Who loves mustard????

I know I do and I was wondering if I was the only freak clogging up the fridge with different kinds.

A quick inventory revealed these were hanging out in a shelf on the door..

Stadium Mustard(from Cleveland, kinda like White Castle's Dusseldorf)
Kosciusko Beer Mustard
Boar's Head Honey Mustard
Grey Poupon(both Regular and Mild and Creamy)
Bell View Sweet and Spicy
Mr. Mustard(an all time fave, lots of bite!!)
Hickory Farm's Cranberry Mustard
from the good folks at French's I have Spicy Brown, Horseradish and Classic Yellow
and not quite mustard but in the same ballpark I have
Durkee's Famous Sauce
and Vlasic Hot Dog Relish(dill relish and a spicy mustard mixed together)

How much is too much? Should I seek counseling? Should there be an intervention?

Coleman's dry mustard...works in all kinds of things!

Grey Poupon on a burger! Mmmm

I know I do and I was wondering if I was the only freak clogging up the fridge with different kinds.

A quick inventory revealed these were hanging out in a shelf on the door..

Stadium Mustard(from Cleveland, kinda like White Castle's Dusseldorf)

I grew up in the Cleveland area and ALWAYS make sure that I have a bottle of Stadium Mustard on hand (in addition to Dijon and grainy). I'll never forget the first Cubs game I went to after moving to Chicago after college -- I ordered a hot dog and was aghast that my only option was yellow mustard!

Right there with you. A quick check of my fridge door and we have...

1) Coleman's
2) Boar's Head - Honey Mustard
3) Emeril's Dijon
4) Kroger Private Selection - Whole Grain w/Garlic
5) Plochmann's Yellow
6) Chinese Hot Mustard
7) Gulden's Spicy Brown
Something called "Road Kill - Gor May Sauce"

Quick check reveals...
1)Plochman's yellow mustard
2)Terrapin Ridge Pipin' hot pepper mustard
3)Napa Valley Harvest Honey Truffle mustard AND
4)NVH Apricot ginger mustard
5)Emiril's kicked up horseradish mustard
6)Ingelhoffer Stone Ground mustard
7)Private Selection Stone Ground with garlic

and I think I just finished acouple mustards in the last month...I'd join your support group, but I'm too busy enjoying my mustard!

At this time I am in possession of only 5-6 mustard's. Starting with my favorite, they are as follows.

1. Hengstenberg hot German Mustard.



2. Coleman's.



3. Some kind of Russian mustard the ex g/f and her mom left. It has a sweet and sour taste to it.

4. French's classic yellow.



5. Grey Poupon Dijon.



6. I have some sort of jalapeno mustard but it has gone rancid, so I won't count it. Basically, it was like French's with pieces of diced jalapeno.

Folks,

Hate to be the bearer of bad tidings, but one of the national food mags (either Cooks Illustrated or Fine Cooking: I get both) did a comparison of Dijon mustards and determined that age, not as much as brand, was the biggest determination of quality/flavor. I believe the mustards optimally would be kept for less than 6 months (and the production date matters too). I was shocked: I also have a refrigerator full of condiments and never expected that there would be serious quality degreadation on mustard.


Deb

Folks,

Hate to be the bearer of bad tidings, but one of the national food mags (either Cooks Illustrated or Fine Cooking: I get both) did a comparison of Dijon mustards and determined that age, not as much as brand, was the biggest determination of quality/flavor. I believe the mustards optimally would be kept for less than 6 months (and the production date matters too). I was shocked: I also have a refrigerator full of condiments and never expected that there would be serious quality degreadation on mustard.


Deb

The label on my Hengstenberg hot German Mustard says to refrigerate after opening. I never do that and find that the mustard becomes sharper and more pungent with age. Now, an Amercan mustard such as French's may not fare so well, but I'm not sure. Most mustards have vinegar in them, and I do believe vinegar contains properties of preservation.

Does anyone know what store consistently sells Woeber's jalapeno mustard? I have too much trouble finding it, and it's one of my core favorites.

Does anyone know what store consistently sells Woeber's jalapeno mustard? I have too much trouble finding it, and it's one of my core favorites.

This one does. I don't know if you're an online shopper, but I am and love it. I just ordered a set of Wusthof knives from cooking.com and expect delivery any day now.

http://woebermustard.elsstore.com/

In the fridge door:

Maille Dijon Originale
Maille Dijon "Old Style"
Grey Poupon (Jar I)
Grey Poupon (Jar II)
Grey Poupon (squeeze bottle)
Moutarde Douce d'Alsace au Riesling
Moutarde a l'ancienne
Moutarde aux Herbes de Provence
(can't believe I don't have French's yellow or Gulden's brown)
Inglehoffer Cream Style Horseradish
Kroger Sweet Relish
Tennessee Hot Chow Chow

I received a "teaser" issue of Cook's Illustrated (likely what Deb's referring to) with a taste test on Dijon mustard:

Recommended: Roland Extra Strong, Grey Poupon, Delouis Fils, French's Napa Valley style, and Barhyte.
Not recommended: Maille ( ), Plochman's, Roland Organic, and Inglehoffer Hot.

Does anyone know what store consistently sells Woeber's jalapeno mustard? I have too much trouble finding it, and it's one of my core favorites.

This one does. I don't know if you're an online shopper, but I am and love it. I just ordered a set of Wusthof knives from cooking.com and expect delivery any day now.

http://woebermustard.elsstore.com/

Thanks Doogy for the info!

Moutarde aux Herbs de Provence
Boars Head Deli Style
Frenchs yellow
Gludens Spicy brown
East Shore Key Lime
Stonewall Kitchens Blu Cheese and Herbs
Stadium Mustard

I also have a recipe book with only mustard recipes. I have not tried to make any at home. Anybody attempted home made mustard

OK, I have a confession.
Each week or so, I go to Stevens & Stevens, and as I am checking out, I grab 3 or 4 of the prepackaged Dijon mustard packets with my order.
I do a lot of travel where pre-made sandwiches are brought in during "work lunches". Despite even the best ingredients, the sandwiches are usually dried-out.
Being prepaired, I unzip my backpack and pull out my ziplock bag filled with Dijon packets.
Initially, I'm the subject of ridicule... but invariably, once everyone settles down, I'm asked if there's enough to share.

An old housemate called me the king of the condiments. Last year in a NY Times article I saw the word condimania and knew I wasn't alone.
Coleman's English Style
Kroger Spicy Chipotle (I don't recommend this one)
Inglehoffer Sweet Hot
Inglehoffer Whole Grain
Grey Poupon Dijon
Grey Poupon Savory Honey
Maille Dijon Fort
Maille Horseradish
Maille Tarragon
Red Dragon Thai Basil Mustard
Clovis Red Grape Must Mustard