"Kswck" > wrote in message
...
>
> "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.
>
Actually Hebrew National makes a better hot dog mustard. I like Guldens,
but it goes better on a ham sandwich. Here you'll find some great musturds:
http://www.plochman.com/
One of my favorites: http://www.plochman.com/productkosc.htm

And I've been making my own mustards all my life, okay, only since five
years old... when my grandfather taught me to make mustard in five gallon
wooden buckets, I was put in charge of the mustard and filling toots... now
someone is going to ask what's a toot.

It's really silly to pay such exhorbitant prices for tiny jars of imported
specialty mustards, it's so easy to make your own and much better too...
when you buy those itty bitty jars of imported specialty mustards you're
paying mostly for fancy jars and fancy labels... mustard is the least
expensive spice.