Mustard

shintriad · Post by **shintriad** » Tue Aug 31, 2010 1:56 pm

Here's a good external thread that might help you out:

http://chowhound.chow.com/topics/699960

Obviously, Kozlik's is great, and it's carried by a lot of specialty stores around Toronto. Their site seems to be down right now, though.

Bobsy · Post by **Bobsy** » Tue Aug 31, 2010 2:18 pm

I heard that Volo/biergotter/Dieu du Ciel are working on a mustard with a Quebecois twist. I think they said its going to be called Stéphane Dijon.

mintjellie · Post by **mintjellie** » Tue Aug 31, 2010 2:50 pm

grub · Post by **grub** » Tue Aug 31, 2010 3:06 pm

Bobsy wrote:I heard that Volo/biergotter/Dieu du Ciel are working on a mustard with a Quebecois twist. I think they said its going to be called Stéphane Dijon.

hahahahaha

well, we are brewing together in a few weeks, and eric has made mustard with our beer before... perhaps not as crazy an idea as you'd think!

kinguy · Post by **kinguy** » Tue Aug 31, 2010 4:12 pm

Col. Mustard in the Library with the candlestick. Hopefully that will end this thread.

Belgian · Post by **Belgian** » Tue Aug 31, 2010 5:38 pm

Bobsy wrote:I heard that Volo/biergotter/Dieu du Ciel are working on a mustard with a Quebecois twist. I think they said its going to be called Stéphane Dijon.

--- I think you mean Celine Dijon. An irritating French mustard with a high nose and grating overtones.

NRman · Post by **NRman** » Tue Aug 31, 2010 6:22 pm

I think I can pull this all together, try this
A ska band called "Mustard Plug" with a song called "Beer (Song)" from Grand Rapids MI and they'll be in Toronto in October!!

Now if only we can get them to London again!!

http://www.mustardplug.com/videos/beerstreetfair.php

_sloth · Post by **_sloth** » Tue Aug 31, 2010 8:10 pm

I would be surprised if London doesn't have a few specialty food stores. Strangely, I find different mustards at an Italian Bakery yet not so much at a European run gourmet food store.

saints_gambit · Post by **saints_gambit** » Wed Sep 01, 2010 2:38 am

Hey guys, I just went to a mustard festival in Buffalo and then threw a thesaurus at a wall and put the results on my blog along with some closeup money shots of a bunch of different wholegrain mustards from Pennsylvania that you've never tried. Link in sig!

mintjellie · Post by **mintjellie** » Wed Sep 01, 2010 1:25 pm

Anyone else think weisswurst, weissbier, Bavarian sweet mustard, and a pretzel is truly a great meal?

SteelbackGuy · Post by **SteelbackGuy** » Wed Sep 01, 2010 2:16 pm

mintjellie wrote:Anyone else think weisswurst, weissbier, Bavarian sweet mustard, and a pretzel is truly a great meal?

I've never has a weisswurst. Like to try it though.

iguenard · Post by **iguenard** » Wed Sep 01, 2010 3:23 pm

SteelbackGuy wrote:
mintjellie wrote:Anyone else think weisswurst, weissbier, Bavarian sweet mustard, and a pretzel is truly a great meal?
I've never has a weisswurst. Like to try it though.

Thats what she said.

Belgian · Post by **Belgian** » Wed Sep 01, 2010 3:27 pm

mintjellie wrote:Anyone else think weisswurst, weissbier, Bavarian sweet mustard, and a pretzel is truly a great meal?

Yeah. Especially in Weissenburg. For breakfast. (Not kidding about either.)

Sausage making is a European art form, mostly non-existent here, so I really reccomend you enjoy this calf brains sausage in Bavaria. The ones they sell here are probably mainly pigs fat, fillers and preservatives, but the real German ones barely last for one day because of of the authentic preparation using the calfs brains.

Queef · Post by **Queef** » Wed Sep 01, 2010 5:09 pm

Mrs. McGarrigle's

http://www.mustard.ca/

mintjellie · Post by **mintjellie** » Wed Sep 01, 2010 6:21 pm

Belgian wrote:
mintjellie wrote:Anyone else think weisswurst, weissbier, Bavarian sweet mustard, and a pretzel is truly a great meal?
Yeah. Especially in Weissenburg. For breakfast. (Not kidding about either.)

Sausage making is a European art form, mostly non-existent here, so I really reccomend you enjoy this calf brains sausage in Bavaria. The ones they sell here are probably mainly pigs fat, fillers and preservatives, but the real German ones barely last for one day because of of the authentic preparation using the calfs brains.

I thought they ate it for second breakfast, or is that more of a Munich thing?

TBH, I've never had the real thing in Bavaria, though I'd like to someday. With that said, my stepmoms parents, who came from Bavaria, always used to buy Brandt weisswurst. Even if its not the same as what they would eat in the old country, it was good enough for them here. I think it tastes pretty good at least.

Especially with weissbier, mustard, and a pretzel.

He was a guy who never really lost his appreciation for quality. He was a baker by trade, owned a little place in Scarborough called Cafe Bavaria, and right up until he sold the place and retired he always did everything from scratch without cutting corners. And he loved his Hacker-Pschorr. God bless and keep him.