41–50 of 80 posts
"Now that I know so many of the legacy brands are French, the fact that French’s is called “French’s” and describes itself as “American flavor in a bottle” is kind of funny (and American)." According to McCormick's (owner of French's Mustard brand) website: "George and Francis French, sons of R.T. French introduced French’s Classic Yellow Mustard, served over hot dogs at the St. Louis World’s Fair." https://www.mccor…
As long as it is not English mustard, which is pure violence and no nuance to it. French Dijon mustard is the safest bet. I quite like the American ones I can find in Britain because they're more mellow so a bit more versatile. Not sure about Indian mustard sauces, but they certainly use a lot of mustard seeds.
(Disclaimer: even though I live in Norwich UK, there are occasions where I'm more than a little partial to American mustard. I just try to keep it a secret)
Citation needed.
Wikipedia [0] has this to say:
> Sanskrit generally connotes several Old Indo-Aryan language varieties. The most archaic of these is the Vedic Sanskrit found in the Rigveda, a collection of 1,028 hymns composed between 1500 BCE and 1200 BCE by Indo-Aryan tribes migrating east from what is today Afghanistan across northern Pakistan and into northwestern India.
I'm interested to know what this manuscript source is that's older than the Vedas.
It kind of blows my mind that most people around me eat steak without a good Maille or Grey Poupon mustard. Thanks for this list, I'm gonna explore!
"Now that I know so many of the legacy brands are French, the fact that French’s is called “French’s” and describes itself as “American flavor in a bottle” is kind of funny (and American)." According to McCormick's (owner of French's Mustard brand) website: "George and Francis French, sons of R.T. French introduced French’s Classic Yellow Mustard, served over hot dogs at the St. Louis World’s Fair." https://www.mccor…
St. Louis is in America, so their tagline is accurate.
As long as it is not English mustard, which is pure violence and no nuance to it. French Dijon mustard is the safest bet. I quite like the American ones I can find in Britain because they're more mellow so a bit more versatile. Not sure about Indian mustard sauces, but they certainly use a lot of mustard seeds.
It sounds like you're simply using too much. Like Marmite, English mustard is best used in extreme moderation. (Disclaimer: even though I live in Norwich UK, there are occasions where I'm more than a little partial to American mustard. I just try to keep it a secret)
I love mustard. It's probably my favorite condiment. I use it on sandwiches with any kind of meat. I have used it as a base for a sauce to serve with wild game , and I use mustard powder as an ingredient for my own brisket and pork rub and in a cherry barbecue sauce that I occasionally make. It adds a whole dimension of flavor to balance out any slightly sweet ingredients. My wife made some mustard a couple months ag…
I like to add some mustard to a bowl of chili, it adds a tangy taste that's quite nice.
Spread a THICK amount of Grey Poupon Dijon mustard on it, and throw that in the pot.