Thread 21436585

>>21436585 (OP)
Idk. This always just tasted like the cheap French's mustard with a very one dimensional horseradishesque heat to it. Dijon, Chinese, and German mustard usually takes the cake for me.

>>21436585 (OP)
>Why did England subjugate the world for spices
this is a misconception. the English subjugated the world for tea.

>>21436585 (OP)
Is there really a difference between all the types of mustards?

For me, it's the Trader Joe's dijon

>>21436585 (OP)
Oh another trolling thread.

>>21436799
yeah.

>>21436892
Yellowpill me on the different mustards

>>21436925
different mustards are made differently and taste different

This is the best hot English mustard I've had. It much like eating wasabi.

>>21437255
Seriously besides the level of heat the biggest difference is the usage of acid. Verjus is almost impossible to get, white wine is rare but more flavourful and subtile, white wine vinegar less aromatic and distilled vinegar the cheapest option in price and taste.

>>21436585 (OP)
They changed the recipe for the American market.
It’s been nerfed.

For me, it's Pitzman's.

>>21436799
Well, there's yellow paste and then there's actual mustard. English mustard is in the latter category, along with Dijon's and all the others apart from those squeezed from a plastic tube.

>>21436799
Well, there's yellow paste and then there's actual mustard. English mustard is in the latter category, along with Dijon and all the others apart from those squeezed from a plastic tube.

>>21437261
Actual wasabi or horseradish?

>>21436585 (OP)
>>21436771
Dijon is the best mustard for a lot of stuff except on sausages.
Dijon is great in sauces or stews.

>>21436791
This. It was the Spanish who were insane for nutmeg.