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Comment by Aromasin | Hacker News Reader

I'd also like to add English mustard to that list, most notably the Colmans's brand. I found it odd to not be there but I suppose it's not a thing found commonly abroad? It's ubiquitous in the UK - like French's is the the US. It comes in both a bottle and powdered form, with the later capable of blowing a mans head clean off. Closer to Wasabi from my experience.

I gave a bottle of the stuff as a present to my host when on a rugby tour in Canada. Didn't mention that it's not the type you use on hotdogs (it's generally used as a condiment for a roast dinner with beef, used sparingly). I received a very funny video a week later of them as a dribbling mess.

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I'm surprised the powder form of Colman's isn't a controlled substance. Not enough water and its essentially death paste. Sneeze near an open container of the powder and you'll probably need to move house and have facial reconstruction surgery.

I pity your friend for slathering it on a hot dog, first bite must've been quite a shock.

Marvellous stuff.

It puts the "mustard" in "mustard gas" :D

I believe most mustard powder is roughly the same. The difference is in how much acid(usually vinegar) you mix in to slow the reaction which creates the spiciest compounds. Pure water usually gives you a very hot mustard with a short lifetime(i.e. 'Chinese mustard').

Colman's is mentioned.

"A few weeks after my Mr. Wonton, and since all I could talk about was my mustard quest, I mentioned to a friend the Chinese food thing. He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12). I had tried Colman’s in the past, and Beard had it at number 16 on his list, but I didn’t think to try the English mustard with an eggroll. I guess I was too focused on the idea that Chinese mustard is best for Chinese food, and that isn’t wrong, but the Colman’s was a killer choice. Not as hot, but enough kick to clear out your nostrils. Big fan."

he shared a link to buy colman's on amazon. It was in a plastic squeezy container!!

The guy is not fit to write about mustard.

You can't have good mustard in plastic nor bad ones in glass? You must be extremely sensitive to marketing efforts ;)

What about "Don't judge a book by its cover"?

He's right in this case. The regular glass jars do not have vinegar; the squeeze bottles do.

Ok, I stand corrected, forgive me my ignorance.

Colman’s English mustard in a jar is hot: it gets used in similar amounts to wasabi as a comparison (most people would use even a teaspoonful with a meal).

There is no way you would put it in a squeezy bottle at the same strength, so the squeezy version can’t be the same. I would guess the squeezy bottle version is for the US market - it is unavailable in NZ for example: https://www.colmans.co.nz/products/

Ah, not sure how I missed that. I will say that the powder is my preferred choice however. I believe the squeezy bottle which he uses has vinegar, so is not comparable to the normal recipe.

How do you use the powder? I've used it when cooking a larger dish but I can't imagine using it like a table condiment.

You mix it with water (and optionally vinegar).

Or traditionally ale. Cider is nice too.

Vinegar is the troll of cuisine. It spots something good and immediately initiates an agenda to interfere and corrupt. It's a pugnacious product and can drive innocent people to madness. This is exhibited by the apple cider version, which a quick perusal of the interwebs will show those who come into contact with it often becoming delusional, attributing such panaceal powers to it as healing decapitation, curing plane crashes, stopping AIDS, and detoxifying the absence of good taste. The practice of not changing one's socks for months in tropical climates is not a recipe for good sauce. Why, then, foist this squalid fomentation onto mustard, or anything that hasn't wronged our species?

The entire Prohibition was based on the simple misunderstanding of this stuff usurping alcohol. If they had only known.

> (it's generally used as a condiment for a roast dinner with beef, used sparingly)

I'd suggest that horseradish sauce is more commonly associated with a roast beef dinner, but English mustard is certainly acceptable. However, it reigns supreme with cold cuts of ham. Also, I consider English mustard to be essential in a bacon sandwich. Just good white bread, good butter, grilled (preferably smoked) bacon and a good spread of mustard. Simple but stunning.

100% agree. Ketchup in a bacon sandwich is pure evil, and I've never been sure why bacon is even sold unsmoked.

English mustard is great. I'd say export it to Europe, but no one will like it because they consider French (and some, German) mustards superior. It's the cheese and sausage situation all over again :D

This is why I'm glad to be an American. I think.

>>He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12).

> I'd also like to add English mustard to that list, most notably the Colmans's brand.

This is in the article

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