The variety of mustards make it such a versatile and amazing condiment. I've never met a mustard I couldn't appreciate in the right context. A classic deli mustard dressing a pastrami on rye. Heavenly.
Back in the day, Congress Springs winery, in the hills behind San Jose, held a mustard festival every year. It was a delight, using the mustard that grows wild in the vineyards. Then the winery went under, no more festival.
I don't want to start a fight or anything, but I actually like yellow mustard. You know, plain, old-fashioned French's that you'd find in any peon's glove compartment.
Sadly, real dijon mustard is not that easy to get in your local supermarket. Even Maille bought in the states is made in Canada (the Maille sold in Canada IS made in France)... and forget about Grey P.
Not the same thing at all. Look for real Dijon (and expect to have to pay a tariff uplift) if you want the spicy thing.
Ta, Robyn, and Happy Mustard Day! I love a spicy and/or grainy mustard; I have it on my vegan burgers, dogs, and other sandwiches, and it's the base for my fabulous vinaigrette. I loved that Obama had it on his cheeseburger. But! Mustard has another use, one you probably won't find in Hints from Heloise. If you've blended something really stinky in your blender or coffee grinder, how can you remove the odor? MUSTARD! Not the stuff in the jar or squeeze bottle, the powder (think Coleman's). Dampen a cloth or paper towel, and sprinkle it with mustard powder. Use the cloth to wipe the bowl and blade on your grinder, and allow to sit for a minute. Then, dampen a clean cloth and use it to remove the mustard; you have now removed whatever stink remained. I once had to do that after grinding a very garlic-forward blend for something I was making for Thanksgiving when I realized I still had to grind the sweet spices for the cranberry-tangerine relish. I did not want garlic in my berries, and mustard did the trick. Speaking of berries, my hot handsome husband Meccalopolis made our lovely breakfast bowls and tea, then I made a vegan omelette with foraged oyster mushrooms, onion, baby arugula, our secret mushroom-enhancing herb, chives, and vegan smoked gouda. We served it with MyBacon (made from mycelium), halved grape tomatoes, and elitist whole grain toast from a local bakery with Miyoko's plant based butter. Now he's taken the dogs for a short walk before returning them to daycare, so we can go to Saratoga for Bob Dylan, Willie Nelson, Wilco, Waylon Payne, and Lucinda Williams. Good day, beloved Wonketteers. I love and appreciate you all and I bless us all with love, health, peace, and grace.
Please, please stay safe. Wear a mask or two, wash your hands, sanitize when you cannot wash and let the sanitizer dry completely, stop touching your face, take Vitamin D, get a booster shot six months after your last, and catch up on any other vaccinations you need, avoid indoor and crowded outdoor gatherings and when you must meet, remove masks only to eat, drink, and take quick photos, and stay the fuck away from me and everyone with whom you do not share a roof. Do this because you love yourself, and because I love you, too. Do this in memory of dear departed family and friends like Forever 27 Treg and heroic Tony, Holly's pilot friend, among nearly eight million dead worldwide. Do this to honor the nurses and other frontline medical personnel (we love and appreciate you, Medicos of Wonkette, retirees included), particularly ICU Hera Mrs Land Shark RN. Be kind, especially to yourself, and please stay safe.
I love mustard. All mustard. Even the bright yellow stuff if that's all that's available. Mayonnaise is only suitable for canned tuna or egg salad and I still add a teaspoon of mustard. Ketchup has its place, just nowhere near me, and Ranch is an abomination.
Maybe I am. I've never seen us in a room together. I never liked Ranch. I tried it once and gagged. I'm also one of those weird people who won't put creamy dressing on a salad. I like to see the vegetables, so it's vinaigrette for me.
Would you be surprised to learn that there's a Mustard Museum?
https://youtu.be/_gVdWdbgIak?si=TWc28I4yMsivd4JK
It's near where I live if you want to come over for brats
https://mustardmuseum.com/
The variety of mustards make it such a versatile and amazing condiment. I've never met a mustard I couldn't appreciate in the right context. A classic deli mustard dressing a pastrami on rye. Heavenly.
Back in the day, Congress Springs winery, in the hills behind San Jose, held a mustard festival every year. It was a delight, using the mustard that grows wild in the vineyards. Then the winery went under, no more festival.
The real Obama scandal was he ordered the burger medium well done. Just sayin
Her name is Essie (short for Esmeralda) and her favorite mustard flavor is tuna.
Then today's the day for picking all the grains out of my Maille Mustard Old Style.
Hannity and Ingraham are such evil pieces of sh*t. And also, I had kind of forgotten about Trevor Noah.
Probably due to Trevor's lackluster appearance on an old episode of "Would I Lie to You?" #WILTY!
I have a shelf dedicated to mustards. For some reason, Lowensenf is well represented upon said shelf.
https://www.thetasteofgermany.com/brands/Loewensenf.html
The greatest Mr. Rogers guest interview he never did! https://www.youtube.com/watch?v=NPbri5RFHHw
I don't want to start a fight or anything, but I actually like yellow mustard. You know, plain, old-fashioned French's that you'd find in any peon's glove compartment.
I like it too, but reading this article made me think about how much I'd enjoy a burger with some dijon mustard on it.
Some like mustard gas, but when I slathered it on my dog, his hair fell out.
Dijon is an ingredient in one of the salad dressings I make with my Vitamix - was considering making it today and Robyn comes thru (hope I have some)
How timely. I was already planning to buy an extra large Grey Poupon this afternoon. Hope they're not sold out.
Sadly, real dijon mustard is not that easy to get in your local supermarket. Even Maille bought in the states is made in Canada (the Maille sold in Canada IS made in France)... and forget about Grey P.
Not the same thing at all. Look for real Dijon (and expect to have to pay a tariff uplift) if you want the spicy thing.
Or make it yourself:
https://www.allrecipes.com/recipe/240790/chef-johns-dijon-mustard/
Ta, Robyn, and Happy Mustard Day! I love a spicy and/or grainy mustard; I have it on my vegan burgers, dogs, and other sandwiches, and it's the base for my fabulous vinaigrette. I loved that Obama had it on his cheeseburger. But! Mustard has another use, one you probably won't find in Hints from Heloise. If you've blended something really stinky in your blender or coffee grinder, how can you remove the odor? MUSTARD! Not the stuff in the jar or squeeze bottle, the powder (think Coleman's). Dampen a cloth or paper towel, and sprinkle it with mustard powder. Use the cloth to wipe the bowl and blade on your grinder, and allow to sit for a minute. Then, dampen a clean cloth and use it to remove the mustard; you have now removed whatever stink remained. I once had to do that after grinding a very garlic-forward blend for something I was making for Thanksgiving when I realized I still had to grind the sweet spices for the cranberry-tangerine relish. I did not want garlic in my berries, and mustard did the trick. Speaking of berries, my hot handsome husband Meccalopolis made our lovely breakfast bowls and tea, then I made a vegan omelette with foraged oyster mushrooms, onion, baby arugula, our secret mushroom-enhancing herb, chives, and vegan smoked gouda. We served it with MyBacon (made from mycelium), halved grape tomatoes, and elitist whole grain toast from a local bakery with Miyoko's plant based butter. Now he's taken the dogs for a short walk before returning them to daycare, so we can go to Saratoga for Bob Dylan, Willie Nelson, Wilco, Waylon Payne, and Lucinda Williams. Good day, beloved Wonketteers. I love and appreciate you all and I bless us all with love, health, peace, and grace.
Please, please stay safe. Wear a mask or two, wash your hands, sanitize when you cannot wash and let the sanitizer dry completely, stop touching your face, take Vitamin D, get a booster shot six months after your last, and catch up on any other vaccinations you need, avoid indoor and crowded outdoor gatherings and when you must meet, remove masks only to eat, drink, and take quick photos, and stay the fuck away from me and everyone with whom you do not share a roof. Do this because you love yourself, and because I love you, too. Do this in memory of dear departed family and friends like Forever 27 Treg and heroic Tony, Holly's pilot friend, among nearly eight million dead worldwide. Do this to honor the nurses and other frontline medical personnel (we love and appreciate you, Medicos of Wonkette, retirees included), particularly ICU Hera Mrs Land Shark RN. Be kind, especially to yourself, and please stay safe.
Slava Ukraini. 🌻🇺🇦💙💛
Seen most of those musicians and I KNOW you'll have a wonderful time!!!
Wilco was really on. Bob did not suck.
First time I saw Bob he was kind of bad, but he's been good every time after that!
I love mustard. All mustard. Even the bright yellow stuff if that's all that's available. Mayonnaise is only suitable for canned tuna or egg salad and I still add a teaspoon of mustard. Ketchup has its place, just nowhere near me, and Ranch is an abomination.
Fun fact: if you run out of salad dressing, mustard will do just fine.
You know, for those of us who love the taste of mustard.
Ketchup was invented to appease people who don't know how to cook good cuts of beef.
Are you me? I thought that I was the only human who hates Ranch (Raunch) dressing, because that shit is everwhere.
I've learned to like Ranch ever since Russian dressing disappeared from the shelves.
I hate ranch with a passion. What is the point of it. I will add thousand island dressing to the list of condiments which should not exist
Maybe I am. I've never seen us in a room together. I never liked Ranch. I tried it once and gagged. I'm also one of those weird people who won't put creamy dressing on a salad. I like to see the vegetables, so it's vinaigrette for me.