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From Serious Eats

Taste Test: Mustard

Thomy hot mustard is the best. It's sinus clearing goodness. Now i have to try the Trader Joe's brand, as i've been looking for something that is easier to find here in the US than Thomy.

From Serious Eats

Update: Tropicana Sales Plunged During Package Redesign

Man, the marketing manager on that decision is about to have to look for a new job.
The packaging was AWFUL.

From Serious Eats: New York

Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC

I'm surprised that no one has mentioned the fact that they appear to use the wrong bread. A banh Mi does not use a traditional french baguette, it should use a Vietnamese baguette which is made with rice flour, and is very different froma traditional one.

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Dinner Tonight: Poblano Stuffed with Chorizo, Shrimp and Rice

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Recent Comments | Response to Comments

From Serious Eats

Taste Test: Mustard

Thomy hot mustard is the best. It's sinus clearing goodness. Now i have to try the Trader Joe's brand, as i've been looking for something that is easier to find here in the US than Thomy.

From Serious Eats

Update: Tropicana Sales Plunged During Package Redesign

Man, the marketing manager on that decision is about to have to look for a new job.
The packaging was AWFUL.

From Serious Eats: New York

Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC

I'm surprised that no one has mentioned the fact that they appear to use the wrong bread. A banh Mi does not use a traditional french baguette, it should use a Vietnamese baguette which is made with rice flour, and is very different froma traditional one.

From Serious Eats

Cook the Book: 'Fat'

Hainanese chicken rice...gotta have the chicken fat to cook the rice with!

From Serious Eats

The Serious Eats Hot Chocolate Taste Test

Ciobar from Cameo in Italy is the king of hot chocolate mixes!!

From Serious Eats

Grocery Ninja: Sour Plum 'Space Dust' Powder

We get this stuff on fruit from our local sushi joint, but they told us you can't get it here in the US!
I will definitely look for it next time i'm at the asian grocery store.

From Serious Eats

To GMO, or Not to GMO?

I'm all for GMO foods, it's the only way we're going to feed an ever growing population. But i do think they should be labeled so people can make their own choices.

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

chewy, yet crispy. Whatever that means! It has to be a little crispy, but not shatteringly so. It has to be chewy, but not flabby and fatty.
So, crispy AND chewy!

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Cream cheese, good lox, onion, capers, cucumber, fresh black pepper. Hrmmmmm so good.

From Serious Eats

Weekend Book Giveaway: 'The Elements of Cooking'

I'm in the "seasoning" camp as to what the most important element of cooking. You can have the most pristine ingredients and preparation, but if you season them poorly, the dish will never be great.

From Serious Eats

Cook the Book: 'Beyond Nose to Tail' Contest

I love most offal. The only one I don't care for is lungs...a bit too spongy.

My favorite has to be fois gras though.

From Serious Eats

Weekend Madness: Win an Autographed Copy of 'United States of Arugula'

I can't even remember the 1st time i had arugola. Growing up in Italy it was a normal salad, so i probably ate it when i started eating salad:)

From Talk

Where to eat in Italy? Can anyone recommend good trattorias?

In florence don't miss the greatest focaccia and pizza: Pugi ..right near the Accademia.

From Serious Eats

Cook the Book: 'The Young Man and the Sea'

a nice bowl of spaghetti with clams, if possible vongole veraci. Can't beat the purity of flavors.

From Serious Eats

Taste Test: Mustard

I'm not sure which category it would go in, its probably more of a hot sauce, but I have to turn you all on to Dave's Gourmet Hurtin' Habanero & Honey Mustard: http://www.davesgourmet.peachhost.com/ct_PRdahhm.htm.
Its thick enough to be spreadable for your sandwich, and so hot you cant stand it but so sweet you can't resist - there's nothing better with cold, day-old pot roast.

From Serious Eats

Taste Test: Mustard

Maille is what all the best Chefs in the world use. Dijon, stone ground, you name it - Maille wins.

From Serious Eats

Taste Test: Mustard

39 mustards? Wow! Impressive. I'm a French's fan myself - good old fashioned yellow mustard is fine with me.

From Serious Eats

Taste Test: Mustard

After participating in this thread a few days ago, I came across this great website, and have already placed an order for some exotic mustards:

http://www.mustardmuseum.com/

From Serious Eats

Taste Test: Mustard

as I will repeat from my previous comment::
does anyone know of this Heinz french mustard? It's got the color and consistency of baby poop (I dunno guys... that was my memory as a 22-year-old drunk off of fish and chips) but not really spicy. I can't even find a similar product in America!
But yes, horseradish mustards RULE!

From Serious Eats

Taste Test: Mustard

Kosciusko Beer mustard is also wonderful.

From Serious Eats

Taste Test: Mustard

Here is an Oregonian praising all that is BEAVER. They have the best honey mustard and their prepared horesradish is to die for!

From Serious Eats

Taste Test: Mustard

1. Sorry, but Grey Poupon is really not very good. 2. Maille is OK, if fresh. 3. Hands down best Dijon mustard for the the price is Wegman's. OK, it's not available everywhere, but if you can get it, then get it. Only mustard that has a freshness warning on the label. 4. Lowensenf is also good, but pricey compared with Wegman's. 5. When Cook's Illustrated tested Dijon mustards several years ago, Roland came out on top. Still not as good as Wegman's but better than Maille.

From Serious Eats

Taste Test: Mustard

There's a chain of stores in the U.K. and Europe called Oil&Vinegar. They also have several branches in the States. They sell just about every brand and type of mustard available. My #1 fave is Oil&Vinegar Garlic Mustard. It's not particularly hot but I guarantee that your friends will know that you've used it. Listerine anyone?

From Serious Eats

Taste Test: Mustard

Growing up the only mustard we had in the house was Red Pelican, which was a Belgian-style spicy brown made in Detroit. Unfortunately it's no longer in production. I've spent countless dollars and hours searching for a replacement, and Zatarain's Creole Mustard is the closest I've ever found. It definitely deserves a place of honor on this list.

From Serious Eats

Taste Test: Mustard

Weber's Horseradish Mustard. A Buffalo NY classic and nothing better for hot dogs, polish sausage, or ham sandwiches.

From Serious Eats

Taste Test: Mustard

I'm suprised that no has mentioned Bauer's mustard. It's made in Maspeth and can be purchased at Karl Ehmer stores.

From Serious Eats

Taste Test: Mustard

I feel your pain when judging yellow mustard. I'll stick with my French's, thank you anyway. I am really sad to see that you can't find anything good to eat with Zatarain's, how about frying some tasty ham, melting a slice of Kraft American cheese and then placing it between 2 slices of toast with a leafy piece of lettuce? YUMMY!!!!!!

From Serious Eats

Taste Test: Mustard

I'm surprised no one took powdered mustard (in the familiar yellow can), mixed it with enough vinegar (or you can use water) to bring it to the desired consistancy, and then let it marinate for a few minutes. That'll warm your tonsils.

From Serious Eats

Taste Test: Mustard

@nezrite--two days later, I'm still chuckling. Thanks for pointing it out.

From Serious Eats

Taste Test: Mustard

Cooks Illustrated (Cook's Country?) recently did a Dijon mustard testing, and picked Grey Poupon first, and Maille second. A year or two back, Consumer Reports did a mustard review: they observed that the heat of Grey Poupon decreased with time. I observed the same thing, but an unopened refrigerated jar was still hot after the first jar (from a two-pack from Sam's) had gone tame.

From Serious Eats

Taste Test: Mustard

Spicy brown - Boar's Head with Horseradish (used to love Kosiuscko, but switched). Great on hot dogs.

Dijon - Grey Poupon & Trader Joe's.

One thing I remember from either Cook's Illustrated or another review, the heat in Dijon mustard dissipates rapidly as it sits on the shelf - opened or unopened. Perhaps, because the volumes are so high, the TJ is especially fresh and thus hotter?

From Serious Eats

Taste Test: Mustard

@Nezrite-as Larry the Cable guy would say, "now that's funny, that there is funny".

From Serious Eats

Taste Test: Mustard

Canada grows over 90% of the world's mustard. I'm a fan of Kozliks but I don't know if you can get it outside of Canada. Every time I'm at a market where their samples are out I can't resist. I FINALLY bought my first jar recently, their "Double C". It's a course Dijon. I don't know why I wasn't buying it before even though I knew that I liked it.

From Serious Eats

Taste Test: Mustard

Another very good mustard that was not mentioned is Heinz spicy brown.

From Serious Eats

Taste Test: Mustard

I was seriously missing some German mustards. Salpico's fridge
at least got some:
Löwensenf Extra Hot Mustard
Hengstenberg Sweet Mustard

If you haven't tasted Löwensenf Extra Hot - you haven't
had mustard, yet. ;)

Being European - I simply don't get along with the typical American mustard - I do miss the punch and balanced taste of most European brands - may those be Dijons or the german varieties.

From Serious Eats

Taste Test: Mustard

Beaver's got a fine array of mustards, but I do still have an affection for Gulden's Spicy Brown, Plochman's and Kosciuszko.

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