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It doesn't have the taste, strength or influence of other mustards and it leaves bits in your teeth. It's kind of like French Mustard but with added aggravation and extra cost.
That said - wholegrain can be very well combined with English to make any sauce significantly better.
So, in short, wholegrain mustard can do the business, it just needs able support from a better mustard and can easily be replaced by superiors. A bit like Gabby Agbonlahor.
I used to wholegrain up my sandwiches until I tried English, just for a laugh. I've never looked back.
For dressing and sauces. And the bits are lovely when you have it in a cream, garlic and cider sauce. Mmmmm.
Do want that for dinner.
This board has got awesome in the past hour.
Since my hat thread.
you can have that for the inevitable oil thread too.
oh and gas
I am one sic bastard.
but sometimes I don't want it in my sandwich, it just doesn't fit. They should make some kind of gas that you could inhale to get that heady fix of mustardy goodness.
IT TASTES... SO GOOD......
Slapped on anything - beef and ham especially. Enough so that your nose feels strange and your eys start to water.
I also like the American hotdog mustard, but I don't think of it like mustard in the Colmanns sense, it's just a tasty kind of sauce.
American Burger Mustard (French's) has a place, my word it has a place. You know when you want to absolutely cover something in mustard but don't want to melt your own face in doing so? American Mustard lets you do this...
djon with honey. it's very nice.
mustard is my favourite condiment.
Even that shitty American KRAFT shit. I've grown to like that in the right situation. GREY POUPON ain't bad, currently using wholegrain. Got some Roman mustard from Ely Cathedral once, never used it.
I couldn't even work out what they were saying.
it's too sweet. I like my mustard to be mustardy.
English mustard with pig
Dijon with cow
hope i havnt subverted the genre again
only English mustard can provide. Dijon is alright I suppose.
Worst is that American stuff that is basically just tastes like yellow, stale mayo...
Boris Johnson: "I expect everyone says mustard don't they..."
I love all mustards and they all have their places (English mustard on a lurid red hotdogger? No thanks...) but this would be my order:
4) Lurid yellow American
Whilst we on it, does anyone know what the Danes put in Frankskerhotdogdressing? Or why their imagination is so pitiful?
mmmmm, especially smeared under the cheese in cheese on toast. *homer drool*
even better if you add the mighty HAM. and a fried egg.
except this bad boy
and mustard is no exception. the only kind i can stomach is spicy and thats because the heat is all that is noticeable when it is masked by other flavors.
or the fact that i would be so bold as to use a condiment in hopes that its flavor would go unnoticed?