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Old 07-22-2005, 02:17 AM   #11
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I really like Inglehoffer Sweet Hot Mustard on just about anything.

I like this Honeycup mustard for dipping fish for a snack.


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Old 08-12-2005, 12:37 AM   #12
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Only have a couple of types of mustard (not counting mustard powder):

- Dijon mustard (for use in dressings and on cuts of meat cold or hot, also in marinades, favourite is honey, dijon musatd and thyme on pork fillet and roasted, also good for adding into hamburger patty mix)

- Wholegrain (great for sauces (white wine, cream and wholegrain mustard sauce over chicken ohhh yeah) and also on meats when less of a punch than the Dijon is needed)

- typical American-style mild mustard for hotdogs and burgers with ketcup

Can't really bring myself to like English mustard, it bites back!

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Old 08-12-2005, 11:27 AM   #13
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I'm not one for hot mustards so I usually just have three in my fridge: plain ol'yellow in a squeeze bottle, honey dijon, and organic whole-grain (the last two are divine made into salad dressings)

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Old 08-12-2005, 11:44 AM   #14
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stone ground

I like to use the dijon in salad dressings, The stone ground I like to use on scallops before cooking, and the plain mustard I like to mix with coleslaw dressing for a meat fondue dip.
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Old 08-12-2005, 12:18 PM   #15
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Great Chicken marinade (from "Nenz" on thefoodtv boards)

These are appoximate measurements:

1/4 cup dijon mustard
2T soy sauce
juice of one lemon
2 cloves garlic made into a paste (mince and then mash with the side of your knife)
handful of chopped herbs of your choice
splash of worcestershire sauce
hit of hot sauce (optional)
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Old 08-12-2005, 11:35 PM   #16
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We have basic French's yellow mustard for the kids and PeppA. I stay away from that stuff unless I'm making my baked beans. Otherwise, it's Dijon Mustard, or Zatarain's Creole Mustard.
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Old 08-13-2005, 10:17 AM   #17
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Zatarain's Creole mustard!! My favorite!!
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Old 08-13-2005, 11:15 AM   #18
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I'm not the biggest mustard fan, still developing a tatse for it..but did anyone else see the Unwrapped show on FoodNetwork's segment on the mustard museum?
They had like 2 thousand types!
The owner said he basically put a diff. kind of mustard on everything and of his favorites was sweet mustard on DOUGHNUTS!!
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Old 08-13-2005, 05:15 PM   #19
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A real treasure trove is the town of Dijon. My daughter was an exchange student whilst still at school and we went to visit...

There are just SOOOOO many Dijonnaise who are involved in some way in the manufacture of moutarde! My daughter made friends with the daughter of a producer who used to make THE most amazing mustards, moutarde with horseradish, with coriander, with red wine - coarse grained types.... He sold his wares in many of the local shops and markets, but they are not available outside Dijon.
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Old 08-13-2005, 05:50 PM   #20
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Oooo a Dijon mustard with red wine, that sounds fantastic. Could definitely see myself spreading that liberally over a nice steak.

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