. But I have an open mind about mustard.
This thread has awakened a craving for this delicious sweet and spicy Bavarian mustard my brother brought home from Germany over 20 years ago!
He remembers it also, and think it was called ‘Bratwurst Mustard,’ although I don’t think I’ve ever seen anything here labeled as such. I think I ate it all with carved ham sandwiches with tomato on lightly toasted sourdough. Of course I don’t remember the brand.
Well, I am curious about the taste of Dutch mustard. Sour, semi-sweet, grainy, vinegary? Please let us know why you seek it out. I like Gulden’s mustard best. But I have an open mind about mustard.
How is Dutch mustard distinctive?
It's a whole grain mustard that is ground very fine, so it has a smooth texture. They use dark seeds, so it is spicy and flavorful.
I was shopping for Dutch mustard, and it was over $1/oz at Amazon. I whined about it on Facebook, and a nice lady pointed me to a Dutch store. They have some interesting stuff, including ginger jelly.
No, I don't work for them or get kickbacks. It's just an interesting source for foods that are hard to find in the US. They also have Indonesian flavors.
Thanks for the info. Though I may not use the information I am sure a lot of others will. we all appreciate when we can share with others. Thanks again.
Actually the more you post about this, the more I might take a look and even order some.
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