[HN Gopher] I tried 30 mustards this summer
___________________________________________________________________
I tried 30 mustards this summer
Author : thomasjudge
Score : 255 points
Date : 2021-09-30 03:35 UTC (1 days ago)
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(TXT) w3m dump (www.insidehook.com)
| subpixel wrote:
| You only need one mustard in your life. And the most excellent
| thing is that mustard is in fact two mustards with a slightly-
| spicy rivalry:
|
| https://www.eater.com/2017/7/7/15926148/cleveland-brown-must...
| selimthegrim wrote:
| Every time I go back home to Cleveland I snag a bottle of both
| types, although I prefer Stadium.
| toddwprice wrote:
| ^^^^^^^ THIS ^^^^^^^
| snarf21 wrote:
| Or if you prefer yellow mustard for some things, I'd suggest
| Plochman's. Everyone I've had tried Plochman's never ever uses
| that garbage from French's ever again. It is such a wonderful
| mustard with just the right amount of bite.
| djrogers wrote:
| Agree with a lot of his choices - Beaver makes great stuff, but
| also want to cape up for Sierra Nevada Pale Ale mustards. They're
| both good, but the honey one is particularly great - just a hint
| of sticky-sweet that doesn't overpower the vinegar.
| fsckboy wrote:
| ya know, he didn't even answer a really simple question, "how
| does Grey Poupon compare to French Dijon mustards?"
|
| he didn't whip out the GP when he was tasting the French ones,
| and he didn't mention Dijon when he was tasting the GP, and then
| he brought GP up again later and did mention it was Dijonnaise
| and simply said "but it's made in America". There is still a
| European GP being made, although it's unclear from wikipedia
| whether it's a Maille mustard or not, but why not grab some?
|
| And to give French's and Gulden's thumbs up without comparing
| them in any meaningful way (or any way at all) to similar taste
| profile mustards seems basically dumb. This shouldn't have taken
| all summer to taste. Oh, and a mustard has the wrong _texture_ to
| go in a pastrami sandwich? wtf.
|
| as an obsessive-compulsive perfectionist autist, sorry, but this
| review does not cut it... it being the mustard.
|
| > "I'll gladly watch ... Anthony Bourdain explain the world
| through food"
|
| if you pay attention to Anthony Bourdain, he rarely says anything
| about food beyond "oh, that's good". And some of the foods he
| says it about I've tried and they are not good (like when he did
| restaurants around NYC) but of course that's just personal taste.
|
| He was a highly entertaining food rascal to watch and listen too,
| and the production values of video were quite high, and he
| entertained us with a lot of interesting foodie travel, but
| strictly about food... eh, you couldn't even hypothetically argue
| with him, he never said anything, and he even said he didn't want
| to say anything. but "oh, that's good".
|
| (also btw, where he came up as a chef was pretty unspectacular,
| French brasserie food certainly is a great niche food- _de-
| confort_ -wise, but pretty paint-by-number in terms of palette
| and technique.)
| titanomachy wrote:
| I'm not sure if you mean palate rather than palette, it seems
| either word would work here with the painting analogy :)
| fsckboy wrote:
| yes, i noticed the fun pun :) but thought bringing it to the
| fore would be distracting, and palette is what I wanted since
| I had referenced paint-by-numbers
| tnorthcutt wrote:
| I don't disagree with any of this, but I also don't think the
| article/OP is saying otherwise... "I'll gladly watch ...
| Anthony Bourdain explain the world through food" doesn't IMO
| imply Bourdain was any kind of incredible food critic. Rather,
| he went to interesting places and talked to interesting people
| and just used food as the vehicle to do that.
| fsckboy wrote:
| yeah, I recognized that, but at the same time I wanted to
| offer my "nitpicky" perspective to anybody else reading who
| might have mistaken their salivation while watching
| Bourdain's shows as having come from something Bourdain said.
|
| oh, I also added substantive mustard content to my comment,
| moving the Bourdain section "below the fold"
| mfkp wrote:
| The author recommends a "hot Olde English mustard" from Beaver,
| but I can't seem to find it. Does it exist?
| nilram wrote:
| It's probably this brand, which I've seen in the Pacific
| Northwest (in the US). They do make good products but I don't
| see a hot Olde English mustard among their current offerings.
|
| https://www.beavertonfoods.com/beaver-brand/
| rootusrootus wrote:
| Yeah I can find pictures of it online, and it's the same
| Beaver, but looks like they stopped making it.
| mfkp wrote:
| This is as close as I could find (Amazon Canada, out of
| stock): https://www.amazon.ca/Beaver-Olde-English-
| Mustard-360ml/dp/B...
|
| Must be discontinued, but I wonder where the author of the
| article found it.
| partiallypro wrote:
| My favorite general purpose mustard is probably Vienna's
| Dusseldorf mustard. It's not listed in this article but it's
| great on sandwiches and brats. The only problem is that it's
| fairly expensive online and no one really sells it here in
| stores.
| executive wrote:
| Best mustard is from Canada.
| https://www.redsoss.com/store/p25/THAT_MUSTARD_SAUCE.html
| WorldMaker wrote:
| > Honey mustard is usually horrible
|
| I love the _idea_ of honey mustards but dislike that almost all
| of them are dijons. Admittedly, that 's partly in my case to do
| with a sensitivity issue with eggs and trying to avoid dijons
| generally, but beyond that I find dijons naturally already tend
| to be lighter/sweeter to start with and adding honey to that just
| moves things way over the balance scale to "too sweet" territory.
|
| My favorite relatively recent discovery was a Kentucky honey
| mustard that is not at all a dijon!
| https://www.kentuckysmokingrill.com/product/grand-reserve-sp...
|
| It's also unapologetically spicy, not just in a very strong
| mustard tang, but also a very nice balance of a good amount of
| pepper heat to really counterbalance the front sweet of the honey
| with some sinus tang and throat heat.
|
| As someone that goes through jars of Colman's and Chinese
| Mustards somewhat regularly, and loves a variety of mustards for
| different occasions in my fridge, it's the perfect honey mustard
| for my tastes and almost exactly what I'd been searching for in a
| honey mustard for something like years.
| amelius wrote:
| No wasabi?
| dustintrex wrote:
| Wasabi is a completely different plant.
| bookofjoe wrote:
| Yes. root v seed
| vector_spaces wrote:
| Does anybody happen to know anything about the origins of the
| "Chinese hot mustard" condiment?
|
| It's ubiquitous in Chinese restaurants in the US, but my friend
| in China tells me that nobody in China actually eats the stuff. I
| spent a solid weekend researching this, even poring over Chinese
| language source materials + Google translate with no luck.
|
| Mainly I want to know: is it true that this isn't a thing in
| China, and when and why did it start appearing in American
| Chinese restaurants?
| knightofmars wrote:
| 30? That's nothing in the world of mustards.
|
| https://mustardmuseum.com/
| josephd79 wrote:
| Damn, didn't realize there was this many different types of
| mustard. btw, Hotdog, Mustard only. The true and only way.
| zikduruqe wrote:
| I caution ye from the rabbit hole that ye shall go down...
| https://mustardmuseum.com
| modriano wrote:
| I went there around 8 years ago thinking "oh, what a funny
| idea for a museum" and came away with the 2013 world champion
| mustard (Maille Dijon) and a love of mustard. That museum is
| really a (not so) hidden gem and I highly recommend it if you
| visit Madison, WI.
| shagie wrote:
| If you've got a bag of pretzels that need to be devoured
| rapidly, the Slimm & Nunne Sweet and Nicely Hot is just
| right. Its the mustard museum specialty brand - I haven't
| seen it anywhere outside of Wisconsin (though I'll admit I
| haven't necessarily looked too hard).
| bookofjoe wrote:
| Ooh... I just realized the name is a subtle play on words
| shagie wrote:
| There's also the Mustard Museum University... Poupon U
|
| https://mustardmuseum.com/poupon-u/
|
| That's not as subtle.
| bookofjoe wrote:
| Here you go:
| https://store.mustardmuseum.com/product/1651/buy-mustards
| shagie wrote:
| I'm familiar with it... I now live nearby.
|
| The furthest away from Madison, WI that I've found it in
| a store, however, was in a Festival Foods in Eau Claire,
| WI. I'm not sure how wide in _other_ places it can be
| found. Like, can you find it in Chicago? Or Minneapolis?
| Or Des Moines?
| bookofjoe wrote:
| Who cares when you can order it online?
| c6400sc wrote:
| This is my favorite mustard. It's Austrian, spicy but not too
| much, and overall has a taste that is hard to describe with any
| other word than sublime.
|
| https://www.thetasteofgermany.com/mautner-austrian-hot-musta...
| zoltar wrote:
| Great article. For additional mustard content, I've enjoyed the
| reviews on the Mustard Museum's Youtube channel.
| shotta wrote:
| Poupon U!
| geoduck14 wrote:
| I had no idea mustard was taken so seriously. It makes me want
| to take a tour of salsa and post about that.
| rubylark wrote:
| I second this. I happened to be in Middleton, WI on National
| Mustard Day (which is apparently a real "holiday"). They had a
| bunch of mustard themed midway games set up and a band like a
| little festival. The museum itself was pretty neat as well. The
| gift shop is why I recommend people stop by if the happen to be
| in that part of Wisconsin. They have over 500 types of mustards
| you can buy[1], and have a free samples counter that lets you
| try probably around 10. Some of them are extremely unique. I
| think the oddest one I tried was the peach champagne mustard
| because for whatever reason I didn't expect it to be so sweet.
| I still use the classic beer mustard I bought from there.
|
| [1] https://store.mustardmuseum.com/category/buy-mustards
| physicsgraph wrote:
| The Wikipedia page [0] mentions the collection of 5,300
| mustards. I was underwhelmed by the 30 presented in this
| article.
|
| [0] https://en.wikipedia.org/wiki/National_Mustard_Museum
| jkellermann wrote:
| Incomplete without a Test of Handlmeier sweet mustard. Ask any
| bavarian...
| cf100clunk wrote:
| The one called the "Rolls Royce" of mustard, Pommery Meaux, costs
| $12.49 on amazon.com while amazon.ca has the same item for
| $58.64. Beyond the exchange rate, this must have something to do
| with duties or just plain greed.
| yial wrote:
| Greed... or automatically set pricing based upon something
| strange.
|
| https://gourmetwarehouse.ca/pommery-meaux-mustard-stone-jar-...
| colechristensen wrote:
| "Find something not on amazon and put it there at a hugely
| inflated price" is a way some people make money by finding
| obscure things to sell. If anyone actually starts buying it
| somebody will come in and bring the price down with
| competition, if not sometimes the high price is justified
| because keeping things in amazon warehouses isn't free and
| spending the time to get something sold on amazon when you only
| expect to sell a few costs lots of money for the reward. The
| benefit is that you can find almost anything on amazon.
| AlbertCory wrote:
| He mentioned chicken, and that reminded me:
|
| I used to broil chicken breasts, skin on, with mustard spread on
| them. You would think they'd taste all mustardy, but they didn't.
|
| Note to self: try that again.
| zenron wrote:
| Mustard was my go-to condiment. I loved Dijon and stone grounds
| Dijon's. However, I lost my taste and smell in 2020 due to
| Covid-19. When my taste came back everything was fine but my
| smell didn't return for months. When it did, MANY things have an
| acrid taste to it. Dijon mustard, Pepsi, Coke, even Iceburg
| lettuce in different cuts (shredded is fine but in whole leaf I
| have issues) all taste the same and its so acrid that I can't
| touch the stuff any more.
|
| Bog standard French's Yellow Mustard still rocks even if the
| taste is a little dulled due to my new smeller.
|
| So the story is a bitter sweet for me... almost literally lol.
| hammock wrote:
| Best dijon I have found is called "Maille L'Originale." Got it
| first in the French Antilles but then found it widely
| distributed in the US. Highly recommend.
| graftak wrote:
| Here I am putting that name through a search engine before
| realising it's the exact brand of mustard sitting in my
| cubboard, which I ate for lunch this afternoon. My search is
| over.
| Cide wrote:
| Yeah it's in practically every grocery store where I am in
| Canada.
| nkmnz wrote:
| 80% of Maille's mustard seeds come from Canada.
| dheera wrote:
| My new favorite is the dill mustard that IKEA sells.
| (Seriously. It's awesome.)
| altrus wrote:
| I completely agree - the IKEA dill mustard is quite
| delicious: the flavour is remarkably well balanced, and the
| mustard itself is creamy but still has a bit of bite to it.
|
| My overall favourite mustard is Lowensenf extra sharf (extra
| hot) mustard. It's the one in the red bottle, and it's a good
| hot mustard - I find it's really hard to get a good hot
| mustard in North America, so that's my go to.
| zmix wrote:
| I did not find it outside of Hungary, yet, but there they
| have a mustard mixed with horseradish[1].
|
| Since this type of mustard is unknown where I live, I tried
| to recreate it, but never achieved the same balance as in
| the commercial product, which is sad, because, in my
| opinion, it's a match made in heaven! It may be, that they
| use a milder mustard, than average, to balance out the
| hotness of the horseradish.
|
| [1]: https://www.univer.hu/en/products/mustard/horseradish-
| mustar...
| pasquinelli wrote:
| i know several varieties of beaver brand mustard have
| horseradish. example:
|
| https://www.beavertonfoods.com/product/beaver-deli-
| mustard-1...
| twobitshifter wrote:
| This is my Favorite, it's a balsamic mustard
| http://foxsmarvelous.com/
|
| It's good enough to eat by itself on crackers alone.
| KeplerBoy wrote:
| weird how that works. For me eggs are now a no-go.
| lesinski wrote:
| Same taste/smell story! Had Covid March of 2020, lost
| taste/smell and now most mustards, Dijons and greens (cabbage,
| iceberg) taste "acrid". This is the first time I've read
| someone else having this specific taste change. DM me because
| I'd like to collaborate to find what the common ingredient
| might be.
| VincentEvans wrote:
| If you like Chinese mustard, you ought to try Russian
| "gorchitsa", which stands for mustard in Russian. It's very
| spicy, probably on a level of wasabi, which ought to be included
| too, now that I think of it.
| bserge wrote:
| Not sure if it's just the cheap Russian mustard that I ate, but
| it always seemed different than others.
|
| It has a strong initial "kick" then the taste is pretty mild.
|
| Like, English, French, German mustard taste and wasabi "sticks"
| for a longer time.
| vilmosi wrote:
| I found real wasabi to have the opposite effect. Strong
| initial kick, then more of a nutty taste to it.
| bookofjoe wrote:
| Yes. I was shocked the first time I had real fresh-grated
| (on a sharkskin grater -- TMI?) wasabi. I had expected it
| to be really hot but unlike its ersatz version, the real
| thing had only an initial heat, which then faded to reveal
| a complex of multi-layered flavors and aromas, "nutty"
| among them.
| Iwan-Zotow wrote:
| Yep, that would clean up his pipes
| scns wrote:
| I like Dijon mustard from France. To be enjoyed in moderation,
| the heat goes up the nose.
| WaitWaitWha wrote:
| "I think there's a scientific reason for this, but I'm too lazy
| to look it up."
|
| I enjoy the levity and care free writing.
|
| I would have been bogged down with crafting a proper matrix of
| things that were tested, the method of comparison for each
| column, the exact tests themselves to produce the tests, sorting,
| and so on...
|
| Drives my progeny crazy.
| nikkinana wrote:
| I shit on a shingle. I win!
| clement75009 wrote:
| Reminds me of that classic Onion article:
| https://www.theonion.com/man-on-internet-almost-falls-into-w...
| wyldfire wrote:
| > "There I was, a grown man, planning a trip to the Mustard
| Museum in Wisconsin, when suddenly I heard a voice deep within
| me say, 'This is not what you want your life to be about.'"
|
| "The Onion" was started in Madison IIRC, which is where the
| Mustard Museum [1,2] is.
|
| > The museum was conceived and founded by Barry Levenson,
| former Assistant Attorney General of Wisconsin. It centers on a
| mustard collection he began in 1986 while despondent over the
| failure of his favorite baseball team, the Boston Red Sox, to
| win the 1986 World Series.
|
| [1] https://mustardmuseum.com/
|
| [2] https://en.wikipedia.org/wiki/National_Mustard_Museum
| dcchambers wrote:
| The Onion article is funny but I highly recommend the Mustard
| Museum (and shop!). A fun quirky place to visit just outside
| Madison and mustard makes for a great gift for anyone that
| likes to cook.
| [deleted]
| a9h74j wrote:
| Came here to upvote for the Mustard Museum!
| lapetitejort wrote:
| There's a small but growing movement of people fermenting
| mustard. The process adds a _je ne sais quoi_ to condiments that
| can 't be replicated by simply adding vinegar. See also fermented
| salsa.
|
| https://insaneinthebrine.com/lacto-fermented-mustard/
| notacoward wrote:
| I was surprised not to see Honeycup on this list. It's pretty
| widely available, and many delis/restaurants use it (I think I
| discovered it at Zingerman's in Ann Arbor). It's sweet, of
| course, but also has quite a strong horseradish-y bite. It's very
| distinctive, and some people are really really into it, though I
| personally only like a little and even then only in the right
| dish/mood.
| silisili wrote:
| This is the kind of stuff I love this place for. I'm a huge
| mustard fan, and love trying new varieties I see at the store,
| but would never think to Google for such a review(would it help?
| it's all blogspam anyways). Seems I've got a lot of mustard to
| try.
| addaon wrote:
| I was motivated enough by this to seek out some of the mustards
| he mentioned -- and it looks like the Beaver Olde English is no
| longer on their web page? Has it been discontinued?
| letmeinhere wrote:
| same boat; my best guess is he's talking about the Deli one...
| 1xdevnet wrote:
| It existed at one point[0], but I can only see it listed in
| Canadian shops [1]. UPC 7182800350
|
| [0] https://www.amazon.ca/dp/B00O8NG1J4/
|
| [1] https://www.shopmsv.ca/shop/product/88326/Beaver_Hot_Olde
| _En...
| cf100clunk wrote:
| Not sure, but I've found almost all Beaver condiments (not just
| their mustards I've tried) to be worth the trouble to find,
| especially their Tartar Sauce.
| rootusrootus wrote:
| One upside, I suppose, of living in Portland is that Beaver
| is just 'the standard condiment brand I get at the grocery
| store.' I do like their stuff, and their tartar sauce was
| what made me try their other products.
| bookofjoe wrote:
| From NPR:
|
| Barry Levenson, curator and CMO -- "chief mustard officer" -- of
| the National Mustard Museum, says a fit of despair led him to
| create the museum in 1986.
|
| "My beloved Boston Red Sox lost the World Series," he says.
| "Decided I need a hobby to get over my depression. That's the
| morning I began collecting jars of mustard."
|
| And Levenson, a lawyer by trade, quickly saw his hobby turn into
| an obsession.
|
| "I argued a case at the U.S. Supreme Court," he says. "On my way
| to the court, I saw this little jar of mustard on a discarded
| room-service tray. I didn't have time to go back to my room. So I
| brought it with me and argued -- and I had a jar of mustard in my
| pocket."
|
| https://www.npr.org/templates/story/story.php?storyId=128823...
| turbinerneiter wrote:
| Mautner Estragon Senf from Austria, thank me later.
| simondotau wrote:
| Came here to say this. Comes in a toothpaste tube and isn't
| expensive. But it's damn good mustard. My personal favourite.
| mrpippy wrote:
| I'd love to know how the Trader Joe's Dijon mustard compares.
| It's made in France, cheap/available, and I always thought it
| tasted better than Grey Poupon
| pazimzadeh wrote:
| The first thing I did was search for Trader Joe's mustard in
| the article, sad they didn't review it.
|
| As a French person I can tell you Trader Joe's mustard beats
| all the premium mustards in this article and it is cheap too.
| sam_lowry_ wrote:
| When I was touring Moutarderie Edmond Fallot [1] this summer they
| told us that mustard makers suffered the phylloxera crisis [1]
| more than the winemakers.
|
| Originally, mustard was made out of the mix of mustard grains and
| the juice of bordelais grapes. Since bordelais was quite sour, it
| was not of particular importance to wine production. Once
| phylloxera hit, winemakers started rescuing important grape
| varieties and lost all bordelais species.
|
| Since mid-XIX century, mustard is made out of, well, mustard
| grains, vinegar and water.
|
| [1] https://www.fallot.com/
|
| [2] https://en.wikipedia.org/wiki/Great_French_Wine_Blight
| squarefoot wrote:
| The best yellow senape mustard I ever tried is one I bought at a
| middle/far east shop almost 20 years back. It was different from
| others I knew for having a harder consistency, a bit harder than
| peanut butter to give an idea; I had to apply some force with a
| spoon in its big jar to cut a piece. Used it to give more flavor
| to meat by putting it in the frying pan along with oil and other
| spices, and the result was delicious. Unfortunately I don't
| recall the name, the shop changed owner although it still sells
| oriental spices, but now they have no idea of what product I'm
| talking about. Does anyone know if such a type of "hard" senape
| mustard still exist?
| utucuro wrote:
| Mustard is made by adding liquids to mustard seeds or their
| powder, which activates the chemical reaction in them to make
| them spicy. How spicy a mustard becomes depends on the
| temperature and acidity of the liquids, and on how long the
| reaction is allowed to go on - heating or cooling the mustard
| significantly will stop it, keeping a mustard cool once it
| reaches the desired hotness will preserve it at that spiciness
| level. As it is, I wonder what the ratio of solids to liquid
| was and if it was a pure mustard (without other spices or
| additives) since I have never even heard of a semi-solid
| mustard...
| fnord123 wrote:
| IME putting mustard in the fridge makes it lose potency. I've
| ruined a few jars of Colman's this way.
| jdkee wrote:
| National Mustard Museum for the curious:
|
| https://mustardmuseum.com/
| burnished wrote:
| Fucking three popups before I even get through the introduction.
| No thanks.
| jkochis wrote:
| Anyone here like to mix mayonnaise and mustard?
| Iwan-Zotow wrote:
| This is sick! Instant upvote
| jrootabega wrote:
| I prefer mustmayostardayonnaise.
| hondo77 wrote:
| Yes! Best Foods/Hellmans and Grey Poupon...mmmmm...
|
| I usually mix it up with fried rice. It's a weird habit I
| started in college.
| fanf2 wrote:
| To make mayonnaise you start with egg yolks and mustard (and
| maybe other seasonings): the mustard helps the mixture to
| emulsify. You can put more mustard in it, to make a mustard
| mayonnaise, or add more mustard later.
| yoz-y wrote:
| mayo, mustard, pickle water... the best sauce
| thomasjudge wrote:
| Especially for dipping artichoke leaves
| pazimzadeh wrote:
| Mayonnaise normally already has mustard in it. But yes, you can
| always add more to improve the taste.
|
| Easy homemade mayo recipe which will taste 1000% better than
| storebought: To a tall container, add in this
| order: Ingredients: 1 (egg) 1 soup spoon
| Dijon mustard (the strong kind) 1 soup spoon apple cider
| vinegar salt/pepper vegetable oil (about 2-3 cups)
| Recipe: - Blend ingredients by starting from the bottom
| and moving your soup blender up and down. Stop blending when
| it's nice and thick, don't over-blend. Should take 10 seconds
| or so.
| Erwin wrote:
| It's done widely enough that Maille themselves sell a
| "Dijonnaise" : Dijon mustard + mayonnaise.
| jrootabega wrote:
| You just awoke an ancient TV memory in me:
|
| https://www.youtube.com/watch?v=B48hQm5fIbU
| scrumbledober wrote:
| There was a character on the disney channel cartoon Proud
| Family whose name was dijonnaise
| hydroreadsstuff wrote:
| Bautzener Mittelscharf or bust
| hondo77 wrote:
| Gotta mention Boar's Head. Great deli mustard.
|
| As for Coleman's, I get the powder and mix up some with water
| when we bring spring rolls home. Clears up your brain quick!
| tptacek wrote:
| I went to a Sunday Dinner Club dinner in Chicago a few years ago
| and had a cassoulet with what I think was a mustard drawn from
| the mustard grinder tap at the (late lamented) cheese shop
| Pastoral. I'm 90% sure it was a Maille. It was so hot you
| couldn't taste it without your sinuses lighting on fire; far, far
| hotter than horseradish wasabi.
|
| I've gone through dozens of different mustards since trying to
| find it and have never succeeded. It's my white whale.
|
| We've gotten close by mixing up mustards in our kitchen (spicy
| Asian mustards get close). But then the texture is off, and it's
| not balanced.
| thinkingkong wrote:
| Have you tried grinding and using cold water? Hot water
| actually mellows out the intensity.
| tauntz wrote:
| I'd recommend adding this to the list of mustards to try:
| https://ehtnejahea.ee/toode/poltsamaa-kange-sinep-65g/ it's one
| of a different kind..
| marban wrote:
| Now that it's Oktoberfest time (or would be), you should try
| Weisswurst Senf by https://haendlmaier.de fame.
| smoyer wrote:
| I'm also a mustard lover and appreciate that the author didn't
| try to rank them - different mustards should be used for
| different occasions.
|
| I will admit that I found it a bit amusing that this article
| appeared on the front page of HN with "Where Do Type Systems Come
| From". Clearly mustard type systems come from James Beard and now
| Jason Diamond.
| eth0up wrote:
| I apologise in advance, but if necessary, will fight to the
| death in defense of Colman's being used on almost any occasion,
| whilst other imposters hunch quivering on the sidelines
| drooling at low hanging vittles. But as does Norris of Chuck
| look upward to Schneier of Bruce for inspiration and
| permission, Colman's looks to a proper habanero mustard for
| hope in a lonely world of vinegar tainted dribblings. Good on
| _all_ occasions that don 't involve zippers.
|
| Edited: remove "e" from previous "Col[e]man's. Please pardon me
| for opening a potential Mustard in the Middle (MItM) vector.
| pbhjpbhj wrote:
| I don't understand your reference to zippers?
| eth0up wrote:
| Even during a time of pestilence where Amazon links infest
| every page on the web and condiments breach the
| discretionary ramparts of HN's frontpage, you must always
| mind what you handle after handling habaneros.
|
| I have fought to the death and lost this duel, but Colman's
| will never die. Long live proper mustard! And habanero
| anything
| sabujp wrote:
| Also missing asian preserved mustard variants, e.g. my favorite
| https://en.wikipedia.org/wiki/Kasundi . Any type of spicy brown
| is my goto in the US.
| kaidon wrote:
| Where is the Pitzman's??
| davidw wrote:
| > Italy's Mostarda di Cremona,
|
| Not actually mustard, which in Italian is "senape".
|
| https://en.wikipedia.org/wiki/Mostarda
| davibu wrote:
| At this point, why not simply make your own? The simplest recipe
| would be n time better than an industrial one.
|
| Look a the recipe: 150 g of seeds of brown mustard, 10cl of
| vinegar, 30cl of water, 10g of salt
|
| Nothing really fancy, even my son could do it.
|
| The same applies to homemade mayonnaise, 10 times better than the
| industrial one.
| bookofjoe wrote:
| One word: Duke's
|
| https://food52.com/blog/22456-we-taste-tested-8-mayos-and-li...
| bserge wrote:
| Why brown mustard specifically?
| utucuro wrote:
| Taste and spiciness. Yellow mustard seeds are milder and
| black mustard seeds are spicier. Brown seeds are usually in
| the middle. Most recipes usually call for specific amounts of
| each, once you know what you like, you can adjust them.
| scrumbledober wrote:
| I highly recommend anyone reading this to try making their own
| mustards. I make a couple large batches every year or two
| (whenever we run out) and jar them up in mason jars and
| everyone I know raves about them. One batch I made with a
| growler of hard cider from my local cidery that had been left
| in my fridge for too long and had gone sour. You can do all
| kinds of fun things making your own mustard and it's always
| worth it. Sometimes i'll throw some ginger in for a bit more
| punch.
| MagnumOpus wrote:
| Do you have any advantage in either the quality, price, or
| consistency of your water, salt, vinegar or seeds?
|
| In 99.9% of cases the answer is "no" and procuring ready-mixed
| mustard is more convenient, cheaper, less messy and time-
| saving.
| Tade0 wrote:
| The advantage of home-made food is that you have control over
| the ingredients.
|
| Store bought mustard and mayonnaise contain such surprising
| ingredients like e.g. _sugar_ or copious amounts of salt.
| timcederman wrote:
| What store bought mustard contains sugar? I'm not aware of
| any, and if there are, they aren't common.
|
| Also a little bit of sugar in mayonnaise is fine - in the
| US it usually relatively trace amounts to the most commonly
| sold ones in the Commonwealth.
| bshimmin wrote:
| While I broadly agree with this, I would say that my own
| attempts at making mint sauce were fairly disappointing in
| comparison with shop-bought - Colman's mint sauce is an
| awful lot nicer than anything I was able to make, and
| (though I've never tried to make it) I bet their wonderful
| mustard is too.
|
| You will probably also not be able to make at home anything
| all that similar to the mayonnaise you buy in a shop,
| though what you can make at home will almost certainly be
| equally as nice (my children were confused by the yellowish
| colour of home-made mayonnaise, which is sort of backwards
| since the confusing thing ought to be why shop-bought
| mayonnaise is white!).
| JasonFruit wrote:
| Another advantage is that making your own _x_ from scratch
| is fun and satisfying. Mayonnaise, mustard, soda, barbecue
| sauce, gravlax, liver sausage -- it 's fun to see the
| things people buy ready-made, and know you have the
| knowledge and ability to do it yourself. Sometimes it's
| enough better to be worth the effort; sometimes, like
| catsup, you find that the store-bought is better -- but you
| still have the fun of doing it and the satisfaction of
| knowing for sure.
| null_object wrote:
| This was quite a fun read - especially the self-deprecating humor
| and the little vignettes about how and where the author sampled
| the different mustards - but I was pretty surprised by the narrow
| selection.
|
| In various parts of Europe there's a strong tradition of very
| geographically-specific types of mustard - often differing
| greatly in texture, strength, color and taste in neighboring
| towns or regions.
|
| Also mustards can be seasonal - here in Sweden there are many
| mustards that are only available at Christmas, for instance - not
| to mention that people make their own mustards (also usually
| based on regional preferences).
| bryanrasmussen wrote:
| >here in Sweden there are many mustards that are only available
| at Christmas
|
| I have a theory that desserts that are only on holidays really
| sort of suck or they would have broken out of the holiday and
| are just getting by on the nostalgia factor - how are these
| mustards you talk about?
|
| Also can you name some of them? I guess I can always take the
| train over to Malmo in a couple of months to pick some up to
| test the quality myself.
|
| on edit: fixed typo
| com2kid wrote:
| > I have a theory that desserts that are only on holidays
| really sort of suck or they would have broken out of the
| holiday and are just getting by on the nostalgia factor
|
| People have time off on holidays, and families all get
| together increasing the available labor pool. Accordingly
| holiday foods can be more labor intensive than foods eaten
| during the rest of the year, which is an alternative
| explanation for why some foods only appear at holidays.
|
| As another commenter mentioned, egg nog is one. Home made egg
| nog is a fair bit of work, doesn't keep for long (well
| depends on if you pre-mix the booze I guess), and is calorie
| dense enough that eating it year round would be a mistake.
|
| Heck home made pies in general.
|
| Also certain foods are a lot of work to get setup, but they
| scale up very well. It is just as much work to mull a little
| bit of wine as a lot of wine. Holiday cookies, kind of both.
| If you are rolling out cookie dough mine as well roll out a
| lot, and if you have lots of kids around, free labor to do
| the decoration!
|
| As an aside, store bought eggnog is not good, if you don't
| like eggnog, try home made, you can adjust consistency,
| flavor profile, and sweetness dramatically. I never liked
| store eggnog, but on a whim I made it at home once and it
| turned out grand.
| null_object wrote:
| > take the train over to Malmo in a couple of months to pick
| some up
|
| If it's Christmas mustard you're hoping to find, simply
| search online for 'julsenap' before your visit.
|
| Regional variations will more likely turn up at Christmas
| Markets (julmarknader), but even normal grocery stores will
| have more to choose from at that time of year.
|
| An unusual tradition - a hangover from a time when people
| used mustard for its medicinal properties - is that chemists
| sell julsenap at Christmas.
|
| There are literally dozens of varieties to choose from
| nowadays - some of them including unconventional flavorings
| and spices. Here's one example (not a recommendation! I've
| never tried this - just googled julsenap and this was one)
| which includes chili and lemon: https://dellback.se/hovsenap-
| julsenap-chili-citron
| selimthegrim wrote:
| Where does one find the mustard (Johnny's Senap) that this
| site recommends with split pea soup? IKEA?
|
| https://www.swedishfood.com/swedish-food-recipes-
| starters/13...
| yesbabyyes wrote:
| Johnny's isn't good. For dishes like split pea soup, I
| recommend a visit to a Swedish apothecary in the month(s)
| before Christmas and Easter -- they have a great mustard
| which is particularly good for traditional food, and also
| (together with a creamier one like Graveleij and a little
| bit Dijon) great for mustard herring after my
| grandfather's recipe. :)
| Scoundreller wrote:
| Just so I got this right, pharmacies in Sweden sell their
| own mustards? Or is an apothecary a different thing there
| than a pharmacy?
| unwind wrote:
| First hit I got:
| https://www.totallyswedish.com/products/johnnys-
| mustard-410.
|
| Ikea generally sell mostly their own brands, at least
| here in Sweden.
| selimthegrim wrote:
| I'm in the US.
| tasty_freeze wrote:
| > I have a theory that desserts that are only on holidays
| really sort of suck
|
| I have a counter-example.
|
| I love peppermint stick ice cream, and it is impossible that
| anyone might not also love it. :-)
|
| When I was a kid back it was one of the always-available
| flavors at the nearby ice cream shop. I don't know if was
| just luck or not, but now it seems peppermint stick is
| available only around Christmas, and even then I often have a
| hard time finding it.
| munificent wrote:
| I think your theory explains some but not all seasonal foods.
|
| Many are originally seasonal for logistical reasons: before
| refrigeration, food had to be eaten close to harvest time or
| preserved in some way. So you have pumpkin dishes in fall
| because that's when the pumpkins are ripe. Likewise tomato
| dishes in spring.
|
| Winter holiday foods often get that association because they
| are preserved. We ate them then because we had nothing else
| to eat since the harvest is over. That gives you eggnog,
| cured meat, jams, etc.
|
| Once a dish gets a strong association with a certain time of
| year, I think it tends to hold it because the association is
| part of the enjoyment. Sure, I could have a mug of eggnog in
| June, but it wouldn't be as magical.
| matsemann wrote:
| I think it depends. Lots of the food is a hassle to make, so
| only done for big occasions when it will serve many.
|
| But some of it I agree. Never learned to enjoy the
| traditional Norwegian food. Now it's "farikal season", which
| is basically just lamb+cabbage boiled for far too long. Or
| "smalahove" where you eat the sheep's head. Christmas is the
| samme. Take ribs of the lamb and damp with salty water. Might
| be lamb I don't like, though.
| JasonFruit wrote:
| Against this thought, which I have shared, I will oppose the
| pumpkin pie, which is a real delight, but almost always
| confined to American Thanksgiving, which has a strong
| historical connection to squash. I could do damage to a
| pumpkin pie right now.
| munificent wrote:
| On Thanksgiving growing up, my mother used to bake two
| pumpkin pies: one for me and one for the rest of the
| family. I've eaten 3/4 of one in a single day. I could
| easily eat a whole pie in a day if the shame didn't slow me
| down.
| panzagl wrote:
| Just power through, you can do it!
| usefulcat wrote:
| Pumpkin pie with chocolate chips (dark chocolate) is one of
| my favorites.
| MartinodF wrote:
| We have a ton of Christmas-only or Easter-only desserts in
| Italy, all very good. I'm guessing the short availability
| window increases sales, you just need to make sure you always
| have something in season ;) It's more of a tradition than
| anything else, really!
| leplen wrote:
| Maybe this transmutation by nostalgia is the true miracle of
| Christmas. https://www.smbc-comics.com/comic/2012-12-03
| xattt wrote:
| To expand, egg nog is likely not available year-round in many
| markets because it is so calorie dense and thus, not
| compatible with (daily) life.
| davidmr wrote:
| I also find that my desire for such a heavy drink decreases
| dramatically the warmer it is outside. My partner and I
| aged a batch of eggnog for a year, drinking 1/12th of it
| every month to see if there was a point at which the
| returns on aging diminished. It was genuinely difficult to
| be enthusiastic about sampling a glass of heavy cream,
| sugar, egg yolk, and bourbon on a 30deg summer day.
| avereveard wrote:
| there's also a whole selection of "mustards with x" around
| europe, so one can have it's premixed condiment available at
| all time.
|
| My personal favorite is the polish mustard with honey,
| sometimes I just eat plain bread with it if there's no pashtet
| around to go with it.
| temp0826 wrote:
| I love that Sweden also has Christmas soda-
|
| https://en.wikipedia.org/wiki/Julmust
| kritiko wrote:
| When you go to Greenpoint, Brooklyn's Polish neighborhood,
| there are supermarkets with multiple shelves dedicated to
| mustard with the slight regional and stylistic variation that
| you describe. I assume that the narrow selection was based on
| attempting to recreate Beard's list rather than all of the
| mustards available to a New Yorker.
| teorema wrote:
| I had the same impression regarding breadth. There's local
| mustards all over the US, which I was expecting more of. I
| still enjoyed reading it but was expecting something a little
| different.
| GlennS wrote:
| Well, that was educational, and now I finally understand the Grey
| Poupon scene from Wayne's World.
|
| In future I will be less snooty about "American mustard", which
| before reading this I had assumed was all like French's mustard.
| yial wrote:
| Two notable great mustards not mentioned are the Divina mustards
| imported into theUS by Food Match.
|
| https://foodmatch.com/products/listing/ingredients/ingredien...
| rcarmo wrote:
| This is delightful reading for the puns alone, never mind it
| being my favorite condiment.
| jedberg wrote:
| If you love mustard, check out https://mustardmuseum.com
|
| And if you happen to find yourself in Wisconsin, you can enjoy
| their tasting room in person!
| nvr219 wrote:
| Hot takes :D
| SavantIdiot wrote:
| I used to go to the Napa Valley Mustard Festival every year in
| the 2000's. I'd taste hundreds of mustards and bring home a
| year's supply. Granted, they were all local, so you'd miss some
| classics, but every year I looked forward to getting semi wasted
| and eating a ton of mustard.
|
| Ironically my favorite go-to is Edmund Fallot. Got hooked on it
| in France and luckily it is easy to find now that I live 3000
| miles from Napa.
| dustintrex wrote:
| Not a bad survey of American mustard, but still missing several
| entire classes of mustard:
|
| * French _moutard a l 'ancienne_ ("ancient" style), with mustard
| seeds left in. Maille's version is my go-to.
|
| * Japanese _karashi_. Extremely spicy, so a little goes a long
| way, but a must for some Japanese dishes like _oden_.
|
| * German mustards! Sweet Bavarian _senf_ is obligatory for white
| sausage (weisswurst).
| mirsadm wrote:
| There are tons of different Polish mustard's that are really
| nice as well. They are very easy to find in the UK. I'm sure
| that would be the case in the US as well if you know where to
| look.
| munk-a wrote:
| I can definitely endorse Babci mustards as well for having a
| nice balance of flavour and kick.
| ithinkso wrote:
| If you ever find this one[0], buy it, it's the greatest. My
| local stores in the UK have this company's mustards in stock
| but not this particular (and superior) variant
|
| [0] https://smakpol-
| doncaster.co.uk/110-thickbox_default/kamis-m...
| saiya-jin wrote:
| German Senf mustards (have one running dangerously low in the
| fridge from Munich) changed my sausage and (some) grilled meat
| consumption experience.
|
| I still enjoy other types from time to time, east european,
| dijon with seeds etc. but Senf's mild taste allows me to
| appreciate meat flavors so much more and it pairs well with
| practically anything.
|
| Now I prefer it to any other mustard, apart from making sauces
| paired with white fish.
| account42 wrote:
| > Senf's mild taste
|
| Just want to clarify that "Senf" just means mustard and does
| not refer to a particular style.
| dayofthedaleks wrote:
| You answered my primary question about the article's contents -
| the lack of lumpy mustard coverage is unfortunate. I find I
| require my fancy mustards to be composed almost entirely of
| whole seeds, otherwise a regional ballpark mustard does the
| job.
|
| Also I will check out karashi, thanks. Is it like wasabi where
| the traditional preparation is rare but there's a passable
| industrial simulation universally available?
| Iwan-Zotow wrote:
| He should try Russian mustard, not sure if he could by it
| locally. That would clean his nose
| psoundy wrote:
| If you like grainy mustard, I can't recommend Kozliks' Triple
| Crunch enough:
|
| https://www.kozliks.com/
| Aromasin wrote:
| I'd also like to add English mustard to that list, most notably
| the Colmans's brand. I found it odd to not be there but I
| suppose it's not a thing found commonly abroad? It's ubiquitous
| in the UK - like French's is the the US. It comes in both a
| bottle and powdered form, with the later capable of blowing a
| mans head clean off. Closer to Wasabi from my experience.
|
| I gave a bottle of the stuff as a present to my host when on a
| rugby tour in Canada. Didn't mention that it's not the type you
| use on hotdogs (it's generally used as a condiment for a roast
| dinner with beef, used sparingly). I received a very funny
| video a week later of them as a dribbling mess.
| beerandt wrote:
| >>He mentioned that he's also a fan of spicy mustard on his
| eggroll, and wondered had I tried Colman's (12).
| NextHendrix wrote:
| I'm surprised the powder form of Colman's isn't a controlled
| substance. Not enough water and its essentially death paste.
| Sneeze near an open container of the powder and you'll
| probably need to move house and have facial reconstruction
| surgery.
|
| I pity your friend for slathering it on a hot dog, first bite
| must've been quite a shock.
|
| Marvellous stuff.
| 01100011 wrote:
| I believe most mustard powder is roughly the same. The
| difference is in how much acid(usually vinegar) you mix in
| to slow the reaction which creates the spiciest compounds.
| Pure water usually gives you a very hot mustard with a
| short lifetime(i.e. 'Chinese mustard').
| bserge wrote:
| It puts the "mustard" in "mustard gas" :D
| AndrewOMartin wrote:
| Colman's is mentioned.
|
| "A few weeks after my Mr. Wonton, and since all I could talk
| about was my mustard quest, I mentioned to a friend the
| Chinese food thing. He mentioned that he's also a fan of
| spicy mustard on his eggroll, and wondered had I tried
| Colman's (12). I had tried Colman's in the past, and Beard
| had it at number 16 on his list, but I didn't think to try
| the English mustard with an eggroll. I guess I was too
| focused on the idea that Chinese mustard is best for Chinese
| food, and that isn't wrong, but the Colman's was a killer
| choice. Not as hot, but enough kick to clear out your
| nostrils. Big fan."
| Aromasin wrote:
| Ah, not sure how I missed that. I will say that the powder
| is my preferred choice however. I believe the squeezy
| bottle which he uses has vinegar, so is not comparable to
| the normal recipe.
| Spivak wrote:
| How do you use the powder? I've used it when cooking a
| larger dish but I can't imagine using it like a table
| condiment.
| NextHendrix wrote:
| You mix it with water (and optionally vinegar).
| dkdbejwi383 wrote:
| Or traditionally ale. Cider is nice too.
| asjdflakjsdf wrote:
| he shared a link to buy colman's on amazon. It was in a
| plastic squeezy container!!
|
| The guy is not fit to write about mustard.
| teekert wrote:
| You can't have good mustard in plastic nor bad ones in
| glass? You must be extremely sensitive to marketing
| efforts ;)
|
| What about "Don't judge a book by its cover"?
| robocat wrote:
| Colman's English mustard in a jar is _hot_ : it gets used
| in similar amounts to wasabi as a comparison (most people
| would use even a teaspoonful with a meal).
|
| There is no way you would put it in a squeezy bottle at
| the same strength, so the squeezy version can't be the
| same. I would guess the squeezy bottle version is for the
| US market - it is unavailable in NZ for example:
| https://www.colmans.co.nz/products/
| Aromasin wrote:
| He's right in this case. The regular glass jars do not
| have vinegar; the squeeze bottles do.
| [deleted]
| teekert wrote:
| Ok, I stand corrected, forgive me my ignorance.
| djrogers wrote:
| > I'd also like to add English mustard to that list, most
| notably the Colmans's brand.
|
| This is in the article
| bserge wrote:
| English mustard is great. I'd say export it to Europe, but no
| one will like it because they consider French (and some,
| German) mustards superior. It's the cheese and sausage
| situation all over again :D
| jkochis wrote:
| This is why I'm glad to be an American. I think.
| samizdis wrote:
| > (it's generally used as a condiment for a roast dinner with
| beef, used sparingly)
|
| I'd suggest that horseradish sauce is more commonly
| associated with a roast beef dinner, but English mustard is
| certainly acceptable. However, it reigns supreme with cold
| cuts of ham. Also, I consider English mustard to be essential
| in a bacon sandwich. Just good white bread, good butter,
| grilled (preferably smoked) bacon and a good spread of
| mustard. Simple but stunning.
| gmac wrote:
| 100% agree. Ketchup in a bacon sandwich is pure evil, and
| I've never been sure why bacon is even sold unsmoked.
| willis936 wrote:
| >mustard seeds left in. Maille's version is my go-to.
|
| My kin! I scoured the article for "whole grain" and "seed".
| Nothing. It's so good.
| bookofjoe wrote:
| OT: Maille's gherkins with caramelized onions are to die for.
|
| https://thepicklestore.com/product/maille-pickles-
| cornichons...
| navbaker wrote:
| I go through 10-ish jars a year of various brands of coarse-
| ground, whole seed mustard. Personally, I feel there is no
| better topping on most meats and deli sandwiches.
| fnord123 wrote:
| > Pommery moutarde de meaux: Truly excellent. You can put it
| on something as simple as a sandwich and elevate it, or you
| can put it on grilled meats like lamb or veal. This is the
| Rolls Royce of mustard.
|
| This is a whole grain mustard and imo far better than maille.
| liotier wrote:
| My parents graduated a while ago from Maille's "moutarde a
| l'ancienne" to Pommery - definitely the more sophisticated
| option. Maille's "moutarde a l'ancienne" isn't bad at all
| though and it is actually a slightly different variety so
| both can peacefully cohabitate in the same fridge. I still
| have a soft spot for Maille's "moutarde au poivre vert" I
| grew up with.
| Cthulhu_ wrote:
| There is 'grainy', but I'm not sure if that means whole
| seeds.
| GlennS wrote:
| I really enjoy even the supermarket own brand whole grain
| mustards.
| Fnoord wrote:
| American? You mean what's widely available in USA?
|
| Sweet/acidic 'mustard' just is not mustard. That is marketing
| BS, maube catered to youngsters who cannot yet handle spicy
| food? It is something else than mustard, _containing_ a little
| bit of mustard, like mayonaisse does. A chararacteristic
| element of mustard is the fact it is spicy. Therefore, mustard
| is always spicy. If they specifically mention spicy, it is very
| spicy.
|
| As long as I get real mustard when it looks like it (mentions
| mustard), and its mentioned when its spicy (read: more than
| normal mustard), I am happy. When I get that acidic/sweet crap
| I am not happy. Its easy to recognize though. The color is
| lighter than the real deal, and the structure is very creamy.
|
| I just buy local mustard, Zaanse and Groninger. But the
| structure isn't creamy and you need to mix them before grabbing
| content else you end up with an acidic leftover in the bottle.
| utucuro wrote:
| Careful there; you dismissed not only Dijon mustard but also
| Bavarian sweet mustard, both very traditional mustards.
| Considering that even the word mustard comes from old French,
| it is worth considering that mustards can be created to fit
| more than just one taste profile. One local mustard that is
| extremely popular in my country in certain eateries is yellow
| mustard seeds mixed with an equal amount of room temperature
| water, left to sit at room temperature and never refrigerated
| for example; try at your own risk though.
| yoz-y wrote:
| Dijon mustard is quite spicy though, but it's that "up to
| the nose" spiciness. Eastern European mustards are usually
| milder and what I had in north is more spicy in the
| traditional sense.
|
| One thing that I find surprising in France, is how little
| variety there is in mustard in most supermarkets. Basically
| you have a choice of dijon mustard from 20 different brands
| that all taste the same and then some "old fashioned" ones.
| chmod775 wrote:
| > A chararacteristic element of mustard is the fact it is
| spicy.
|
| Mustard is made from seeds of the mustard plant, not all
| varieties of which are spicy.
|
| > The color is lighter than the real deal, and the structure
| is very creamy.
|
| Except that Bavarian sweet mustard is _way_ darker than
| typical mustard, has a very rough texture, and still can
| hardly be described as spicy /hot.
|
| Also texture isn't really a function of the type of mustard
| seeds used, but rather a function of the way it's produced.
| tweetle_beetle wrote:
| Mustard snobs would point out that Maille doesn't deserve it's
| heritage mystique as they haven't used mustard seeds from their
| historical home of Burgundy for many years. They are all
| imported from Canada, probably coinciding with the purchase by
| Unilever(?).
| Spivak wrote:
| Is there a better brand for an "everyday" mustard in that
| style?
| jacurtis wrote:
| Ah, the American Dream. I can buy mustard for my burger and
| shampoo for my hair from the same company.
| duskwuff wrote:
| Just don't mix the two up.
| zwieback wrote:
| > * German mustards! Sweet Bavarian senf is obligatory for
| white sausage (weisswurst).
|
| What I would give for a real Weisswurst, even in Portland
| basically impossible to find. There are a few attempts but
| nothing that comes close to a real Bavarian one.
| aidenn0 wrote:
| Less than a 20 hour drive away from Portland there is
| Continental Gourmet Sausage[1] (in Glendale, CA) which does
| pretty solid impressions of German sausage. I'm actually not
| a Weisswurst fan, so I haven't tried theirs, but their
| Knackwurst and Bratwurst are good and they even have
| Kaesekrainer which is my Austrian guilty pleasure.
|
| 1: https://www.continentalgourmetsausage.com/
| rockinghigh wrote:
| The Moutarde de Meaux mentioned in the article has mustard
| seeds in it.
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