The Next Big Thing

[dr_mabeuse]

Mustard. It's the forgotten condiment, and is due for its 15 minutes.

I like Koop's.

---dr.M.

 

[impressive]

And a tablespoon dissolved in a glass of warm water will make you puke faster than ipecac syrup!

 

[Vincent E]

Are we talking about no-flavor for pussies only yellow mustard, or are we talking about full, bold, horseradish flavored brown mustard with the little seeds in the jar?

 

[Guest]

Thanks, Mab. I really hate feeling left out of trends.

Perdita

 

[impressive]

Are we talking about no-flavor for pussies only yellow mustard, or are we talking about full, bold, horseradish flavored brown mustard with the little seeds in the jar?

Well, as an emetic, we're talking about the for-pussies-only variety.

For my sandwiches, I'll take the other -- on rye with provolone, please.

 

[dr_mabeuse]

Are we talking about no-flavor for pussies only yellow mustard, or are we talking about full, bold, horseradish flavored brown mustard with the little seeds in the jar?

The whole universe of mustard, from the wimpy yellow American stuff to the sinus-opening horseradish mortar they serve to mouth-masochists in German BDSM dungeons.

The great thing about the Mustard burn is that it doesn't linger, like the jalapeno burn does.

Right now it's standard French's yellow and a rather timid but favorful Dijon on Ementhaler swiss. Garden tomatoes and bean sprouts on whole wheat . It eats very well, as they say.

---dr.M.

 

[ABSTRUSE]

I like a nice dilled mustard.

However, a raspberry mustard goes nice with poultry.

I like it in egg and potato salad to give it some zip.

 

[Guest]

raspberry mustard!?!?

Geez, Abby, I didn't know you were from California. P.

 

[ABSTRUSE]

Re: raspberry mustard!?!?

Geez, Abby, I didn't know you were from California. P.

Sorry sweets, other coast, but I have good taste!

 

[Alex De Kok]

Freshly-mixed Colman's English mustard - yellow, but not for pussies - on thick-cut roast ham or roast beef, between buttered slices of malted granary loaf, or in rolls of the same origin. Fair clears the sinuses.

Alex

 

[Guest]

Abby, I was being sarcastic. P.

 

[ABSTRUSE]

Abby, I was being sarcastic. P.

NO shit?
I still love you.

 

[Colleen Thomas]

I like french's yellow. Simple, good on hot dogs & hamburgers. Not bad on a roast turkey sub either.

-Colly

 

[matriarch]

I don't eat mustard.

I only ever use it, in its powdered form, as part of my barbeque sauce mix.

Or chillies/chilli sauce
Or garlic.
Detest them all.

*shudder.*

 

[Goldie Munro]

I love djon mustard when I want something smooth and sophisticated but give me that stuff with the seeds in when I want to really give my mouth hell!

xx

 

[shereads]

Are we talking about no-flavor for pussies only yellow mustard, or are we talking about full, bold, horseradish flavored brown mustard with the little seeds in the jar?

That kind, yes. There's a German brand that makes your eyes water when you approach its shelf at the supermarket. I don't know the name, because my eyes are always watery when I buy it.

 

[shereads]

Wasabi: mustard or horseradish?

Discuss.

 

[cloudy]

Wasabi: mustard or horseradish?

Discuss.

Horseradish. Yum.

I like that Chinese mustard, on pork eggrolls....damn, now I'm hungry.

 

[Sabledrake]

I live a condiment-free lifestyle ... no mayo, mustard, catsup, relish, salad dressing, salsa ... zilch. Always have done. Used to drive my mother crazy. Damn picky kid, having to special-order the burger plain.

Sabledrake

 

[impressive]

I live a condiment-free lifestyle ... no mayo, mustard, catsup, relish, salad dressing, salsa ... zilch.

I have a friend with autism who does the same. No butter or sour cream, either. Plain. Everything plain.