i use mustard a lot more than mayo

NilsFG · Post by **NilsFG** » Sat Oct 23, 2010 3:26 pm

Do you people eat the real mustard? The harsh, dijon-style mustard?
Or the "sweet" variant?

There's this small Belgian company that still makes this good powerful mustard (tierenteyn).
Just seconds after you open the jar your eyes will already hurt like a bitch, it's that hardcore.

BaronVon · Post by **BaronVon** » Sat Oct 23, 2010 6:05 pm

3za wrote:
Now with mustard, it's more of a English Vs French Vs American debate...

All of these styles have a place.
English - with roast meats/sandwiches/sausages
French/German - Steak/potato salad
American - Cheeseburger

Mayo is only good if it's homemade or Hellmans. The rest is foul tasting. I don't use it too often though and fuck putting that shit on chips.

fornogoodreason · Post by **fornogoodreason** » Sat Oct 23, 2010 6:06 pm

mustard & mayo

bass hertz · Post by **bass hertz** » Sat Oct 23, 2010 6:28 pm

baron_von_carlton wrote:
3za wrote:
Now with mustard, it's more of a English Vs French Vs American debate...
All of these styles have a place.
English - with roast meats/sandwiches/sausages
French/German - Steak/potato salad
American - Cheeseburger

Mayo is only good if it's homemade or Hellmans. The rest is foul tasting. I don't use it too often though and fuck putting that shit on chips.

There are quite a few regional varieties of Mustard here in the states. The south is predominately Yellow mustard (SUPER YELLOW), like French's. The northern states use mostly Spicy Brown or German style Stone Ground...Also called Deli Style. There are some others also, but my brain is mush.

edit: ohh.. Grey Poupon. A bland mustard with white wine. blahhh... thats also Obama's favorite mustard on burgers.

BaronVon · Post by **BaronVon** » Sat Oct 23, 2010 6:41 pm

bass hertz wrote:
baron_von_carlton wrote:
3za wrote:
Now with mustard, it's more of a English Vs French Vs American debate...
All of these styles have a place.
English - with roast meats/sandwiches/sausages
French/German - Steak/potato salad
American - Cheeseburger

Mayo is only good if it's homemade or Hellmans. The rest is foul tasting. I don't use it too often though and fuck putting that shit on chips.
There are quite a few regional varieties of Mustard here in the states. The south is predominately Yellow mustard (SUPER YELLOW), like French's. The northern states use mostly Spicy Brown or German style Stone Ground...Also called Deli Style. There are some others also, but my brain is mush.

edit: ohh.. Grey Poupon. A bland mustard with white wine. blahhh... thats also Obama's favorite mustard on burgers.

I think i've only ever tried the French's style. It does go well on Burgers.
Obama is most definately doing a wrongun with his choice of condiments. The Burger should be respected and treated in a traditional manner. I'm most definately a burger purest.

bright maroon · Post by **bright maroon** » Sat Oct 23, 2010 6:53 pm

dijon mustard is good..you just have to go easy with it - it can be overpowering

- it's great in potato salad made w/mayo and sour cream...

I do not like mustard in my egg salad...
strictly mayo, fresh black pepper + nacl

devilled eggs yes..lightly though

what is good - grilled leeks dipped in a stone ground mustard/vinegar sauce

pikeymobile · Post by **pikeymobile** » Sat Oct 23, 2010 6:59 pm

People honestly consider dijon mustard harsh?
The standard english mustard is much stronger, and 8 year olds put it on their ham sandwiches like it's nothing.

bass hertz · Post by **bass hertz** » Sat Oct 23, 2010 7:06 pm

pikeymobile wrote:People honestly consider dijon mustard harsh?
The standard english mustard is much stronger, and 8 year olds put it on their ham sandwiches like it's nothing.

exactly. dijon is bland on my palate.

bright maroon · Post by **bright maroon** » Sat Oct 23, 2010 7:09 pm

It has been proven that american tastes lean towards the sweet...

exp americans will accept chicken teriyaki before a curry...

but that may just be the north east...people use hot sauce to flavor lots of things here in the south...like greens

where as - say lima beans in the north just get butter and sometimes a small amount of sugar..

chili in the north east will have bacon and sugar - in the southwest it will be hot and w/no beans

AllNightDayDream · Post by **AllNightDayDream** » Sat Oct 23, 2010 7:24 pm

This mustard is actually pretty bomb

bass hertz · Post by **bass hertz** » Sat Oct 23, 2010 7:28 pm

There is a certain cultural group in the United States that are notorious for putting sugar in everything... Spaghetti, Spinach, Beans, Greens, Macaroni & Cheese, Chili, etc etc. They also have a high count of diabetes amongst their people. Sugar in everything is a pretty unhealthy diet. I have gotten used to using less sugar and salt in all of my meals. Its not hard to rewire the brain/taste bud connection.

bass hertz · Post by **bass hertz** » Sat Oct 23, 2010 7:31 pm

Standard spicy brown:

Standard Yellow Mustard:

wtf:

Swanwickk · Post by **Swanwickk** » Sat Oct 23, 2010 9:18 pm

all about this shit

pompende · Post by **pompende** » Sun Oct 24, 2010 3:46 pm

pkay · Post by **pkay** » Sun Oct 24, 2010 3:51 pm

mayo is for women and twats

NilsFG · Post by **NilsFG** » Sun Oct 24, 2010 4:18 pm

pkay wrote:mayo is for women and twats

bass hertz · Post by **bass hertz** » Sun Oct 24, 2010 4:35 pm

pompende wrote:

that is GOOOD.

laurent__duval · Post by **laurent__duval** » Wed Dec 22, 2010 9:50 pm

dijon mustard is good (my family is from the dijon area in france so i've had a massive amount in my life).

like to make my own mayo and get a bit more mustard in then say heinz.

mustard ancienne is also good, basically the wholegrain stuff.

but if you want a kick its all about fresh homemade horseradish. think chunky wasabi. serious shit right there!

laurent__duval · Post by **laurent__duval** » Wed Dec 22, 2010 9:51 pm

oh and rare/med-rare steak. no point eating it if its not even cooked all the way through. might as well just have a steak tar-tar if you're gonna do that.

bjackman · Post by **bjackman** » Wed Dec 22, 2010 10:54 pm

THIS THREAD IS REALLY BORING

I LIKE SALT

i use mustard a lot more than mayo

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