Dijon mustard

R

Rufus

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1,527
Location
Southern Ontario, Canada
I love mustards of all kinds, especially Colman's. The one mustard, however, that I don't is Dijon. I find it leaves a metallic taste and little else. I've tried several brands, currently Maille Dijon Originale, but find they all have that peculiar metallic taste. Anyone else have the same issue? Is there a Dijon I should try that might not have this taste? Perhaps I have peculiar taste buds:icon_eek:
 
I don't have the issue with dijon mustard that you have. In fact, pretty much any dijon from the cheap to the more expensive are all good with me. When I was in Paris last year, I went in a Maille shop that seemed to have a mind-boggling range of mustards. Maille are probably a good place to start for sheer breadth of range that might give you that elusive dijon you like
 
I'm not too keen on Dijon in it's raw state but actually prefer to use it for cooking and dressings over English style mustards.
 
I'm pleased to hear your comments about Dijon mustard, Rufus, as though I'm happy to disagree, I don't like to "neg" threads unnecessary and would much rather affirm something than disagree. So with that being said, I hate Dijon but love mustard. I don't like the muddy smell of Dijon. I don't like the colour. I don't like the wateriness of it. I don't like the vague implication of heat followed by a very disappointing copper taste and no va va voom at all. I don't like the way it spreads and wets bread in particular. That said, as I love mustard generally if it were the Danny Baker sausage game on Five Live - I'd rather have Dijon than no mustard at all, but am insufficiently enticed to have ventured beyond the tres tres mal Maille.
 
I'm quite surprised Mart has popped into this thread.

He enjoys eating American mustard (known as 'yellow paint' here in Europe) so his opinions can't be taken entirely seriously but he does normally offer one or two witticisms. :D
 
Mustard comes in little glass jars with the word Colman's on. That's all you need to know.

Dijon is only a stone's throw from American "mustard" and that is never a good thing ... especially not on your weiner :D

When it comes to mustard, I'm prejudiced. As a negative thread, it has bound a good few of us together on this matter despite our other differences: culinary, drink or shaving. Solidarity amongst men, and that is always a good thing.
 
Tall_Paul said:
He enjoys eating American mustard (known as 'yellow paint' here in Europe)
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None of the yellow mustard for me. I have never understood exactly what's up with that, but it misses the target. Dijon doesn't do much for me either. Heh, Colemans is just soooo screwy, but that's the Limey sense of humor for you.

Inglehoffers has some interesting items. Matter of fact, I usually have the wasabi mustard in the fridge....fun stuff. I also like hot/sweet mustards and mustards with whole seeds in em for texture.

Here's a pic of the Inglehoffer im talking about. Looks good eh? http://beavertonfoods.com/index.php?main_page=product_info&cPath=6_7&products_id=25

Mart
 
Colemans on me pork pie, ham sambo and in me home made mayo.

Dijon on me steak sandwich and in DIY salad dressings.

American stuff in the yellow bottle on me hotdog.
 
Tall_Paul said:
Mart how can you like Wasabi (which I love btw) and not like Colmans?

They both blow your socks off the only difference is the vivid colours!
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Well Paul, I think it's more than just colors, man. Far out. Although colors do have their place.

I haven't done this and it may be I'm wrong, but I would guess the ingredients for Colmans and Inglehoffer are just a wee bit different. Whatcha think? Keep in mind Paul, that the ingredients are what gives things their taste. Say it with me now........ingredients.

Now it's been a while since tasting the Colmans, but I recall it being on the bitter side. Not a friendly mustard and the heat just makes it more obnoxious. Keep in mind I spent many years frequenting The Olde Mayflower Inn, drinking beer and playing darts and smoking and having a pretty good time. The Limey owner had Colemans all over the damn place. I used it liberally to help choke down those room temperature Scotch Eggs and sausage rolls.


That sound about right, old soak?

Mart
 
dodgy said:
Keep in mind Paul, that the ingredients are what gives things their taste. Say it with me now........ingredients.

Mart
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Well anyone that has tasted Vimto and then also had a "Cheeky Vimto" will attest that differing ingredients can give very similar flavours.
:angel::angel::angel:
 
dodgy said:
I used it sparingly to help add a certain piquant flavour to the choice morsels he served, Scotch Eggs and sausage rolls.
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Fixed that for you Mart. Sausage rolls and scotch eggs can be superb if done correctly (normally a good butchers sells the real Mccoy) but dreadful if bought cheaply.

Now, the funny thing is I don't like 'bits' in my mustard, ketchup or mayo. Just a smooth texture.

When it comes to mustard I think of it as the oral equivalent of snuff (not that I've had snuff but bear with me). Hot enough to give a good kick including a pinch of the sinuses (which is why I like wasabi) and with a flavour that compliments whatever meat I'm having it with.
 
If you ever make it to London Marv you must go to this place.
http://www.londontown.com/LondonInformation/Restaurant/Brick_Lane_Beigel_Bake/a7e6/

Hot salt beef beigel with a good dollop of english mustard, superbe !!
 
Mustard is English and comes in jars with the name Taylor's on it. Knocks Colman's into a cocked hat every time! First time I bought it was in Norfolk and whilst in a nice butcher's in Wroxham I noticed a large display stack of it. The irony of it wasn't lost on me so I asked why they didn't sell Colman's. "Oh, we only sell proper mustard in here, sir.", was the reply so I bought a jar and have been hooked ever since. It is now actually made in Scotland but tastes just as good as ever although perversely, I find it's getting much harder to obtain - my local Sainsbury's used to stock it but last time I had to do an overpriced, internet order from a specialist butcher's down south. In the end, I just had to have it......:angel:

Colman's? Second rate muck.....:p

And as for that Yankee muck called French's - where's the flavour? Thick, yellow vinegar & boggin'!

This is what yer really want:

Original%20English%20Mustard.jpg
 
I've not come across Taylors English Mustard before. My favourite mustard, as I noted in my opening post, is English mustard, but all we can get this side of the Pond is Colmans and Keen's. I'll be in England next week in the Southampton/Winchester area visiting the family and will make a concerted effort to find a jar of Taylors; I'll start with the local butcher and work my way from there if necessary. Thanks for the tip Graeme.
 
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