Minor complaints thread (5 Viewers)

[Kermit McDermott]

I like Dijon mustard.
Colman's is fine as well, although too much of it will take the face off ya.

 

[ann post]

Colman's is fine as well, although too much of it will take the face off ya.

It's only something i really go for in a 2am cheese toastie - i'm on the seeded craic most of the time when i'm cooking sober real food.

 

[JohnnyRaz]

It's only something i really go for in a 2am cheese toastie - i'm on the seeded craic most of the time when i'm cooking sober real food.

If I’m having the very occasional few sausages and rashers then english mustard is what I got for.

Otherwise it’s the poncy stuff.

For a brief window a shop on Dorset st used to sell a whole grain mustard from German brand (Kunle or summat), never seen it before or since in this country, but twas the mustard of the gods

Edit: here it is

Whole Grain Mustard

www.kuehne-international.com

 

[ernesto]

French, English, American, German, fancy ones. Mustards are class. They really cut it

 

[magicbastarder]

Mustard is rotten

 

[magicbastarder]

Colman's is fine as well, although too much of it will take the face off ya.

colmans is one of the primary colours of taste.

 

[seanc]

If I’m having the very occasional few sausages and rashers then english mustard is what I got for.

Otherwise it’s the poncy stuff.

For a brief window a shop on Dorset st used to sell a whole grain mustard from German brand (Kunle or summat), never seen it before or since in this country, but twas the mustard of the gods

Edit: here it is

Whole Grain Mustard

www.kuehne-international.com

I usually see that in Turkish/North African shops. Or in very large supermarkets where they might have a Polish section.

Lidl's English mustard is not Colmans, but it's alright. I must check if Colmans actually is on the shelf round here. I used up the last of the mustard powder making currywurst.

 

[Jill Hives]

I like Dijon mustard.
Colman's is fine as well, although too much of it will take the face off ya.

The powder is for making sauces and rubs, much different than the jar stuff.
If from a jar, Dijon all the way.