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(Quad City Times)   Now you can get the best spicy mustard in the world, delivered right to your doorstep   (qctimes.com) divider line 60
    More: Cool, mustard, BBQ Sauce, key chain, Quad Cities, John Deere, visitors center, Rock Island, water bottles  
•       •       •

8348 clicks; posted to Main » on 07 Apr 2012 at 9:37 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



60 Comments   (+0 »)
   
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2012-04-07 06:42:04 PM  
Sounds like like the kind of uppity thing Fartbongo McKenyan would do
 
2012-04-07 07:06:20 PM  
The only source for the best mustard in the world is my kitchen.
 
2012-04-07 07:19:11 PM  
Colman's Dry Mustard Powder in a 16 oz can is $10 at Amazon. 16 oz would last a normal household a couple of years.

The basic recipe for use is to mix 1 unit dry mustard to 1 unit water. Let sit from 5 to 15 minutes then kill the reaction with 1/2 unit white vinegar. 5 minutes equals very spicy mustard indeed. I've never tried it but 15 minutes probably yields a heat near to that of molten steel.

Variations abound and all are ridiculously quick, cheap and simple. My favorite is to add horseradish and very little dried onion to the 5 minute mix and let sit overnight in the fridge. Ay carumba moy color.
 
2012-04-07 07:22:15 PM  
The best spicy mustard in a bottle is Cleveland's Stadium Mustard and the already deliver. So... no.
 
2012-04-07 07:39:58 PM  
www.mojoimage.com



I prefer this.
 
2012-04-07 08:23:19 PM  
www.artofbleeding.com

what comes after eating too much
 
2012-04-07 08:45:55 PM  
If it comes in a flaming bag, I'd give it a skip.
 
2012-04-07 09:25:45 PM  

smells_like_meat: Colman's Dry Mustard Powder in a 16 oz can is $10 at Amazon. 16 oz would last a normal household a couple of years.

The basic recipe for use is to mix 1 unit dry mustard to 1 unit water. Let sit from 5 to 15 minutes then kill the reaction with 1/2 unit white vinegar. 5 minutes equals very spicy mustard indeed. I've never tried it but 15 minutes probably yields a heat near to that of molten steel.

Variations abound and all are ridiculously quick, cheap and simple. My favorite is to add horseradish and very little dried onion to the 5 minute mix and let sit overnight in the fridge. Ay carumba moy color.


From what I read on wikipedia, it is the temperature of the water or other liquid that determines the strength, not the time. Use cold water for most intense flavor.
 
2012-04-07 09:40:58 PM  
But ..... you can already get Philippe's hot mustard online..
 
2012-04-07 09:44:00 PM  
Or I can make it myself, 1 part Heinz mustard .5 part sriracha.
/i'm a wuss when it comes to spice though, so many of you might think this is weak.
 
2012-04-07 09:44:24 PM  

gopher321: [www.mojoimage.com image 225x225]



I prefer this.


Fo shizzle it sizzles. Not for sale in the USA last I knew.
 
2012-04-07 09:47:05 PM  
I'm always up for new mustard.
 
2012-04-07 09:47:11 PM  
Uggggh davenport, Iowa.......probably the most boring place on earth.
 
2012-04-07 09:52:18 PM  
My favorite mustard:
shop.zatarains.com
 
2012-04-07 09:53:29 PM  
2.bp.blogspot.com

Not impressed.
 
2012-04-07 09:56:56 PM  

notmtwain: smells_like_meat: Colman's Dry Mustard Powder in a 16 oz can is $10 at Amazon. 16 oz would last a normal household a couple of years.

The basic recipe for use is to mix 1 unit dry mustard to 1 unit water. Let sit from 5 to 15 minutes then kill the reaction with 1/2 unit white vinegar. 5 minutes equals very spicy mustard indeed. I've never tried it but 15 minutes probably yields a heat near to that of molten steel.

Variations abound and all are ridiculously quick, cheap and simple. My favorite is to add horseradish and very little dried onion to the 5 minute mix and let sit overnight in the fridge. Ay carumba moy color.

From what I read on wikipedia, it is the temperature of the water or other liquid that determines the strength, not the time. Use cold water for most intense flavor.


Temperature and exposure. Wiki is not a credible or acceptable refrence material source.
the temprature of the water will affect the rate of reaction, but it is the reaction with the water itself that is most critical.

To that end? my over winter Mustard plants have gone to seed and I'm patiently awaiting their bounty.
Smells like meat? my recipe for table mustard is very similar. but I add a quarter cup of whole seed run through the spice grinder, then proceed as you do.
In years past I've taken advantage of my job of brewer to siphon off a couple of gallons of Oktoberfest to inoculate into malt vinegar and have used that.
you can also use your favorite beer as a reactant as it is mostly water to begin with, but best results.. IMHO, is using a malt vinegar made from your favorite beer.

Hopefully my next batch of homemade mustard will be fully home made from the ground up as it were.

mustard snobs? in my fark!? it's more likely than you think!.
 
2012-04-07 09:59:10 PM  
Web site design FAIL. It assumes most people already know WTF they are.
 
2012-04-07 10:00:16 PM  
This thread is mustarded.
 
2012-04-07 10:00:28 PM  
I deliver spicy man-mustard right to your face.
 
2012-04-07 10:04:53 PM  

Satanic_Hamster: My favorite mustard:


First thing I thought - this must be coming from a Cajun.

Why on earth do we need that kind of heat?
 
2012-04-07 10:05:12 PM  
It's about time. It pisses me off when someone makes a world-class product then doesn't even allow people to order it online.

Complete idiots. You want to stay in business you have to sell the product.
 
2012-04-07 10:06:50 PM  
...Sponsored link?
 
2012-04-07 10:12:59 PM  
12.45 shipping for 2.95 worth of mustard and the form wouldn't complete due to imaginary errors. nice.
 
2012-04-07 10:14:40 PM  

AllUpInYa: But ..... you can already get Philippe's hot mustard online..


This. Exactly. Webers will do in a pinch though.
 
2012-04-07 10:16:32 PM  

TheShavingofOccam123: 12.45 shipping for 2.95 worth of mustard and the form wouldn't complete due to imaginary errors. nice.


Yes, no shiat.
That's why I make my own - and it amounts to much less than $2.95



Hoooo wheeee and it is hot, burn your face off!
 
2012-04-07 10:19:50 PM  
I want a pastrami sandwich so bad right now.
 
2012-04-07 10:19:58 PM  
Never go full mustard.
 
2012-04-07 10:21:48 PM  
4.bp.blogspot.com
 
2012-04-07 10:27:22 PM  

Marcus Aurelius: The only source for the best mustard in the world is my kitchen.


Spoken like a true American.
 
2012-04-07 10:27:24 PM  

yoyopro: TheShavingofOccam123: 12.45 shipping for 2.95 worth of mustard and the form wouldn't complete due to imaginary errors. nice.

Yes, no shiat.
That's why I make my own - and it amounts to much less than $2.95



Hoooo wheeee and it is hot, burn your face off!


Mustard making kit. they even sell the little jars by the case. the problem is lots of my friends and family think mustard should be bright yellow glop. (new window)
 
2012-04-07 10:39:09 PM  

smells_like_meat: The basic recipe for use is to mix 1 unit dry mustard to 1 unit water.


I use vinegar.
Let it set up for a day after whisking it up good.
DON'T inhale the gas as you open the lid to pour it in the pot to boil.
Add your brown sugar, and maple syrup, and garlic, and simmer.
Add roux and whisk until thick.
Pour off into jars and seal tight.
When it's cooled off, you may refrigerate.

Spicy maple mustard.
 
2012-04-07 10:42:37 PM  

FishyFred: The best spicy mustard in a bottle is Cleveland's Stadium Mustard and the already deliver. So... no.


Thread over.
 
2012-04-07 10:45:04 PM  
i15.photobucket.com

Not for sale on the internet...
 
2012-04-07 10:46:21 PM  

vudukungfu: I use vinegar.
Let it set up for a day after whisking it up good.
DON'T inhale the gas as you open the lid to pour it in the pot to boil.
Add your brown sugar, and maple syrup, and garlic, and simmer.
Add roux and whisk until thick.
Pour off into jars and seal tight.
When it's cooled off, you may refrigerate.

Spicy maple mustard.


See, I told you
A Cajun.
 
2012-04-07 11:09:12 PM  
encrypted-tbn0.google.com
Dijon mustard has been delivered straight to you car for years.

/Suck it spicy mustarders.

//JK, I actually love me a good spicy mustard.
 
2012-04-07 11:18:34 PM  
I don't normally like mustard, so no, this isn't a bookmark. :P

/will hafta learn to make the homemade stuff for the hubby
 
2012-04-07 11:19:45 PM  
Homemade or Mr Mustard?
 
2012-04-07 11:22:34 PM  
now with actual link

Link (new window)
 
2012-04-07 11:22:49 PM  

yoyopro: See, I told you
A Cajun.



You should see me cook.
I Split peppers in my palm with a knife.
I shuck clams, and oysters by the bushel.
I hold the record for peeling and deveining a 5# brick of frozen shrimp.
U-14s: 9 Minutes under cold running water.

I garuntee.
 
2012-04-07 11:37:01 PM  

vudukungfu: smells_like_meat: The basic recipe for use is to mix 1 unit dry mustard to 1 unit water.

I use vinegar.
Let it set up for a day after whisking it up good.
DON'T inhale the gas as you open the lid to pour it in the pot to boil.
Add your brown sugar, and maple syrup, and garlic, and simmer.
Add roux and whisk until thick.
Pour off into jars and seal tight.
When it's cooled off, you may refrigerate.

Spicy maple mustard.


Roux? This is not the mustard, it is the sauce.
 
2012-04-07 11:37:25 PM  
Big deal. Ranch is the new mustard, ketchup, hot sauce, mayonaise, salsa, sour cream, tartar sauce, sweet & sour sauce, teriyaki sauce, duck sauce......
 
2012-04-07 11:38:33 PM  
Grew up in Rock Island, Boetje's is good stuff.
 
2012-04-07 11:40:39 PM  

deschinc: it is the sauce.


You likka de sauce.
 
2012-04-07 11:42:32 PM  
The girl I should have married was from the quad cities. Maybe I should order some mustard, make a ham sandwich, and think about it.
 
2012-04-07 11:42:34 PM  
Beware! For the Onion has already foretold of the dangers of dabbling in the dark mustard arts:

http://www.theonion.com/articles/man-on-internet-almost-falls-into-wor ld-of-diy-mus,17013/
 
2012-04-07 11:46:43 PM  
Ghah. broke linky. A space appeared in "world" somehow. Anyway, your eyes will get stuck like that, etc, etc...
 
2012-04-07 11:49:48 PM  

vudukungfu: deschinc: it is the sauce.

You likka de sauce.


NTTAWWT
 
2012-04-07 11:56:39 PM  
bright yellow glop.

Hey now - sometimes it's not about the product in it but the memories in it.

As an example, for a $1.50 I can have a coke and a Hebrew National with relish, onions and that bright yellow glop my uncle would put on it.
Makes me think of him every time. No bright yellow glop? No uncle.
That or "Eggs in a Basket". Don't care if the eggs are suspect and the bread is old and hard

I read somewhere that allergy season started early this year dammit
 
2012-04-08 12:09:39 AM  

Satanic_Hamster: My favorite mustard:


Agreed.
 
2012-04-08 12:46:42 AM  
Don't tell Sean Hannity.
 
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