SillyMangoX Registered User
#1

Started by experimenting and making honey mustard pork chops... Mmmmm. More recently, at a bbq I used mustard on a hot dog with ketchup and a beautiful polish sausage. The mustard was in a container shaped like a beer flagon, but a lot smaller and had a red lid. The mustard itself was very yelllow. Can you mustard experts enlighten me as to what variety of mustard it may have been?

Corvo Registered User
#2

I'm finding it very hard to get into the flow of using mustard, it just seems to overpower everything. I've even tried using the fancy French Dijon of which a picture was posted on here.

Tips for mustard virgins would be helpful.

The mustard you had mate sounds like an american version for which you will be whipped/flogged on here for using.

Run.

Swampy Registered User
#3

My tip is that you know when you have just about enough mustard when your eyes water and your nose burns.

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uch Registered User
#4

Swampy said:
My tip is that you know when you have just about enough mustard when your eyes water and your nose burns.



And until you've reached that point, you have'nt tasted Mustard! IMO

But lets not forget, there are several savoury mustards for our not so hot loving mustard friends, a spoon of Dijon I'd reccomend to the OP

Old Ben Registered User
#5

I only recently began experimenting with Mustard. Its great! I have Colmans, Lakeshore Hot Irish Mustard, Dijon and Wholegrain mustard. My Mrs now thinks I'm a bit mad, but I usually have three jars of mustard at the dinner table. I'm testing which works best with what and just savouring the flavours. Loving the way chicken breast brings out the citrus flavours in the Lakeshore mustard... yum!

A few teaspoons of mustard in a pot of mashed spuds is delish!

Tonight, I tried mixing some Colmans into Chicken Korma and it worked a treat.

The exploration continues... I might have a book at the end of it all!

2 people have thanked this post
Corvo Registered User
#6

Old Ben said:
I only recently began experimenting with Mustard. Its great! I have Colmans, Lakeshore Hot Irish Mustard, Dijon and Wholegrain mustard. My Mrs now thinks I'm a bit mad, but I usually have three jars of mustard at the dinner table. I'm testing which works best with what and just savouring the flavours. Loving the way chicken breast brings out the citrus flavours in the Lakeshore mustard... yum!

A few teaspoons of mustard in a pot of mashed spuds is delish!

Tonight, I tried mixing some Colmans into Chicken Korma and it worked a treat.

The exploration continues... I might have a book at the end of it all!


I will try this. Do you cook it after marinading?

17larsson Registered User
#7

A mustard forum, brilliant!

My first post on these boards is to say that I too love mustard. I might expand on that later when I have my bearings here

Beruthiel omnipotent and omniscient
#8

A fellow mustard connoisseur is always more than welcome to this site.

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The Idyll Race Closed Account
#9

Many years ago I was in a pub in Clifden on the onset of a few days on the lash - the old Ham toastie looked a bit tired, chanced the Colman's on it and I didn't look back! Eyes watered, nose prickled and I just said Yee hah!

RADIUS Closed Account
#10

There is nothing quite like some Colemans spread all over a nice pork chop or steak! Chase this down with a sparkling glass of beer and have the Rennie's at the ready!

Heaven.

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