Tall_Paul said:
Mart, you'll be relieved to know I will be seeking it out too. Anything 'Dr Braw' recommends is definitely good (he's already expensively enabled me on footwear).
Pip pip and toodle ooh me old stringbean.
Haha, Paul! I just hope you're not disappointed. As far as Taylor's goes, it's not quite as hot as Colman's but there's still plenty of 'nasal pinch' to be enjoyed although, for me at least, there is more all-round flavour and a more pleasant texture. There's not an artificial ingredient in it and I attribute its greater flavour and more balanced heat to the addition of a modicum of wheat flour which also improves the texture, I feel. A better accompaniment to meat, so it is.
Although Colman's Mustard significantly pre-dates Taylor's, the latter was the
first fully prepared mustard. Straight out o' t'jar ont' tha plate, Paul me owd lad! I know some prefer the flavour, heat, ritual and English purity of making up Colman's from the powder but the faff is not for me. The English purity I refer to harks back to a thread of Fido's if I remember rightly, where it was established that Colman's is the only mustard made entirely from English-grown mustard seed. That does appeal to me greatly but the proof of the pudding is in the eating so it's Taylor's for me.
As an aside, I do like a nice Tewkesbury Mustard with it's addition of horseradish. I have ASDA's own, English-made, 'Who's-the-daddy?' version. I never could remember all the different names each supermarket has for it's allegedly better produce. 'Extra Special' I think it may be in ASDA's case which translates into 'pretty good' in my oft half-witted opinion.
So there you have it: thoughts on that mightiest of Mustards, good old English, belonging to a fella with 3/4 Scots and 1/4 English blood. MacDonald, Campbell, and Fraser all mixed in with London Pride - what price sanity? :icon_rolleyes:
