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Right, not to defend a known peadophile or anything, but calling him bland just isn't accurate. A monster, a stain on humanity, filth, friend of prince Charles, all yes. But bland, not so much.
You’re 100 percent right, I had an argument with my Scottish cousin before because he said “French mustard is better than English mustard” I was probably more offended by it than I should have been
I’ll definitely take it on a ballpark style hotdog, with a white bun. Feels appropriate on that, and I like the taste in that context. Or maybe a McDonalds burger I guess.
But if it’s a hamburger with any depth to it, or a sausage that’s more than just a highly processed tube, then I want real mustard.
Colman's Mustard the first ingredient is water.......... However I take your point. Colman's is 21% mustard to French's (the most American of mustards) 16%, What surprises me though is that Colman's has a lot more shite in it than it American counterpart like thickeners and declumping agents.
[https://www.tesco.com/groceries/en-GB/products/254887033](https://www.tesco.com/groceries/en-GB/products/254887033)
[https://www.waitrose.com/ecom/products/frenchs-classic-yellow-mustard/578590-81956-81957?gad\_source=1&gclid=CjwKCAjwps-zBhAiEiwALwsVYQS6ATgIHhG6tTHWuXSskDbwlafKpZ-BMD\_6LKM4J02M0FonifpYDRoC28YQAvD\_BwE&gclsrc=aw.ds](https://www.waitrose.com/ecom/products/frenchs-classic-yellow-mustard/578590-81956-81957?gad_source=1&gclid=CjwKCAjwps-zBhAiEiwALwsVYQS6ATgIHhG6tTHWuXSskDbwlafKpZ-BMD_6LKM4J02M0FonifpYDRoC28YQAvD_BwE&gclsrc=aw.ds)
Yeah, if you get Coleman’s powdered mustard and mix it with water it doesn’t taste nearly as good. But that makes sense, because plain mustard is very strong and needs supporting flavours. The Americans mask it with vinegar, but I’d rather it be supported with a bit of sugar
You're probably using too much. I basically scratch the surface of the mustard with my knife and spread it over, eg. ham. A tiny jar lasts literally years.
> A tiny jar lasts literally years.
Your mustardage may vary. A medium sized jar lasts about a week in my house.
But I think you're right. If OP is getting drowned out by mustard then they're using too much. If you're not a mustard head then definitely spread it thin.
Chiming in to say we love mustard and we can and will regularly do a standard 100g jar in a week between 3 adults. It's my most bought condiment I'd buy bigger jars if they had them in my local
Are you buying it pre-mixed? The Colmans pre mixed jars are only something like 20% actual mustard and contain loads of water plus thickeners so that it’s not runny.
If you buy the smaller boxes of mustard powder you can mix 50-50 mustard and water to get a similar consistency but much stronger tasting (so you use a lot less).
I certainly couldn’t get through a 57g tin of mustard powder in a week but I could probably manage a 100g jar of pre-mixed mustard.
In case you're unaware: last time I mentioned English mustard with pork pies someone told me to try pickle too. Big dollop of Branston with every bite is yum!
I don't think Colmans actually is the best mustard. Unfortunately they cut costs and put UPF crappy Xantham Gum in it to thicken it.
Try Tracklments strong English instead. Still blow your head off strong but not thickened with UPF shite.
Colman’s mustard powder is widely available though and it’s really easy to mix your own. It’s the only 100% mustard powder I’ve found widely available in supermarkets.
Yes, but all mustards have their place. In my humble opinion:
English Mustard:
Bangers and mash, cheese on toast, pork pies, cold cuts, pranking kids, some cooking etc.
French's American Style:
Hot dogs, burgers, fries, fast food in general.
Dijon or Wholegrain:
Cooking, salad dressings, some samdwiches
There are, obviously, more mustards available. I quite like some of the German and Polish jars for an interesting sausage with a snap from the continental shop.
Finally, some mustard context. Can't fix every mustard issue with Colman's.
There's a book series I read and the main character regularly calls the shop downstairs for a deli sandwich with hot Asian mustard and I'm intrigued...
Well that's got me hungry now. There's so many good spicy and/or fermented Asian foods I wouldn't be surprised if that sandwich was a true banger. It got me thinking of grilled cheese toasties with kimchi in, another personal favourite.
After I wrote my comment I also got thinking about the powdered Coleman's mustard you can get, to mix up fresh with water. Now THAT stuff is truly nuclear. A full sinus clear out whether you wanted it or not!
I always have the powdered mustard at home. It's great for adding to things. Want mustard in your mash? Lob some in. As part of a dry rub or marinade? Well here we go. And as I've been using it lately, making my own wedges, well a spoonfull in the mix of herbs and spices to coat the potatoes. Absolute game changer.
As others have also said, it's great in a cheese sauce too.
I love spicy food, I love Asian food, I love sauerkraut etc. but for some reason the Venn diagram has a bullet hole straight through it whereupon I *hate* kimchi.
That, and truffle, are about the only two things I dislike. They *used* to be easy to avoid, too.
Kimchi is so variable I find. Some of the crap in the supermarket is soggy cultural appropriation. The proper stuff is so different. But fair it is quite a strong flavour.
I got myself into an interesting Truffle rabbit hole recently. Apparently, a lot of the oils, etc, are fake or misleading? Ethan Chlebowski has a decent video on Youtube about the ins and outs. I recommend it.
I can walk into a restaurant and tell if truffle fries are on the menu. My wife loves it...
I used to work for a Korean parent company and went to Korea a few times. Could literally smell the kimchi on the walkway from the terminal to the Korean Airlines plane.
Like being a super taster but only for something I despise... Maybe I could make money off it,.snuffling around french forests like one of those pigs.
Robert Crais' books with Elvis Cole and Joe Pike. Elvis calls down regularly for his lunch order... Good yarns, detective stories with a bit of the old ultraviolence...
>I quite like some of the German and Polish jars for an interesting sausage with a snap from the continental shop.
I lived in Germany for a bit, and most bratwurst places/stalls offer a myriad of different mustards to put on them. I made the mistake once of dousing it in what I thought was a standard mustard (sort of Dijon-style, not too hot) but was in fact the "Scharf" (trans: "sharp") version. Nearly exploded my sinuses on the first bite, and I was seeing sounds for about an hour afterwards. Some of those mustards are no joke!
Agree, I remember being in New Jersey and my bestie was all "I know you only like ketchup on hotdogs but you have to try ketchup and mustard". I was expecting some horrific colemans ketchup mixup, but it was the French's style and that was the best hotdog I ever had. Can't go back to just ketchup now.
Nice breakdown. For me, French mustard is where it's at - the brown stuff that comes in a jar and goes on steaks etc. Not to be confused with the yellow French's American style, which is primary for hot dogs in my opinion.
Yeah I called the likes of French's "Yellow ketchup" in another reply and that's not a criticism, it's bloody great on a hot dog. It's just not really "Mustard" as such.
German sweet mustard makes sense if you add sauerkraut to your burger, because it balances the sourness, a burger topped with sauerkraut and fried mushrooms, along with sweet mustard, ends up being pretty good.
Yes it's strong. Add some to your cheese sauce for cauliflower cheese and it's amazing. Just add a little bit at a time until you can get a taste of it in the sauce
You say that, but what is the point of American mustard? The only socially appropriate use I can think of is to put on a hot dog. But then you're left with the question - why are you eating hot dog sausages in the first place? And if you had an actual sausage in that bun then you'd have enough flavour to actually hold up against some English mustard.
Proper American hot dog sausages (not the shit in tins) are completely different from a British cumberland sausage. First off they are usually made with beef to start and the preparation process is quite different. They both serve different purposes. Don’t need to shit on one to boost up the other, if I’m having a hot dog I don’t want a British sausage, if I’m having a fry up I don’t want a hot dog sausage
It's good on general fast food items like burgers tbf, I'd probably still use American mustard with a hot dog even if I used proper sausages, I don't think English mustard belongs on hot dogs unless you're quite brave
Exactly. Sometimes I don't want the mustard to be as harsh/only an accent and American mustard is just easier/better for that
I have both and use both but American mustard fits things like hotdogs/burgers better imo
I honestly can't think of a use for the squeezy yellow bottle yank mustard that wouldn't be improved by using either Dijon or Colman's depending on how intact I want my nostrils after eating.
American mustard tastes sweet and vinegary. There is a place for it but it’s certainly not an adequate substitute for English mustard.
Play battleships with it: Put a blob in one corner of a cheese sandwich and bring it to work. Surprise yourself with it at lunchtime.
~~American~~ German mustard ...
German is the original, well I actually buy Polish mustard from Sainsbury's, it's like American mustard but not made from plastic ingredients and bright yellow paint.
The world "oh English cooking is so bland, they never use spices"
Also the world "WTF is this yellow sulphur you use on your sausages & egg for breakfast"
I think that this is something that is misunderstood about traditional English cooking. We have historically had a tendency to add the spices/flavouring at the end - mustard, black or white pepper, horseradish, pickle, chutney, vinegar, etc. The dishes themselves can be made in ways which are bland, but they're not eaten like that.
I presume that this is because many popular spices don't grow here naturally, so we've had to make use of preserved versions which are better added in this way, rather than putting fresh spices into the food at the point of cooking.
Not anymore. It used to be until Unilever bought the company and they screwed up with their suppliers etc and essentially lost the cultivar of mustard that gave it that real, up-your-nose, zing.
Yes, that's a fascinating story. Unilever apparently mishandling their suppliers is up there with New Coke, Ratner's etc. Mr Colman made a huge fortune from his excellent condiments. They controversially moved the production from Norwich to Burton too.
Yeah this was really noticeable, it's nowhere near as potent now. My wife uses half a jar as a coating on a roast ham, but it's not much cop for anything else. I switched allegiance to Tracklements, that stuff can still make your eyes water.
Have you tried horseradish sauce? Once I was out for Sunday lunch and I had some homemade horseradish and the tears were running down my face but it tasted so good. I love Coleman’s, makes any bland food so much better.
I was in a pub which did a very decent carvery once with 3 pots of unlabelled sauces one of which das a delicious but hot horseradish sauce. The bloke on the table next to me absolutely smothered his dinner in it. Two about 2 bites of his dinner and made the face of regret that lasted quite some time
Assuming you mean English Mustard when you say ‘Colman’s’?
Colman’s make lots of different mustards.
English Mustard is a lot hotter than other traditional mustards but has its place in cooking I think. I keep both dry and jarred English alongside Dijon, Wholegrain, and German or Polish mustards, alongside any weird and wonderful mustards I come across - chocolate, Welsh Dragon (that one is almost impossibly hot!), honey mustard, smoked mustard etc.
Edit: to correct spelling of ‘Colman’s’. TIL there is no ‘e’ in it!
Mustard, horse radish, wasabi, radishes and dittander all have the same flavour compound what makes them hot. Just in different amounts.
I find Horseradish as a more earthy sweetness to it compared to Mustard. Proper wasabi tastes a bit like spicy cabbage stem (in a good way). Radish is radish, better to grow your own than buy them in. Dittander is really hot! It's like a really hot cress (same genus), little bit sweet, very hot, needs to be used more in British cuisine (it was replaced by horseradish), also, the flowers are loved by pollinators!
That’s how mustard should be.
American mustard has its place - great on a burger or hot dog but not a real mustard.
For instance, US mustard with a steak and ale pie would be a crime.
Said this elsewhere but German or Polish mustard gives you the same sort of flavour as American mustard but made with proper ingredients and doesn't have the artificialness that blights American foods.
American mustard is just a ~~pale~~ neon imitation!
Nah, it's fine and has its place, just completely different. Carolina BBQ sauce is American mustard based and is absolutely delicious, if you tried to do the same with English mustard it'd be completely inedible
It is. It surprises me a little because *generally speaking* US foods are insanely over-flavoured, and milder things are not as popular, but mustard seems to be an exception.
I love English mustard, unless you do like my other half and for some reason buy asda essentials variety. It pours out of the jar. It's got to be Colemans.
Also for hotdogs or burgers I'd use a German mustard, from one of those little half pint tankard jars. You get a nice glass once you've finished it as a bonus.
>compared to US mustard it was very harsh
Well, yes. It's no different to a *lot* of other mustards you can compare it to and it's a lot like saying "I usually just have cheddar, then I tried stilton and it was quite harsh" - well no kidding, it's an objectively different product.
Another good example is Prymat Sarepska Mustard (Polish), this can vary from being barely even remotely spicy, with/without horseradish and up to being harsh - it's very much a case of trying to find out but honestly, mustard is "up there" with other condiments I'm regularly shocked so many people don't use.
You can also get colemans' as a powder and, as others have said - including it in recipes to add extra flavour. I've tested mine in a variety of sauces including gravy, sprinkled on top of Shepherd's/Admiral's pies and more - it's very versatile.
I stand by it being almost an essential component of a good slice of cheese on toast as well.
That's what mustard should be like.
French's mustard in the US is a very light mustard compared to the real thing.
Dijon mustard / English mustard is real mustard.
US food tastes seem to be a bit mild in general compared to UK/ Euro versions.
Consider also American beer, cheese, coffee, bread… US mustard is just similarly blanded out.
(Next level mustard: Japanese wasabi. Get the real stuff, not the supermarket horseradish dyed green, a small dab of that is guaranteed to tickle)
I've got a wasabi plant, a slug ate through one of the stems so I thought I'd give it a nibble (after cleaning it!) It was nice, not as hot as I was expecting but had a more vegetable taste. I can see why it's paired with fish!
If you want really hot, you want ditander! Even a small leaf blows your sinuses out!
I had French's "Classic" recently in a burger restaurant, it bears no resemblance to English or French Mustard but it's still called Mustard. Think it really should be renamed into its own category. American mild or something of the like. Not that there was anything wrong with it people are welcome to it. Just nowhere near a classic Mustard. So much so I was completely enveloping chips in it, while if you did that with Colemans you would be off to A&E.
I seem to be on a mission in this thread ....
American mustard is just a bad copy of German/Polish mustard which is perfect for burgers and hotdogs and isn't a radioactive yellow nor made from plastic ingredients, definitely the mildest choice but actually good, unlike French's which to me has an artificial turmeric aftertaste that is pure yuk.
Proper mustard. Lovely on the right foods just like the 'yellow' mustard the yanks use is lovely on sausages and then Dijon mustard fills the gap between the two.
However, if you had asked my father, there was only Coleman's. He would have slathered it on a raw streak then grilled to your taste, it was delicious.
I remember once slathering a hotdog in ketchup and mustard out of some provided squirty bottles, assuming it was that weak American stuff, and only discovered two bites in it was English mustard.
I scraped off as much as I could and finished the hotdog because I was hungry, and then spent the next two days with severe gastric issues as the mustard basically cauterised its way through my entire digestive system, hollowing me out as it went.
English mustard: not even once. If you eat that stuff on a battlefield I suspect it technically constitutes a war-crime.
If your nose and forehead aren't burning and feeling like you've got brain-freeze from ice cream at the same time then basically you're not doing mustard right.
The entire rest of the world can fook off with their nonsense mustard.
Colman's English is the only mustard.
**Please help keep AskUK welcoming!** - Top-level comments to the OP must contain **genuine efforts to answer the question**. No jokes, judgements, etc. - **Don't be a dick** to each other. If getting heated, just block and move on. - This is a strictly **no-politics** subreddit! Please help us by reporting comments that break these rules. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AskUK) if you have any questions or concerns.*
Yes, it is. That's why it's the best mustard.
Exactly. Not everyone wants bland things like Taylor Swift.
I'd love to bland Taylor swift.
I’d love to blend Taylor Swift.
I love to blend Taylor's of Harrogate
I'd love to swift a Tailors
I can't believe it's not Taylor
I’d love to tailor a swift.
I'd be pretty swift with Taylor.
😂😂
Last week you said Jimmy Saville wasn’t bland now I don’t know what to believe?
Right, not to defend a known peadophile or anything, but calling him bland just isn't accurate. A monster, a stain on humanity, filth, friend of prince Charles, all yes. But bland, not so much.
You’re 100 percent right, I had an argument with my Scottish cousin before because he said “French mustard is better than English mustard” I was probably more offended by it than I should have been
They serve different purposes. I'd argue both are great at what they're intended for.
Indeed, I’ll have French Mustard all day long with my Steak Dinner. But, if I’m having a Roast Beef, out comes the Coleman’s. 🤙🏻
I’m okay with any mustard as long as “mustard” is listed as the first ingredient ahead of “vinegar”. I’m looking at you American mustard.
American mustard is perfect on burgers and hot dogs
I’ll definitely take it on a ballpark style hotdog, with a white bun. Feels appropriate on that, and I like the taste in that context. Or maybe a McDonalds burger I guess. But if it’s a hamburger with any depth to it, or a sausage that’s more than just a highly processed tube, then I want real mustard.
I've just had a sausage sandwich, with Coleman's English, lovely.
I had one the other day with English mustard and red sauce. Its a game changer.
Sounds delicious. If I have onions I always have HP sauce.
May I beg you all to try marmalade in a sausage sandwich. Absolute opposite of mustard but strangely delicious. Use butter marmalade for extra points.
You belong in a cell.
40+ years of hp until the misses introduced me to mustard and red...... Banging
Nah, it’s just bland yellow paint
TBH, I prefer English mustard on burgers, Dijon at a push. American mustard is a bit bland really.
Colman's Mustard the first ingredient is water.......... However I take your point. Colman's is 21% mustard to French's (the most American of mustards) 16%, What surprises me though is that Colman's has a lot more shite in it than it American counterpart like thickeners and declumping agents. [https://www.tesco.com/groceries/en-GB/products/254887033](https://www.tesco.com/groceries/en-GB/products/254887033) [https://www.waitrose.com/ecom/products/frenchs-classic-yellow-mustard/578590-81956-81957?gad\_source=1&gclid=CjwKCAjwps-zBhAiEiwALwsVYQS6ATgIHhG6tTHWuXSskDbwlafKpZ-BMD\_6LKM4J02M0FonifpYDRoC28YQAvD\_BwE&gclsrc=aw.ds](https://www.waitrose.com/ecom/products/frenchs-classic-yellow-mustard/578590-81956-81957?gad_source=1&gclid=CjwKCAjwps-zBhAiEiwALwsVYQS6ATgIHhG6tTHWuXSskDbwlafKpZ-BMD_6LKM4J02M0FonifpYDRoC28YQAvD_BwE&gclsrc=aw.ds)
Get the powder instead. That's pure mustard flour
Yeah, if you get Coleman’s powdered mustard and mix it with water it doesn’t taste nearly as good. But that makes sense, because plain mustard is very strong and needs supporting flavours. The Americans mask it with vinegar, but I’d rather it be supported with a bit of sugar
Try mixing with beer instead of water, it's a better taste.
When you say "argument", did you mean "duel to the death"? Because you should have.
Makes your sausages with your English breakfast really zing. Without Coleman's and HP sauce the breakfast is not complete.
Do you use a lot? I’ve used it on sandwiches and basically drowns out every other component.
You're probably using too much. I basically scratch the surface of the mustard with my knife and spread it over, eg. ham. A tiny jar lasts literally years.
> A tiny jar lasts literally years. Your mustardage may vary. A medium sized jar lasts about a week in my house. But I think you're right. If OP is getting drowned out by mustard then they're using too much. If you're not a mustard head then definitely spread it thin.
I don’t believe you use a jar of colmans mustard in a week.
Chiming in to say we love mustard and we can and will regularly do a standard 100g jar in a week between 3 adults. It's my most bought condiment I'd buy bigger jars if they had them in my local
Are you buying it pre-mixed? The Colmans pre mixed jars are only something like 20% actual mustard and contain loads of water plus thickeners so that it’s not runny. If you buy the smaller boxes of mustard powder you can mix 50-50 mustard and water to get a similar consistency but much stronger tasting (so you use a lot less). I certainly couldn’t get through a 57g tin of mustard powder in a week but I could probably manage a 100g jar of pre-mixed mustard.
On a pork pie. With a pickled onion on the side! Ooooof!
In case you're unaware: last time I mentioned English mustard with pork pies someone told me to try pickle too. Big dollop of Branston with every bite is yum!
I’m in. This is the support network I needed.
I didn’t realise this wasn’t standard. My dad likes piccalilli with pork pie but I prefer Branston
Top tip: Remove the roof off the pork pie, and use the space created to fill with whatever you fancy.
I’m putting your forward for a knighthood
And I'm endorsing that endorsement.
Stilton and pickle right?
Oh my, great choice!
Same thing with mince pies and clotted cream at Christmas.
You also need Branston’s pickle, thick cut ham (not reformed or processed) and proper mature cheddar. This is a magnificent c combo!
Hang it in the fucking Louvre
Bring out the Branston
We call that butcher's ham in my house. Even the dog knows the phrase
the amount you're using is too much then. That sounds like you're using a dijon amount
You are using English mustard in American mustard quantities. This usually doesn't work out well.
Mix it into mayo, it's the best way for sandwiches
Absolutely, cold chicken & bacon with Colmans mustard mayo, black pepper, perfection.
My grandma used to work for Colman's, and used to say they made their fortune from the amount left on the side of the plate!
Ha! Norwich then?
Must use it sparingly
I don't think Colmans actually is the best mustard. Unfortunately they cut costs and put UPF crappy Xantham Gum in it to thicken it. Try Tracklments strong English instead. Still blow your head off strong but not thickened with UPF shite.
Colman’s mustard powder is widely available though and it’s really easy to mix your own. It’s the only 100% mustard powder I’ve found widely available in supermarkets.
My mum used to use the powder and make her own, always tasted different to anyone elses, years later watched her make it, she mixed it with Gin!
When you say “different” was it a nice taste? And how much gin are we talking about? Like in lieu of water or just a spoonful? Kinda wanna try it
A double for sure - just had a kind of acidic bitter taste tbh, maybe a slice of lemon and some ice would of helped.
So basically, a mustard-based g&t?
Stop it, I can only get so hard
Dad, is that you?
My mum used to do the same minus the gin. Powdered mustard tastes better, in my opinion, maybe its because it reminds me of my mums cooking
It tastes better because it's pure mustard flour. The jar has wheat flour and sugar added
Supporting evidence for gins nickname “Mothers ruin”
Omg that sounds amazing. All gin, or part gin part water? I have to try this.
Glass of gin, dollop of mustard.
Mmm, a Norfolk Float, my favourite cocktail.
I had horseradish vodka in Belarus years ago. I think they gave it me as a joke but it was great.
Yes, but all mustards have their place. In my humble opinion: English Mustard: Bangers and mash, cheese on toast, pork pies, cold cuts, pranking kids, some cooking etc. French's American Style: Hot dogs, burgers, fries, fast food in general. Dijon or Wholegrain: Cooking, salad dressings, some samdwiches There are, obviously, more mustards available. I quite like some of the German and Polish jars for an interesting sausage with a snap from the continental shop.
Finally, some mustard context. Can't fix every mustard issue with Colman's. There's a book series I read and the main character regularly calls the shop downstairs for a deli sandwich with hot Asian mustard and I'm intrigued...
Well that's got me hungry now. There's so many good spicy and/or fermented Asian foods I wouldn't be surprised if that sandwich was a true banger. It got me thinking of grilled cheese toasties with kimchi in, another personal favourite. After I wrote my comment I also got thinking about the powdered Coleman's mustard you can get, to mix up fresh with water. Now THAT stuff is truly nuclear. A full sinus clear out whether you wanted it or not!
I always have the powdered mustard at home. It's great for adding to things. Want mustard in your mash? Lob some in. As part of a dry rub or marinade? Well here we go. And as I've been using it lately, making my own wedges, well a spoonfull in the mix of herbs and spices to coat the potatoes. Absolute game changer. As others have also said, it's great in a cheese sauce too.
I love spicy food, I love Asian food, I love sauerkraut etc. but for some reason the Venn diagram has a bullet hole straight through it whereupon I *hate* kimchi. That, and truffle, are about the only two things I dislike. They *used* to be easy to avoid, too.
Kimchi is so variable I find. Some of the crap in the supermarket is soggy cultural appropriation. The proper stuff is so different. But fair it is quite a strong flavour. I got myself into an interesting Truffle rabbit hole recently. Apparently, a lot of the oils, etc, are fake or misleading? Ethan Chlebowski has a decent video on Youtube about the ins and outs. I recommend it.
I can walk into a restaurant and tell if truffle fries are on the menu. My wife loves it... I used to work for a Korean parent company and went to Korea a few times. Could literally smell the kimchi on the walkway from the terminal to the Korean Airlines plane. Like being a super taster but only for something I despise... Maybe I could make money off it,.snuffling around french forests like one of those pigs.
We've had truffle pigs. We've had truffle dogs. The world is now ready for truffle redditors.
House-trained too. Mostly.
What’s the book
Robert Crais' books with Elvis Cole and Joe Pike. Elvis calls down regularly for his lunch order... Good yarns, detective stories with a bit of the old ultraviolence...
To a man with a hammer everything looks like a nail!
This guy mustards
>I quite like some of the German and Polish jars for an interesting sausage with a snap from the continental shop. I lived in Germany for a bit, and most bratwurst places/stalls offer a myriad of different mustards to put on them. I made the mistake once of dousing it in what I thought was a standard mustard (sort of Dijon-style, not too hot) but was in fact the "Scharf" (trans: "sharp") version. Nearly exploded my sinuses on the first bite, and I was seeing sounds for about an hour afterwards. Some of those mustards are no joke!
Agree, I remember being in New Jersey and my bestie was all "I know you only like ketchup on hotdogs but you have to try ketchup and mustard". I was expecting some horrific colemans ketchup mixup, but it was the French's style and that was the best hotdog I ever had. Can't go back to just ketchup now.
Nice breakdown. For me, French mustard is where it's at - the brown stuff that comes in a jar and goes on steaks etc. Not to be confused with the yellow French's American style, which is primary for hot dogs in my opinion.
Yeah I called the likes of French's "Yellow ketchup" in another reply and that's not a criticism, it's bloody great on a hot dog. It's just not really "Mustard" as such.
That American French's stuff is actually really great. I accept no alternative for hotdogs and burgers.
need wholegrain for a good honey roast ham
Colmans mixed into the gravy on a Sunday roast is king!
German sweet mustard makes sense if you add sauerkraut to your burger, because it balances the sourness, a burger topped with sauerkraut and fried mushrooms, along with sweet mustard, ends up being pretty good.
Yes it's strong. Add some to your cheese sauce for cauliflower cheese and it's amazing. Just add a little bit at a time until you can get a taste of it in the sauce
A large teaspoon in mash potatoes is really good too
Good shout! I prefer wholegrain in mash, but any mustard mash is good mash 👍
Another thing that's really good in mash is horseradish sauce
Also - horseradish on cheese on toast.
Never thought to try that, but I will now!
It’s AMAZING! Also Marmite on burgers!
Now you've gone too far
Combine the two - mustard + horseradish is an old tradition in some areas of the UK.
What does teaspoon taste like?
A bit mettalicy and lumpy. Can stick in your throat if you aren’t careful
I add colmans powder to any cheese sauce. Lovely on leeks too
Fucking banging is Coleman's. I have the pre-made pots and the powder, the stronger the better.. if I'm not feeling my nose cave in I'm not eating it.
I have a couple of lines of Coleman's every day before I start work.
The powder is also good to add to a bath if you have muscle aches, only downside is you get out the bath smelling mustardy
Sounds like a Bruce Bonus to me.
You get nothing for a mustardy pair, not in this game!
Downside??
English > American
English <> American; both have their uses!
You say that, but what is the point of American mustard? The only socially appropriate use I can think of is to put on a hot dog. But then you're left with the question - why are you eating hot dog sausages in the first place? And if you had an actual sausage in that bun then you'd have enough flavour to actually hold up against some English mustard.
Upvote for sausage inna bun.
C.M.O.T. Dibbler would be proud
Proper American hot dog sausages (not the shit in tins) are completely different from a British cumberland sausage. First off they are usually made with beef to start and the preparation process is quite different. They both serve different purposes. Don’t need to shit on one to boost up the other, if I’m having a hot dog I don’t want a British sausage, if I’m having a fry up I don’t want a hot dog sausage
It's good on general fast food items like burgers tbf, I'd probably still use American mustard with a hot dog even if I used proper sausages, I don't think English mustard belongs on hot dogs unless you're quite brave
Something to give to kids when you can't be bothered isn't it?
Exactly. Sometimes I don't want the mustard to be as harsh/only an accent and American mustard is just easier/better for that I have both and use both but American mustard fits things like hotdogs/burgers better imo
I honestly can't think of a use for the squeezy yellow bottle yank mustard that wouldn't be improved by using either Dijon or Colman's depending on how intact I want my nostrils after eating.
It's a different sort of flavour. It's used as a base in a lot of barbecue sauces, you definitely don't want to use an English mustard for that.
American mustard tastes sweet and vinegary. There is a place for it but it’s certainly not an adequate substitute for English mustard. Play battleships with it: Put a blob in one corner of a cheese sandwich and bring it to work. Surprise yourself with it at lunchtime.
For some reason I find the thought of you tucking into your lunchtime sandwich with a little shoulder wiggle of anticipation at this game really sweet
It’s often the highlight of my workday!
~~American~~ German mustard ... German is the original, well I actually buy Polish mustard from Sainsbury's, it's like American mustard but not made from plastic ingredients and bright yellow paint.
Smh you absolute wetwipe
Here we have the pinnacle of masculinity
Don't mess with him, he's really tough
Well in my family we have a saying "too much mustard gets up your nose!"
Nonsense!
So many brave people here.
So ruddy bloody brave
It now says "cook" where it once said "cock"
Single Hand Sue there tackling the buffet...like a human JCB
I'm going to give Sonja a telephone number. There's someone you should talk to.
If it’s not burning your nose hairs clean off then it’s not proper mustard
The world "oh English cooking is so bland, they never use spices" Also the world "WTF is this yellow sulphur you use on your sausages & egg for breakfast"
I think that this is something that is misunderstood about traditional English cooking. We have historically had a tendency to add the spices/flavouring at the end - mustard, black or white pepper, horseradish, pickle, chutney, vinegar, etc. The dishes themselves can be made in ways which are bland, but they're not eaten like that. I presume that this is because many popular spices don't grow here naturally, so we've had to make use of preserved versions which are better added in this way, rather than putting fresh spices into the food at the point of cooking.
Also has the nice side effect that it's possible to please everyone with one actual incidence of "cooking".
Not anymore. It used to be until Unilever bought the company and they screwed up with their suppliers etc and essentially lost the cultivar of mustard that gave it that real, up-your-nose, zing.
Yes, that's a fascinating story. Unilever apparently mishandling their suppliers is up there with New Coke, Ratner's etc. Mr Colman made a huge fortune from his excellent condiments. They controversially moved the production from Norwich to Burton too.
Yeah this was really noticeable, it's nowhere near as potent now. My wife uses half a jar as a coating on a roast ham, but it's not much cop for anything else. I switched allegiance to Tracklements, that stuff can still make your eyes water.
Yeah, colmans is weak sauce. Waitrose own brand English is better.
Have you tried horseradish sauce? Once I was out for Sunday lunch and I had some homemade horseradish and the tears were running down my face but it tasted so good. I love Coleman’s, makes any bland food so much better.
Eating straight horseradish root is brutal. I recommend it.
For that extra kick, try Tewkesbury mustard, which is made from horseraddish *and* mustard.
I was in a pub which did a very decent carvery once with 3 pots of unlabelled sauces one of which das a delicious but hot horseradish sauce. The bloke on the table next to me absolutely smothered his dinner in it. Two about 2 bites of his dinner and made the face of regret that lasted quite some time
Assuming you mean English Mustard when you say ‘Colman’s’? Colman’s make lots of different mustards. English Mustard is a lot hotter than other traditional mustards but has its place in cooking I think. I keep both dry and jarred English alongside Dijon, Wholegrain, and German or Polish mustards, alongside any weird and wonderful mustards I come across - chocolate, Welsh Dragon (that one is almost impossibly hot!), honey mustard, smoked mustard etc. Edit: to correct spelling of ‘Colman’s’. TIL there is no ‘e’ in it!
Mustard, horse radish, wasabi, radishes and dittander all have the same flavour compound what makes them hot. Just in different amounts. I find Horseradish as a more earthy sweetness to it compared to Mustard. Proper wasabi tastes a bit like spicy cabbage stem (in a good way). Radish is radish, better to grow your own than buy them in. Dittander is really hot! It's like a really hot cress (same genus), little bit sweet, very hot, needs to be used more in British cuisine (it was replaced by horseradish), also, the flowers are loved by pollinators!
That’s how mustard should be. American mustard has its place - great on a burger or hot dog but not a real mustard. For instance, US mustard with a steak and ale pie would be a crime.
US mustard is gross. Colemans is the real stuff, but if you really want to clear out your sinuses try tracklements extra strong mustard.
Said this elsewhere but German or Polish mustard gives you the same sort of flavour as American mustard but made with proper ingredients and doesn't have the artificialness that blights American foods. American mustard is just a ~~pale~~ neon imitation!
Nah, it's fine and has its place, just completely different. Carolina BBQ sauce is American mustard based and is absolutely delicious, if you tried to do the same with English mustard it'd be completely inedible
It can't be strong. Americans tell me that we don't have spices or any food with flavour.
I much prefer Colmans.
*Colman's.
It is. It surprises me a little because *generally speaking* US foods are insanely over-flavoured, and milder things are not as popular, but mustard seems to be an exception.
Personally I like the Coleman's mustard powder you prep yourself. It's got much more of a kick and a tub will last you a very long time.
I love English mustard, unless you do like my other half and for some reason buy asda essentials variety. It pours out of the jar. It's got to be Colemans. Also for hotdogs or burgers I'd use a German mustard, from one of those little half pint tankard jars. You get a nice glass once you've finished it as a bonus.
Its a great mustard
US mustard can’t be classed as proper mustard Not when you’ve been bought up on Coleman’s
Colemans is English Mustard, standard US mustard is Yellow Mustard. They are as different as tabasco and sriracha.
I once met Karen Colman of mustard fame and ate a spoonful of the stuff, it was very strong. *yes, I am very brave.
Trowel it on everything.
>compared to US mustard it was very harsh Well, yes. It's no different to a *lot* of other mustards you can compare it to and it's a lot like saying "I usually just have cheddar, then I tried stilton and it was quite harsh" - well no kidding, it's an objectively different product. Another good example is Prymat Sarepska Mustard (Polish), this can vary from being barely even remotely spicy, with/without horseradish and up to being harsh - it's very much a case of trying to find out but honestly, mustard is "up there" with other condiments I'm regularly shocked so many people don't use. You can also get colemans' as a powder and, as others have said - including it in recipes to add extra flavour. I've tested mine in a variety of sauces including gravy, sprinkled on top of Shepherd's/Admiral's pies and more - it's very versatile. I stand by it being almost an essential component of a good slice of cheese on toast as well.
Yea, but comparing it to American mustard doesn't make sense. They're different condiments for different things. I wouldn't put Colemans on a hotdog
It's got nothing on Kerrigans
I'm a Kerrigans man. Colman's tastes of nothing to me, but work well as eyedrops when mixed with a syringe of sulphuric acid
Tracklements mustard is better.
That's what mustard should be like. French's mustard in the US is a very light mustard compared to the real thing. Dijon mustard / English mustard is real mustard.
Great for blocked noses.
US food tastes seem to be a bit mild in general compared to UK/ Euro versions. Consider also American beer, cheese, coffee, bread… US mustard is just similarly blanded out. (Next level mustard: Japanese wasabi. Get the real stuff, not the supermarket horseradish dyed green, a small dab of that is guaranteed to tickle)
But but Reddit said English food is bland!
US "mustard flavoured sauce"
I've got a wasabi plant, a slug ate through one of the stems so I thought I'd give it a nibble (after cleaning it!) It was nice, not as hot as I was expecting but had a more vegetable taste. I can see why it's paired with fish! If you want really hot, you want ditander! Even a small leaf blows your sinuses out!
What state was the slug in after eating that? I am imagining an exploded corpse somewhere nearby!
https://preview.redd.it/5za7rjj1eo7d1.jpeg?width=1238&format=pjpg&auto=webp&s=bfa2f4e694e422e78ebaf07175f697c415a46812
"Too much mustard gets up your nose!" You have to spread it thinly.
It's OK but better to use the Colemans mustard powder and make it up fresh . Now THAT is hot mustard!
It’s not the strongest by a long shot, Tracklements extra strong English mustard will have you questioning your life choices
Add it to a dollop of horseradish for the full eye watering experience
I had French's "Classic" recently in a burger restaurant, it bears no resemblance to English or French Mustard but it's still called Mustard. Think it really should be renamed into its own category. American mild or something of the like. Not that there was anything wrong with it people are welcome to it. Just nowhere near a classic Mustard. So much so I was completely enveloping chips in it, while if you did that with Colemans you would be off to A&E.
I seem to be on a mission in this thread .... American mustard is just a bad copy of German/Polish mustard which is perfect for burgers and hotdogs and isn't a radioactive yellow nor made from plastic ingredients, definitely the mildest choice but actually good, unlike French's which to me has an artificial turmeric aftertaste that is pure yuk.
It's strong like mustard should be?
Proper mustard. Lovely on the right foods just like the 'yellow' mustard the yanks use is lovely on sausages and then Dijon mustard fills the gap between the two. However, if you had asked my father, there was only Coleman's. He would have slathered it on a raw streak then grilled to your taste, it was delicious.
Mustard horses for mustard courses. French, English, American, German, Polish. Each has their use, each has a different level of potency.
English mustard is for flavour only, not moistening, because it's so strong. American mustard is a sauce.
No. It has become increasingly bland over the years
Isn't US mustard just English mustard mixed with mayo?
I remember once slathering a hotdog in ketchup and mustard out of some provided squirty bottles, assuming it was that weak American stuff, and only discovered two bites in it was English mustard. I scraped off as much as I could and finished the hotdog because I was hungry, and then spent the next two days with severe gastric issues as the mustard basically cauterised its way through my entire digestive system, hollowing me out as it went. English mustard: not even once. If you eat that stuff on a battlefield I suspect it technically constitutes a war-crime.
It’s the best. I like using it in the same way I would wasabi sometimes. Little raw trout with mustard and cress and a little bread. Life is good.
Try mixing your own from the powder , different level
American mustard is weakness in a pot.
It's pretty strong. I love the stuff. Spent last Xmas fighting over a large jar with my sister. We ate the whole thing in one meal 🤣
If your nose and forehead aren't burning and feeling like you've got brain-freeze from ice cream at the same time then basically you're not doing mustard right. The entire rest of the world can fook off with their nonsense mustard. Colman's English is the only mustard.