Mustard, which, when and where?

[Shawn]

-The mustard served with the pretzels at Yards Brewery here in Philly is my type: horseradish-y spicy and vinegary with whole mustard seeds and not creamy. Not a fan of the emulsified yellow stuff.

 

[cantunamunch]

*offers @James a nutmeg of consolation*

 

[James]

I honestly don’t know why anybody would ruin a perfectly good salad using the disgusting “dressings” on sale in North American supermarkets.

I agree. If a dressing is not at least translucent, it’s a biohazard.

If you are accustomed to American style salad dressing I can see why the European style might seem boring... it’s a different approach.

No, the endless mustard dressing just gets tiresome. Let’s just go with something else once in awhile. Like O,V.
Not every salad has to taste like mustard!

 

[ARL67]

When I go skiing in Austria, I always stock up on a few big tubes of Mautner mustard and stuff them down my ski boots for travel protection back home. My favourite !