What distinguishes Dusseldorf mustard from the others?

The Practically Edible site says it's a pungent Dijon. But there
really isn't a universally accepted definition of Dijon mustard,
either. Some are hot, other are mild, some are made with both brown
and yellow seeds, and most, but not all, are made with wine. Which
doesn't help define Duseldorf.

I ask because I recently bought some Koops. And while at first I
thought it kinda strange, it's kinda growing on me. It's very tart,
no sweetness at all. It's a funny color, but it has all the normal
ingredients plus and "red pepper" which doesn't stand out at all.
And no wine. I don't think it tastes like any Dijon at all. But
then again there doesn't seem to be any standards for mustard, so
who'd to say.

My favorite mustard of all time was a brand I bought at the Santa
Cruz Flea Market. It was made with stout and Jalapeno. These two
stoners ran the booth, and they had the best, most condensed, and
cheapest assortment of food stuffs I've ever seen. Some of it
commercial, some it made by their "farm" (probably a cover for
growing KG&B). Along with the mustard they also made their own
fermented pickled asparagus that was the kind. Sound familiar
anybody from the ba?

-sw

On Mon, 8 Mar 2010 02:40:12 GMT, l, not -l wrote:

> On 7-Mar-2010, Sqwertz > wrote:
>
>> What distinguishes Dusseldorf mustard from the others?
>
> The definitive Dusseldorf mustard is Lowensenf (means "lion's mustard") and
> made in Dusseldorf; it is what most who have travelled to that part of the
> world recall as "Dusseldorf mustard". It's ingredients are simply "Brown
> Mustard Seeds, Spirit Vinegar, Water, Salt".

I saw a mention of that. But then it said Dusseldorf is usually
made with black mustard seed (which would account for Koop's greyish
appearance).

Is that brand available in the states?

-sw

"heyjoe" > wrote in message
...
> On Mon, 8 Mar 2010 04:27:23 GMT, l, not -l wrote:
>
>> On 7-Mar-2010, Sqwertz > wrote:
>>
>>> I saw a mention of that. But then it said Dusseldorf is usually
>>> made with black mustard seed (which would account for Koop's greyish
>>> appearance).
>>>
>>> Is that brand available in the states?
>>
>> I don't know how widely available it is; but, here in STL, it is
>> available
>> at the two "international" grocers I frequent.
>
> Is this, <http://www.mustardmuseum.com/product/1051/german>, the mustard
> you're talking about? Or is there another flavor/variety other than
> Lowensenf Extra? And how does that compare with the price in STL?
>
> --
> Posting from groups.google.com or www.foodbanter.com or other web-forums
> dramatically reduces the chance of your post being read.
> Use the real usenet!
> Eternal-september is free, <http://www.eternal-september.org/>.

you can order a catalog from them to peruse at your leisure.......same for
MoHottaMoBetta.
-ginny

On Mon, 8 Mar 2010 04:27:23 GMT, l, not -l wrote:

> On 7-Mar-2010, Sqwertz > wrote:
>
>> I saw a mention of that. But then it said Dusseldorf is usually
>> made with black mustard seed (which would account for Koop's greyish
>> appearance).
>>
>> Is that brand available in the states?
>
> I don't know how widely available it is; but, here in STL, it is available
> at the two "international" grocers I frequent.

I looked on the web before I asked and saw that all the prominent
online grocers were OS. But I consider myself somewhat of a mustard
aficionado, but I can't find the best stuff consistently enough to
brag about any one brand.

My mustard budget is about $20/month. About the same as my tobacco
habit. I'm running out of dealers, though.

-sw <with the shakes>

On Mon, 8 Mar 2010 12:13:42 -0500, Virginia Tadrzynski wrote:

> "heyjoe" > wrote in message
> ...
>> On Mon, 8 Mar 2010 04:27:23 GMT, l, not -l wrote:
>>
>>> On 7-Mar-2010, Sqwertz > wrote:
>>>
>>>> I saw a mention of that. But then it said Dusseldorf is usually
>>>> made with black mustard seed (which would account for Koop's greyish
>>>> appearance).
>>>>
>>>> Is that brand available in the states?
>>>
>>> I don't know how widely available it is; but, here in STL, it is
>>> available
>>> at the two "international" grocers I frequent.
>>
>> Is this, <http://www.mustardmuseum.com/product/1051/german>, the mustard
>> you're talking about? Or is there another flavor/variety other than
>> Lowensenf Extra? And how does that compare with the price in STL?
>>
>
> you can order a catalog from them to peruse at your leisure.......same for
> MoHottaMoBetta.
> -ginny

i just requested the catalog from the mustard museum. thanks, ginny.

your pal,
blake

In article >,
Sqwertz > wrote:

> What distinguishes Dusseldorf mustard from the others?
> -sw

It tastes a helluva lot nicer than any other mustard I've had. Pictures
on my website, link in sig line. From the home page, find the
Dusseldorfer Urtyp Mostert link above the picture of my mailboxes. :-0)
I probably won't leave the pics up for more than a few days.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

On Tue, 9 Mar 2010 07:34:14 -0600, heyjoe wrote:

> Do you make your own mustard? Any recipes you've tried that you really
> like?

I made a beer mustard once. TIP: Do not use Schlitz Malt Liquor.

-sw

In article
>,
Melba's Jammin' > wrote:
> It tastes a helluva lot nicer than any other mustard I've had. Pictures
> on my website, link in sig line. From the home page, find the
> Dusseldorfer Urtyp Mostert link above the picture of my mailboxes. :-0)
> I probably won't leave the pics up for more than a few days.

I meant to add that if you look at the pics I mentioned, double click on
the image rather than running the slideshow -- the pictures are larger
that way. FWIW.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

In article >,
heyjoe > wrote:

> Why do I have to enable JavaScript for something as common and basic as
> linking to another web page?
> Annoying, that is.

Heck if I know.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

On Tue, 9 Mar 2010 15:01:27 -0600, heyjoe wrote:

> Why do I have to enable JavaScript for something as common and basic as
> linking to another web page?
> Annoying, that is.

Remove your OS and re-install. It's called "R&R" in the paid
tech-support circles.

Case closed.

-sw

On Tue, 9 Mar 2010 13:51:57 -0600, Sqwertz wrote:

> On Tue, 9 Mar 2010 07:34:14 -0600, heyjoe wrote:
>
>> Do you make your own mustard? Any recipes you've tried that you really
>> like?
>
> I made a beer mustard once. TIP: Do not use Schlitz Malt Liquor.
>
> -sw

<snort>

your pal,
blake