"Doug Freyburger" > wrote in message
...
> Horseradish mustard - Weber's brand from Buffalo. Both
> mustard and horseradish seem to have the same aromatic
> non-pepper hot chemical that also appears in wasabi, so
> a horseradish mustard can be a lot more intense. Weber's
> brand is fairly mild among brands that combine the two
> ingredients.
>
> Dusseldorf style stone ground - It has visible pellets in it
> so it is just a little chewy.
>
> Cole's powdered mustard in the yellow can - Reconstitute
> with water to your own intensity level.
>
> French's cheap yellow in the squeezable bottle - Because
> sometimes it's about convenient not about gourmet.
>
> I've read that mustard is closely related to the cabbage
> family. Huh. So if I bite into a raw brussel sprout and it
> burns, that's the same chemical in another plant? Maybe.
>
> I know that with hot-pepper hot folks build up a tolerance.
> I don't know of anyone who's claimed to build up a
> tolerance to mustard/horseradish/wasabi hot over time. I
> know folks who have different tolerances but it seems like
> they've had that tolerance as far back as they can remember.
> It's got to use a different mechanism than the hot from
> peppers. It sure feels different with that flame-like rush up
> the nose.

But only Gulden's goes on a hot dog.