Grey Poupon mustard
- Thread starter Texas Star
- Start date
I like yellow and brown mustard, depending on what I am having.
However, if I am having Corned Beef and cabbage and a few other "Different " types of meat, like tongue ........
I reach for something that does not overwhelm the flavor of the meat and even use it in potato salad.
Here is what I use.
However, if I am having Corned Beef and cabbage and a few other "Different " types of meat, like tongue ........
I reach for something that does not overwhelm the flavor of the meat and even use it in potato salad.
Here is what I use.
7shooter
Member
Never met a mustard I didn't like.
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I never thought of the very mild Durkee's as a mustard, but maybe it is. I haven't tried it in at least fifty years. Regular plain mustard is quite spicy by comparison, but we all have different tastes.
For those that like to roll their own.
This'll set yer taste buds free.
This'll set yer taste buds free.
meaneyedcatz
Member
I like the spicy brown but yellow mustard on hash browns and fried potatoes is really good. Some think it's weird but I grew up doing it so apparently it's others who are weird.
meaneyedcatz
Member
What's different in the country and normal in grey poupon?
Poupon is a good mustard, but the best of the Dijon-style mustards is definitely made by Edmund Fallot, whose products are everywhere in Dijon (it's actually made in Beaune) but not common in the US. It's available online, and occasionally in upscale "gourmet" food stores, and worth tracking down for real mustard lovers. In a Dusseldorf-style mustard, my first choice is Lowensenf, also available online and on the shelf in some places.
We keep some of these in the glove box in case we run into some soft pretzels.
lots of prepared mustard options.. depends on what it is going on to... dirty water dogs - paint yellow.. brats - course brown / spicy... ham - dijon / sweet...
spice is the variety life.. embrace it
spice is the variety life.. embrace it
OP
Texas Star
US Veteran
Years ago, I had friends that would visit in St Louis and they would bring me Plochmans horseradish mustard.
Growing up, it was French's yellow, but those few times I went to Baltimore to watch the Orioles play, the stadium had Guldens for their hot dogs. Been buying the Guldens for about 50 years now.
I don't do mustard, at all. Just not my cuppa.
my Polish grandmother used to grow horseradish in her garden.....she took it from the ground to the grinder to the table.....nothing else was added.....if you put too much on your food, you couldn't breath or see for a few moments.....
Back in Punxsutawney, PA there is a family that markets horseradish in the local grocery store. I tried some on gefilte fish. It was good and definitely the most powerful stuff I ever had.
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ACORN
Member
My understanding is the finer the grind the more potent it is.
Ruger Nut
US Veteran
Dats some good stuff yeah!
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