Serious Eats: kristinemorawietz's Profile

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.

squarefoot1 at 8:59AM on 10/22/09

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.

ChefR0bert at 3:52PM on 10/20/09

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.

Chew on That at 5:32PM on 10/16/09

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/

salpico at 2:11PM on 10/16/09

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!

judochop at 9:12AM on 10/16/09

From Serious Eats

Taste Test: Mustard

Kosciusko Beer mustard is also wonderful.

Rbilly at 11:58PM on 10/13/09

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!

ranger99 at 6:31PM on 10/13/09

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.

Tom Cook at 5:49PM on 10/13/09

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?

Turtlewax at 3:34PM on 10/13/09

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.

karmannghia at 2:26PM on 10/13/09

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.

nobodyleaveshungry at 12:22PM on 10/13/09

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.

pooch1953 at 10:46AM on 10/13/09

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!!!!!!

ghc630 at 4:34AM on 10/13/09

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.

Tom M at 12:28AM on 10/13/09

From Serious Eats

Taste Test: Mustard

Inglehoffer's birdseed-like one.

katherose at 11:57PM on 10/12/09

From Recipes

Eating for Two: Peanut Butter Cookies

Being a peanut butter fanatic and a huge peanut butter cookie fan, I grabbed this recipe and went to work. My judging audience are the members of my Wednesday night "Pastry Meeting", and their reviews were mixed and surprising. Some that DON"T like peanut butter cookies LIKED these a lot, and others who preferred my version "without" the chewy aspect gave these a thumbs down. I myself had mixed emotions, but did enjoy the cookies. Thanks for a different take on a great classic.

Boscompb at 12:21PM on 07/28/08

From Recipes

Eating for Two: Peanut Butter Cookies

Speak of the devil, I JUST made these cookies for a friend's birthday (and I made them *before* looking at this post). They were a big hit! My only complaint is that I wish the recipe didn't call for non-natural peanut butter.

beatle9 at 9:47PM on 07/27/08

From Recipes

Eating for Two: Peanut Butter Cookies

The first time by accident, and since then on purpose, I've been leaving the vanilla out of peanut butter cookies. I feel a subtle aspect of the peanut flavor comes through better.

srhcb at 10:59PM on 07/25/08

From Recipes

Eating for Two: Peanut Butter Cookies

I can answer for the previous poster and say that yes, the recipe is correct - no flour needed. I have made this recipe myself many times, and it is really the best (and easiest) PB cookie recipe ever!

jeepgirl42 at 1:12AM on 07/25/08

From Serious Eats