How many types of mustard do you have in your house? I have Dijon, honey, tangy honey, etc.?

Question

sweet and sour honey, Chinese mustard, plus regular standard mustard? Does anyone have any idea what to do with so many styles and varieties?

Notice that I don't mention brand names since I am totally pure and cleansed of commercial interests although I could use a few more pesos. Let's not even think about types of cheeses.

Why is it that if I make a tangy sauce, some say it is sour while others think it is too hot? How can you win since people have very different tastes?

I should add that I shared a house with a French guy while I was in Africa in the Peace Corps and he was a gourmet chef so I tend to like Camembert and other French cheeses along with usual cheese and Feta for Greek dishes.

Answer 1

We have spicy dijon, hot Chinese mustard, run of the mill regular mustard and honey mustard.

We use spicy dijon for sandwiches, hot Chinese mustard for asian dishes, regular mustard for a good ol' hot dog and honey mustard for dipped things like chicken or oven fries.

Don't get me started on cheeses either, I swear this family eats way too much cheese. American, provolone, sharp yellow cheddar, extra sharp white cheddar, velveeta to make dips, monterey jack........ but no swiss, can't have swiss.. ew Oh yeah, we actually have a sundried tomato feta cheese too, and some ricotta and mozzerella and parmesan and romano... I'm making lasagna tonight. LOL

You can't satisfy everyone's tastes with just one things....I believe that's why we have so many different versions of the same thing in our houses! LOL

Answer 2

"What is the kingdom of God like? And to what shall I compare it? It is like a mustard seed that someone took and sowed in the garden; it grew and became a tree, and the birds of the air made nests in its branches." (Luke 13:18-19)

All you need are the seeds!! Good enough for Jesus, good enough for me. Apologies to Christians, but I really do believe this parable.

A more mundane answer, French (not France, but frenches ball park!!), Chinese, and Dijon (both smooth and grainy).

But again if you've got good seeds (black and yellow), you can murder any commercial blend.

Answer 3

I have Dijon mustard, Honey mustard, horseradish mustard, regular mustard and jalapeno mustard.

I used them once for a Chicken Casserole with 3 Mustard and Mushrooms. Otherwise, I use them for sandwiches, which I don't eat much of.

Answer 4

I have Dijon, the regular mustard for Hotdogs, and I have honey mustard at home. I love the honey and dijon because I can either dip away with chicken or I can use dijon for baking!

Answer 5

I usually have both regular yellow and dijon, but I ran out of dijon!

I like to keep powdered mustard on hand for deviled eggs and other recipes- more bang for the buck, so to speak :)

Answer 6

I usually just have my standard French's yellow. The only time I ever had to buy a different one was for a crabcakes recipe. It required spicy brown I believe. This was about a year ago. Now I'm thinking I should throw it out....

Answer 7

Dijon,English,Irish, Strong Irish ,French,Wholegrain,
Provencale and Hot Dog (this ones in a tube).
The sad fact is we use them all

Answer 8

i have 2 types of Dijon.....honey mustard, the course kind of mustard, the toxic yellow kind, that's about it.

Answer 9

One.

Answer 10

regular and honey, Spicy mustard is gross.