Yep....but I usually wait until it grows green stuff.
I love mustards and at any given time I have 6 or 7 jars of the stuff in my refrigerator....I love Coleman's dry mustard....there is no other worth using as it's not bitter just a good mustard flavor. One of my favorite things is the Sweet hot mustard that you make yourself from coleman's, corn starch, sugar, salt and vinegar....the recipe used to be on the Coleman's can....but I don't think so any more. I need to make some as there is nothing better on a hot dog, or corned beef sandwich or a brat.
And Grey Poupon is the Dijon of choice.....and then there is Maille and inglehoffer. Not to mention some Australian mustard I have and various horse radish mustards....
Really mustard is like wine....so many different varieties and flavors, I don't see how anyone can say they don't like it across the board.

Yes, I've always assumed that the references to Coleman's here were to the dry powder in a tin. I didn't even know they made prepared mustard.

If I don't like something I'm not going to let it linger in the fridge. It gets tossed immediately. I keep Grey Poupon, dill, and Honeycup in the fridge. That's enough. Have dry Coleman in the spice drawer.

As someone who really likes mustard and will typically have a half dozen or so varieties in the fridge, I’m surprised to see Coleman’s prepared mustard being described as some generic mustardy mustard.

Interesting. If "dry" was mentioned before, I hadn't noticed it. It was just "Coleman's". But while I'm sure it's good, so is the dry mustard I have, as well as the whole mustard seed. I've read a couple of articles from England extolling Coleman's prepared mustard, so figured that was what was meant. I do use quite a bit of dry mustard, but for making up a mustard sauce, I start with seeds.

FOAS, I didn't mean "generic". I've just always had access to good mustard, and Coleman's just tastes like good mustard. It's not particularly distinctive. I'd say more "standard" than "generic". By "mustardy" I mean where the mustard flavor is in the forefront, rather than the vinegar or some other component. They don't make it anymore, but my favorite condiment used to be Bold As Love habanero mustard. Not very mustardy. :)

I don't have that much in my fridge, other than neglected produce, that goes moldy. Certainly not something acid like mustard. That's why it was such a thrill just throwing it out!

Love the tin. :)

Yes!! That's the recipe! love that stuff!! need to make up a batch.
Until fairly recently ( like the past 20 years!!) Coleman didn't make prepared mustard....at least you couldn't get it in any store around here.

Plllog - And that’s what I meant, too. With the many styles of mustard out there I’m not sure which would be considered “standard.” Perhaps deli mustard? Colman’s may not stand out that much from other English mustards, I don’t know, but it certainly stands out from anything I’d consider standard, whether they’re good, bad or somewhere in between.

I don't know what to tell you, FOAS. The prepared mustard just tastes like mustard to me. Like many other brands I've tasted.

I urge you to try another brand named Nance's Original Sharp and Creamy Mustard. Do not be misled by the word 'Sharp'. It is smooth and blends with everything. Available at Wegman's and Amazon.

My parents were British - I grew up with Colman's mustard and AFAIC, it is the mustard powder of choice. Whie I seldom use it just as a mustard condiment, I do use it for seasoning in any number of recipes. I have never seen it sold as a prepared mustard here, only as the powder but I did haul a tube of it (prepared) home from my last trip to the UK.

I also have several different mustards on hand at any given time - always Grey Poupon (both smooth and grainy), horseradish mustard, spicy brown mustard and a sweet mustard (usually homemade by my SIL)....different types of sandwiches require dfferent mustards ;-) But never yellow mustard, aka French's - nasty stuff that is not any kind of mustard I want to eat!!

I also didn't know that Coleman's made a jarred mustard. I use the dried mustard when I make a Mornay sauce for macaroni and cheese or potatoes au gratin, also use it in home-made salad dressings sometimes. We love all sorts of mustards and I'm always trying new ones. Especially German and French style.

The only mustard I use:

We must be mustard freaks. Right now in my fridge I have Grey Poupon, Maille Old Style, Colman (powder), Stadium Mustard and when my DH visited the Midwest last week, he brought me back a jar of Boetje's! Can't get enough mustard here (apparently).

My dad often mixed up a little dish of Coleman's hot mustard to go with his dinner. Thanks for stirring up that memory = )

I love yellow mustard, and usually buy Trader Joe's organic . It's what I prefer on hot dogs and hamburgers, and the turmeric in it is supposed to be good for inflammation. Dijon and honey Dijon are my 2 other faves.

I’ve never seen Coleman’s here except in dry form. My favourite is the Mille stone ground. My husband prefers Dijon. When I make my sausage rolls at Christmas, I spread one or the other on the pastry before rolling.

right there with you jerzeegirl... I even have some horseradish I throw in, and another with wasabi ...

I always have lots of mustard choices and use each according to the flavor I want. I agree that mustard made w/ apple cider would be sweet and 'off' somehow, but instead of tossing it I'd probably use it in a marinade, sauce, salad or salad dressing, etc. If not, I'd compost it. lol!

Just wanted to mention the time I was going to a friend's party and I decided to make giant pretzels and dipping mustard. For the mustard, I just winged it by grinding small brown French mustard seeds and adding a little vinegar. Everyone loved it and they all swore it had the hottest horseradish in it that they had ever tasted. The mustard was so horseradishy-hot that it could make you cry for an hour, but there was no horseradish in it. Weird. :)

Party_music, mustard always starts out ferociously hot, even plain old yellow mustard seeds, and gets more mellow as time goes on. I make my own mustard all the time, although I freely admit it's not as good as the best prepared mustards. And even for that I soak the seeds overnight before grinding them.

writersblock, I guess I wasn't clear. lol! I meant that it actually TASTED like horseradish.

Wow, that's interesting, party_music.

Mustards....let me count the ways. Without even going to count I bet I have at least 10 in the fridge and two or three dry types in the cupboard.

Dijon, neon yellow, horseradish, two or three Loewens, a boutique spicy, couple of grainy, a " deli" style, couple of Polish, Honeycup (used only for my DH ' s favorite salad dressing) ........I'm stupid when it comes to condiments.

PM, thanks for actually reading my top post. And blushing because I made a goof, and, of course, it's not editable. The yucky mustard had apple cider vinegar. They were promoting it on the label. It's not sweet, but has none of the sharpness of white vinegar, and just funk. Not too funky for a sandwich with sriracha as well. :) Way to funky to put on good food. I celebrate figuring out that I could just toss it!

I totally get the horseradish thing! A favorite mustard from my youth had green peppercorns and horseradish. Then I tasted another mustard from the same (fine) maker and it tasted like horseradish too! But didn't have any. I've encountered the same thing now and then since. Apparently (i read an article about it last year but can't find it to link it) it depends on the seeds as well as not mucking it up with other flavors. Or something like that. "Normal" mustard seeds do have that similarity when made up with vinegar to not-too-strong grated horseradish made up with vinegar. I wouldn't be surprised if there were some flavor chemical in common.

>The yucky mustard had apple cider vinegar.

Don't worry, plllog. It was clear what you meant. And yeah, I throw out stuff all the time that doesn't live up to expectations.

The best mustard comes from the mustard museum state: Wisconsin. Yeah, ND mustard is okay, but I like Wisconsin mustard better ...

Add me to the list of muistard "collectors". My favorite isn't really even mustard, it's sleevendog's pickled mustard seeds, love those things and I need to make another batch.

In my fridge I have some Trader Joe's grainy mustard with whole seeds, some Honeycup, some deli-style mustard, a cranberry mustard, horseradish mustard, a spicy brown mustard, French's neon yellow mustard and a habanero mustard that belongs to Elery, I'm not even going to make him share, LOL. I've seen Coleman's prepared mustard, but never tried it and I have a can of the Coleman's dry mustard in the spice cabinet but not as old as Blubird's.

Since Canada produces something like 90% of the world's mustard seeds, I would guess that Chase isn't the only one that keeps a lot of mustard on hand!

If I truly disliked any of it, though, I'd compost it. If I don't like it as mustard, I probably won't like it as marinade or whatever either.

Annie

When I make my own mustard, I always use apple cider vinegar......Bragg's preferred. Very VERY rarely do I ever use distilled white vinegar for anything but descaling my coffee maker.....and pickles fi I am canning them....but mostly apple cider vinegar, or rice vinegar.....and occasionally red wine vinegar or white wine vinegar. But cider vinegar gets used about 4 times faster than any other kind.

Distilled white vinegar for cleaning. White wine vinegar for cooking. Linda, I believe you that your cider vinegar mustard is good. The jar I just tossed is not. I use more red wine vinegar than anything else. I have Bragg's but don't cook with it.

I've been making my own condiments for years after being gifted a 35lb jute bag of seed. Mustard seeds are very different depending on seed and location grown. At the moment I have a few different white, yellow, a brown and small dark black. A few powders. Cold water soak, hot, simmered, all add to the final product. Just tossed out one batch of my own. And not long ago tossed a French one. So bitter nothing changed it and could possibly have ruined anything I used it for.

I don't have any purchased at the moment but a few I like off the shelf and use for comparison when I make my own. Have not cracked the code for GreyPoupon. I just buy it when I need it.

Is anyone else thinking about kielbasa at 9am? lol!

Haha, I've marinated 2 dozen chicken thighs for the smoker/grill but may have to stop by the butcher for a sausage spiral. Ya know, while the grill is up and running, might as well use the heat, wink, wink.

"Since Canada produces something like 90% of the world's mustard seeds, I would guess that Chase isn't the only one that keeps a lot of mustard on hand!"

LOL Annie ! When we were in Dijon we visited a small boutique type mustard operation. When we told them where we were from, they laughed and said so was the mustard !!!!! They import their seeds from Canada.

Three things happened this past week. A shelf braket in the fridge gave way and all contents crashed to the floor. And the moisture overflow drain clogged directing an inch of water into the crisper drawer. The dishwasher plate tines lost their support clips, broke.

Just now, making 'emergency kimchi', a fresh batch of korean chili oil for the chicken, and a quick mustard using powder from Annie's butcher packer people...discovered the fridge water drain. Everything out! and gave the entire fridge a cleaning. Not difficult being counter depth. (spring cleaning is always one step forward, two steps back). Feels good to toss....another old mustard, a baby vintage hellmans mayo, A coke 'bro', lol. (must be a few years old, left by a nephew). All behind a row of quart fermented sauerkrauts. Upper top shelf under a bag of pistachios, tada, kielbasa. Not vintage. DH bought it last Costco trip. A rare treat here but it is a good one....I need to remember next time we grind and make our own to use cherry juice and ginger. (cherries in the freezer)

It is sold nationwide now.

Used Bragg's AC and fresh horseradish, pinch of fresh tarragon, in the mustard.

Fixed the bracket with sugru putty. Alcohol cleared the drain...Sugru hopefully will hack/fix the dishwasher tines. The sun is shining for the first time in days. Happy weekend.

I thought uncooked mustard, made with cold water was hot and cooked, or made with boiling water was milder. IOW, heat reduces the bite...?

And I am also in agreement that distilled vinegar is better for cleaning, etc.. I use organic apple cider vinegar for almost everything else. I also have some organic pomegranate vinegar from Trader Joe’s that I like to use. It’s a bit less acidic tasting.

"Since Canada produces something like 90% of the world's mustard seeds,..."

I've always loved Canada for that, and many other things.

hot water will tone down the heat, but may also alter the taste.

I usually have the grainy mustard (like the Maille), dijon, French's and sometimes Gulden's. Right now I have some basil dijon from Edmund Fallot that is fantastic in a vinaigrette or on sandwiches.

Sleevendog, I agree, just one more of many reasons to love Canada! I do still have relatives there, my paternal Grandfather was born near Buckhorn, north of Toronto, so I'm only a generation away from being Canadian, must be why I have that weakness for peameal bacon. Which, incidentally, is yet another reason to love Canada. (grin)

Annie

I found a small tin of Coleman's mustard flour locally and bought it to try. I'm sorry. It's just mustard flour. It's comparable to many I've used and not as hot as most, moreso than others. It's very fresh seeming, and a bright yellow. It goes significantly milder when made up into a sauce.

They were sold to Unilever in 1995. At that time, the seeds were still being grown in England. Perhaps what I got is much newer and different than people's memories? There has been some controversy in the past that it wasn't as strong as before. This might also be milder for the American market, or made with different local seeds.

However it may be, I still don't get it. I better understand why so many people like the recipe with 1:1 sugar to mustard flour. Sriracha also has a lot of sugar and honey + mustard is a classic. But that's the recipe and desire for sweet, not the actual mustard flour. I like my mustard either blazing hot or vinegary and mild, so sweet doesn't send me.

Coleman's is a good, quality product, but what I have in front of me is not unique nor special. It's mustard.

Add it to a ... heh heh ... beignet

I buy Colman’s mustard powder because “they” say it’s good. Never specifically compared it to other brands, and I don’t think I’ve used where it’s a prominent enough flavor to where nuances would stand out at me. Still kinda floored at the premise of their prepared mustard being run of the mill, but I think we’ve already beat that horse!

FOAS, it's not bad. It's just not significantly unique.

It may well be different in the US. My memory of it is having a very sharp bite. I'm not a fan. But it's good in a cheese sauce........

plllog is there any brand I might find here that you’d consider similar? I’m not asking to be argumentative, just trying to save money. Here I can find a handful of yellows, a larger handful of dijons, a large group that I’d very roughly lump together in the German/Polish/deli/spicy brown category (I did say very roughly)..., several varieties of grainy mustards, then all the mixes.... and then Colman’s.

I don't know that any of the comparable ones to Coleman's prepared would save you money, and I'd have to do a sampling to give you an answer. I tend to buy new ones on whim, then move on and I don't keep records or remember names. This article on Serious Eats might help you. It did help me just now. It explains why vinegar is used, why make Coleman's with water for each sandwich (which I also did, and it's fine but not unusual), why Coleman's is supposed to be hotter than most yellow mustard (they use some brown to amp it up--but I'm not at all sure that what I have isn't all yellow), etc.

I assume the other comparable jarred yellow mustard sauces I've tried have also been blends. It also says that the heat fades quickly, though acid and cold help stabilize it. That's why make it to order, btw. It peaks at 15 minutes when just mixed with water. We have a lot more Asian foods and hot spiced foods than German foods around here, so that might make a difference in what's on offer.

Is it heat you're looking for?