16919 Fri Jun 22 03:25:03 -0700 2001 13 1 San Francisco Bay Area 0 48273 At Wednesday night's barbecue at the the Oakville experimental station, local sausages off the grill were the order of the day. A selection of mustards were offered too. I had the chance to try Sierra Nevada Stout Stoneground Mustard for the first time - didn't even know they made mustard! Spicy hot with a freshness of flavor that really made everything come alive. And, yes, it did have some taste of stout. One of the other guests said that that as good as this one is, he liked the Porter mustard even more. Fri Jun 22 03:25:03 -0700 2001 0 Melanie Wong 1 48277 here's to mustard!! the one you mentioned happens to be one of my brother's favorites. he can always count on mustard and hot sauces to be included in any type of gift he receives! we have such the love affair with mustard i just went to count how many are in the fridge right now. i would've guessed 20, but fell short by 6. thought the list might be interesting: smokey onion mostaza al tomate ( a french tomato mustard we brought home from mexico) sweet papaya french's fischer wiser-smokey mesquite -my fav with turkey sandwiches moutarde au cassis dijon willamette valley sweet & sour sauce lulu's preserved lemon and garlic grainy poupon napa valley whole grain with chilis and garlic plain dijon honey dijon aioli garlic mustard sauce horserash mustard when you live on sandwiches... Fri Jun 22 10:27:08 -0700 2001 48273 0 Rochelle 2 48280 Well, whatever do you use the French's for? Fri Jun 22 13:16:58 -0700 2001 48277 0 Caitlin McGrath 3 48283 we are a giants household after all... Fri Jun 22 14:00:54 -0700 2001 48280 0 Rochelle 4 48292 Oh,come on...surely team loyalty doesn't have to imply loyalty to the mustard the team's ballpark serves! Personally, in my my hot-dog-eating days (which were extremely occasional even when I ate meat), I preferred Gulden's spicy brown--traditional enough, but nicer flavor than French's, to me. (BTW, depsite growing up in Oakland, I was aways a Giants kid.) Fri Jun 22 15:28:18 -0700 2001 48283 0 Caitlin McGrath 5 48325 I prefer ballpark mustard on dogs and burgers. All the time I'm having to ask for the ballpark mustard when a waiter brings me the dijon or whatever. Back to brewery goods, I believe there's a North Coast mustard, and of course Sierra Nevada has the Pale Ale variety in addition to porter and stout. Here in the DC area there's Old Dominion Malt Vinegar, which they make at the brewery from, I believe it's Dominion Lager. Quite good. Lots of breweries (including Dominion) make root beer. Of course, the mustards I believe are all made under license at food facilities. Sat Jun 23 06:28:55 -0700 2001 48292 0 Jim Dorsch 5 48330 oh, but it most certainly does! on a giants dog yellow mustard is de riguer. on a hamburger, plain dijon, on grilled sausages go hog wild with anything, in a simple vin coarse dijon... you see, they all have a job. and altho most can cross over that french's does just one thing, but does it oh, so well. Sat Jun 23 12:01:35 -0700 2001 48292 0 Rochelle 2 48320 My, my. If you want to get up to 20, I'd recommend the Gulden's brown that Caitlin mentioned, and you should definitely try Kozlowski's raspberry mustard. And how about one with tarragon? We need 3 more, what else? Sat Jun 23 00:36:07 -0700 2001 48277 0 Melanie Wong 3 48328 We like the Beaver brand mustards from Beaverton, Oregon. I like both the deli horseradish mustard and (on hot dogs) the Coney Island mustard. My husband really likes their cranberry mustard. Also, here's a link to a site that lists a zillion mustards and lots of info re mustard. Link: http://www.mustardweb.com Sat Jun 23 09:51:54 -0700 2001 48320 0 Nancy Berry 4 48350 Nancy, I gotta tell you how much I appreciate all these links you come up with. You are the queen of web research. Thanks a bunch! Sun Jun 24 16:17:44 -0700 2001 48328 0 Melanie Wong 1 48518 I made a green choucroute for Saturday's Pinot Gris potluck and bought the Porter Spicy Mustard at the Healdsburg Safeway for the sausages. It's a brown, coarse ground, spicy style, and I do indeed like it even better than the Stout. Mon Jul 02 02:43:24 -0700 2001 48273 0 Melanie Wong 1 48542 Pommery. In the big beige ceramic pot capped with red wax. Not from Dijon, but from Meaux (capital of Brie). Coarsely ground; a tradition many centuries old. Sun Jul 08 07:45:01 -0700 2001 48273 0 garcon 1 48544 Thx Melanie--bot it @ my local Safeway (they had several varieties of Sierra Nevada)and it was a hit with the Aidells sausages (and Boca burgers for the veggies). Sun Jul 08 11:40:26 -0700 2001 48273 0 Jennifer Fish Wilson 2 48545 I bought the S.N. Porter Mustard at Safeway too. Really enjoyed it with the green choucroute, which included Aidell's Cajun sausage (warm spice, not that hot). The intensity was a good match for American robust flavors. Sun Jul 08 15:29:03 -0700 2001 48544 0 Melanie Wong