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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…
The author seems more interested in the packaging than in the mustard per se.
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I'd say that is as much evidence as you need that the writer may have packaging as a focus.
"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…
This is a whole other level, since Francis basically means "French".
0: https://www.insidehook.com/food/30-best-mustards-tried-summe...
It's this exactly in physical form + tastings. Honestly really cool, and the "Pupon U" T-shirts are appropriately silly (assuming they still do those anyway).
"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…
> Francis French This is a whole other level, since Francis basically means "French".
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…
This guy mustards
Earlier quoted context omitted.
This guy mustards
It's great stuff. My wife also made some excellent spicy-sweet, hot pepper relish using jalapenos, serranos, pepins, thai and hatch chilies. It's all finely diced and the sweetness works fantastically to complement the mustard. It is the perfect way to manage the rich, fatty juices of a grilled or smoked tubular meat product. So much depth of flavor.
This is just delightful, but is no one else bothered by the honey bear mustard bottle?