Mustard: Which Ones Cut the Mustard?

[Pepe Dominguez]

Ah, mustard. Where would we be without this fabulous condiment? Sandwiches would be bland, for one, and you could forget about hot dogs having anything resembling zazz. That touch of spice would similarly be missing from certain potato salads, Chinese cuisine, pretzel snacks and countless other mustard-enhanced delicacies. The thousands of uses for mustard that we take for granted would be immediately apparent if we were to lose this delicious, low-calorie wonder.

So, enough praise for mustard already and on to the topic at hand: which mustard is best? I'm posting a (non-exhaustive) poll, but of course there really is no single correct answer. I mostly just want to hear stories of mustard innovation and success, so that we can all learn and benefit.

So, which mustards really cut the mustard?

[Ferrous Oxide]

I actually prefer the American version; I find that stronger mustards overpower the flavours of the food, rather than complimenting them.

[Bewilder]

Colman's English Mustard of course, lovely stuff, makes you sneeze

I couldn't vote because the option for English also includes French which is quite different.

[Pepe Dominguez]

I actually prefer the American version; I find that stronger mustards overpowered the flavours of the food, rather than complimenting them.

That's a good point. I enjoy both very much, but it's definitely true that when you want a subtle tang, it's hard to beat a high-quality mild yellow.

[Pepe Dominguez]

Colman's English Mustard of course, lovely stuff, makes you sneeze

I couldn't vote because the option for English also includes French which is quite different.

English and French are indeed different, but they do (I believe) belong in the same broad category for the purpose of the poll. The potency and consistency is similar even if the French is ordinarily a deeper color.

[Valkyriana]

Not a fan of any mustard but this thread reminded me of something from a few years ago.

A US tourist at a fair I went to was at the hotdag stand, he grabbed the (english) mustard and spread it on as he would with US mustard. His face when he took a bite was priceless

[Pepe Dominguez]

Not a fan of any mustard but this thread reminded me of something from a few years ago.

A US tourist at a fair I went to was at the hotdag stand, he grabbed the (english) mustard and spread it on as he would with US mustard. His face when he took a bite was priceless

All the more reason to know your mustards! Reminds me of a similar incident involving sticks of both horseradish and jicama sharing a plate - massive miscalculation!

[Bewilder]

[

English and French are indeed different, but they do (I believe) belong in the same broad category for the purpose of the poll. The potency and consistency is similar even if the French is ordinarily a deeper color.

I'm far from an expert in mustard matters, but in my experience French mustard is much less ferocious than good English, although I agree that the consistency is similar.

[Fson]

Im not really, into mustard, Dijon is ok but the one i actually like is german mustard. I always have it in my Szlasa hotdog

[Pepe Dominguez]

Im not really, into mustard, Dijon is ok but the one i actually like is german mustard. I always have it in my Szlasa hotdog

There are some really good German brands, especially of sweet black and brown. Great on sausages.

[Parthenon]

Coarse mustard is referred to as "Brown" mustard here. I suggest you edit the poll accordingly.

[Pepe Dominguez]

Coarse mustard is referred to as "Brown" mustard here. I suggest you edit the poll accordingly.

That's not true here, so I'd be creating an inaccuracy for others by making a change. Please substitute your own definitions to suit your replies, though - mustard is a huge category, and can't be put into neat little boxes: the poll is just for fun. Here, brown can be coarse or smooth, but is most often smooth.

[Fson]

Im not really, into mustard, Dijon is ok but the one i actually like is german mustard. I always have it in my Szlasa hotdog

There are some really good German brands, especially of sweet black and brown. Great on sausages.

Yea as i said before i dont really like mustard but that one is top class, tastes kinda like chic peas.

[Parthenon]

Coarse mustard is referred to as "Brown" mustard here. I suggest you edit the poll accordingly.

That's not true here, so I'd be creating an inaccuracy for others by making a change. Please substitute your own definitions to suit your replies, though - mustard is a huge category, and can't be put into neat little boxes: the poll is just for fun. Here, brown can be coarse or smooth, but is most often smooth.

You refer to "American Mustard" yet you choose to alienate "Brown Mustard" when a large population (the entire continental united states to my knowledge) uses such terminology to refer to coarse mustard.

[Mad hatters in jeans]

Curse you marketing strategies!
I see your game, can't outwit me this time i....oh wait i voted in the poll.
ah nevermind.

[No Names Left Damn It]

Don't like mustard at all, so none of the above.

[Molested Sock]

English for Corned Beef.
American or Dijon for Hotdogs.

[Mad hatters in jeans]

English for Corned Beef.
American or Dijon for Hotdogs.

you eat corned beef? really?
i don't know many people who do, i take my hat off to you.
well i would if i had a hat so i'll just rub my head instead.

[Katganistan]

Hearty brown deli-style for the win. I despise the "classic yellow" French's nothing mustard.

[Trefoilland]

"My megabuster can cut the mustard..."

I don't like mustard.

[The Class A Cows]

I'll go with Obama on this one, and face the republican attacks on my character.

[Mad hatters in jeans]

I'll go with Obama on this one, and face the republican attacks on my character.

what or whom are you referring to?

[The Tofu Islands]

I'll go with Obama on this one, and face the republican attacks on my character.

what or whom are you referring to?

Here, let me Google that for you.

As for me, I like horseradish the most, however it's only for beef. On other things, I tend to use Dijon.

[Mad hatters in jeans]

I'll go with Obama on this one, and face the republican attacks on my character.

what or whom are you referring to?

Here, let me Google that for you.

As for me, I like horseradish the most, however it's only for beef. On other things, I tend to use Dijon.

Less of the saaas captain saassy pants.

[Milks Empire]

I like Dijon. American mustard is too weak for my liking.