Do You Love Mustard?

[Jim Koepke]

Or any pourable food item that comes in large containers.

We likely use mustard more than the average family and there are only two of us.

At Costco the 105 oz container of mustard is about $3.59, the exact price escapes me.

You can buy two 20 oz squeeze containers of the same mustard for about $3.98, again exact price escapes me, but I know you are paying more for less. This is why math is so important.

Anyway, we buy the big one and fill up the smaller squeeze bottle.

The trick is one of those little plastic stoppers from the bottom of a salt or pepper shaker than can be bought at many yard sales for 25¢ to a dollar.

Picture 2.jpg

I marked the lid to line up where I wanted the pour spout and then drilled a hole for the stopper. A fairly messless way to pour into the smaller bottle.

jtk

[Brian Elfert]

That is a lot of mustard!

One must be careful when buying in bulk to be sure you are really getting a deal. I was buying Ballpark franks at Walmart last night. It was cheaper by a dollar to buy two 8 packs than the larger 16 pack!

[Paul McGaha]

I like mustard a lot. Use it on hamburgers and hot dogs.

Actually I ask my wife to buy the store brand mustard rather than French's. I find it is a little weaker and like it better.

We dont use that much. Maybe a quart or 2 per year. So we buy only 1 jar at a time.

PHM

[Rod Sheridan]

Jim, so many wonderful varieties of mustard and you show a photo of French's??????????LOL.

Yes I love mustard, however my wife is English and for her there is only Keen's................Rod.

[Jon Knauft]

If you truly love mustard then this is the place to go. This is down the road from where I work. And yes, they have a store that is mostly mustard.

http://mustardmuseum.com/

[Ryan Mooney]

Yes! Its also waaay to easy/cheap to make to buy premade. The fresh made mustard just blows anything I've found commercially out of the water. It may be a little "surprising" to those used to store mustard though.. if its overly .. fresh.. just let it sit in the fridge for a month or so, it will mellow out.

Jim, this place has good stuff and is relatively local for bulk seed/powder: http://www.mountainroseherbs.com/bulkherb/m.html

I've also bought from http://www.penzeys.com/ and http://www.butcher-packer.com/ (when making sausages.. mustard will follow! and a pound of yellow mustard powder is $2.60 - figure out how much of mustard is liquid and.. yeah homemade mustard approaches free).

Couple of recipe ideas:

English Brown Beer Mustard

• 1/2C of brown mustard seed
• 1C of some sort of low hop brown ale (something like an ESB or american amber works well)

Mix mustard and ale, cover
Let set for 3-4 days, adding more ale if it gets to dry
grind in blender
add a little yellow mustard powder for taste/texture (maybe 1-2 tbsp)
add a little vinegar for taste (2-3 tbsp)
add more ale or water if needed for texture
add salt to taste (0.5-2 tsp)


Dijon

• 1/2C yellow mustard powder
• 1/2 Onion
• Couple cloves ~
• 2C white wine

Simmer chopped onions, garlic and wine for a while until aromatic
strain out onions and garlic, save wine
blend wine and mustard
Add

• 1-2 tbsp honey
• pinch of salt
• 1 tbsdp vegetable oil

blend together


German hot and spicy, etc.. etc..- search the google. Plain yellow takes all of about 10 minutes to make. Basically mustard, water, vinegar, tumeric (optional mostly color but imho good for you and a little flavor), and a smidge of salt.

Its not rocket science but it is culinary art

[Bill Cunningham]

Apparently, prepared mustard is the number 1 memory triggering substance. Most people have memory flashbacks when they taste it.. When I was 6 or 7, we used to swim at a large privately owned pool that was open to the public. At the top of the hill going down to the pool, there was a snack bar that sold hot dogs. We could never afford one, a hot dog was 25 cents. So we used to dip a straw into the mustard container, and pretend we had a hot dog while sucking it out of the straw.. I can't taste mustard today with out that memory flashback ..

[Jim Koepke]

Jim, so many wonderful varieties of mustard and you show a photo of French's??????????LOL.

Well, I use a lot of mustard. I used to confuse the heck out of the people behind the counter at a local hamburger chain by telling them I wanted as much mayonnaise as they usually put on mustard and as much mustard as they usually used mayonnaise.

Jon, thanks for the link. I do like many varieties of mustard and usually have at least three different kinds in the fridge at all times.

Ryan, thanks for the link and the recipes. I do use a lot of Coleman's dry mustard. Mostly in cooking, but have blended some of my own. I guess I will have to get the wife to venture out more to investigate the area. She doesn't like Portland, or any big city. She says Portland's streets are two narrow. I have found areas of Portland that I really enjoy being in. Narrow streets don't bother me.

jtk