best spicy (hot) brown mustard...

TonyZ · Post by **TonyZ** » Mon Aug 21, 2006 2:15 pm

Not to break the rules immediately, but Bertman's Mustard (served at Jacob's Field, Cleveland) is a grand spicy brown. No sweet crap, that, I'll tell you!

Rick F · Post by **Rick F** » Mon Aug 21, 2006 2:29 pm

As long as it isn't 'Grey Poopin' mustard, I can tolerate it.

MartyNeilan · Post by **MartyNeilan** » Mon Aug 21, 2006 3:02 pm

I don't know what it is called, but that spicy brown mustard many Chinese restaurants have for their egg rolls can clear your sinuses.

Chuck(G) · Post by **Chuck(G)** » Mon Aug 21, 2006 3:14 pm

Joe, your link won't come through for me. Keeps getting "timeout" errors.

Not what I'd call "spicy", but a good utility supermarket mustard:

Or, something with a coarser texture, not spicy, but pretty good:

If I want turmeric in my mustard, I'll buy turmeric.

Who's got the best horseradish? I use Tulelake or Beaver right now, but I still miss the stuff that one used to be able to buy frozen in the deli case. I haven't seen it in decades.

Tubaryan12 · Post by **Tubaryan12** » Mon Aug 21, 2006 3:23 pm

TonyZ wrote:Not to break the rules immediately, but Bertman's Mustard (served at Jacob's Field, Cleveland) is a grand spicy brown. No sweet crap, that, I'll tell you!

I know folks that now live down south that ask that we bring them some every time we travel to see them.

Dan Schultz · Post by **Dan Schultz** » Mon Aug 21, 2006 3:27 pm

Especially for bratwurst....

Yum!

windshieldbug · Post by **windshieldbug** » Mon Aug 21, 2006 3:41 pm

Chuck(G) wrote:Who's got the best horseradish?

I've been using Stonewall Kitchen's Wasabi.

Also like Duck Puddle Mesquite.

Chuck(G) · Post by **Chuck(G)** » Mon Aug 21, 2006 3:47 pm

TubaTinker wrote:Especially for bratwurst....

Atomic Ingredients wrote:Ingredients: Distilled vinegar, water, parsnips, horseradish, salt, sugar, flavoring.

Parsnips!? Vinegar?! Sugar?! That ain't how you make horseradish! That's how you make candy!

Tulelake Ingredients wrote:Horseradish, water, hydrochloric acid, sodium bisulfate added as a stabilizer

iiipopes · Post by **iiipopes** » Tue Aug 22, 2006 2:00 pm

There used to be a Chinese/American restaurant here where I live called Leong's, named after the guy who started it. They made their own from scratch with the seeds. Hot? No. Very Hot? No. Extremely Hot? No. Kill a Horse Hot? We're getting close. It would put you on the floor gagging if you were unaware of its strength. I always made it a point to stop there for dinner during cold & flu season especially to keep my sinuses opened up. But, the elder owner died, and each of the sons in turn were 1) messed up, 2) incompetent and 3) not interested, so the place died. My then very pregnant wife and I ate there the last night of their closing party on New Year's eve, 1997. All they were serving, because of the crowds and having depleted their stocks of other items in view of closing, were your choice of cashew or sweet-and-sour chicken with rice. Having convinced the one son overseeing the last evening that I really was a life-long customer - It had opened the year after I was born - for me he made me specially by hand one last order of really large egg rolls so I could have their mustard one last time. I don't know if I was crying because of the heat or because it was the last time, but it was great!

Thomas Maurice Booth · Tue Aug 22, 2006 2:36 pm

Not to get off topic, but there is an "All-Purpose" sauce that is me alltime favorite. It is called Country Bob's. I put it on everything. Pretty tasty stuff.

http://www.countrybobs.com/

TMB

chhite · Post by **chhite** » Wed Aug 23, 2006 4:01 am

No votes for Gulden's yet or is that too commercial? It's been a lifelong favorite but over here, the senf at the local brat stands can't be beat.

tubapress · Post by **tubapress** » Wed Aug 23, 2006 8:40 pm

Of course, my dad worked for French's for over 30 years...