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[edit] Emulsifier
I know mustard is used as an emulsifier but not sure how it works. If anyone could add this it would be appreciated.--Weetoddid (talk) 22:18, 4 May 2009 (UTC)
[edit] "American mustard"
There is a section of this page saying:
- In the United States, yellow mustard is referred to as "mustard". In the rest of the world, it is called "yellow mustard" or "American mustard".
I live in the United Kingdom and Australia and have never heard this American style mustard called "American mustard" or "yellow mustard". The term "mustard" in the UK and Australia almost always refers to English mustard but it is used interchangably with English mustard and "American mustard".
- In the US, this stuff gets called 'yellow mustard' only in order to distinguish it from other varieties, such as 'dijon mustard.' Schoop (talk) 15:20, 12 June 2008 (UTC)
- I also live in the UK and have always referred to the US-style mild yellow variety as "American mustard", and everyone I've discussed it with has done the same. I just checked in my kitchen and my plastic bottle of the stuff (which I think is great, by the way, thanks America) is labelled "American Mustard". It's so drastically different to our English Mustard that it has to be described in this way - more than once I've seen someone get them confused, and by the reactions it got it's not something you want to happen too often. The only exception I can think of is in McDonalds where what they add to the burgers is just called "mustard" but English mustard would be a surprise to all concerned. Behind The Wall Of Sleep (talk) 15:50, 12 June 2008 (UTC)
[edit] Affront to God?
Is it necessary to refer to honey mustard as "an affront to god"? Is there some deep meaning here I am not getting or is this merely a facetious remark? Alexjcharlton 01:39, 6 January 2007 (UTC)
This is actually something the Buddha once told a distraught women, Definately not Sai Baba http://www.sacred-texts.com/bud/btg/btg85.htm
Can somebody please provide references for the Shirdi Sai Baba story? I have read quite a lot about him but do not remember it. Thanks. Andries 00:36, 4 January 2006 (UTC)
The article says that mustard is "generally sold in glass jars". In the U.S. at least, this isn't true; niche-market and high-end mustard is sold in glass jars, but generally mustard is sold in plastic bottles. --Delirium 05:15, 24 March 2006 (UTC)
- Glass jars are the norm in Australia. — mæstro t/c, 16:14, 16 June 2006 (UTC)
- Plastic bottles and flexible tubes (like those with toothpaste) are the norm in Finland. - Bisqwit 21:19, 19 November 2006 (UTC)
- glasses and "toothpaste" tubes out of metal are used in germany. (bbq variants and sauces based on mustard are in plasticbottles) 194.76.29.2 (talk) 16:34, 29 November 2007 (UTC)
- In Brazil, the same as above described for the United States. —Preceding unsigned comment added by 189.10.64.217 (talk) 04:12, 12 June 2008 (UTC)
Almost all is in glass jars in England 86.4.152.167 (talk) 08:33, 21 December 2008 (UTC)
[edit] Neutrality
"Mustard is one of the best comdimetns in the world" I'm going to make that a little more objective. Apperently while talking on the discussion page someone beat me to it.
[edit] Image placement problem
The first image in this article overlaps the text above it. I am using Firefox 1.5.0.6. for WinXP. I do not know how to fix it, perhaps somebody else can?
[edit] Hottest Mustard
I am curious-- what is the strongest, hottest mustard available? Perhaps Royal Bohemian XXX Hot Horseradish mustard?--71.117.39.179 21:58, 19 April 2006 (UTC)
- The sensation of heat is the direct result of the chemical stimulation of the nerve cells. There happen to be six basic kinds of foods that all produce this reaction, all of them from the affinity that their molecules have for the outer contours of the nerve cell, and the degree to which they can bind to the receptor. The six basic kinds of foods outside of mustard are ginger, the fruit of the bell pepper plant, the seed of the black pepper vine, the common radish, and cinnamon oil, pressed from the bark of a cinnamon tree. (Other foods or spices that are arguably "honorary members" of the "hot flavor" food families are onions, leeks, garlic, and Szechuan false-pepper.) There are objective ways of measuring hotness, and that is by examination of the shapes of the stimulating molecules, and the ways they attach to the nerve cells. Capsaicin is the active ingredient in the red pepper. What sets these ingredients apart, is not necessarily the degree to which they bind to a pain receptor, but the length and shape of the molecules that do so, as "aftertaste" is the substantial component of the hot flavor of any of them.
- i had once a glass of "hottest mustard in the world" (i do not know the name anymore) from a website that also sold things like "one million" and i found it much less hot than the normal hot löwensenf found in germany. 194.76.29.2 (talk) 16:37, 29 November 2007 (UTC)
[edit] Drug Trafficing and Mustard
Is anyone aware of using mustard to hide the smell of drugs nad alcohol?
[edit] confusion
What is the difference between white mustard and black mustard? From what plant does culinary mustard come? I believe this information wouldbe very helpful, and help in deciding where to merge mustard plant.--Andrew c 22:46, 5 October 2006 (UTC)
- mustard can be made out of black and white seeds. it is just a matter of taste afaik Elvis 12:44, 16 November 2006 (UTC)
-
- After some research... mustard seeds come from at least 3 different plants. White or yellow mustard, which comes from Brassica/Sinapis hirta, brown or indian mustard or Brassica juncea, and black mustard Brassica nigra.--Andrew c 16:18, 16 November 2006 (UTC)
[edit] recent changes (culinary, condiment, greens, and page moves)
I was bold and moved "Culinary mustard" to "Mustard (condiment)", after moving the Mustard greend discussion over to Brassica juncea. Before these moves, 80% of the article was discussing the condiment. There were individual pages for mustard seed and mustard oil (which both of culinary uses), so instead of merging those articles here, I decided it was best to have an article specifically about the popular hot-dog condiment. Furthermore, I'm still confused about this, but I think mustard greens comes from a different plant than the mustard seeds used in the condiment. Anyway, I wanted to give everyone a chance to comment on this move, before I go and change the ~50 or so links from the old name to the new.--Andrew c 00:01, 6 October 2006 (UTC)
[edit] US manufacturers of mustard with grape must?
Are there any US manufacturers of mustard with grape must?
[edit] English vs French Mustard
This article does not seem to make clear the differences between the commonest groups of mustard (excluding american). Generally speaking English mustard is far hotter and yellower than French mustard, which is used more in dressings.
English mustard is rarely used in salad dressing or combined with honey, as its flavor is too overpowering.—The preceding unsigned comment was added by 88.104.187.128 (talk • contribs) 12:31, 16 May 2007.
- I also was surprised at finding no discussion of English Mustard. In the UK at least, it's very popular as a condiment and when mustard is offered commercially (be it from a waiter in a fancy restaurant or the cheapest jar in the supermarket) the choice of "English or French" is almost always there. Anyone outside of the UK confirm the same distinction? Behind The Wall Of Sleep (talk) 10:26, 12 June 2008 (UTC)
- I've added a section on the two to encourage discussion. Behind The Wall Of Sleep (talk) 10:32, 12 June 2008 (UTC)
I think this article needs some precisions on the origin of the several varieties of mustard. I am French and live in England, and don't really recognize the descriptions of the condiments presented here. Let's be clear: I am not arguing on which country makes the best mustard in the world, or which one is the strongest. I just give here some precisions.
- the "French mustard" described here is almost impossible to find in France. It is an English product.
- the most common mustards in France are the Dijon Mustard, and the Meaux mustard (wholegrain, it is illustrated in the picture).
- the Dijon mustard is the most common in France. It can be "moutarde forte" (strong mustard) or "moutarde mi-forte" or equivalent (half-strong mustard). The strong mustard is the most common, and even considered as the "standard" mustard.
- the Dijon mustard you can find in UK has usually the same strength as the "half-strong" French Dijon mustard. The French brands you can buy in UK have almost the same taste as in France (it's not the case for all products).
- The strong Dijon mustard you can buy in France is MUCH stronger than the strong English yellow mustard (at least, for the ones you can easily buy in supermarket) —Preceding unsigned comment added by 147.188.104.182 (talk) 16:30, 24 August 2008 (UTC)
[edit] Chinese and Japanese mustard
Chinese and Japanese mustard is not described. The chinese mustardplant is known as xuelihong (I dont know the latin name) and is used to create the chinese mustard. The Japanese mustard is known as karashi.
- I agree; Chinese mustard should be described. Badagnani 23:33, 12 November 2007 (UTC)
Why is this article which doesn't mention China listed as part of the WikiProject China? Why does honey mustard redirect here when honey mustard is never mentioned in the article? —Preceding unsigned comment added by 130.85.225.40 (talk) 21:27, 5 February 2008 (UTC)
[edit] Tewkesbury?
Tewkesbury mustard is famous for a fleeting mention in Shakespeare. It used to be mixed with horse radish, rolled into paste balls, and dried. It was easy to transport, and stored well. But it's no longer made in the form he referred to, and really Tewkesbury isn't that famous for its mustard anymore. (It's not like, say, Gilroy and Garlic.) Google has about 6,500 hits for "Tewkesbury mustard", but most of those are links to one or two products, or to Shakespeare refs. Dan Beale-Cocks 17:07, 8 February 2008 (UTC)
[edit] Keen as Mustard
"keen as mustard" in idiom isn't derived from the Keen company, as mentioned in last para. See http://www.phrases.org.uk/meanings/as-keen-as-mustard.html 195.188.220.253 (talk) 12:18, 2 June 2008 (UTC)
[edit] Dijon Mustard & Wine
The article currently states: "Mustards from Dijon today generally contain both white wine and burgundy wine; most mustards marketed as Dijon style contain one or both of these wines." In my experience, almost all mustards sold as "Dijon" style in the United States contain vinegar rather than wine. Sacrilege though this may be, the U.S. is a pretty big market, so I have to doubt the truth of the above statement. —Preceding unsigned comment added by 163.231.6.65 (talk) 17:39, 8 December 2008 (UTC)
Wine or other alcohol is not normally included in Dijon mustard in Britain either. 86.4.152.167 (talk) 08:27, 21 December 2008 (UTC)
- Good dijon contains wine. Crap that needs to conform to bluelaws doesn't. See how simple it is? •Jim62sch•dissera! 18:10, 30 March 2009 (UTC)
- I agree. Nevertheless, this is an encyclopedia, not a treatise on "good" mustard. —Preceding unsigned comment added by 75.161.244.161 (talk) 00:28, 21 April 2009 (UTC)
I added the OR tag, as much of the article seems based on what people believe is the hottest or what they believe certain mustards are made from (or should be made from). Yesterday i made a fresh batch of (colemans) English mustard, and according to the packet, it is 100% mustard powder and only water is added - which doesn't seem to match what the article says (can a mustard be hotter than 100% pure mustard?, has coleman's gotten the instructions wrong by adding nothing but water?)YobMod 07:51, 9 March 2009 (UTC)
- The tag made no sense, I removed it. 100% mustard only exists as grains or powder, anyway, so if you add water it isn't 100% mustard is it? Additionally, it's common knowledge that vinegar adds pungency. And, the addition o0f horseradish and/or cayenne will make the mustard "hotter" as both are hotter than mustard seeds. And yes, the way in which the mustard is diluted and the dilution medium does make a difference. •Jim62sch•dissera! 18:01, 30 March 2009 (UTC)
- Vinigar adds pungency may be common knowledge, but doesn't seem to be actually true. French and German mustards have more vinegar then English, and are less pungent. And Horseradish being hotter than mustard comes from where? Grating pure horseradish is pretty common, and causes nowhere near the reaction of even a medium-hot mustard. If this article does not contain OR, you are presumably getting this info from a source, so what is the source?
- thisis not OR?: "Chinese mustard is basically mustard powder and water. It is very strong compared to other types of mustard." Hotter according to whom? Just the editor who wrote it? An editor taste-test is OR.YobMod 06:27, 18 April 2009 (UTC)
[edit] Spicy brown mustard
In the US spicy brown mustard is readily available in supermarkets (Guldens being a popular brand). Do we need a new section or does it conform to one of the varietys already listed.--Weetoddid (talk) 20:35, 4 August 2009 (UTC)
