I love that stuff. The only way to eat an egg roll is smothered with it to the point your eyes water.
I discovered on a camping trip that it's also good on a grilled burger. I like to baste it on at the end to cook a little.
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I love that stuff. The only way to eat an egg roll is smothered with it to the point your eyes water.
Half the price of Grey Poupon and same great flavor.
Well, just to pass the time. Let’s take your natural cow poo, and my store bought nitrogen, and break it down. I’ve swallowed, eaten, and sampled, tons of it, mind you. The natural kind, that is. For 40 years. It’s good ****. But, explain to me, how it is better for my maters. You can’t. But you will try. And you will win over most posters and readers. Because that’s the world we live in today. But one day, hunger will lurk. And you, and your misguided friends, won’t be able to provide. They will turn on you. But it’s all good for now, right?Excuse me? I spend about 60 hours a week monitoring what goes into my ketchup and mustard. My wife left me and my kids want nothing to do with me. But I'll be buried in the cold, cold ground before I recognize a mustard seed that wasn't fertilized with all natural cow poo.
Ok. But you have, and will again if you eat.I'm not putting your store bought, GMO nitrogen in my body. It is poison.
Maybe in the past, but not in years. I even installed a filter in my home to get rid of all of the nitrogen coming in.Ok. But you have, and will again if you eat.
Unless I missed it, wild mustard hasn’t been mentioned, so 6.I would have never guessed that there are as many mustards as listed here. Five maybe.
and I-75Stadium Mustard from Ohio is hands down my favorite. Best thing to ever come from Ohio.
Interesting. How much of it?I've been on a Dijon kick lately with my ham sandwiches, love the spicy kick. You really can't go wrong with Inglehoffer stone ground, it really tops a bratwurst perfectly. Of course there's not many condiments more versatile than plain yellow mustard (its even good for throwing at refs). I even like ground mustard seed as a secret ingredient in chili.
If I had to pick one mustard to rule them all though, I'm choosing Gulden's spicy brown. It's great on so many different things, always available, and still pretty low cost.
What is everyone else's thoughts on mustards?