"brooklyn1" > wrote in message
...
>
> "Kswck" > wrote in message
> ...
>>
>> "Doug Freyburger" > wrote in message
>> ...
>>> Horseradish mustard - Weber's brand from Buffalo. Both
>>> mustard and horseradish seem to have the same aromatic
>>> non-pepper hot chemical that also appears in wasabi, so
>>> a horseradish mustard can be a lot more intense. Weber's
>>> brand is fairly mild among brands that combine the two
>>> ingredients.
>>>
>>> Dusseldorf style stone ground - It has visible pellets in it
>>> so it is just a little chewy.
>>>
>>> Cole's powdered mustard in the yellow can - Reconstitute
>>> with water to your own intensity level.
>>>
>>> French's cheap yellow in the squeezable bottle - Because
>>> sometimes it's about convenient not about gourmet.
>>>
>>> I've read that mustard is closely related to the cabbage
>>> family. Huh. So if I bite into a raw brussel sprout and it
>>> burns, that's the same chemical in another plant? Maybe.
>>>
>>> I know that with hot-pepper hot folks build up a tolerance.
>>> I don't know of anyone who's claimed to build up a
>>> tolerance to mustard/horseradish/wasabi hot over time. I
>>> know folks who have different tolerances but it seems like
>>> they've had that tolerance as far back as they can remember.
>>> It's got to use a different mechanism than the hot from
>>> peppers. It sure feels different with that flame-like rush up
>>> the nose.
>>
>> But only Gulden's goes on a hot dog.
>>
> Actually Hebrew National makes a better hot dog mustard. I like Guldens,
> but it goes better on a ham sandwich. Here you'll find some great
> musturds: http://www.plochman.com/
> One of my favorites: http://www.plochman.com/productkosc.htm
>
> And I've been making my own mustards all my life, okay, only since five
> years old... when my grandfather taught me to make mustard in five gallon
> wooden buckets, I was put in charge of the mustard and filling toots...
> now someone is going to ask what's a toot.
>
> It's really silly to pay such exhorbitant prices for tiny jars of imported
> specialty mustards, it's so easy to make your own and much better too...
> when you buy those itty bitty jars of imported specialty mustards you're
> paying mostly for fancy jars and fancy labels... mustard is the least
> expensive spice.
>
>
>

Try this place then:

http://www.mustardmuseum.com/exhibits/medicine/