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/ck/ - Food & Cooking

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13868573 No.13868573 [Reply] [Original]

Which one are you grabbing?
Personally I'm going with that lil' nigga front row on the right.

>> No.13868580

far right, whole grain is great

>> No.13868594

>>13868573
I dont get Poupon, what does it do? For me, it’s far right for flavoring a hearty sandwhiched, and Gulden for lighter ones

>> No.13868602

>>13868573
French's. Best choice for chili dogs and burgers.

>> No.13868629

Depends on what I'm making

>> No.13868632

>>13868573
I like all of those honestly. I think the Dijon would probably go best on the most sandwiches so maybe that but really I'm a mustard fanatic so I would have them all in my fridge

>> No.13868633

For me it's dijon. Even got some in my glove box

>> No.13868645

>>13868602
I don't even know why people like yellow mustard when brown mustards exist

>> No.13868757

see the one that says 40% more? while you starve to death on your little faggy mustard I'll be king of the block with my mustard supply a month after you departed

>> No.13868769

>>13868645
Why would you even care

>> No.13868773

>>13868645
If I were making a sandwich with cold cuts, then I'd use a brown mustard like Gulden's, but nothing beats cheap-ass yellow mustard on a chili dog or burger.

>> No.13868779

>>13868594
Poupon makes a nice addition to salad dressings. It's not bad with a roasted chicken/turkey sandwich either.

>> No.13868782

>>13868573
for me it's a little Pitzmann's

>> No.13868787

>>13868645
i never liked yellow mustard, and then i tried brown mustard and it was like a whole other world i never knew existed. fuck yellow mustard.

>> No.13868796
File: 18 KB, 259x194, images.jpeg-1.jpg [View same] [iqdb] [saucenao] [google]
13868796

>> No.13868797

>>13868573
Usually one of the two in the middle depending on what I'm eating, followed by the whole grain. I use Coleman's and Chinese interchangeably in cooking, and have no use for French's.

>> No.13868807

>>13868769
>NO DISCUSSING FOOD ON /ck/

>> No.13868814

>>13868573
I cook with French's, enjoy Koops horseradish mustard or sriracha mustard with various foods, always can safely fall back to a nice whole seed dijon.

>> No.13869305

>>13868573
I am China

>> No.13869311

>>13868573
Grain, when I want mustard, I want to taste more than vinegar.

>> No.13869312

>>13868573
I make my own home fermented mustard. I use the juice from when I make sauerkraut. It’s really good and it’s EXTREMELY spicy.

Much better than the pleb shit from the store.

>> No.13869322

>>13869312
No, you don't.

>> No.13869342

>>13868573
The one in the back that says beef and looks like seeds

>> No.13869387
File: 269 KB, 388x464, file.png [View same] [iqdb] [saucenao] [google]
13869387

>>13869342
i think its this shit but i could be wrong

>> No.13869430

>>13868573
Old Style > Dijon > Honey Mustard >Chinaflu > why bother

>> No.13869440

>>13868573
back left. I am but a simple man, but I know what I like and I like what I know.

>> No.13869847

>>13868757
You sir made my day better with your post. Thank you.

>> No.13869904

>>13868573
Hiding up back in the middle, because it knows people will put in the effort to find it.