Discussion
I was thinking about this the other day when I found I had four different pots of mustard in the fridge.
I use various mustards for various purposes to go with meat (usually beef of some sort), sausages, pork/game pies, in sauces, mashed potatoes etc; essentially English, French, Wholegrain, American. I'm not too into "flavoured" mustards, but I generally buy my favourite brands, Colemans (Enlish and wholegrain), Amora/Maille (french), Grey Poupon (french), French's (ironically, American), really whatever is available in the supermarket, and their own brand I find is usually perfectly adequate. I've got some Colemans mustard powder that I make up sometimes with water or use in glazes/sauces too. Thinking about it, I also have black and yellow mustard seeds for making curries too.
I must be a bit of a mustard fan without realising it!
Anyone remember Colemans old fashioned "French" mustard that used to be a moody thick brown consistency, nothing like the french stuff we get nowadays? Seems to disappeared in the 80's when British food started to become edible and shops started to sell more "continental" food after the dark days of 40s-70's culinary austerity.
I use various mustards for various purposes to go with meat (usually beef of some sort), sausages, pork/game pies, in sauces, mashed potatoes etc; essentially English, French, Wholegrain, American. I'm not too into "flavoured" mustards, but I generally buy my favourite brands, Colemans (Enlish and wholegrain), Amora/Maille (french), Grey Poupon (french), French's (ironically, American), really whatever is available in the supermarket, and their own brand I find is usually perfectly adequate. I've got some Colemans mustard powder that I make up sometimes with water or use in glazes/sauces too. Thinking about it, I also have black and yellow mustard seeds for making curries too.
I must be a bit of a mustard fan without realising it!
Anyone remember Colemans old fashioned "French" mustard that used to be a moody thick brown consistency, nothing like the french stuff we get nowadays? Seems to disappeared in the 80's when British food started to become edible and shops started to sell more "continental" food after the dark days of 40s-70's culinary austerity.
Edited by prand on Friday 2nd October 09:55
I always quite liked that brown 'french' mustard. I like Colmans proper mustard and prepare it as needed - has more bite then I think.
Once made up a whole tin full in a dish for a BBQ. Some people seemed to think it was a dip and spooned it on - got quite a shock when they bit into their bangers and burgers.
The garlic and chilli mustard is really good http://theislandmustardcompany.co.uk/index.html
These guys make excellent mustards:
http://www.tracklements.co.uk/mustards
I'm a big fan of their wholegrain one.
http://www.tracklements.co.uk/mustards
I'm a big fan of their wholegrain one.
When I was young, Colemans English mustard had real bite. It was also bright yellow. Recently it has become more brown, and it has also lost its bite.
I recently tried "Mrs Bridges Traditional English Mustard", and it is close to what Colemans used to be.
Unfortunately, I got it from the local garden centre, so I cannot advise where you can buy it.
I recently tried "Mrs Bridges Traditional English Mustard", and it is close to what Colemans used to be.
Unfortunately, I got it from the local garden centre, so I cannot advise where you can buy it.
prand said:
Anyone remember Colemans old fashioned "French" mustard that used to be a moody thick brown consistency, nothing like the french stuff we get nowadays? Seems to disappeared in the 80's when British food started to become edible and shops started to sell more "continental" food after the dark days of 40s-70's culinary austerity.
Yes, I quite liked it on a burger. I don't think Colman's make it anymore but some of the supermarkets have an own brand version.
mjh64 said:
That stuff was f
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