Susan's Place Transgender Resources

What type of mustard do you like to use?

Yellow?

Dijon?

Some other or none?

Yellow English. Hot enough to blow your head off.

I hear that some Asian mustards are very hot.

Quote from: big kim on Yesterday at 03:44:25 PMYellow English. Hot enough to blow your head off.

I would not want to get my head blown off. 

I like yellow on a fried egg sandwich
Stone ground on sausage with sour kraut
Dijon on roast beef sandwich.
I also.use stone ground and fresh horseradish mixed and smothered over prime rib roast. Let it sit for a few days before cooking.

Ummm

Horseradish can hit the spot.

I like yellow English mustard on black pudding or a corned beef sandwich. Dont often use it on anything else

Dijon or wholegrain in sandwiches, English mustard I have used in cooking. I never thought of it with black pudding. Do you mean like in a bacon and black pudding butty or full english? It's usually so strong it stings my nose! Lovely taste though.

I use dijon in things like peppercorn sauce too.

US yellow mustard on hotdogs and burgers.

Dijon on every mustard is appropriate on.  Yellow mustard is good when Dijon is not available. 

Oh, except soft pretzels, then it's yellow mustard. 

Quote from: Stottie Girl on Yesterday at 05:46:21 PMDijon or wholegrain in sandwiches, English mustard I have used in cooking. I never thought of it with black pudding. Do you mean like in a bacon and black pudding butty or full english? It's usually so strong it stings my nose! Lovely taste though.

I use dijon in things like peppercorn sauce too.

US yellow mustard on hotdogs and burgers.


I have it with a full English breakfast. Sometimes have it with black pudding for a starter

I'm going to try that in a bacon and black pudding butty tomorrow morning Kim.

I just get it from dollar general

Whole kernel mustard. In the lounge. With the lead pipe.

Gulden's Spicy Brown is my favourite, hard to find overseas though. Colman's is indeed hot, about equal to the mustard in Chinese restaurants in the US.

Mustard seems like it is hard to go bad.  Maybe I just eat it before it goes bad.  The same for honey. 

There are many thoughts on if mustard, after opening, should be stored on the shelf or in the refrigerator.  The Internet has many comments on this. 


Mustard seeds are very small.

Quote from: ChrissyRyan on Today at 01:52:22 PMMustard seems like it is hard to go bad.  Maybe I just eat it before it goes bad.  The same for honey. 

There are many thoughts on if mustard, after opening, should be stored on the shelf or in the refrigerator.  The Internet has many comments on this. 


Mustard seeds are very small.

Nah, I just stick in the cupboard it's fine for ages.

You have mustard in chinese restaurants over there? Odd.

I do not use mustard at Chinese restaurants although I am sure it is in some of their recipes.
Sometime I use a chili oil / paprika sauce there, but only for potstickers.

I normally use honey mustard. I cook a lot of cottage rolls which uses honey mustard for a sauce. Otherwise I only use mustard for pretzels or sausages (not hotdogs). I sometimes like to use Keens extra hot yellow mustard.

Mostly I avoid mustard as I dislike the taste of vinegar.

I do like some honey mustards.  I use it with chicken tenders or chicken fingers.

Not for fried or baked whole chicken pieces. 

Never breathe in when eating the Chinese mustard.