What's your favorite mustard? Fallot mustard photo added.

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Robert M yers
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Re: What's your favorite mustard? Fallot mustard photo added.

#51 Post by Robert M yers » July 10th, 2019, 2:48 pm

M.Kaplan wrote:
July 9th, 2019, 12:30 pm
They are charging 3x for buying and filling those crocks at the Maille store.
Ok thanks, that seems steep for certain. Is there anywhere else that will mail it to you? I just never get to France anymore since the demise of the Concord.

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Re: What's your favorite mustard? Fallot mustard photo added.

#52 Post by K_F_o_l_e_y » July 19th, 2019, 11:17 am

After Maille from France, my second favorite mustard is this mild Dijon-style from Germany, Schwerter Senfmühle Adrian, which dates back 150 years. AFAIK, it is only avilable outside of Germany from Formaggio Kitchen in Cambridge MA, although it is often sold out. I buy half a dozen at a time. They have other flavors, like Riesling and Curry, but the original Adrian is the best. It's so good, I'll just eat it with a spoon!

https://www.formaggiokitchen.com/mustar ... drian-25cl
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Re: What's your favorite mustard?

#53 Post by K_F_o_l_e_y » July 19th, 2019, 11:26 am

TimF wrote:
June 4th, 2019, 2:40 pm
Homemade. I’ve never tasted any store bought that comes close.
What's your recipe? flirtysmile
Cheers,
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Re: What's your favorite mustard?

#54 Post by J a y H a c k » July 19th, 2019, 7:14 pm

K_F_o_l_e_y wrote:
July 19th, 2019, 11:26 am
TimF wrote:
June 4th, 2019, 2:40 pm
Homemade. I’ve never tasted any store bought that comes close.
What's your recipe? flirtysmile
After Tim's post, I started experimenting. There are a number of slightly different techniques. You need to experiment to find one that you like. I got some fresh ground yellow from Kalyustan that was powdery but still had a little bit of texture. I took about 4 Tbsps of black whole seeds and covered them with plain white vinegar and waited until all the vinegar was absorbed, approximately doubling the volume. I then added water to about a half cup of the yellow powder to get a slightly too wet consistency, took the vinegared black seeds and put them in a spice grinder for about two seconds until some were smashed by some were still whole, added the black seeds to the ground yellow about 15 minutes after adding the water (the acid is supposed to stop the heat reaction), then added some truffle salt and maybe a teaspoon of honey and a teaspoon of Turmeric. THEN YOU MUST let it sit in the refrigerator for at least two days. It absorbs liquid and thickens and the bitterness disappears.

Take a look at this explanation. It's a good base I used as a starter, but no herbs. The soaking the black seeds in vinegar was my own invention.

https://honest-food.net/how-to-make-mustard-2/
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Re: What's your favorite mustard? Fallot mustard photo added.

#55 Post by K_F_o_l_e_y » July 20th, 2019, 8:26 am

I made this Bon Appetit fermented mustard recipe for a couple of July 4th BBQ in Philly, and everyone loved it. Fermented sauerkraut juice kickstarts the fermentation.

135g Brown mustard seeds
119.5g Yellow mustard seeds
13.25g Yellow mustard powder
1/2 cup Apple cider vinegar
1/2 cup Verjus blanc
130g Fermented, non-pasteurized sauerkraut juice
7g Salt (original recipe had way too much salt)

Grind mustard seeds, mix all ingredients, store 4 days at room temp in mason jar with loose lid, let mellow in fridge for few days.

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Re: What's your favorite mustard? Fallot mustard photo added.

#56 Post by ybarselah » July 20th, 2019, 8:45 am

the reason the stuff at the tap may be better is because it's fresher. dijon mustard especially loses its necessary punch with age. of the major brands available here, i haven't found any consistency - when they're on, they're on and that includes store brands as well (which are likely made by one of the main brands). if you love that punch of dijon, which i do, try to find a way to get the freshest ones.
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Re: What's your favorite mustard?

#57 Post by TimF » July 23rd, 2019, 1:48 pm

K_F_o_l_e_y wrote:
July 19th, 2019, 11:26 am
TimF wrote:
June 4th, 2019, 2:40 pm
Homemade. I’ve never tasted any store bought that comes close.
What's your recipe? flirtysmile
I make it the caraway mustard from the Ruhlman and Polcyn Chacuterie book. It’s very good but I’m convinced there is an error. Either that or they use enormous chicken eggs. I have to double the egg yolks or else cut the rest of the ingredients in half to get it to come out right.
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Re: What's your favorite mustard? Fallot mustard photo added.

#58 Post by Andrew Kotowski » July 23rd, 2019, 7:56 pm

Enjoying some Maille black truffle from the Paris tap, albeit from April. Great, great stuff.
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Re: What's your favorite mustard? Fallot mustard photo added.

#59 Post by Ittachi_Kawasaki » July 30th, 2019, 3:20 am

I love green & yellow mustard. I've tried mustard with Udon vs Soba :))) . There is no more difference but the tasting is so much better.
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Re: What's your favorite mustard? Fallot mustard photo added.

#60 Post by Russell Faulkner » September 8th, 2019, 11:40 am

Having a Maille shop 1km from our apartment is a bonus. White truffle and Chablis from the pumps right now. Awesome.

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Re: What's your favorite mustard? Fallot mustard photo added.

#61 Post by Sh@n A » November 1st, 2019, 7:41 am

Sh@n A wrote:
June 10th, 2019, 5:03 am
I tried the Fallot Bourgogne (which I noted has different price and ingredients to the Dijon). Quite nice. Has a bit of a deep horse radish like burn on the end... not sure how I feel about it because if I use a lot then I get a lot of burn, but if I use a little then I don’t get enough mustard flavor. Clearly a great mustard and I will enjoy researching the rest of the jar (looks like a stone or ceramic jar).
Opened up the Fallot Dijon. Much prefer the Fallot Bourgogne which I finished months ago, which had more spice, sharpness and bite.
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Re: What's your favorite mustard? Fallot mustard photo added.

#62 Post by scamhi » November 1st, 2019, 7:51 am

Russell Faulkner wrote:
September 8th, 2019, 11:40 am
Having a Maille shop 1km from our apartment is a bonus. White truffle and Chablis from the pumps right now. Awesome.
Lucky you. Their mustards from the pump are worlds apart from the jarred stuff.
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Re: What's your favorite mustard? Fallot mustard photo added.

#63 Post by K_F_o_l_e_y » November 1st, 2019, 8:06 am

Friends just brought back some truffle Maille from Paris. Tiny little pot (I told them to bring as much as possible, but they foolishly ignored my advice).

Mind-blowingly good.
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Re: What's your favorite mustard? Fallot mustard photo added.

#64 Post by scamhi » November 1st, 2019, 9:08 am

K_F_o_l_e_y wrote:
November 1st, 2019, 8:06 am
Friends just brought back some truffle Maille from Paris. Tiny little pot (I told them to bring as much as possible, but they foolishly ignored my advice).

Mind-blowingly good.
They have 1kg white buckets at the Paris shop on Place de la Madeleine. You have a ask for it they are not on display.
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Re: What's your favorite mustard? Fallot mustard photo added.

#65 Post by Russell Faulkner » November 1st, 2019, 11:03 am

Our shop just moved from the white truffles to black. It’s not cheap though at €15 for a ~250ml pot. (And another €15 for the pot itself)

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Re: What's your favorite mustard? Fallot mustard photo added.

#66 Post by C. Mc Cart » November 1st, 2019, 8:03 pm

Does everyone refridgerate their mustard?
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Re: What's your favorite mustard? Fallot mustard photo added.

#67 Post by Sarah Kirschbaum » November 2nd, 2019, 5:06 am

C. Mc Cart wrote:
November 1st, 2019, 8:03 pm
Does everyone refridgerate their mustard?
What comes fresh from the tap, yes. I know it still degrades over time, but even then it's better than everything else for my palate.

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Re: What's your favorite mustard? Fallot mustard photo added.

#68 Post by scamhi » November 2nd, 2019, 6:22 am

I refrigerate all mustards and other condiments ketchup, fish sauce, soy sauce. I think they hold long term better with less evaporation.
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Re: What's your favorite mustard? Fallot mustard photo added.

#69 Post by Sh@n A » March 4th, 2020, 5:40 pm

Russell Faulkner wrote:
November 1st, 2019, 11:03 am
Our shop just moved from the white truffles to black. It’s not cheap though at €15 for a ~250ml pot. (And another €15 for the pot itself)
I think that converts into $17 for 8.5 ounces + $17 for pot = $34
US websites sells it for $89 for 8.8 ounces. Free shipping though!

https://us.maille.com/collections/musta ... 7975667524
Last edited by Sh@n A on March 4th, 2020, 6:24 pm, edited 1 time in total.
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Re: What's your favorite mustard? Fallot mustard photo added.

#70 Post by K_F_o_l_e_y » March 4th, 2020, 6:11 pm

Any advice on bringing Maille mustard back from France? I'm going to be in Dijon in the near future.
Cheers,
/<evin


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Re: What's your favorite mustard? Fallot mustard photo added.

#71 Post by Sarah Kirschbaum » March 5th, 2020, 4:36 am

K_F_o_l_e_y wrote:
March 4th, 2020, 6:11 pm
Any advice on bringing Maille mustard back from France? I'm going to be in Dijon in the near future.
I just carried 6 crocks home from Paris - would have been our usual 12 only I was traveling solo and the bigger box was difficult to manage. Do you have any empty crocks? If so, put them in a wine shipper (they won't go all the way down into the bottle slot, but they sit nicely in between the top and bottom styro and won't shift) and bring the box with you. The pots themselves are expensive, so you get a nice rebate if you bring back the empties to be refilled. If you don't have any empties, just bring a wine shipper with you, or acquire one along the way. I've never put them in my suitcase, but if you only have a crock or two, I'm sure you can do so safely with a little precaution.

One you've had your crocks filled (they should have a few different varieties on tap. We usually get 11 chablis and one truffle), tape the stoppers down if they aren't brand new and wrapped in tissue, or even if they are. I've never had a stopper come loose in more than a dozen trips, but you can't be too careful. Though I've been told by Maille employees that the pots are fine at room temp for 2 weeks after filling, I prefer to refrigerate them as soon as possible. In any case, do refrigerate them after you get them home.

The box needs to be checked luggage, of course, and the TSA will probably open it up. No big deal - they should be able to smell right away it's mustard. Once customs in NY pulled us out of line and opened the box, then waved us through. The cheese beagle in PHL airport has never flagged a box.

Have fun - it's wonderful stuff, especially immediately upon filling. Even the pots that have been in the fridge for a few months are superior to the factory jarred variety.

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Re: What's your favorite mustard? Fallot mustard photo added.

#72 Post by K_F_o_l_e_y » March 5th, 2020, 8:41 am

Thanks
Cheers,
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Re: What's your favorite mustard? Fallot mustard photo added.

#73 Post by alan weinberg » March 5th, 2020, 4:05 pm

Sarah—I’m anxious to return to have my Maille pots refilled. Any idea if Maille will fill a Fallot crock or will there be expletives, sacre bleu, zoot!

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Re: What's your favorite mustard? Fallot mustard photo added.

#74 Post by MBerto » March 5th, 2020, 4:11 pm

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Re: What's your favorite mustard? Fallot mustard photo added.

#75 Post by Sarah Kirschbaum » March 5th, 2020, 5:25 pm

alan weinberg wrote:
March 5th, 2020, 4:05 pm
Sarah—I’m anxious to return to have my Maille pots refilled. Any idea if Maille will fill a Fallot crock or will there be expletives, sacre bleu, zoot!
Having never stooped to delivering such a insult myself, I have no idea....

:)

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Re: What's your favorite mustard? Fallot mustard photo added.

#76 Post by Jerry Hey » March 7th, 2020, 8:37 pm

Kermit Lynch is bringing in Forte Moutarde and in a recent test with Fallot vin blanc (which isn't available in the US), Maille, and Grey Poupon the Forte was easily the winner. Intense mustard flavor, even mores than the Fallot vin blanc and much more than the other two. I got mine through Greg at Envoyer and it is also here - https://www.thewinecountry.com/moutarde-forte.html

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Re: What's your favorite mustard? Fallot mustard photo added.

#77 Post by J a y H a c k » March 8th, 2020, 3:05 pm

I forgot all about starting this thread. I have switched to making my own and it is fantastic. It also allows me to play with flavors just a bit for variations. I am about to finish off my crock of Honey and Cayenne flavored Mustard. Next I'm going to experiment with Fresh Rosemary Mustard. I use one of these crocks from the good old days to store it:



I want to make Sauterne Mustard the next time I have some left over.
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Re: What's your favorite mustard? Fallot mustard photo added.

#78 Post by mark rudner » March 8th, 2020, 3:12 pm

Jerry Hey wrote:
March 7th, 2020, 8:37 pm
Kermit Lynch is bringing in Forte Moutarde and in a recent test with Fallot vin blanc (which isn't available in the US), Maille, and Grey Poupon the Forte was easily the winner. Intense mustard flavor, even mores than the Fallot vin blanc and much more than the other two. I got mine through Greg at Envoyer and it is also here - https://www.thewinecountry.com/moutarde-forte.html
my first forte was amazing
the next batch not so much
far less forte

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Re: What's your favorite mustard? Fallot mustard photo added.

#79 Post by Adam Frisch » March 8th, 2020, 3:53 pm

Picked up the English habit of having English mustard to steak when I lived there, so Colman's comes out for steaks. It only works with Colmans. For cooking, Dijon is mainly used. And for my Swedish christmas ham I need a milder Northern European style mustard. Slotts is the main brand, but lots of them work, even the one they sell at IKEA.
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Re: What's your favorite mustard? Fallot mustard photo added.

#80 Post by Brian G r a f s t r o m » March 10th, 2020, 4:44 pm

Adam Frisch wrote:
March 8th, 2020, 3:53 pm
Picked up the English habit of having English mustard to steak when I lived there, so Colman's comes out for steaks. It only works with Colmans. For cooking, Dijon is mainly used. And for my Swedish christmas ham I need a milder Northern European style mustard. Slotts is the main brand, but lots of them work, even the one they sell at IKEA.
Mustard on steak?!? Hmmmmm ... didn't come across that during my time in England. Where in England did you live?
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Re: What's your favorite mustard? Fallot mustard photo added.

#81 Post by Adam Frisch » March 10th, 2020, 5:10 pm

Brian G r a f s t r o m wrote:
March 10th, 2020, 4:44 pm

Mustard on steak?!? Hmmmmm ... didn't come across that during my time in England. Where in England did you live?
Lived in London for 10 years. Surprised you never came across it, used to be a staple with roast beef. Although today I think horseradish has edged in on the mustard-turf slightly.
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Re: What's your favorite mustard? Fallot mustard photo added.

#82 Post by Brian G r a f s t r o m » March 11th, 2020, 9:54 am

Mmmm, o.k... maybe it's a southern/London thing.(?) I lived up north. You're talking English yellow mustard, right?
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#83 Post by Michael Bowden » March 11th, 2020, 12:54 pm

Haven't had this but heard some love while listening to a podcast earlier today - anybody with any experience?

https://www.kozliks.com/
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Re: What's your favorite mustard? Fallot mustard photo added.

#84 Post by K_F_o_l_e_y » March 11th, 2020, 6:08 pm

Michael Bowden wrote:
March 11th, 2020, 12:54 pm
Haven't had this but heard some love while listening to a podcast earlier today - anybody with any experience?

https://www.kozliks.com/
Someone told me Kozlik's was the best mustard in the world, so I did pick up a couple of bottles, and someone gifted me another (descriptions from Kozlik's website, followed by my comments):

SWEET & SMOKEY: Sweet and smoky with a bite. This mustard is made with honey, hickory and garlic to give you that perfect bbq taste. 3/5 Heat Factor
~VERY smokey, mildly sweet, some garlic, not very spicy mustard. Interesting, but I'd have to think about what to do with this much smokey flavor. Probably something to cook with. Really makes me think of smoked ham. In fact, it almost tastes like smoked ham!

TRIPLE CRUNCH: Taste and texture come together in this blend of three different types of whole mustard seed, Canadian whisky and honey. Great as a rub on pork roasts, served with foie gras as well as raw oysters. 1/5 Heat Factor
~Beautiful to look at, and has a lovely fresh crunch, but extremely mild with minimal mustard flavor, a bit of vinegar, slightly sweet, can't really detect any whiskey flavor. Not really a mustard, more pickled mustard seeds. Might make a nice garnish on something like canapés, but the mild flavor would be overwhelmed in many situations.

GERMAN: A grainy mustard made with apple cider vinegar. This is the perfect mustard to pair with your bratwurst and sauerkraut. 3/5 Heat Factor
~Now we are talking! A creamy less than medium strong mustard, still with some crunchy texture. I put some on a Costco all-beef hotdog. This would be excellent in a pastrami sandwich.

The company makes more than 30 mustards. I don't know if these three are representative, but they are all on the milder side (not sinus clearing!). Of these three, I'd buy the German again. The other two are hard to figure out what to do with.

But not the best mustards in the world, unless you are Canadan (IMHO).
Cheers,
/<evin


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Re: What's your favorite mustard? Fallot mustard photo added.

#85 Post by K_F_o_l_e_y » March 14th, 2020, 8:59 am

RETURNED 2 DAYS EARLY FROM PARIS & BURGUNDY: But at least I brought back some treats to sustain me while working from home

3 varieties: Original with White Wine, Chablis with Black Truffles & Chadonnay with Alba White Truffles
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