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11 Mustards In My Fridge and I'm Still Reaching for the Plochmans

scrumptiouschef May 24, 2010 12:19 PM

I managed to find some 73/27 ground beef, which is getting scarce out here in Austin, to make some cast-iron skillet burgers.

Rummaging around in my frigerator door I took notice of the plenitude of mustards lurking on the racks. 11 to be precise.

Ignoring all the fancy, heritage this, stone ground that I reached for the tried and true: Plochman's, simply the finest mustard ever produced.

What's your favorite mustard for old timey burgers?

Do you keep a bottle of Plochman's on hand?


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  1. s
    saeyedoc RE: scrumptiouschef May 24, 2010 12:46 PM

    Always. My wife gets nervous if there's no back-up jar.

    1. g
      gfr1111 RE: scrumptiouschef May 24, 2010 12:59 PM

      French's, if it comes in a glass jar. I swear I can tell the difference, if it is bottled in plastic.

      2 Replies
      1. re: gfr1111
        ChrisOC RE: gfr1111 May 24, 2010 01:13 PM

        I can't find it in glass anymore

        1. re: ChrisOC
          mrbigshotno.1 RE: ChrisOC May 24, 2010 05:43 PM

          Safeway carries the old time glass jar, a little pricey at $2.75 but I get it for my mom, she hates squeeze bottles.

      2. junescook RE: scrumptiouschef May 24, 2010 01:54 PM


        4 Replies
        1. re: junescook
          mwerkharder RE: junescook May 24, 2010 02:21 PM

          Kosciusco and just recently discovered, Ba-Tempte! Best on any kind of deli sandwich. Great stuff and so cheap!

          1. re: mwerkharder
            Eric in NJ RE: mwerkharder May 24, 2010 02:44 PM

            Agree on the Kosciusko which is made by Plochman's by the way.

            1. re: Eric in NJ
              Steve RE: Eric in NJ May 25, 2010 01:24 PM

              4th for Kosciusko. The ony mustard I am tempted to eat straight. However, be careful not to get too obsessed, or you might end up like this guy.....


              1. re: Steve
                cajundave RE: Steve May 26, 2010 01:25 PM

                I like Kosciusko too, though I prefer it on a dog or polish. Hellmann's and jalapeno's on my burger, no mustard.

        2. b
          Bobfrmia RE: scrumptiouschef May 24, 2010 07:08 PM

          Sometimes the old way is still the best way.

          1. b
            Beckyleach RE: scrumptiouschef May 25, 2010 07:19 AM

            Even though we're great fans of The Mustard Museum and buy a huge selection about once a year (currently have in the fridge: Wisconsin cranberry, French dijon with walnuts, wholegrain with Guinness, Italian pepper parmesan, Sierra Nevada pale ale and honey spice...and on the shelf, still waiting: brown ginger and madras curry mustards) we still ALWAYS stock the Plochman's. It's the best yellow mustard out there! I just wish it still came in those infinitely useful, squat glass jars with the reusable plastic lids, as many of my spices are stored in those, and I need more.

            3 Replies
            1. re: Beckyleach
              Beckyleach RE: Beckyleach May 25, 2010 07:20 AM

              Forgot my link:

              1. re: Beckyleach
                saeyedoc RE: Beckyleach May 25, 2010 01:29 PM

                Forget the yellow Plochman's, stone ground all the way!

                1. re: saeyedoc
                  Beckyleach RE: saeyedoc May 25, 2010 02:20 PM

                  That one's good, too...but sometimes you just want Retro.

              2. l
                lost squirrel RE: scrumptiouschef May 25, 2010 10:29 PM

                Surprisingly, I never had it until I moved to Tokyo. Even more surprising, my local grocery store carries Plochman's. It's great!

                1. m
                  Masonville RE: scrumptiouschef May 26, 2010 06:13 PM

                  Plochman is definitely also my favorite. However, an interesting encounter last weekend. At my daughter's place, she happened to have some French's. Tried it (can't remember on what--true mustard fans don't care what it's on), had instant massive deja vu to bologna sandwiches on buttered white bread (it sticks to the roof of your mouth). Mercy. How's that for a 50-year-old memory? Apparently I haven't had French's since I was 11.

                  1. BobB RE: scrumptiouschef May 28, 2010 07:40 AM

                    Plochman's is good, but I prefer the extra kick from a fresh jar of Maille Original Dijon.

                    1. chef chicklet RE: scrumptiouschef May 28, 2010 12:48 PM

                      I love mustards, I like Plochmans fine. But I love dijons so, I'll buy maille, I love several of the Inglehoffer mustards, I really love the sweet and hot mustard. It kicks on a little roll with salami or thinly shaved ham with baby swiss.
                      Beaver brand is good too, the one with horseradish is great with rare roast beef and cheddar. And for hamburgers, French's mustard. I can't say that there's a mustard I don't like, and if you looked in my fridge, I'd be embarrassed by how many jars I have.

                      1 Reply
                      1. re: chef chicklet
                        playfulotter RE: chef chicklet Jun 4, 2010 09:05 AM

                        My favorites are any with honey in them such as Beaverbrand, Inglehoffer, Maille Honey dijon and a new favorite is Stonewall Kitchen Spicy Honey Mustard!

                      2. f
                        FullPalate RE: scrumptiouschef Jun 4, 2010 10:30 AM

                        I'm going to grab some Kosciusco to compare it to Plochman's. I most often use Maille dijon for its high pitch heat. I have precious little space in the fridge for condiments so I mix Maille with brown sugar for "Honey dijon" and sometimes add some soaked/cracked red mustard seeds to get the grainy texture.

                        1. shaogo RE: scrumptiouschef Jun 4, 2010 10:42 AM

                          For most uses either Maille or (yes, I still buy it) Grey Poupon dijon mustards are what I use. I use a lot of mustard.

                          For sandwiches, if you can get Ba-Tampte you'll never go back to Plochman's again.

                          Of course, you can re-constitute Colman's dry with any kind of vinegar and any kind of seasonings you like...

                          1. w
                            will47 RE: scrumptiouschef Jun 4, 2010 11:48 AM

                            At least you haven't reached the level of this guy yet:

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