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Postby Otto » Sat Aug 26, 2006 4:46 pm

Couldn't figure out polls, so I'll go the easy way. How do you like your Dijon? Grainy (ancien) or smooth? And, if you please, why?


I like the grainy style. It adds such a nice texture if eaten with, e.g. artisanal sausages, yet still gives fine flavour if making e.g. boeuf bourguignon. I guess for me, it's more a texture than a flavour thing as the smooth variant of Dijon gives the same flavour to boeuf bourguignon and all the dishes I use mustard in...

-Otto, the very, very amature cook-
I don't drink wine because of religious reasons ... only for other reasons.
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Re: Mustard?

Postby Bob Ross » Sat Aug 26, 2006 4:53 pm

Grainy here, Otto. I love the mouth feel and the little explosions of flavor.

Janet prefers the very smooth type, so I get to taste test from time to time. Grainy always wins in my mouth. :-)
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Re: Mustard?

Postby Mike Filigenzi » Sat Aug 26, 2006 5:12 pm

Smooth for me. Although I like the texture of the grainy mustard, it never seems to have the bite that the smooth stuff has. (Or maybe I just haven't had a good grainy one.)


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Re: Mustard?

Postby Carl Eppig » Sat Aug 26, 2006 5:56 pm

We like it smooth and tangy. For $4 we get our everyday Roland Extra Strong. It is very much like the plain ole Dijon we enjoyed living in France several years ago.
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Re: Mustard?

Postby Stuart Yaniger » Sat Aug 26, 2006 6:40 pm

It depends on what I'm using it for. Sadly, the vast majority of Dijon mustard sold in the States originates in Oxnard, not Dijon.
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Re: Mustard?

Postby Carl K » Sat Aug 26, 2006 8:15 pm

I'd have to go with Stuart on this one. On sandwiches and the like I prefer grainy for the texture. For sauces I most often prefer smooth so as not to ruin the texture of the sauce.
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Re: Mustard?

Postby James Roscoe » Sat Aug 26, 2006 11:45 pm

What do you mean grainy or smooth? Isn't all mustard yellow? What's this dijon stuff ?:twisted:

The grainy stuff is great on a philly soft pretzel.

How's the injury Carl? Charleston was "the bomb".
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Re: Mustard?

Postby Dale Williams » Sun Aug 27, 2006 12:27 am

I'm with the BOTH people.

I use smooth for vinaigrettes, coating meats, etc.
Whole grain for sandwiches.

None of mine are from Oxnard.
Smooth: Bournier and Roland XStrong
Whole Grain: Maille
There's also a Kosciusko spicy brown, usually used for sausage.

Why do we have two smooth? Because Betsy was doing a deviled chicken and realized she was slathering and then redipping. So one bottle is waiting for same recipe- no raw mustard that touched (even vaguely) raw chicken.
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Re: Mustard?

Postby Carl K » Sun Aug 27, 2006 12:34 am

The wrist is doing okay, though it's as annoying as all hell trying to do things one handed. The leg's not healing as fast as I thought it would though. That's the part that's really anoying.

Glad you enjoyed Charleston. Maybe next time I won't be so careless and we can get together while you're here.
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