Terrible.

http://testtube.com/blowitup/mustard


W. Pooh (AKA Winnie P.)

In article >,
Christopher M. > wrote:
>Terrible.
>
>http://testtube.com/blowitup/mustard
>
>
>W. Pooh (AKA Winnie P.)
>
>

I don't hate it, but I find it has very limited use for me, and
a little goes a long, long way. Where someone else uses a tablespoon,
I might use a quarter teaspoon.

Cindy Hamilton
--

I love mustard in any form or flavor and use it as an ingredient in many things besides sandwiches. I have a dill mustard that's great mixed with mayo for pasta or potato salad. I love cranberry mustard on a chicken salad sandwich. I dip French fries in spicy hot mustard, add regular yellow mustard when making baked beans, and when I was a teenager, ate peanut butter on crackers with mustard. It's one of my favorite condiments.

I married a man who hated mustard, but after 43 years of marriage, he will now eat honey mustard on some things. Small steps.

Denise in NH

wrote:
> I love mustard in any form or flavor and use it as an ingredient in
> many things besides sandwiches. I have a dill mustard that's great
> mixed with mayo for pasta or potato salad. I love cranberry mustard
> on a chicken salad sandwich.

Cranberry mustard on a chicken salad sandwich sounds delicious.

> I dip French fries in spicy hot
> mustard, add regular yellow mustard when making baked beans, and when
> I was a teenager, ate peanut butter on crackers with mustard. It's
> one of my favorite condiments.
>
> I married a man who hated mustard, but after 43 years of marriage, he
> will now eat honey mustard on some things. Small steps.

I guess I can relate to that. I wasn't crazy about mustard as a kid.


W. Pooh (AKA Winnie P.)

> I guess I can relate to that. I wasn't crazy about mustard as a kid.

I hated it as a kid also, but I guess my tastebuds changed when I became an adult.

On 10/28/2013 3:14 PM, Cindy Hamilton wrote:
> In article >,
> Christopher M. > wrote:
>> Terrible.
>>
>> http://testtube.com/blowitup/mustard
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
>
> I don't hate it, but I find it has very limited use for me, and
> a little goes a long, long way. Where someone else uses a tablespoon,
> I might use a quarter teaspoon.
>
> Cindy Hamilton
>
I use prepared mustard for some things, but not as a condiment on
sandwiches. As you say, a little goes a long way.

Jill

On 2013-10-28 20:58:04 +0000, Christopher M. said:

> wrote:
>> I love mustard in any form or flavor and use it as an ingredient in
>> many things besides sandwiches. I have a dill mustard that's great
>> mixed with mayo for pasta or potato salad. I love cranberry mustard
>> on a chicken salad sandwich.
>
> Cranberry mustard on a chicken salad sandwich sounds delicious.
>
>> I dip French fries in spicy hot
>> mustard, add regular yellow mustard when making baked beans, and when
>> I was a teenager, ate peanut butter on crackers with mustard. It's
>> one of my favorite condiments.
>>
>> I married a man who hated mustard, but after 43 years of marriage, he
>> will now eat honey mustard on some things. Small steps.
>
> I guess I can relate to that. I wasn't crazy about mustard as a kid.

If I didn't have Grey Poupon Dijon mustard in the fridge, my life would
be diminished. I am continuously irked that no one stocks anything but
the 8-oz jar. I found the 24-oz jar once. But I think I'd be better
served by the 48-oz jar.

I note in snooping on the topic, that mustard doesn't seem to so
difficult to make:

"Grind mustard in spice mill (I mix spicey black and milder yellow) add
vinegar, you're done. Mustard seeds can be bought cheaply at Indian
Groceries. Then you can spend a lifetime tuning the recipe with
different recipes a little white wines, spices, etc"

That's sure got me thinking...

On 2013-10-28 6:39 PM, jmcquown wrote:

>> I don't hate it, but I find it has very limited use for me, and
>> a little goes a long, long way. Where someone else uses a tablespoon,
>> I might use a quarter teaspoon.
>>
>> Cindy Hamilton
>>
> I use prepared mustard for some things, but not as a condiment on
> sandwiches. As you say, a little goes a long way.



I have been using Deli and other grainy mustards for the last couple
years. It is so good that I tend to use a lot more of it than I would
with prepared mustard. I have to keep replenishing my supply.

On Monday, October 28, 2013 11:49:39 AM UTC-7, Christopher M. wrote:
> Terrible.
>
>
>
> http://testtube.com/blowitup/mustard
>
>
>
>
>
> W. Pooh (AKA Winnie P.)

My husband hates all mustard- and ketchup too!

merryb wrote:
>Christopher M. wrote:
>>
>> http://testtube.com/blowitup/mustard
>
>My husband hates all mustard- and ketchup too!

Hmm, people who eschew condiments also eschew sex... does hubby at
least like to nibble a little parsley? hehe

On 2013-10-28 23:17:31 +0000, Dave Smith said:

> I have been using Deli and other grainy mustards for the last couple
> years. It is so good that I tend to use a lot more of it than I would
> with prepared mustard. I have to keep replenishing my supply.

Yeah: That's me. We always have 3 or 4 kinds of mustards on the fridge
door; curious German mustards, whole-seed mustards, etc.

"gtr" > wrote in message news:2013102818530214153-xxx@yyyzzz...
> On 2013-10-28 23:17:31 +0000, Dave Smith said:
>
>> I have been using Deli and other grainy mustards for the last couple
>> years. It is so good that I tend to use a lot more of it than I would
>> with prepared mustard. I have to keep replenishing my supply.
>
> Yeah: That's me. We always have 3 or 4 kinds of mustards on the fridge
> door; curious German mustards, whole-seed mustards, etc.

We have a lot of it. In general I am not a mustard lover. But the others
who live here are.

In article >,
q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw
<q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw@q5FkzRolaNqZmzHx3F has4hcw.dk> wrote:
>On Mon, 28 Oct 2013 14:49:39 -0400, Christopher M. wrote:
>
>> Some people hate mustard?
>> Terrible.
>>
>
>Really?
>
>soft pretzels with mustard

Soft pretzels without mustard

>hot dogs - can't have a real coney dog with out mustard, or just hot dogs
>with mustard & onions.....

Hot dogs with onions. No coney dogs for me.

>bratwurst - no you can keep the kraut, blech.

Bratwurst with onions

>sandwiches - dijon, brown deli mustards

Just a thin scrape of mustard is sufficient on a ham sandwich.
Most other sandwiches don't need mustard.

>hamburgers

Mayo, onion, tomato, lettuce

>Jackson County Veal Sandwich (which are not 'veal' but actually pork.. I
>have never known why..) - mustard and hamburger pickles...

Never heard of it. Where is Jackson County?

(Nowadays pork is mild and white like veal, and a lot cheaper.)

>tartar sauce - I pretty much have to make my own at home... and skip it
>most places as it what ever it is that they area passing off as it is
>just vile

Very rarely eat tartar sauce. As long as it's not too sweet, I don't
care much about it.

>I don't eat chix or potato salads... shudder...ick...blech.... cold
>potatoes and chix is right up there with cold pizza.. blech...

There's no accounting for taste. I like (my) potato salad quite a bit,
but rarely make it. It needs a touch of mustard.

Mustard in chicken salad? Nasty.

>Lots of uses for mustard...hmm.. can't believe some one would not like
>it.. hmmm...
>

Well, I know that there are people who actively dislike mustard.
I find that a little is quite sufficient, and rarely necessary.

Cindy Hamilton
--

On 10/28/2013 9:33 AM, wrote:
> I love mustard in any form or flavor and use it as an ingredient in many things besides sandwiches. I have a dill mustard that's great mixed with mayo for pasta or potato salad. I love cranberry mustard on a chicken salad sandwich. I dip French fries in spicy hot mustard, add regular yellow mustard when making baked beans, and when I was a teenager, ate peanut butter on crackers with mustard. It's one of my favorite condiments.
>
> I married a man who hated mustard, but after 43 years of marriage, he will now eat honey mustard on some things. Small steps.
>
> Denise in NH
>

The question that should be asked is why do people like mustard? The
taste is quite similar to biting into an aspirin.

I'm not a big fan but it's amazing how mustard can enhance a dish when
added in small amounts. Somehow, it can plug up a small hole in the
flavor of a dish and elevate it. It's one of my secret weapons of mass
destruction.

On 10/29/2013 11:12 AM, Cindy Hamilton wrote:
> In article >,
> q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw
> <q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw@q5FkzRolaNqZmzHx3F has4hcw.dk> wrote:
>> On Mon, 28 Oct 2013 14:49:39 -0400, Christopher M. wrote:
>>
>>> Some people hate mustard?
>>> Terrible.
>>>
>>
>> Really?
>>
>> soft pretzels with mustard
>
> Soft pretzels without mustard
>
Yep, I don't want mustard on my soft pretzels!

>> Jackson County Veal Sandwich (which are not 'veal' but actually pork.. I
>> have never known why..) - mustard and hamburger pickles...
>
> Never heard of it. Where is Jackson County?
>
> (Nowadays pork is mild and white like veal, and a lot cheaper.)
>
>
> Well, I know that there are people who actively dislike mustard.
> I find that a little is quite sufficient, and rarely necessary.
>
> Cindy Hamilton
>
I use a dijon type mustard for baking pork loin chops or a pork
tenderloin. Brush the mustard on, dredge in breadcrumbs with minced
garlic, salt & pepper. It's quite nice. Otherwise, I don't use
jarred mustard.

Jill

On 2013-10-29 16:17:50 +0000, jmcquown said:

>> Soft pretzels without mustard
>>
> Yep, I don't want mustard on my soft pretzels!

I can't imagine it. It's a "mustard delivery system" as far as I'm
concerned. So is oden, though with what we think of as "Chinese
mustard".

> I use a dijon type mustard for baking pork loin chops or a pork
> tenderloin. Brush the mustard on, dredge in breadcrumbs with minced
> garlic, salt & pepper. It's quite nice. Otherwise, I don't use
> jarred mustard.

I've been experimenting more and more with pan sauces in the past year.
I've started putting dollop of dijon in occasionally if I'm adding
white wine and it's been mighty tasty.

On 2013-10-29 15:49:24 +0000, dsi1 said:

> The question that should be asked is why do people like mustard? The
> taste is quite similar to biting into an aspirin.

An interesting way to say "I don't like". If you really consider the
taste of mustard the same as chewing aspirin, you have some really
palate education left to go.

> I'm not a big fan but it's amazing how mustard can enhance a dish when
> added in small amounts.

Try a few aspirin next time, and see if you get the same effect! ;-)

> Somehow, it can plug up a small hole in the flavor of a dish and
> elevate it. It's one of my secret weapons of mass destruction.

Marry Bargolin wrote:
>
> On Mon, 28 Oct 2013 12:33:54 -0700, sockmonkeyNH wrote:
>
> > and when I was a
> > teenager, ate peanut butter on crackers with mustard.
>
> ? ?????? Really?? ? How did you ever start that? ? Never heard of it..
> is it some regional think or a quirk of a freak condiment accident? ?
>
> Hmmm...

That's really odd...never heard of that combo but I have all that so I
*JUST* ate one. It's really not so bad, believe it or not.

Hmmm...

G.

On 10/29/2013 6:52 AM, gtr wrote:
> On 2013-10-29 15:49:24 +0000, dsi1 said:
>
>> The question that should be asked is why do people like mustard? The
>> taste is quite similar to biting into an aspirin.
>
> An interesting way to say "I don't like". If you really consider the
> taste of mustard the same as chewing aspirin, you have some really
> palate education left to go.

I never said that I don't like mustard. One of my favorite dishes is won
ton soup, without Chinese mustard and shoyu, there would be no point in
eating it. I'm just asking what seems to me to be a logical question.
What does mustard taste like to you?

>
>> I'm not a big fan but it's amazing how mustard can enhance a dish when
>> added in small amounts.
>
> Try a few aspirin next time, and see if you get the same effect! ;-)

My assumption is that you can use aspirin as a seasoning. Why not?

>
>> Somehow, it can plug up a small hole in the flavor of a dish and
>> elevate it. It's one of my secret weapons of mass destruction.
>
>

"gtr" > wrote in message news:2013102815473280229-xxx@yyyzzz...
> On 2013-10-28 20:58:04 +0000, Christopher M. said:
>
>> wrote:
>>> I love mustard in any form or flavor and use it as an ingredient in
>>> many things besides sandwiches. I have a dill mustard that's great
>>> mixed with mayo for pasta or potato salad. I love cranberry mustard
>>> on a chicken salad sandwich.
>>
>> Cranberry mustard on a chicken salad sandwich sounds delicious.
>>
>>> I dip French fries in spicy hot
>>> mustard, add regular yellow mustard when making baked beans, and when
>>> I was a teenager, ate peanut butter on crackers with mustard. It's
>>> one of my favorite condiments.
>>>
>>> I married a man who hated mustard, but after 43 years of marriage, he
>>> will now eat honey mustard on some things. Small steps.
>>
>> I guess I can relate to that. I wasn't crazy about mustard as a kid.
>
> If I didn't have Grey Poupon Dijon mustard in the fridge, my life would be
> diminished. I am continuously irked that no one stocks anything but the
> 8-oz jar. I found the 24-oz jar once. But I think I'd be better served by
> the 48-oz jar.

You could do some big dippin with that 48-oz jar.

> I note in snooping on the topic, that mustard doesn't seem to so difficult
> to make:
>
> "Grind mustard in spice mill (I mix spicey black and milder yellow) add
> vinegar, you're done. Mustard seeds can be bought cheaply at Indian
> Groceries. Then you can spend a lifetime tuning the recipe with different
> recipes a little white wines, spices, etc"
>
> That's sure got me thinking...

I'm into whole-grain mustard at the moment.


W. Pooh (AKA Winnie P.)

Dave Smith said:
>
> I have been using Deli and other grainy mustards for the last couple
> years. It is so good that I tend to use a lot more of it than I would
> with prepared mustard. I have to keep replenishing my supply.

Those ARE prepared mustards... UNprepared mustards are mustard
seeds/powders, maybe mustard greens. With your knowledge of mustard
you'd benefit from packing your pointyhead in Musterole. LOL

On Tue, 29 Oct 2013 12:07:54 -0500, Gary > wrote:

>Marry Bargolin wrote:
>>
>> On Mon, 28 Oct 2013 12:33:54 -0700, sockmonkeyNH wrote:
>>
>> > and when I was a
>> > teenager, ate peanut butter on crackers with mustard.
>>
>> ? ?????? Really?? ? How did you ever start that? ? Never heard of it..
>> is it some regional think or a quirk of a freak condiment accident? ?
>>
>> Hmmm...
>
>That's really odd...never heard of that combo but I have all that so I
>*JUST* ate one. It's really not so bad, believe it or not.

I see nothing odd about mustard with peanuts... many oriental dishes
contain both peanuts and mustard... I've been eating Chinese
restaurant food that contained peanuts with oriental hot mustard since
forever.

Anyway, I bought five 5 lb bags of unsalted in shell roasted peanuts
today, winter is nigh and birds gotta eat. BJ's has 5 lb bags of
peanuts for $6. Bluejays are the ultimate peanut eaters, every
morning along with their bird seed they get a pile of peanuts.

On 2013-10-29 5:24 PM, Brooklyn1 wrote:
> Dave Smith said:
>>
>> I have been using Deli and other grainy mustards for the last couple
>> years. It is so good that I tend to use a lot more of it than I would
>> with prepared mustard. I have to keep replenishing my supply.
>
> Those ARE prepared mustards... UNprepared mustards are mustard
> seeds/powders, maybe mustard greens. With your knowledge of mustard
> you'd benefit from packing your pointyhead in Musterole. LOL
>


You are a little slow on that one, and if you had been paying attention
you would have seen that "prepared mustard" generally refers to yellow,
American, ball park mustard.

On Tue, 29 Oct 2013 14:30:56 GMT, q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw
<q5SkEzoAlaMqmUzxS3hDaEsV4EhRcw@q5FkzRolaNqZmzHx3F has4hcw.dk> wrote:

>On Mon, 28 Oct 2013 14:49:39 -0400, Christopher M. wrote:
>
>> Some people hate mustard?
>> Terrible.
>>
>
>Really?
>
>soft pretzels with mustard
>
>hot dogs - can't have a real coney dog with out mustard, or just hot dogs
>with mustard & onions.....
>
>bratwurst - no you can keep the kraut, blech.
>
>sandwiches - dijon, brown deli mustards
>
>hamburgers
>
>Jackson County Veal Sandwich (which are not 'veal' but actually pork.. I
>have never known why..) - mustard and hamburger pickles...
>
>tartar sauce - I pretty much have to make my own at home... and skip it
>most places as it what ever it is that they area passing off as it is
>just vile
>
>I don't eat chix or potato salads... shudder...ick...blech.... cold
>potatoes and chix is right up there with cold pizza.. blech...
>
>Lots of uses for mustard...hmm.. can't believe some one would not like
>it.. hmmm...

It ain't a ham n' swiss without mustard. Can't have a genoa salami
hero without mustard. And no Kraut would think of braunschwieger
without mustard. Mustard is the most often used spice on the planet,
also the least expensive spice. I love mustard, but I HATE poop-on, I
think it's an abomination.

"dsi1" > wrote in message
...
> On 10/28/2013 9:33 AM, wrote:
>> I love mustard in any form or flavor and use it as an ingredient in many
>> things besides sandwiches. I have a dill mustard that's great mixed with
>> mayo for pasta or potato salad. I love cranberry mustard on a chicken
>> salad sandwich. I dip French fries in spicy hot mustard, add regular
>> yellow mustard when making baked beans, and when I was a teenager, ate
>> peanut butter on crackers with mustard. It's one of my favorite
>> condiments.
>>
>> I married a man who hated mustard, but after 43 years of marriage, he
>> will now eat honey mustard on some things. Small steps.
>>
>> Denise in NH
>>
>
> The question that should be asked is why do people like mustard? The taste
> is quite similar to biting into an aspirin.
>
> I'm not a big fan but it's amazing how mustard can enhance a dish when
> added in small amounts. Somehow, it can plug up a small hole in the flavor
> of a dish and elevate it. It's one of my secret weapons of mass
> destruction.

I like mustard in some things but not others. I can remember buying some
sort of prepared food that was Dijon mustard green beans and potatoes. I
like green beans and potatoes and husband likes mustard so I thought this
would be good. Wrong! We each took a bite and threw our forks down.

"Brooklyn1" > wrote in message
...
> Dave Smith said:
>>
>> I have been using Deli and other grainy mustards for the last couple
>> years. It is so good that I tend to use a lot more of it than I would
>> with prepared mustard. I have to keep replenishing my supply.
>
> Those ARE prepared mustards... UNprepared mustards are mustard
> seeds/powders, maybe mustard greens. With your knowledge of mustard
> you'd benefit from packing your pointyhead in Musterole. LOL

They are but in general the term "prepared mustard" refers to the cheap
yellow stuff commonly put on hot dogs.

On 10/29/2013 5:58 PM, Dave Smith wrote:
> On 2013-10-29 5:24 PM, Brooklyn1 wrote:
>> Dave Smith said:
>>>
>>> I have been using Deli and other grainy mustards for the last couple
>>> years. It is so good that I tend to use a lot more of it than I would
>>> with prepared mustard. I have to keep replenishing my supply.
>>
>> Those ARE prepared mustards... UNprepared mustards are mustard
>> seeds/powders, maybe mustard greens. With your knowledge of mustard
>> you'd benefit from packing your pointyhead in Musterole. LOL
>>
>
>
> You are a little slow on that one, and if you had been paying attention
> you would have seen that "prepared mustard" generally refers to yellow,
> American, ball park mustard.

I agree with Sheldon on this one. Bright yellow "ball park" mustard
isn't what I think of when I think of prepared mustard. Any bottled or
jarred mustard (dijon, etc) falls into the prepapred mustard category IMHO.

Jill

On 2013-10-29 17:20:16 +0000, dsi1 said:

> On 10/29/2013 6:52 AM, gtr wrote:
>> On 2013-10-29 15:49:24 +0000, dsi1 said:
>>
>>> The question that should be asked is why do people like mustard? The
>>> taste is quite similar to biting into an aspirin.
>>
>> An interesting way to say "I don't like". If you really consider the
>> taste of mustard the same as chewing aspirin, you have some really
>> palate education left to go.
>
> I never said that I don't like mustard.

I stand corrected. It never occured to me that biting an aspirin could
be considered a pleasant flavor.

> One of my favorite dishes is won ton soup, without Chinese mustard and
> shoyu, there would be no point in eating it. I'm just asking what seems
> to me to be a logical question. What does mustard taste like to you?

Different mustards taste like different things. Mostly I enjoy them.
Biting an aspirin tastes flat and bitter, it's not the kind of taste
I'd want on any of the many things I like to eat with mustard for
instance.

>>> I'm not a big fan but it's amazing how mustard can enhance a dish when
>>> added in small amounts.
>>
>> Try a few aspirin next time, and see if you get the same effect! ;-)
>
> My assumption is that you can use aspirin as a seasoning. Why not?

It tastes terrible. But taste is relative; for some robitussin or cat
urine could be an ingredient "when used in small amounts". Not me!

On 2013-10-29 19:28:23 +0000, Christopher M. said:

>> If I didn't have Grey Poupon Dijon mustard in the fridge, my life would
>> be diminished. I am continuously irked that no one stocks anything but
>> the 8-oz jar. I found the 24-oz jar once. But I think I'd be better
>> served by the 48-oz jar.
>
> You could do some big dippin with that 48-oz jar.

Yeah. It might increase my usage and flatten out my appreciation...

>> I note in snooping on the topic, that mustard doesn't seem to so
>> difficult to make:
>>
>> "Grind mustard in spice mill (I mix spicey black and milder yellow) add
>> vinegar, you're done. Mustard seeds can be bought cheaply at Indian
>> Groceries. Then you can spend a lifetime tuning the recipe with
>> different recipes a little white wines, spices, etc"
>>
>> That's sure got me thinking...
>
> I'm into whole-grain mustard at the moment.

It's my preferred mustard for a bratwurst.

On Monday, October 28, 2013 5:29:03 PM UTC-7, Brooklyn1 wrote:
> merryb wrote:
>
> >Christopher M. wrote:
>
> >>
>
> >> http://testtube.com/blowitup/mustard
>
> >
>
> >My husband hates all mustard- and ketchup too!
>
>
>
> Hmm, people who eschew condiments also eschew sex... does hubby at
>
> least like to nibble a little parsley? hehe

He does smoke some herb!

On 10/29/2013 12:51 PM, gtr wrote:
> On 2013-10-29 17:20:16 +0000, dsi1 said:
>
>> On 10/29/2013 6:52 AM, gtr wrote:
>>> On 2013-10-29 15:49:24 +0000, dsi1 said:
>>>
>>>> The question that should be asked is why do people like mustard? The
>>>> taste is quite similar to biting into an aspirin.
>>>
>>> An interesting way to say "I don't like". If you really consider the
>>> taste of mustard the same as chewing aspirin, you have some really
>>> palate education left to go.
>>
>> I never said that I don't like mustard.
>
> I stand corrected. It never occured to me that biting an aspirin could
> be considered a pleasant flavor.

Ay caramba! I never said that I liked the taste of aspirin. It's pretty
well documented that humans have brains that are wired to avoid foods
that are bitter tasting. The reasons for this are well known. Feel free
to make personal remarks about my sense of taste and imply things that
are not true but the reality is that my question is a valid one - just
not in this group, evidently.

>
>> One of my favorite dishes is won ton soup, without Chinese mustard and
>> shoyu, there would be no point in eating it. I'm just asking what
>> seems to me to be a logical question. What does mustard taste like to
>> you?
>
> Different mustards taste like different things. Mostly I enjoy them.
> Biting an aspirin tastes flat and bitter, it's not the kind of taste I'd
> want on any of the many things I like to eat with mustard for instance.
>
>>>> I'm not a big fan but it's amazing how mustard can enhance a dish when
>>>> added in small amounts.
>>>
>>> Try a few aspirin next time, and see if you get the same effect! ;-)
>>
>> My assumption is that you can use aspirin as a seasoning. Why not?
>
> It tastes terrible. But taste is relative; for some robitussin or cat
> urine could be an ingredient "when used in small amounts". Not me!
>

You're gonna do just fine here.

On Tue, 29 Oct 2013 17:58:29 -0400, Dave Smith
> wrote:

>On 2013-10-29 5:24 PM, Brooklyn1 wrote:
>> Dave Smith said:
>>>
>>> I have been using Deli and other grainy mustards for the last couple
>>> years. It is so good that I tend to use a lot more of it than I would
>>> with prepared mustard. I have to keep replenishing my supply.
>>
>> Those ARE prepared mustards... UNprepared mustards are mustard
>> seeds/powders, maybe mustard greens. With your knowledge of mustard
>> you'd benefit from packing your pointyhead in Musterole. LOL
>>
>
>
>You are a little slow on that one, and if you had been paying attention
>you would have seen that "prepared mustard" generally refers to yellow,
>American, ball park mustard.

Wrong.

On Tue, 29 Oct 2013 18:51:03 -0400, jmcquown >
wrote:

>On 10/29/2013 5:58 PM, Dave Smith wrote:
>> On 2013-10-29 5:24 PM, Brooklyn1 wrote:
>>> Dave Smith said:
>>>>
>>>> I have been using Deli and other grainy mustards for the last couple
>>>> years. It is so good that I tend to use a lot more of it than I would
>>>> with prepared mustard. I have to keep replenishing my supply.
>>>
>>> Those ARE prepared mustards... UNprepared mustards are mustard
>>> seeds/powders, maybe mustard greens. With your knowledge of mustard
>>> you'd benefit from packing your pointyhead in Musterole. LOL
>>>
>>
>>
>> You are a little slow on that one, and if you had been paying attention
>> you would have seen that "prepared mustard" generally refers to yellow,
>> American, ball park mustard.
>
>I agree with Sheldon on this one. Bright yellow "ball park" mustard
>isn't what I think of when I think of prepared mustard. Any bottled or
>jarred mustard (dijon, etc) falls into the prepapred mustard category IMHO.

'Zactly... the operative woid is "prepared", as in ANY spreadable
mustard.

On Tue, 29 Oct 2013 15:18:51 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> Dave Smith said:
>>>
>>> I have been using Deli and other grainy mustards for the last couple
>>> years. It is so good that I tend to use a lot more of it than I would
>>> with prepared mustard. I have to keep replenishing my supply.
>>
>> Those ARE prepared mustards... UNprepared mustards are mustard
>> seeds/powders, maybe mustard greens. With your knowledge of mustard
>> you'd benefit from packing your pointyhead in Musterole. LOL
>
>They are but in general the term "prepared mustard" refers to the cheap
>yellow stuff commonly put on hot dogs.

The cheap yellow stuff is YOU!

"Sqwertz" > wrote in message
...
> On Tue, 29 Oct 2013 15:18:51 -0700, Julie Bove wrote:
>
>> "Brooklyn1" > wrote in message
>> ...
>>> Dave Smith said:
>>>>
>>>> I have been using Deli and other grainy mustards for the last couple
>>>> years. It is so good that I tend to use a lot more of it than I would
>>>> with prepared mustard. I have to keep replenishing my supply.
>>>
>>> Those ARE prepared mustards... UNprepared mustards are mustard
>>> seeds/powders, maybe mustard greens. With your knowledge of mustard
>>> you'd benefit from packing your pointyhead in Musterole. LOL
>>
>> They are but in general the term "prepared mustard" refers to the cheap
>> yellow stuff commonly put on hot dogs.
>
> The only people who think "prepared mustard" means cheap yellow
> mustard are simple-minded folks who have never had anything buy that
> cheap yellow mustard and are oblivious to all others. It's the smae
> class of people who think Boones Farms and Bartles and James are wine.
>
> Dave Smith quoted above is a prime example. He's only recently
> discovered "real" mustards and he calls assumes that the cheap shit is
> and was the only "prepared mustard".

I must disagree. Both my husband and dad are mustard lovers so I have
bought most everything out there over the course of the years. Am currently
looking for a cranberry mustard for my mom. She said she bought it locally
but she can't remember where and I can't find it. I know I sent her some
and also my MIL when I lived on Cape Cod. Very hot stuff that was. I used
it on some turkey sandwiches and I could barely eat them.

But when listed in a recipe as "prepared mustard" the cheap yellow stuff is
what I assume they mean. Otherwise they will say "Dijon", "Grainy" or
whatever kind they mean.

"jmcquown" > wrote in message
...
> On 10/29/2013 5:58 PM, Dave Smith wrote:
>> On 2013-10-29 5:24 PM, Brooklyn1 wrote:
>>> Dave Smith said:
>>>>
>>>> I have been using Deli and other grainy mustards for the last couple
>>>> years. It is so good that I tend to use a lot more of it than I would
>>>> with prepared mustard. I have to keep replenishing my supply.
>>>
>>> Those ARE prepared mustards... UNprepared mustards are mustard
>>> seeds/powders, maybe mustard greens. With your knowledge of mustard
>>> you'd benefit from packing your pointyhead in Musterole. LOL
>>>
>>
>>
>> You are a little slow on that one, and if you had been paying attention
>> you would have seen that "prepared mustard" generally refers to yellow,
>> American, ball park mustard.
>
> I agree with Sheldon on this one. Bright yellow "ball park" mustard
> isn't what I think of when I think of prepared mustard. Any bottled or
> jarred mustard (dijon, etc) falls into the prepapred mustard category
> IMHO.

It's certainly what I think of. I have bought Dijon or Grainy because a
recipe calls for it. If it just says "prepared" then I buy the cheap yellow.

On 2013-10-30 04:40:54 +0000, Sqwertz said:

> On Tue, 29 Oct 2013 21:39:02 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> The only people who think "prepared mustard" means cheap yellow
>>> mustard are simple-minded folks who have never had anything buy that
>>> cheap yellow mustard and are oblivious to all others. It's the smae
>>> class of people who think Boones Farms and Bartles and James are wine.
>>>
>>> Dave Smith quoted above is a prime example. He's only recently
>>> discovered "real" mustards and he calls assumes that the cheap shit is
>>> and was the only "prepared mustard".
>>
>> I must disagree.
>
> Fine with me, but you're wrong. Prepared mustard is any spreadable
> mustard.

I must disagree too, Steve. For me, a prepared mustard is a small tea
pot, holding no more than say 10 oz, in a light-hearted color, which is
stored for decorative use only under a old and very worn picture of Don
Ameche.

And that's that.

"Sqwertz" > wrote in message
...
> On Tue, 29 Oct 2013 21:39:02 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> The only people who think "prepared mustard" means cheap yellow
>>> mustard are simple-minded folks who have never had anything buy that
>>> cheap yellow mustard and are oblivious to all others. It's the smae
>>> class of people who think Boones Farms and Bartles and James are wine.
>>>
>>> Dave Smith quoted above is a prime example. He's only recently
>>> discovered "real" mustards and he calls assumes that the cheap shit is
>>> and was the only "prepared mustard".
>>
>> I must disagree.
>
> Fine with me, but you're wrong. Prepared mustard is any spreadable
> mustard.

I know that. But when I see the term "prepared" in a recipe, I still think
cheap yellow. I say this because other recipes specifically mention the
type of mustard such as Dijon.

Julie, Hickory Farms makes a cranberry mustard, it isn't hot. I can usually buy it at WalMart locally. One time I opened a can of Ocean Spray whole berry cranberry sauce and mixed a little with regular yellow mustard. It was really good on a sharp cheddar grilled cheese sandwich.

We have our first grilled cheese sandwich shop in the area. I love the one they call The Grace Potter. Sharp and extra sharp cheddar, grilled onions, bacon and hot pepper jelly on thick wheat bread. Yum! I sort of duplicate it at home now, using my home made hot pepper relish, but I add a just a little regular mustard.

Earlier in this thread, I was asked if peanut butter and mustard was a regional thing, no, I was just an odd kid. I also preferred my morning toast with butter and ketchup, ate only ketchup on my spaghetti, and wouldn't sit in the same room with an onion. Now I use onions in almost everything I cook and make great spaghetti sauce, but I still love ketchup on my toast.

Another weird thing I do with mustard is fry up some hamburg and onions, drain fat, add any cheese you like, (for this I like Velveeta), a good squirt of ketchup and a small squirt of mustard, let it all melt together, then mix it with cooked macaroni. I first made this when I was 15 years old. It kind of tastes like a McDonald's cheeseburger mixed with pasta. Before you food purists ream me a new one (like I'd care), remember I was 15.

Denise in NH

On 10/29/2013 7:13 PM, merryb wrote:
> On Monday, October 28, 2013 5:29:03 PM UTC-7, Brooklyn1 wrote:
>> merryb wrote:
>>
>>
>>> My husband hates all mustard- and ketchup too!
>>
>> Hmm, people who eschew condiments also eschew sex... does hubby at
>> least like to nibble a little parsley? hehe
>
> He does smoke some herb!
>
But does he toast spices?

Jill