Mustard

Old Smoker · Posted: May 10 2014 Post subject: Mustard

Found this stuff at a little deli here in Charlotte, it's made in Asheville, NC.

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Canadian Bacon · Posted: May 10 2014 Post subject:

That looks like its worth a taste.....I would give a go on brisket sammich.....in a heart beat. Laughing

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BigOrson · Posted: May 10 2014 Post subject:

That's funny. The guy had a booth about 4 booths down from mine at the Fiery Food Show in NM 5 or 6 years ago. Nice guy. Dressed the part. Bought several of his mustards and they were all good product. This one wasn't available at the time, but it's good to see he's still in business Based on past experience, you won't be disappointed in his product.

The back story to his product is that mustard was thought to be an aphrodisiac in the old days (I should be so lucky). As such, only monks that were vowed to chastity were allowed to produce it, as the special effects wouldn't have the same effect on them that it would regular folks.

It isn't my favorite mustard, but it's pretty darned good stuff.

Full disclosure: I have at least 20 styles of mustard on my shelf and more than 30 different varieties of vinegar. What I like on a given day depends on what I'm pairing it with or using it with.

BUGSnBBQ · Posted: May 10 2014 Post subject:

Looks good. I've mixed the Adobo, from canned Chipotle's, in mustard before. It was quite tasty as a dipping sauce.

BigOrson · Posted: May 10 2014 Post subject:

Might be a vinaigraiite for my wife's lunch time salad or might be the base of the sauce for my chicken that night Might be the sauce for my chicken salad. Might include chutney and cashews in the dressing. Just depends.

BigOrson · Posted: May 11 2014 Post subject:

patruns · Posted: May 12 2014 Post subject:

Hmmm.... they even have a website. I might have to give it a try...... http://lustymonk.com/
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PaulOinMA · Posted: May 13 2014 Post subject:

Just Woeber's, an inexpensive yellow mustard, currently.

Usually have Colman's around for Scotch eggs. Haven't made them in a while.
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