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horseradish mustard

Milhouse

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Does it ever bother you that it is necessary to mix more horseradish into "horseradish mustard" in order to make it spicy enough? I mean really, there are 6.02 * 10^23 different hot chile sauces but if a guy wants a decent spicy mustard he has to make it himself.
 

FLMountainMan

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Originally Posted by Milhouse
Does it ever bother you that it is necessary to mix more horseradish into "horseradish mustard" in order to make it spicy enough? I mean really, there are 6.02 * 10^23 different hot chile sauces but if a guy wants a decent spicy mustard he has to make it himself.


Indeed, I lie awake every night thinking about this. It's just not fair. My problems with baristas only add to my misery.
 

Silverback

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I really do not think that the horse radish adds just heat.

I prefer Colman's Hot English Mustard. Great stuff.

 

Johnny_5

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Took the words right out of my mouth +10000 on the Colmans. My mother makes it out of the powder and it is spicy as fcuk. Great stuff.
 

bowlhead99

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Originally Posted by Johnny_5
Took the words right out of my mouth +10000 on the Colmans. My mother makes it out of the powder and it is spicy as fcuk. Great stuff.

If you're a hot sauce fan you could try "357 extreme mustard" - bought some online and it is pretty damn hot compared to the stuff you'd find on a hot dog stand.

I suppose it depends what you're used to - Colmans is pretty much the standard english mustard here in england - we've all grown up with it in the same way Heinz is the standard for ketchup.
 

Silverback

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Originally Posted by bowlhead99
If you're a hot sauce fan you could try "357 extreme mustard" - bought some online and it is pretty damn hot compared to the stuff you'd find on a hot dog stand.

I suppose it depends what you're used to - Colmans is pretty much the standard english mustard here in england - we've all grown up with it in the same way Heinz is the standard for ketchup.

A lot of us in the US got to grow up in French's yellow mustard.
 

Nil

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Originally Posted by Silverback
A lot of us in the US got to grow up in French's yellow mustard.


I spent the majority of my life believing I disliked mustard because I was predominately exposed to that horrid bright yellow condiment.
 

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