Have you tastelets taken the mustard pill yet? Which one is your favorite?

Have you tastelets taken the mustard pill yet? Which one is your favorite?

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  1. 1 month ago
    Anonymous

    none of them

    I'm white, I eat mayo instead

    • 1 month ago
      Anonymous

      all of them, crammed up my ass

      mustard is more of a white thing than mayo

      • 1 month ago
        Anonymous

        >mustard is more of a white thing than mayo
        So is it finally official that Italians are white? Is the jury finally out?
        Mostarda, with different recipes, is traditional all over the country.

        • 1 month ago
          Anonymous

          italians didnt invent mustard anon

          • 1 month ago
            Anonymous

            >Mustard
            >literally comes from the latin mustum ardens
            Romans. They were from Italy, now if you want or not to call them Italians, that's debeatable, and not the point.
            RIGHT NOW, Mostarda is an Italian thing, all over the country, with different recipes.
            So, if mustard is a whiter thing than mayo, and Italians have a variety of different traditional mustards, are Italians white?

            • 1 month ago
              Anonymous

              italians dont eat mustard

              • 1 month ago
                Anonymous

                Roman Mustard
                Mostarda

            • 1 month ago
              Anonymous

              >mostarda
              mustard syrup
              >senape
              mustard

              What's next, claiming Italians invented cured ham, which Romans stole from the Celts? Or blue cheese? Ragù ("originally "ragout")? Ice cream (Arabic invention)?

              • 1 month ago
                Anonymous

                We wuz Romans and shiet.

    • 1 month ago
      Anonymous

      i've made homemade mayo
      the secret to that mayo flavor is a tiny squirt of dijon
      you've taken the mustardpill and don't even know it

      • 1 month ago
        Anonymous

        I jerk off into my mayo to make it extra creamy

  2. 1 month ago
    Anonymous

    Dried mustard seed is good in meatloaf

  3. 1 month ago
    Anonymous

    I mix Coleman's and whole grain for a perfect combo

  4. 1 month ago
    Anonymous

    I like Colemans but I can't find big containers of it anywhere. I'm considering just getting the tins of dried powder.

    Guldans spicy brown gets an honorable mention just because my dad ate it all my life and its nostalgic.

  5. 1 month ago
    Anonymous

    For me, it's Bautzener, saved from greedy Polish claws in the last days of WWII

    • 1 month ago
      Anonymous

      >Germans take pride in dying for mustard

  6. 1 month ago
    Anonymous

    honey mustard where the honey is actually corn syrup

  7. 1 month ago
    Anonymous

    Middle row, second column

    • 1 month ago
      Anonymous

      first row, first column and

  8. 1 month ago
    Anonymous

    Not really a fan of mustard. But I do like horseradish and spicy honey mustard on sandwiches.

  9. 1 month ago
    Anonymous

    I like the English French mustard

  10. 1 month ago
    Anonymous

    dijon or yellow. depends on dish

  11. 1 month ago
    Anonymous

    Deeshong.

  12. 1 month ago
    Anonymous

    mixed between a really potent dijon that makes you tear up and the cheapest mustard you can find in a grocery store with the seeds visible

    • 1 month ago
      Anonymous

      But have you had old style mustard. Where it's basically just whole seeds in vinegar?

      • 1 month ago
        Anonymous

        I have not

      • 1 month ago
        Anonymous

        Yes, a friend of my gf bought pic related instead of EF Moutarde de Bourgogne that i actually asked for from holidays in France. It's useless.

        • 1 month ago
          Anonymous

          Forgot the pic.

      • 1 month ago
        Anonymous

        I have
        I use this kind of mustard in my homemade mayo
        it looks nice

      • 1 month ago
        Anonymous

        thinking of trying old style for the first time are the seeds hard or soft? Is it the strongest tasting? How do you use old style just like any other mustard?

  13. 1 month ago
    Anonymous
  14. 1 month ago
    Anonymous

    Doesburg mustard

  15. 1 month ago
    Anonymous

    Dijon is great in pan sauces, here's one I use for chicken

    2-3 tbsp dijon mustard
    1/2 cup dry white wine
    1 minced shallot
    1 minced clove garlic
    2 tbsp butter
    salt
    pepper
    a little bit of honey (Optional, adds a little sweetness

    >cook protein in pan to build up fond
    >remove all but 1 tbsp of fat from pan from cooked chicken
    >medium heat, add garlic, shallot 1/4 tsp salt and 1/8 tsp pepper to pan and soften 1-2 minutes
    >add wine and mustard (honey too if using) to pan and stir and scrape with whisk to deglaze fond from pan
    >reduce (simmer) for about 2-3 minutes until sauce is thickened
    >once reduced, take pan off heat and mount 2 tbsp butter to reduced sauce (make sure sauce is not too hot or you risk breaking it)
    >spoon over protein

    I use dry vermouth because you can keep a bottle in the fridge opened for months

  16. 1 month ago
    Anonymous

    Belgian artisanal mustard is best but almost impossible to find.

  17. 1 month ago
    Anonymous

    Mustard in almost all forms is great. Plain yellow, dijon, honey mustard, mustard/mayo, maille, all kinds. Mustard is great.

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