I cook with mustard or ground mustard, but I never put it on anything. Without. It's bad enough with all that salt on it (have to scrape some of it off before I eat it); but then too little salt and you might as well be eating dried caulk. I used to love vendor pretzels, but now I consider them a last resort meal when you're on the run.
[7] I should start writing some segments for the blog now to get warmed up...
Yeah, ballgame pretzels are an absolute must. I don't mind the consistency of the salt as pictured above, it's when the pretzel is diamond-encrusted and blinged-out out on one side that I cringe and have to brush some of it off. That salt can leave a strong aftertaste in your mouth and throat that lingers if left for too long.
Nowadays if I'm on the street in Midtown and I don't have a lot of change and it's way too early for the Halal cart (or if my stomach is just not up for that), I look long and hard at the pretzel cart before I decide to get one. It's got to have the right amount of salt or I pass...
[8] I agree, but it's not bad to cook with. My Mom would always slather a roast or a steak with mustard and cook it until it was well done; the mustard would act as a basting agent and infuse a nice spicy kick to the meat; plus it helped keep it tender. I even tried it with burgers with varying results; really good if done right. But no, I would not put it on a burger or hot dog (which I can't stand anymore anyway) or the like because it tastes bitter to me. Some burger joints slip it in with ketchup and you don't really notice it right off, but there's an art to that.
[11] Hmm... I always thought she used the smooth yellow stuff, but upon closer inspection I noticed it was kinda grainy. I tried it with Gulden's Spicy Brown, but it wasn't spectacular. I would think Dijon would be really good; I'll have to stop being cheap and try it. But you can't go wrong with the yellow.
Yeah, it depends on what you are using it for. The Dijon has white wine in it so it has a sharpness to it. I'd never, ever put Dijon on a hot dog or a pastrami sandwich, for instance. But wouldn't make a salad dressing with yellow mustard either.
[13] i agree completely, alex. i, too, would NEVER put dijon on a hot dog or pastrami sandwich; nor would i make a salad dressing w/ yellow mustard. ; )
If that's the case, Dijon would probably be interesting to use if you're roasting a chicken or turkey. And yes, I can see it with salad; I actually like ranch dressing now. Leave the yellow to beef, smooth or grainy. I think the grainy is better for cooking with; smooth is more of a pure condiment and burns in the pan easily.
This is a really tough one. I say with, though if the pretzel is really fresh, or if the mustard isn't excellent, I'd go without.
With. Always with.
without. always & forever without.
(no mustard on anything ever)
I say with, cause those pretzel's can be really too dry without it.
I cook with mustard or ground mustard, but I never put it on anything. Without. It's bad enough with all that salt on it (have to scrape some of it off before I eat it); but then too little salt and you might as well be eating dried caulk. I used to love vendor pretzels, but now I consider them a last resort meal when you're on the run.
[4] That's why they triple-stack the drinks, man... >;)
[5] man, our show is gonna RULE!!!
i like 'em salty and always look forward to getting them at a ballgame. no hot dogs for me. just bread and water - i'd make a good inmate! ; )
mustard is gross.
[7] I should start writing some segments for the blog now to get warmed up...
Yeah, ballgame pretzels are an absolute must. I don't mind the consistency of the salt as pictured above, it's when the pretzel is diamond-encrusted and blinged-out out on one side that I cringe and have to brush some of it off. That salt can leave a strong aftertaste in your mouth and throat that lingers if left for too long.
Nowadays if I'm on the street in Midtown and I don't have a lot of change and it's way too early for the Halal cart (or if my stomach is just not up for that), I look long and hard at the pretzel cart before I decide to get one. It's got to have the right amount of salt or I pass...
[8] I agree, but it's not bad to cook with. My Mom would always slather a roast or a steak with mustard and cook it until it was well done; the mustard would act as a basting agent and infuse a nice spicy kick to the meat; plus it helped keep it tender. I even tried it with burgers with varying results; really good if done right. But no, I would not put it on a burger or hot dog (which I can't stand anymore anyway) or the like because it tastes bitter to me. Some burger joints slip it in with ketchup and you don't really notice it right off, but there's an art to that.
10) What kind of mustard? Dijon? And smooth or grainy? I like the texture of grainy.
[11] Hmm... I always thought she used the smooth yellow stuff, but upon closer inspection I noticed it was kinda grainy. I tried it with Gulden's Spicy Brown, but it wasn't spectacular. I would think Dijon would be really good; I'll have to stop being cheap and try it. But you can't go wrong with the yellow.
Yeah, it depends on what you are using it for. The Dijon has white wine in it so it has a sharpness to it. I'd never, ever put Dijon on a hot dog or a pastrami sandwich, for instance. But wouldn't make a salad dressing with yellow mustard either.
[13] i agree completely, alex. i, too, would NEVER put dijon on a hot dog or pastrami sandwich; nor would i make a salad dressing w/ yellow mustard. ; )
If that's the case, Dijon would probably be interesting to use if you're roasting a chicken or turkey. And yes, I can see it with salad; I actually like ranch dressing now. Leave the yellow to beef, smooth or grainy. I think the grainy is better for cooking with; smooth is more of a pure condiment and burns in the pan easily.
[14] Pastrami...yummmm...
[16] Don't get me started, Jazz... >;)