Favorites:

Grey Poupon, as a brand.

Weißwurstsenf as a type.
--
mad

On Wed, 13 May 2009 17:27:43 -0700, Mack A. Damia
> wrote:

>
>Favorites:
>
>Grey Poupon, as a brand.
>
>Weißwurstsenf as a type.

Gulden's Stone Ground.

Carol

--
Change "invalid" to James Bond's agent number to reply.

On May 13, 8:27*pm, Mack A. Damia > wrote:
> Favorites:
>
> Grey Poupon, as a brand.
>
> Weißwurstsenf as a type.
> --
> mad

For real bang for buck, I like Mr. Mustard. A jar goes a long way -
the stuff is hot.

I think we have about 7 diff mustards around here - I sent for the
Stonewall Kitchen's collection. I love the square glass jars they use
too - good for storage.

Mack A. Damia said...

>
> Favorites:
>
> Grey Poupon, as a brand.
>
> Weißwurstsenf as a type.


Grey Poupon in marinades and on burgers and a dab in tuna salad (for a little
tang).

French's yellow on hot dogs and soft pretzels! Make no mistake about it!!!

Andy
--
Eat first, talk later.

Why do I feel like I'm part of a marketing expermient answering
MAD's posts?

It's trying too hard.

-sw

On Wed, 13 May 2009 21:11:43 -0500, Sqwertz
> wrote:

>Why do I feel like I'm part of a marketing expermient answering
>MAD's posts?
>
>It's trying too hard.

Hardly trying, old chap.

And kindly keep it respectful. You are free to ignore my posts.

Eyethangewe.
--
mad

"Mack A. Damia" > wrote in message
...
>
> Favorites:
>
> Grey Poupon, as a brand.
>
> Weißwurstsenf as a type.

Not a mustard fan as a rule but I like the flavor and color in some things.
Spicy brown mustard is always in my fridge.

"Mack A. Damia" > wrote in message
...
|
| Favorites:
|
| Grey Poupon, as a brand.
|
| Weißwurstsenf as a type.
| --
| mad

Good posting, Mack. Thanks for the suggestion.
All-time favorites:
All-purpose: Gulden's Spicy Brown (since 1862...not bad)
Dijon: Maille (Hot, if you can find it. Normal Dijon,
wonderful.)
Great any-time, any-where alternative: Grey Poupon.

Upon reflection, there are probably more superb mustards
around than any other condiment. These are simply the
fallbacks, always great. Don't mean to overlook Cherchie's
Champagne mustard or any other of the Great Mustards.

pavane

"Mack A. Damia" > wrote in message
...
>
> Favorites:
>
> Grey Poupon, as a brand.
>
> Weißwurstsenf as a type.
> --

Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to copy
it from your post. I couldn't pronounce it let alone type it. :-)

Jon

On Thu, 14 May 2009 09:21:04 -0400, "Zeppo" > wrote:

>
>"Mack A. Damia" > wrote in message
.. .
>>
>> Favorites:
>>
>> Grey Poupon, as a brand.
>>
>> Weißwurstsenf as a type.
>> --
>
>Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to copy
>it from your post. I couldn't pronounce it let alone type it. :-)

That's a fancy way of writing "sweet mustard" - I can't even pronounce
it. Fancy imported stuff from Germany.
--
mad

On Thu, 14 May 2009 06:47:47 -0700, Mack A. Damia
> wrote:

>On Thu, 14 May 2009 09:21:04 -0400, "Zeppo" > wrote:
>
>>
>>"Mack A. Damia" > wrote in message
. ..
>>>
>>> Favorites:
>>>
>>> Grey Poupon, as a brand.
>>>
>>> Weißwurstsenf as a type.
>>> --
>>
>>Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to copy
>>it from your post. I couldn't pronounce it let alone type it. :-)
>
>That's a fancy way of writing "sweet mustard" - I can't even pronounce
>it. Fancy imported stuff from Germany.

"wurst" is in there - so it ought to refer to sausage.

ß sounds like s as in sit.

Literally, sweet sausage mustard. Senf means mustard in German.
--
mad

On May 14, 9:21*am, "Zeppo" > wrote:
> "Mack A. Damia" > wrote in messagenews:89pm051ne5djp31cf3umbsv55p5vr0vect@4ax .com...
>
>
>
> > Favorites:
>
> > Grey Poupon, as a brand.
>
> > Weißwurstsenf as a type.
> > --
>
> Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to copy
> it from your post. I couldn't pronounce it let alone type it. :-)
>
> Jon

At a guess it is a sweet German mustard intended to be eaten with
weisswurst (white sausages), that I think originally are from
Bavaria. I certainly ate lots of weisswurst the one time I was in
Munich. The ß is German for a double s.

I just tossed 'Weißwurstsenf'' into Google and it appears that I was
correct.

John Kane Kingston ON Canada

On Thu, 14 May 2009 07:02:41 -0700 (PDT), John Kane
> wrote:

>On May 14, 9:21*am, "Zeppo" > wrote:
>> "Mack A. Damia" > wrote in messagenews:89pm051ne5djp31cf3umbsv55p5vr0vect@4ax .com...
>>
>>
>>
>> > Favorites:
>>
>> > Grey Poupon, as a brand.
>>
>> > Weißwurstsenf as a type.
>> > --
>>
>> Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to copy
>> it from your post. I couldn't pronounce it let alone type it. :-)
>>
>> Jon
>
>At a guess it is a sweet German mustard intended to be eaten with
>weisswurst (white sausages), that I think originally are from
>Bavaria. I certainly ate lots of weisswurst the one time I was in
>Munich. The ß is German for a double s.
>
>I just tossed 'Weißwurstsenf'' into Google and it appears that I was
>correct.
>
>John Kane Kingston ON Canada


Have you ever tried Ku'hne extra hot, it's a hot and spicy dijon,
wonderful with sausage and sauerkraut.
http://www.germandeli.com/kseschotmu.html

other Ku'hnes
http://www.kuehne.de/en/Product_World/mustard/index.php

"Mack A. Damia" schrieb :
> On Thu, 14 May 2009 06:47:47 -0700, Mack A. Damia
> > wrote:
>
>>On Thu, 14 May 2009 09:21:04 -0400, "Zeppo" > wrote:
>>
>>>
>>>"Mack A. Damia" > wrote in message
...
>>>>
>>>> Favorites:
>>>>
>>>> Grey Poupon, as a brand.
>>>>
>>>> Weißwurstsenf as a type.
>>>> --
>>>
>>>Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to
>>>copy
>>>it from your post. I couldn't pronounce it let alone type it. :-)
>>
>>That's a fancy way of writing "sweet mustard" - I can't even pronounce
>>it. Fancy imported stuff from Germany.
>
From Bavaria, to be exact.

Pron. : Ei as in white, u as in butcher, e like in dent.

> "wurst" is in there - so it ought to refer to sausage.
>
> ß sounds like s as in sit.
>
> Literally, sweet sausage mustard. Senf means mustard in German.

No, mustard for Weißwürste. A Weißwurst is a small sausage stuffed with
minced pork and herbs. It's simmered in water and best eaten before noon
(with a Brez'n and Weißwurstsenf).

Cheers,

Michael Kuettner

"John Kane" schrieb :
>> On May 14, 9:21 am, "Zeppo" > wrote:
> "Mack A. Damia" > wrote :
>
>
>
>> > Favorites:
>
>> > Grey Poupon, as a brand.
>
>> > Weißwurstsenf as a type.
> > --
>
>> Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to
>> copy
>> it from your post. I couldn't pronounce it let alone type it. :-)
>
>> Jon

> At a guess it is a sweet German mustard intended to be eaten with
> weisswurst (white sausages), that I think originally are from
> Bavaria. I certainly ate lots of weisswurst the one time I was in
> Munich. The ß is German for a double s.

I hope you ate them before noon. As they say in Bavaria :
"A Weißwurst soll die Mittagsglocke nicht hören."
(a Weißwurst shouldn't hear the tolling of the bells at noon).
Reason : The best Weißwürste are made fresh in the morning and
should be eaten before noon for optimal taste.


> I just tossed 'Weißwurstsenf'' into Google and it appears that I was
> correct.

Yes.

Cheers,

Michael Kuettner

On Thu, 14 May 2009 17:15:32 +0200, "Michael Kuettner"
> wrote:

>
>"Mack A. Damia" schrieb :
>> On Thu, 14 May 2009 06:47:47 -0700, Mack A. Damia
>> > wrote:
>>
>>>On Thu, 14 May 2009 09:21:04 -0400, "Zeppo" > wrote:
>>>
>>>>
>>>>"Mack A. Damia" > wrote in message
m...
>>>>>
>>>>> Favorites:
>>>>>
>>>>> Grey Poupon, as a brand.
>>>>>
>>>>> Weißwurstsenf as a type.
>>>>> --
>>>>
>>>>Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to
>>>>copy
>>>>it from your post. I couldn't pronounce it let alone type it. :-)
>>>
>>>That's a fancy way of writing "sweet mustard" - I can't even pronounce
>>>it. Fancy imported stuff from Germany.
>>
>From Bavaria, to be exact.
>
>Pron. : Ei as in white, u as in butcher, e like in dent.
>
>> "wurst" is in there - so it ought to refer to sausage.
>>
>> ß sounds like s as in sit.
>>
>> Literally, sweet sausage mustard. Senf means mustard in German.
>
>No, mustard for Weißwürste. A Weißwurst is a small sausage stuffed with
>minced pork and herbs. It's simmered in water and best eaten before noon
>(with a Brez'n and Weißwurstsenf).

Thanks. It comes up as "sweet mustard" in many online dictionaries,
so I'm a bit confused. The mustard is definitely on the sweet side.
I don't have a jar, now, either. It's all imported.
--
mad

"Mack A. Damia" schrieb :
> "Michael Kuettner"wrote:
>
>>
>>"Mack A. Damia" schrieb :
>>> On Thu, 14 May 2009 06:47:47 -0700, Mack A. Damia
>>> > wrote:
>>>
>>>>On Thu, 14 May 2009 09:21:04 -0400, "Zeppo" > wrote:
>>>>
>>>>>
>>>>>"Mack A. Damia" > wrote in message
om...
>>>>>>
>>>>>> Favorites:
>>>>>>
>>>>>> Grey Poupon, as a brand.
>>>>>>
>>>>>> Weißwurstsenf as a type.
>>>>>> --
>>>>>
>>>>>Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to
>>>>>copy
>>>>>it from your post. I couldn't pronounce it let alone type it. :-)
>>>>
>>>>That's a fancy way of writing "sweet mustard" - I can't even pronounce
>>>>it. Fancy imported stuff from Germany.
>>>
>>From Bavaria, to be exact.
>>
>>Pron. : Ei as in white, u as in butcher, e like in dent.
>>
>>> "wurst" is in there - so it ought to refer to sausage.
>>>
>>> ß sounds like s as in sit.
>>>
>>> Literally, sweet sausage mustard. Senf means mustard in German.
>>
>>No, mustard for Weißwürste. A Weißwurst is a small sausage stuffed with
>>minced pork and herbs. It's simmered in water and best eaten before noon
>>(with a Brez'n and Weißwurstsenf).
>
> Thanks. It comes up as "sweet mustard" in many online dictionaries,
> so I'm a bit confused. The mustard is definitely on the sweet side.
> I don't have a jar, now, either. It's all imported.

Yes. It's a sweet mustard. But it's especially for Weißwurst, not
sausages in general.
Another use for Weißwurstsenf :
Spread Weißwurstsenf on toast. Put smoked salmon on toast.
Top with thinly sliced onions.

Bon appetite,

Michael Kuettner

On Thu, 14 May 2009 17:32:47 +0200, "Michael Kuettner"
> wrote:

>
>"Mack A. Damia" schrieb :
>> "Michael Kuettner"wrote:
>>
>>>
>>>"Mack A. Damia" schrieb :
>>>> On Thu, 14 May 2009 06:47:47 -0700, Mack A. Damia
>>>> > wrote:
>>>>
>>>>>On Thu, 14 May 2009 09:21:04 -0400, "Zeppo" > wrote:
>>>>>
>>>>>>
>>>>>>"Mack A. Damia" > wrote in message
>>>>>>news:89pm051ne5djp31cf3umbsv55p5vr0vect@4ax. com...
>>>>>>>
>>>>>>> Favorites:
>>>>>>>
>>>>>>> Grey Poupon, as a brand.
>>>>>>>
>>>>>>> Weißwurstsenf as a type.
>>>>>>> --
>>>>>>
>>>>>>Grey Poupon 'country style'. What does 'Weißwurstsenf' mean? I had to
>>>>>>copy
>>>>>>it from your post. I couldn't pronounce it let alone type it. :-)
>>>>>
>>>>>That's a fancy way of writing "sweet mustard" - I can't even pronounce
>>>>>it. Fancy imported stuff from Germany.
>>>>
>>>From Bavaria, to be exact.
>>>
>>>Pron. : Ei as in white, u as in butcher, e like in dent.
>>>
>>>> "wurst" is in there - so it ought to refer to sausage.
>>>>
>>>> ß sounds like s as in sit.
>>>>
>>>> Literally, sweet sausage mustard. Senf means mustard in German.
>>>
>>>No, mustard for Weißwürste. A Weißwurst is a small sausage stuffed with
>>>minced pork and herbs. It's simmered in water and best eaten before noon
>>>(with a Brez'n and Weißwurstsenf).
>>
>> Thanks. It comes up as "sweet mustard" in many online dictionaries,
>> so I'm a bit confused. The mustard is definitely on the sweet side.
>> I don't have a jar, now, either. It's all imported.
>
>Yes. It's a sweet mustard. But it's especially for Weißwurst, not
>sausages in general.
>Another use for Weißwurstsenf :
>Spread Weißwurstsenf on toast. Put smoked salmon on toast.
>Top with thinly sliced onions.
>
>Bon appetite,
>
>Michael Kuettner

Ooh, that sounds lovely! I have salmon but no Weißwurstsenf. Maybe
not here in Mexico, either, I'll have to wait until I cross the
border. I'll check at our local Walmarts - I've never looked at the
mustards.; they do carry a lot of imported stuff through NAFTA, I
guess. I can pick up British biscuits for less than $2.00 that cost
$5.00 and up in the U.S.
--
mad

"Mack A. Damia" schrieb :
> "Michael Kuettner"wrote:
<snip>
>>
>>Yes. It's a sweet mustard. But it's especially for Weißwurst, not
>>sausages in general.
>>Another use for Weißwurstsenf :
>>Spread Weißwurstsenf on toast. Put smoked salmon on toast.
>>Top with thinly sliced onions.
>>
>
> Ooh, that sounds lovely! I have salmon but no Weißwurstsenf. Maybe
> not here in Mexico, either, I'll have to wait until I cross the
> border. I'll check at our local Walmarts - I've never looked at the
> mustards.; they do carry a lot of imported stuff through NAFTA, I
> guess. I can pick up British biscuits for less than $2.00 that cost
> $5.00 and up in the U.S.

Well, to keep you from starving :
Mix stiffly whipped cream with finely grated fresh horse raddish.
Add a pinch of salt (and optionally a little dijon mustard).
Serve with salmon and toast.

Cheers,

Michael Kuettner

On Thu, 14 May 2009 18:10:08 +0200, "Michael Kuettner"
> wrote:

>
>"Mack A. Damia" schrieb :
>> "Michael Kuettner"wrote:
><snip>
>>>
>>>Yes. It's a sweet mustard. But it's especially for Weißwurst, not
>>>sausages in general.
>>>Another use for Weißwurstsenf :
>>>Spread Weißwurstsenf on toast. Put smoked salmon on toast.
>>>Top with thinly sliced onions.
>>>
>>
>> Ooh, that sounds lovely! I have salmon but no Weißwurstsenf. Maybe
>> not here in Mexico, either, I'll have to wait until I cross the
>> border. I'll check at our local Walmarts - I've never looked at the
>> mustards.; they do carry a lot of imported stuff through NAFTA, I
>> guess. I can pick up British biscuits for less than $2.00 that cost
>> $5.00 and up in the U.S.
>
>Well, to keep you from starving :
>Mix stiffly whipped cream with finely grated fresh horse raddish.
>Add a pinch of salt (and optionally a little dijon mustard).
>Serve with salmon and toast.

Oh my!

I don't even know if I can get whipping cream and horse radish here;
the Mexican just don't do things the same way.

Lots of hot sauce and HOT sauce

I have had something similar before, and I know it's delicious.

We're having May-gray, and I need to go shopping.....
--
mad

On 2009-05-14 08:15:32 -0700, "Michael Kuettner"
> said:

> No, mustard for Weißwürste. A Weißwurst is a small sausage stuffed with
> minced pork and herbs. It's simmered in water and best eaten before noon
> (with a Brez'n and Weißwurstsenf).

Made from Veal and Pork. If you ever visit Munich you must try the
weisswurst! It's commonly eaten with a wheat beer called hefeweizen,
another fantastic bavarian export. Also a very good excuse for beer
before noon!
--

thepixelfreak

"Mack A. Damia" > wrote in message
...
>
> Favorites:
>
> Grey Poupon, as a brand.
>
> Weißwurstsenf as a type.
> --
> mad

Beaverton Foods Creamy Dill Mustard.

On Thu, 14 May 2009 19:28:00 -0400, "Kswck" >
wrote:

>
>"Mack A. Damia" > wrote in message
.. .
>>
>> Favorites:
>>
>> Grey Poupon, as a brand.
>>
>> Weißwurstsenf as a type.
>> --
>> mad
>
>Beaverton Foods Creamy Dill Mustard.
>

Have you ever tried Ku'hne? I like the hot and spicy dijon,
wonderful in any sandwich.
http://www.germandeli.com/kseschotmu.html

"Mack A. Damia" > wrote in message
...
>
> Favorites:
>
> Grey Poupon, as a brand.
>
> Weißwurstsenf as a type.


Boetjes

TFM®

"thepixelfreak" > schrieb im Newsbeitrag
news:2009051415242816807-not@dotcom...
> On 2009-05-14 08:15:32 -0700, "Michael Kuettner" >
> said:
>
>> No, mustard for Weißwürste. A Weißwurst is a small sausage stuffed with
>> minced pork and herbs. It's simmered in water and best eaten before noon
>> (with a Brez'n and Weißwurstsenf).
>
> Made from Veal and Pork.

Ah, right. I forgot the veal. My mind seems to have been on
Nürnberger Rostbratwürstln.

> If you ever visit Munich you must try the weisswurst!

I live in Salzburg. Munich is an hour away; I like the city.

> It's commonly eaten with a wheat beer called hefeweizen,

Hefeweiße.

> another fantastic bavarian export. Also a very good excuse for beer before
> noon!

Who needs an excuse for beer before noon ? ;-)

Cheers,

Michael Kuettner

Michael wrote on Fri, 15 May 2009 17:32:11 +0200:


> "thepixelfreak" > schrieb im Newsbeitrag
> news:2009051415242816807-not@dotcom...
>> On 2009-05-14 08:15:32 -0700, "Michael Kuettner"
>> > said:
>>
>>> No, mustard for Weißwürste. A Weißwurst is a small sausage
>>> stuffed with minced pork and herbs. It's simmered in water
>>> and best eaten before noon (with a Brez'n and
>>> Weißwurstsenf).
>>
>> Made from Veal and Pork.

> Ah, right. I forgot the veal. My mind seems to have been on
> Nürnberger Rostbratwürstln.

>> If you ever visit Munich you must try the weisswurst!

> I live in Salzburg. Munich is an hour away; I like the city.

>> It's commonly eaten with a wheat beer called hefeweizen,

> Hefeweiße.

>> another fantastic bavarian export. Also a very good excuse
>> for beer before noon!

> Who needs an excuse for beer before noon ? ;-)

Right on! But real Hefeweizen is quite low on alcohol. Maybe it's like
the "small beer" that pre-modern young and old Europeans (possibly,
Americans too) drank at breakfast.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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.

> wrote in message
...
> On Thu, 14 May 2009 19:28:00 -0400, "Kswck" >
> wrote:
>
>>
>>"Mack A. Damia" > wrote in message
. ..
>>>
>>> Favorites:
>>>
>>> Grey Poupon, as a brand.
>>>
>>> Weißwurstsenf as a type.
>>> --
>>> mad
>>
>>Beaverton Foods Creamy Dill Mustard.
>>
>
> Have you ever tried Ku'hne? I like the hot and spicy dijon,
> wonderful in any sandwich.
> http://www.germandeli.com/kseschotmu.html

Nah. Prefer the milder stuff.

"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.

"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.

On Fri, 15 May 2009 18:11:51 -0400, "Kswck" >
wrote:

>
>"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

I eat banana peppers alot, love the burn, I'm one of those with a
tolerance. As for wasabi, I buy the wasabi peas at the bulk barn, eat
em like candy
Be careful not to rub the eyes though.


>> 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.
>

"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/

On May 14, 11:10*am, "Michael Kuettner" >
wrote:
>
> Well, to keep you from starving :
> Mix stiffly whipped cream with finely grated fresh horse raddish.
> Add a pinch of salt (and optionally a little dijon mustard).
> Serve with salmon and toast.
>
> Cheers,
>
> Michael Kuettner
=====================================
My mother used to serve that (no mustard) with baked ham. It would
melt all over the warm ham and just leave this really nice rich
"horseradishy" note.
Lynn in Fargo