Dr_Tannin
Barrel Sampler
Posts:2498
 | | 06/09/2003 12:19 AM |
| I must admit, over the last few years, I have enjoyed the increasing complexity of mustards and mustard mixes on my food.
I prefer horseradish variations, but my experience is relatively limited. But, I'm willing to grow/learn.
Any suggestions to try by the gastronome foodies here? Any company recommendations to order from? | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 06/09/2003 1:40 AM |
| | It is amazing what a small amount of a quality mustard used in finishing a sauce can add to a dish. Dijon mustards are notoriously fine for this purpose. I used to use Grey poupon for this, and it worked well. My favorite mustard for sauces is now a Dijon mustard made by Bornier. It's not very expensive, but it's about the best I've found. www.moutarde.com. If you'd like, I can always pick up a few bottles for you. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 06/09/2003 1:04 PM |
| ILOVE mustard. Mustards in sauces can work wonders as Board-o has already noted (I still use my Grey Poupn ("..but of course...)). But it can also be used in rubs and even marinades. And, it's rightful place at (IMO) the top of Condiment Kingdom.
I love hot, as well as hot & sweet mustards with sausages, especially brats, and even on other incarnations (hot dogs, etc). Horseradish based mustards can be wowzers and can fit the bill nicely, but there are many others -- go to any 'Old World Deli' in your neck of the woods and experiment with some of the German mustards and you will be one happy dude.
Also, many mustards are great on sandwiches, I've even found that I like (only very certain) hoeny mustards for this purpose, but I am an equal oppurtunity Mustard Muncher when it comes to mustards on my sandwiches.
I'll have to dig around my fridge tonight to see if I can post any names for you.  | |
www.roguefood.com -- www.cellartracker.com | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts:5112
| | 06/09/2003 1:46 PM |
| | I use Maille. Same price a Grey Poupon. But better, IMHO. | |
Beta testing a new signature. | |
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JonesWineNo1
Sommelier
Posts:8568
| | 06/09/2003 4:50 PM |
| | For regular uses I use Maille. Much better than GP imo. Currently I am a fan of Napa Stone Ground Mustard with roasted Garlic and Cabernet Sauvignon. | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 06/09/2003 8:45 PM |
| | another equal oppurtunity Mustard Muncher here! whole grain mustards being my favorite. | | | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 06/09/2003 11:02 PM |
| Same as me Tbird.
A classic Dijon wholegrain- yum... | | | |
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love_cab_chard
Master of Wine
Posts:12501
| | 06/10/2003 1:17 AM |
| Have to try the one you guys are recommending. So far, my fav is Grey Poupon. And, my wife works for Kraft Foods (they make Grey Poupon). So, we get it very cheap. | | | |
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ttepper
Barrel Filler
Posts:1312
| | 06/10/2003 1:34 PM |
| | Grey Poupon is my favorite... | | | |
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GATC
Barrel Sampler
Posts:2420
| | 06/10/2003 8:16 PM |
| Thanks for the tips of the mustards that you think is better than Grey Poupon. I've tried different ones, but if I don't like them, I'm stuck with the whole jar.
I can't stand the standard yellow mustard. I also have to admit the the mustard used at Mustards Restaurant's Mongolian Pork Chop is a little to strong for me. That sauce, which is also sweet) kills any wine that you have with it IMO.
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ChangeMe
Grape Fermenter
Posts:442
| | 06/21/2003 10:52 PM |
| I use whole grain but add two spoonfuls olive oil. Choices are:
for cooking or salad dressing: extra virgin;
for sandwich spread (ciapatta into the m/w so that the smoked cheese melts): olive oil with minced black olives. | | | |
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ChangeMe
Grape Fermenter
Posts:667
| | 06/23/2003 3:26 AM |
| I love mustard. The ones I use on a regular basis are GP (LLC - pack a jar for New Orleans), Bornier Moutarde a l'Ancienne (wholegrain), Terrapin Ridge Smokey Onion (I can eat this by the spoonful - tastes like Shea Stadium), "Lopez Larry's" Smokey Chardonnay Mustard, AJ's Walla Walla Sweet Onion Mustard w/Red Bells and Oakville Grocer Roasted Balsamic Onion.
I use mustards alot in salad dressings for zing.
Aside: We are hooked on Mama Lil's Mustard Pickles "PeppaLilli," with onions and Goathorn peppers and a kick. Wow -- dem's some good stuff. | | | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts:5112
| | 07/10/2003 8:41 PM |
| | OK. I now have a new favorite for when I need a mustard with serious bite. That jar of mustard on the table at Bouchon haunted me, so I asked the server what it was. The answer:Edmond Fallot Moutarde de Dijon . An online search shows that it is available via the Oakville Grocery on-line store. (Funny. Because I didn't see it when I was in the store itself. Maybe they were out.) The server said that Dean and Deluca carries it as well. The hunt is on! | |
Beta testing a new signature. | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 07/11/2003 1:33 AM |
| | I tried Maille the other day and it's really good, better than GP. I think because of the creaminess and the more distinctive dijon taste | |
www.roguefood.com -- www.cellartracker.com | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 07/18/2003 1:26 PM |
| OK, on the topic of mustard....
When trying to pair a wine when consuming a food that has mustard as a condiment or is a part of the preparation (a sauce, etc), what do you do with respect to wine pairing? Or, do you just not have wine with that dish at all?
Thoughts? | |
www.roguefood.com -- www.cellartracker.com | |
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JonesWineNo1
Sommelier
Posts:8568
| | 07/18/2003 2:19 PM |
| | The classic match with mustard is Chardonnay or Pinot Noir. When in doubt pour wine made in the same region as where the food is coming from (dijon = mustard and Burgundy). | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 07/18/2003 4:05 PM |
| | That makes perfect common sense, Jones. Vielen dank, ja. | |
www.roguefood.com -- www.cellartracker.com | |
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EricLundblad
Grape Fermenter
Posts:557
| | 08/24/2003 9:27 AM |
| | I like Maille mustard quite a bit. But I have to agree with JIMMYV about Edmond Fallot mustards. They are the best I've had! I had sandwiches with friends today made with Acme Olive bread, Marvel Stripe Tomatoes, Salame, Pyrenees Cheese, and Fallot Tarragon Dijon Mustard. Great sandwiches, and the mustard really made it. Will definitely get some more. | |
Ladd Cellars | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 08/25/2003 1:14 AM |
| 'Marvel Stripe Tomatoes' -- do tell or gastronomic one.
That sandwich sounds quite tasty by the way. | |
www.roguefood.com -- www.cellartracker.com | |
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EricLundblad
Grape Fermenter
Posts:557
| | 08/25/2003 6:35 PM |
| Marvel Stripe Tomatoes are red and orange/yellow striped heirloom tomatoes that I got at a local market. Not cheap but yummy and definitely worth it. I love the orange heirloom tomatoes as well. I'm planning on growing a selection of tomatoes in 15 gal black plastic nursery pots next year to cut down on tomato costs  (my soil seems to be infected with some tomato virus, and have heard good results with 15 gal nursery pots).
The sandwiches were great. I'm not usually a big sandwich person, but these might change my opinion. The olive bread worked really well. Lots of tomatoes, a little salame, a little cheese, lots of Fallot tarragon mustard...mmmmmm. | |
Ladd Cellars | |
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