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/ck/ - Food & Cooking

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File: 720 KB, 800x800, honing-mosterd-dijon-scherp.png [View same] [iqdb] [saucenao] [google]
18894374 No.18894374 [Reply] [Original]

Haven't had this?
Haven't had mustard.

Post your futile takes on what is the "best"mustard.

French's gets autobanned

>> No.18894379
File: 17 KB, 355x355, 1E588077-BF7F-43BC-BEA8-55B48739414E.jpg [View same] [iqdb] [saucenao] [google]
18894379

>>18894374
*mogs your French garbage*

>> No.18894386

is there a bad mustard? even french's is still pretty good, simple and tangy. dijon is great but sometimes i want something with a rougher grind

>> No.18894390

>>18894374
>Mosterd
>Scherp
stupid foreigners lol

>> No.18894422

>>18894374
Grainy: Pommery mustard from Meaux
Dijon: Edmond Fallot
Yellow: Beaver

>> No.18894430
File: 256 KB, 1200x1200, front_of_maison_orphee_organic_yellow_mustard_with_turmeric-1185546640.jpg [View same] [iqdb] [saucenao] [google]
18894430

>>18894374
Step aside, nigger.

>> No.18894501

>>18894374
I like whole grain mustard

I had some sort of whole grain mustard sauce at a pig roast, no idea how to make it, but i want to find out

>> No.18894523
File: 48 KB, 612x612, 04556698-1a33-48ef-91e4-614b91ece0d0.jpg [View same] [iqdb] [saucenao] [google]
18894523

For me, it's Edmond Fallot

>> No.18894524
File: 111 KB, 800x800, gorchica-maheev-zernistaya-190gr-12sht.jpg [View same] [iqdb] [saucenao] [google]
18894524

>>18894501
>I like whole grain mustard
This

>> No.18894550
File: 32 KB, 1000x262, ECEFF5C5-6AE8-4203-9B2D-B91824CD98BB.jpg [View same] [iqdb] [saucenao] [google]
18894550

>>18894374
i enjoy pic related

>> No.18894665

>>18894374
Unrelated related question:
I made my own dijon mustard following various online recipes (basically something like 1/4 c mustard seeds to 1/2 c vinegar at its most basic -- all the recipes had almost that same liquid proportion with just a few different additional spices) and after you make it you leave it out for a few hours a room temp and then refrigerate.

Days later and it's still fucking liquid with the ground up mustard sludge on the bottom. Did I not grind the mustard enough (I used a hand mortar instead of a blender)? Did roasting the mustard seeds beforehand cause them to lose their emulsifying ability? What might I have done wrong?

>> No.18894675

>>18894430
>Hard R
Watch it.

>> No.18895092

>>18894675
don't be such a nagger

>> No.18895924

>>18894524
It's got a very satisfying mouth feel

>> No.18895974
File: 65 KB, 600x600, Fallot-Moutarde-de-bourgogne_600x600.jpg [View same] [iqdb] [saucenao] [google]
18895974

This one. Basically the only one i can get that contains no shitty vinegar.
Seriously France, get some standards and do proper mustards again. All the trash labeled dijon tastes just like spicy vinegar and every other European mustard.

>> No.18895976
File: 68 KB, 522x882, 61+ept1TDRL._AC_SX522_.jpg [View same] [iqdb] [saucenao] [google]
18895976

This or a more expensive Dijon mustard. Mustard is something worth buying the expensive version of.

>> No.18895998

>>18894374
I like the cheap bottom of the barrel Walmart brand mustard with its obviously chemical taste
This is such a guilty pleasure. I know it's probably industrial waste repackaged as food but it's so good, with its pungent chemical smell and overpoweringly savoury taste

>> No.18896016

>>18895974
That's because Dijon is not a protected name in the US. Most 'Dijon' mustard you can buy in the US are made in American factories.

>> No.18896027

The German mustard that comes in a glass mug

>> No.18896093

>>18896016
I'm German. Dijon still means nothing.

>> No.18896101

>>18894374
place near me sells like 5 different aluminum tube mustards from germanu and i am afraid of them all.

>> No.18896124

>>18894524
>>18895924
Lakeshore Wholegrain Mustard w/whiskey on amazon is another good one

>> No.18896128

>>18896016
I want to support domestic business but I hate it

>> No.18896315
File: 378 KB, 1009x1500, OLD STYLE.jpg [View same] [iqdb] [saucenao] [google]
18896315

for me it's whole grain mustard

>> No.18896355

>>18894430
that stuff sucks

>> No.18896364

>>18896315
They literally sell you the bottom of the machine that does the regular mustard. They probably even scrape it from the floor.

>> No.18896413

>>18896364
sounds awesome, more sick gains for my immune system

>> No.18896429
File: 9 KB, 300x300, Optimized-Grove-mosterd1-300x300.jpg [View same] [iqdb] [saucenao] [google]
18896429

>>18894374
>Manufacturer in Groningen, Netherlands
Dutch cooking, not even once.

>> No.18896456
File: 17 KB, 480x480, 22695_XXX_v1.jpg [View same] [iqdb] [saucenao] [google]
18896456

>>18894374
I really like mild mustards that you can use more of

>> No.18897253
File: 168 KB, 1030x2000, 59685847-8756-473d-8a16-a870c9aa3c9d.jpg [View same] [iqdb] [saucenao] [google]
18897253

>>18894390
Ur an forener!!1

>> No.18897621
File: 52 KB, 658x1186, turun_tulinen.jpg [View same] [iqdb] [saucenao] [google]
18897621

This (RIP) and Põltsamaa kange sinep

>> No.18897629
File: 273 KB, 600x600, 0007182801102_1_A1C1_0600.png [View same] [iqdb] [saucenao] [google]
18897629

gentlemen......

>> No.18897661
File: 32 KB, 500x500, 80169391244.jpg [View same] [iqdb] [saucenao] [google]
18897661

>> No.18897675

>>18894665
I think Dijon mustard requires white wine in the mix (the dry kind of white wine you find in Burgundy, not the sweet stuff from the Bordeaux region), not just seeds and vinegar.

>> No.18897726

>>18897675
Dijon requires nothing. Trditionally it was made with verjus but good luck finding a mustard made this way.

>> No.18897773

>>18897726
>The main ingredients of the modern condiment are brown mustard seeds (Brassica juncea) and a mixture of white wine, vinegar, water, and salt designed to imitate the original verjuice.

So if you do not have verjus you need white wine.

>> No.18897790

>Americans think yellow sauce is mustard

You are like cattle. Fucking hell.

>> No.18897832

>>18897726
Dijon mustard requires the right kind of mustard seeds, darker ones, that's the main difference. This led to the Great Dijon Mustard Shortage because only Canada produces that specific kind of mustard and they lost all their crops because of some drought due to global warming 2 yrs ago.

>> No.18897841

>>18896093
Dijon is more of a wine city anyway

>> No.18897864
File: 130 KB, 390x390, kkkk.png [View same] [iqdb] [saucenao] [google]
18897864

>> No.18897876

>>18897773
No, you can just use vinegar. See Maille, which is probably the most sold "dijon" mustard: Water, mustard seeds, vinegar, salt, citric acid, sodium metabisulfite

>> No.18898374
File: 89 KB, 548x1255, 61ajtJLBStL.jpg [View same] [iqdb] [saucenao] [google]
18898374

>>18894374
Pic related, for anything that would normally have yellow mustard

Grey Poupon for everything else.

>> No.18898564

>>18894374
What kind of Walmart mustard was that one guy saying was the best, after taste testing a bunch of shit and fancy?

>> No.18898577

>>18894374
Bavarian sweet senf.

>> No.18898601

>>18897675
I used white wine, but I was breaking it down into the essentials for what the chemistry should be. White wine should be chemically no different from vinegar in terms of what it does to make mustard.
>>18897832
I don't know where to get brown mustard seeds. I've never seen them before. Every recipe for Dijon online calls for some mix of yellow and black. I used all black. I don't see how it addresses the question of why it won't congeal when the recipes that use these same seeds congeal.