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At my Henna party CT and Vàna gave me a lovely gift bag containing ten varieties of mustard. Also some chocolate, but this is about the mustard. We won’t be opening them all at once, since there wouldn’t be room in the fridge (we’ve already got 7 or 8 other jars open), but I’ll bump this as needed to review them.
Feel free to post your own mustard reviews as well.
Today we tried the Gourmet Florida brand Key Lime Mustard. It’s a little bit grainy and has a texture like thin peanut butter. Alone on a cracker it has a layered taste – nicely sweet and with a distinct lime-y note. Which is great – the only other lime mustard I’ve had was more generically citrus. This one is definitely lime. It complimented a sandwich of provolone cheese and buffalo spiced sliced chicken perfectly.
Posts: 9866 | Registered: Apr 2002
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I was very impressed with it as well. The smell is like a normal dijon, but it doesn't have any wine in it. The sequence of flavors was just amazing. First you get a kind of weird "bite" as your mouth says "hey, this isn't mustard!" Then, the mustardy flavor comes through and the palate relaxes as if to say "yum" or maybe "yummy." And then there's this lime undercurrent that starts to build. Now the mouth is thinking "I like where you're going with this but don't take it too far, you know?" And just like that...it's over. The mustard is in the tummy, the flavors are just memories, and it's time for the next bite.
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I have to say that my favorite mustard of all is Grey Poupon. I have tried many, but that one goes straight to my heart.
Try fish or chicken slathered with Grey Poup, sprinkled with your favorite herbs, and baked in the oven in aluminum foil. It's like buttah!
Posts: 10890 | Registered: May 2003
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Mustard is a mystery to me, like horseradish. Who was the first guy to put it into his mouth and go "hmmm... not bad, not bad."?!
Posts: 8504 | Registered: Aug 1999
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I don't like ketchup, either, except occasionally on fries. 'Cause fries just kinda need ketchup sometimes. Although they usually prefer mayo. But ketchup is not good for anything else.
Posts: 7954 | Registered: Mar 2004
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Amen, bunbun! cheap, yellow mustard is the best!
(Edited to add: And I stand in awe of people who are at peace with their tastebuds and can sublimely enjoy a wide variety of new tastes and textures. )
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I worked at a Subway for three and a half weeks (hated it), but every time someone asked for mustard, I had to ask which kind. Regular mustard, dijon mustard, or honey mustard? I was partial to the honey mustard.
Posts: 486 | Registered: Feb 2005
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Hrm. I'm rather disgruntled. I specifically indicated in the appropriate thread that I was going to buy you mustards for your wedding, and indeed this mustard is one of the mustards I've already purchased.
*kicks Julie and Sara*
Posts: 37449 | Registered: May 1999
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quote: And I know this is gonna get me killed, but I don't like ketchup. There, I said it!
Yes, yes it is. *prepares bashing stick*
Personally, I used to dislike mustard, spicy foods, and horseradish. Also wasabi. Now I like them all; my fave mustard, though, is good, old-fashioned Gulden's Spicy Brown. Gourmet mustards don't do too much for me.
Posts: 21182 | Registered: Sep 2004
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quote: Hrm. I'm rather disgruntled. I specifically indicated in the appropriate thread that I was going to buy you mustards for your wedding, and indeed this mustard is one of the mustards I've already purchased.
*kicks Julie and Sara*
This is terrible.
My first recollection of knowing you two were going to go with mustards for the wedding gift was when it came up in conversation with Christy. At that time I noted that I had had the same idea and had already purchased some (Slimm&Nunn horseradish and jalopeno, I think, although I don't think I specified so at the time). I didn't realize you had intended an exclusive gift, although I can certainly see how that would make it much more special.
I can give you the specifics of the other mustards over the phone, but I believe there was only the Key Lime one and 6 or 7 tiny little sample mustards (dill, champagne, honey, etc). The details of how we came to get those are interesting but kind of off-topic, so I'll leave that to a private conversation.
Of course I will refund/purchase any mustards you have bought which are duplicates, and I publically offer an apology. Had I known, I would have returned them and gotten something else. I'll do that with the ones I have for the wedding, and I'll just get something from the registered set of gifts. That should prevent any duplications.
Also in the gift bag of hostess gifts/bridal shower gifts were chocolate bars from Green&Black (white, maya (dark with orange and spices), milk, dark, and milk with almonds). We additionally included 2 Spotted Cows, 4 Fat Squirrels (all from New Glarus Brewery), a bag of Wisconsin Bucky pretzels, a wedge of gouda, and a hunk of cranberry white cheddar cheese. Please let me know if any of these are similarly problematic.
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I've always been fond of normal yellow mustard, but two mustards I've recently discovered in my refrigerator are Ingleboffer's Stone Ground mustard and East Shore's Sweet and Tangy Mustard. They both rock my socks way, way off.
Posts: 2292 | Registered: Aug 2003
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CT there is absolutely no problem with duplicating the New Glasrus products, or if there was a problem, I solved it by consuming the Fat Squirrel. It was excellent. Without mustard of course. Thanks vpw
Posts: 21 | Registered: Dec 2004
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dkw - I was at our local annual Home & Garden show yesterday, and there was one booth with a local woman who made her own brand of several types of mustard.
I almost bought you one to bring as a gift, but then couldn't decide what you would like best. What is you favorite kind of gourmet mustard? Sweet? Tangy? Hot?
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Dana, did you eat the Green&Black's Maya Gold yet? That's my favourite chocolate ever! Talking of which, I have an as yet unopened 100g bar in a bag somewhere in my room.... mmmmmmmmmmmmm
Posts: 1550 | Registered: Jun 1999
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However, you're in luck! It doesn't look like there were any duplications after all! So get ready to be thouroughly mustarded!
Posts: 1777 | Registered: Jan 2003
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Oh dear, I missed that I'd been asked a question.
As I am not a huge fan of dark chocolate, I took the Maya bar along to a continuing education event and shared it with my small group. I've found that when people are going to be critiquing your work it is always a good idea to feed them.
The two squares I ate were quite tasty, and several people wrote down information off the label, so I would say it was a hit. The white chocolate with vanilla bean was also very good. I have been saving the milk chocolate for last.
And, as I mentioned in the henna thread, the white cheddar with dried cranberries was absolutely marvelous.
Posts: 9866 | Registered: Apr 2002
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Mustard is useful when making dressing for pasta salad, honey-mustard sauce for chicken, and such. Ketchup is helpful when making sweet-and-sour sauce. Horseradish -- including wassabi -- is a decent substitute for smelling salts in a pinch.
Other than that, they are all detestable. *shudder* Mayonnaise is the Supreme Condiment.
Posts: 32919 | Registered: Mar 2003
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Egad, rivka. You're weird. See, mayo is like the one condiment that I use very sparingly, if at all, and generally consider overused in any dishes that call for it. When I make any dish that references mayonnaise, I find that cutting the mayo portion in half usually improves it in every way.
The same cannot be said of mustard, which is a wonderful, beautiful thing. And horseradish, which is equally beautiful. Horseradish mustard is a thing of exquisite loveliness.
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