Mustard

 I once put up a very similar post to this one, but my views below are, I think, worth echoing. I will no doubt discover a number of people who disagree with this. I consider Coleman’s English mustard kills flavour. The powdered version is useful for dusting beef, for making fresh horseradish sauce or as an ingredient in many other dishes (eg barbecue sauce). I occasionally like the very process of making it using the powder and adding water and leaving to rest. But my mustard of choice is Dijon: sufficient piquancy but not robbing the underlying dish of flavour. A slightly milder but still pleasing mustard is coarse grain. I would prefer either to English (too hot), American (too sweet), or German (too oddly flavoured). And I have never understood why in England if you ask for French mustard a revoltingly sweet brown concoction is produced that has been nowhere near France; it is almost as though it is an attempt to put people off French mustard in favour of English. Indeed I would prefer English to THAT particular variety despite my prejudices away from English. For completeness, I also reject whisky, truffle or any other weirdly flavoured mustard. Again, mustard is so strongly flavoured that I don’t see the point. Other than tarragon mustard which is rather good. Enough from me.