I am a mustard addict.

[Lyric]

I have four different varieties of it in the fridge at the moment, and I could happily and easily have 10 more. I like to mix them and play with them to create the perfect mustard blend for any given occasion. For example, I just ate some nice sharp white cheddar with a mixture of sweet dipping mustard, spicy jalapeno mustard, and a bit of this really good Dijon for some extra tang. The only variety of mustard that I *don't* care for is the typical yellow stuff. :P

Any other mustard fans out there? :hi:

[TheFriendlyAnarchist]

1. I agree- French's isn't really my thing.

[Lyric]

2. An analogy

French's is to Mustard
like
Mad Dog 20/20 is to Wine

/mustard snob
*sniffs haughtily*

[Oeditpus Rex]

3. I've had as many as five different varieties in the fridge

A friend occasionally calls me "Mustard Freak." :D

This is one of my gotta-have-its:

[Lyric]

7. These are the ones I have at the moment

(relatively local product, made in State College, PA)



(a friend brought me this back from Texas last month)

http://ec1.images-amazon.com/images/I/41QM2SB4FKL._AA280_PIbundle-6,TopRight,0,0_AA280_SH20_.jpg

(Got it at the store on sale, and it actually turned out to be very good!)



(Just cause it's yummy and inexpensive)

[WinkyDink]

4. Here! Colman's English, yum!

[Redstone]

5. I'll vote for pretty much anything from Chicago. They KNOW mustard there;

as they seem to in Wisconsin as well. I do enjoy my Plochmann's.

Though I do have to differ from you on one point: I find the "yellow stuff" to be pretty good in some applications.

Redstone

[trof]

6. Oh yeah.

We must have 4 or 5 jars in the fridge.
I like the really grainy stone ground stuff.
And hot hot Chinese.
The kind that goes right up inot your frontal lobes.
AKA "proper English mustard" by my brit friends.
I'm also a wasabi freak.