Please if any old workers or current employees know the recipe of the old honey mustard they used to make, i cant find it anywhere and the new one is terrible! Quite literally my favorite thing ever..

Exceptional heat. Large whole grains.
The guy at my local German butcher in Union NJ said it translates to “as sharp as your mother in law”

I am putting it in polish kilbasa and it’s great. It can overpower the flavor so I’m using it sparingly.

Yes. Photo looks like diarrhoea. Mustard is pungent. Kick in the face. But it’s also very liquid like initial diarrhoea. @cafe de Turk in gent. I need to buy some for home.

I really like this mustard but the label is not giving full ingredients. I cannot have onion and or garlic. Finding mustards without both of those things can be a huge challenge. So I don’t ever get special flavors really. But this one says “dehydrated vegetables” which is super vague and misleading. Like what vegetables?? Not everyone can have all vegetables. I thought that the FDA requires companies to list onion and garlic because they are allergens but I have a feeling this company doesn’t follow that guideline. I submitted question on their contact sheet on the site. But anyway.. it’s really good mustard but I may have to just make my own version of it with mustard paprika cayenne and stevia which I have been doing a lot lately and I’ve been making some BOMMMMMBBBB mustard sauces

I usually just have yellow mustard. Does Dijon mustard taste better? What's the difference? Should I buy Dijon?

About a decade ago I was in Reykjavik. There was a hotdog stand , I think down near the water in a touristy area. It was a famous hotdog stand. I can’t recall the name.

They had some type of special mustard. It was amazing. I’d love some in the USA.

What was it called ?

The Madagascar pepper one is divine. The pompiers is good and quite strong, i like. I don't try the others yet.

I put this on my sandwich and it absolutely blew my ass off. I'm no stranger to hot/spicy mustards but I've never had anything defile my nose holes like this.

After the second bite and not having any nose hairs left I attempted to scrape 95% of the mustard off the bread and STILL I was not man enough to consume the sandwich. I might as well ground the sandwich up into dust and consumed it up my nose it burned so bad.

That was a few months ago and this demon has been sitting in my fridge taunting me ever since.

Is this a prank? Has anybody ever tried this? Am I just a wimp?

Edit: Interesting to see so many fans of this stuff. Guess I gotta lock in and give it another go around 💪

Does anyone remember the spicy horsey mustard that HopCat used to serve with their pretzel bites?
It had an intense horseradish kick to it and was INCREDIBLE.

Has anyone who worked at HopCat, or anyone who’s successfully recreated it, figured out the brand or recipe? I’d love to find a commercial version that’s as close as possible!

I am guessing that this mustard is already sold in some other container here in the USA. BUT my wife will not be moved by any other version of ABB D. mustard.

If anyone knows how I can purchase the ABB Dusseldorfer in the classic crock here in the USA, or pay international shipping, please let me know. [If you live in Southern California, I will repay your kindness with a loaf of the best homemade sourdough bread you’ve ever tasted.]

Thanks!!

A simple concept. Pretzels with mustard. How could it go wrong, you ask? Well, let me tell you. Apparently you need “natural butter type flavor” and “modified corn starch” to put mustard in a pretzel. They taste like shit. They have a distinctly unmustardy flavor and I hate them. What a loss. How did these pass testing?

Went on a trip recently- and didn't want to spend too much money eating out whenever I was hungry, so I opted for random deli sandwiches from convience stores.

LO AND BEHOLD.. mustard, not one, not twice, BUT THREE TIMES ON DIFFERENT SANDWHICHES.

Every. SINGLE. time.

No warning no mustard label or anything like some sort of SICK joke.

Sure, I can tolerate a bit of mustard but im talking about an inappropriate amount of mustard VIOLATED those sandwiches AS WELL as my mouth.

I tried to cover up this unexpected and obscene assault with a proper condiment (mayonnaise ofc) but yet, the musty and acrid taste was pungent enough to ruin the sandwich for me.

All in all to say, I pray you mustard fetishists come to your senses and learn to appreciate a sensible condiment (mayonnaise or even ketchup if you will).

Thank you, and god bless you. Oh wait! God is DEAD and MUSTARD killed him.

Wow, I don’t wanna oversell it, but these were the perfect balance of tangy. I really also enjoyed the texture as it was between the mass manufactured and kettle chips. Highly recommended sorry for the white sticker I live in Thailand.

Thomy medium hot. I think I expected slightly more heat, but it was tasty. I know they're messy, but it was pretty thick.

I'm a big mustard fan and am looking to grow mustard from seeds to turn into more mustard and more seeds so I can have a constant supply. does anybody have any tips for growing mustard and if now would be a good time to plant it?