Well I always said I never met a mustard I didn't like. But honesty compels me to tell you that Dijon is my least favorite because it tastes very mediciny to me. Mea Culpa. Thank you for your reply Shuhak. My current favorite is Jalapeno moutard! A deliciousness beyond compare. I like plain old yellow mustard better than I do Dijon flavor-wise. Our secret. I dare not let others know. It will be yet another strike against me! :(
This post was edited by RosieG at May 24, 2018 2:48 AM MDT
Jalapeno mustard? Hmm... I may have to try that. I'm partial to brown mustard myself (the vinegar gives it a more spicy tang). I frequently use it when cooking (southwestern rice, spaghetti sauce, macaroni salad, and such).
I very much like brown mustard as well. I'm a jalapeny gal. Jalapeno potato chips. Jalapeno burgers. Add a few jalapenos (the brined jarred kind..never used fresh yet) to chili for more hotsy totsy. I wonder how many mustards there are in the world? I'm gonna Google it. I add mustard to potato salad. It adds bit of zing and a nice color. I also add onions, celery and chopped up hard boiled egg and of course mayo. In fact I think I'll make some today or tomorrow. So you add mustard to rice and pasta sauce? Hmm. Methinks I shall try it out. Is it by the teaspoon, tablespoon or more bold than that? Thank you for your nifty reply Shuhak. As a Foodie it also makes me so joyful when I can talk food! Happy Thursday m'dear! :)
To be honest, I don't measure what I use, I just kind of put some in there. I tend to make up my dishes as I go along (although I'm not a foodie or a chef). If I were to guess the amounts I use, I'd say I add about 1-2 tablespoons in sauces and about 1-2 teaspoons in pasta salads. I usually cut way back on the mustard if others will be eating my cooking, as I can over-spice things.
I hear ya. I LOVE VERY vinegary and lemony things. Jim likes them too only not as much vinegar or lemon. So I make whatever it is and then add extra lemon or vinegar to my portion. Same thing with dried mint. Armenians use a lot of it. In fact most Armenians will have mint growing in their yards. Jim likes it but just not as much of it. So I just add more dried mint to my portion. Tastebuds vary. He has more of a sweet tooth than I do so things that he thinks taste good I can't eat because they're way too icky sweet. Thank you for your reply. We have red wine, balsamic and apple cider vinegars in the pantry. I've seen many different kinds in the store. Do you use any other kinds like raspberry? I've never seen a fruit-based mustard but when I Googled "how many mustards are there" fruit mustards were among the ones mentioned. Ever try one? Thank you for your reply Shuhak! :)
I've never herd of a fruit-based mustard. I don't add much extra vinegar to my cooking (although I am very tempted to do so), but I do occasionally add lemon juice to dishes. Lemon juice is good in stir-fry and with some meats (marinades and such), but not so much in pasta sauces (at least for my palate). I don't use mint (although it grows "wild" in my my backyard).
When I Googled "how many mustards are there" hundreds was the answer and they are grouped according to type. Also according to country of origin. I'm pretty sure I saw "fruit" in there somewhere Shuhak. I wonder what a Raspberry mustard would taste like? Thank you for your reply! :)
Shuhak 