hamster Posted 25 March, 2010 Posted 25 March, 2010 Just had a ham sandwich and just could not decide which mustard to slop on it. I have a shelf-full of it. What's your favourite mustard? btw I ended up with a handful of cheap (the absolute best imho) coleslaw in the end!
hamster Posted 25 March, 2010 Author Posted 25 March, 2010 /\ absolute tosh and you know it Dog. btw I bought a tin of Colman's which i add liberally to my own secret fajita/enchilada spice mix, it lasts forever and really does give it a hot yet pleasant edge. As for making it up into a mustard paste, never tried and never will. It doesn't taste of anything on it's own, it is just hot paste, made for nutters who know no better. The more I think about it the more i want to say 'Dijon'. Yes Dijon on the next one definitely, definitely Dijon.
Sheaf Saint Posted 25 March, 2010 Posted 25 March, 2010 TBF, I don't think I will pay much attention to a debate between a hamster and a dog about which food is best.
RedAndWhite91 Posted 25 March, 2010 Posted 25 March, 2010 Colemans English mustard any day of the week. Lush on a pork pie. Can't be doing with that American mustard, absolute crap.
CB Saint Posted 25 March, 2010 Posted 25 March, 2010 Mustard is the devils food and should be eradicated from the face of the earth. You can also throw in watercress, rocket and horseradish for good measure. Bleeeuugghh
hamster Posted 25 March, 2010 Author Posted 25 March, 2010 Agree with ryou RnR yank is ****, it's more of a mustard flavoured mayo. On my foot-long's down at SMS I generally run a line of ketchup down one side and a line of mustard down the other, I find it to be the perfect blend when married with the fried onions. You'd think wouldn't you that Harrod's mustard would be tantalising, but No! It is nought special and in fact, my jar has sat at the back of the shelf since christmas before last. On the plus side with mustard quite a few (nay, all) improve with age in my experience. I can't recall ever chucking a jar out actually.
hamster Posted 25 March, 2010 Author Posted 25 March, 2010 can i just ask that people read post number 1 properly please. "What's your favourite mustard?" If you do not like mustard then I simply don't see why you even bother to post a reply! It's quite annoying actually and I think that I can speak for all of us mustard officianado's (sp) in saying that you are ruining a perfectly good mustard thread. Go away....please.
Dog Posted 25 March, 2010 Posted 25 March, 2010 (edited) can i just ask that people read post number 1 properly please. "What's your favourite mustard?" If you do not like mustard then I simply don't see why you even bother to post a reply! It's quite annoying actually and I think that I can speak for all of us mustard officianado's (sp) in saying that you are ruining a perfectly good mustard thread. Go away....please. Colemans you river rat infested old fool. Edited 25 March, 2010 by Dog
Channon's Sideburns Posted 25 March, 2010 Posted 25 March, 2010 Wholegrain's quite nice on a ham sarnie....
Johnny Bognor Posted 25 March, 2010 Posted 25 March, 2010 Dijon mustard all the way. Add 2x tablespoons of it to your mashed potato for a mustard mash. French mustard is nice with a Fillet steak.
hamster Posted 25 March, 2010 Author Posted 25 March, 2010 ffft! Back on subject. Re the Colman's debate, I would now actually quite like to give it another crack, but not premixed in the jar. Anyone make their own from the powder? Any tips to prevent burning one's tongue?
hamster Posted 25 March, 2010 Author Posted 25 March, 2010 Dijon mustard all the way. Add 2x tablespoons of it to your mashed potato for a mustard mash. French mustard is nice with a Fillet steak. Spot on JB re the mustard mash, in our house fortunately the grandkids have travelled widely and are not averse to sampling different things. They don;t always like everything put before them but they do at least have a taste before rejecting things. Mustard mash is a house favourite. Our other gk's (in Chatham) eat what their parents eat, decent wholesome food on the whole, but no real variety. We shall be travelling down to have a break with them tomorrow and have already packed a jar of stuffed olives and some camambert to eat straight from the oven with gert big dollops of home made chutney. As I write this I am amazed to think back to my own childhood, when money was short and there were seven mouths to feed, I would never have touched an olive nor considered any other condiments other than salt, vinegar and ketchup. Incidentally, ketchup was only on the menu for a day (two at most) after pay day as it was a treat.
TopGun Posted 26 March, 2010 Posted 26 March, 2010 Hot smooth Dijon is lovely. Have it with chilli pickled onions to test your ring's stamina.
dune Posted 26 March, 2010 Posted 26 March, 2010 colemans mustard with mayo and home cooked honey roast ham (thickly sliced) served in crusty white bread. You can't eat that.
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