Colman's mustard

kcult

kcult

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Holy crap!

And that's not a "where have you been all my life" holy crap but rather, "why are my sinuses on fire" holy crap.

I picked up a small jar of this, along with a bottle of HP sauce, and decided to try it on my venison stuffed sausage. I usually eat my sausages with regular ol' French's. This stuff was completely not what I was thinking it would be.

After the first taste, I had to check the ingredients because I would have put money on it that the first was horseradish. But there was no mention of it. "Water, mustard flour, sugar, salt, wheat flour, spice, citric acid."

I'm sure some of you have tried it. Do you like it, love it, hate it?

I don't think I'll care to eat it straight up like that again, but I may try substituting it for Dijon in the next recipe calling for it.
 
I love it. Always have it around the house. Pretty much the only mustard I use on sandwich's. Sometimes use it on burgers, dogs or brats.
 
I haven't had the colman's brand but I picked some up other hot english mustard a couple months ago, I love it. I even threw some on a softshell sandwich I made last night
 
Best mustard ever made. Add a teaspoon to any broth or gravy with beef for vast improvement. Same for the powdered version.
 
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NCLivingBrit said:
Best mustard ever made. Add a teaspoon to any broth or gravy with beef for vast improvement. Same for the powdered version.
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That's an idea.

Because I've been buying beef in bulk, I usually have several roasts.

I've cooked them in beef broth with diced tomatoes and oregano, as well as vegetable broth with cream of onion soup, etc.

Thr next one gets some of this.
 
I've used the dry mustard. It is really good for kicking certain items up. I don't recall having seen a regular version of it and I will have to look for it.
 
noway2 said:
I've used the dry mustard. It is really good for kicking certain items up. I don't recall having seen a regular version of it and I will have to look for it.
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I found it at World Market in Pineville.

We actually have the powdered version here in little ol' Cheraw's IGA.
 
An old recipe I got from my dad -

Shrimp and Suds

1 lb of jumbo shell on shrimp
1/4 lb unsalted butter
1 12 oz can lager beer (not Bud Light!)
1 tablespoon (more or less depending on how spicy you like it) Coleman's Hot English Mustard
a few dashes of Tabasco sauce
salt and pepper to taste
A loaf of good crusty bread

Melt butter in pan'
Sautee shrimp in butter until slightly pink
mix in beer, Colemans, Tabasco and simmer until shrimp are just done
Salt and pepper to taste

Get some hot crusty bread to dip in the sauce and enjoy!
 
BatteryOaksBilly said:
Best grocery store in all of Horry County
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It's the only one that didn't close after Walmart showed up.

Food Lion, Bi-Lo, Winn-Dixie...poof.

My Aunt Nancy and her husband Hubert owned the one here and the one in Wadesboro.

It was on a corner lot that she ended up selling to CVS.

Another IGA was built next door and the company leases the building and lot from Nancy's daughter.

Unfortunately, Troy ain't seeing none of that loot.
 
I now have to try some, Iā€™ll be looking for it.

I had the same reaction with Jader Toeā€™s Dijon. My sinuses lit up and I expected there to be a bunch of horseradish. Nope, itā€™s real French Dijon. Great stuff!
49F0B9E6-6CC0-44E7-84A2-39A692A4AF54.jpegC01E0F12-33B6-4959-BCEC-1F8C9B369C7C.jpeg

Now can you tell me where all the Sriracha went? I havenā€™t seen any in Wally Worlds, Food Lions and another I canā€™t recall.
 
Get Off My Lawn said:
Now can you tell me where all the Sriracha went? I havenā€™t seen any in Wally Worlds, Food Lions and another I canā€™t recall.
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Apparently everybody bought it up so they could use the bottles for gun lube.
 
Get Off My Lawn said:
I now have to try some, Iā€™ll be looking for it.

I had the same reaction with Jader Toeā€™s Dijon. My sinuses lit up and I expected there to be a bunch of horseradish. Nope, itā€™s real French Dijon. Great stuff!
View attachment 608934View attachment 608932

Now can you tell me where all the Sriracha went? I havenā€™t seen any in Wally Worlds, Food Lions and another I canā€™t recall.
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The company in Cali that makes the good s&*t lost their pepper supplier due to CA's crazy covid crap. Also - for years the surrounding neighborhood has been changing demographics and the californistan commies don't like the smell of the plant. I think they are back in production though - we'll see how it goes - the attempts by Tabasco, Texas Pete etc. just aren't the same - miss the mark. BTW Colemans is in a totally different category than Dijon - it's hot like Chinese mustard hot.
 
myst173 said:
I used to work with a guy from the UK who would just about lose his mind over some kind of baked beans that brand makes. When he found out he could get them over here from a couple web stores it was like the 2nd coming.
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English (preferably Heinz, I know) baked beans are pretty different to the US kind. Far less sweet with a much stronger tomato flavour.

I need to get some actually, haven't had proper beans on toast in ages.
 
I just made a beef stew and added a teaspoon of the Colman's.

Gonna be honest, the next beef dish I make with broth, etc., is gonna get two teaspoons of the stuff.

I didn't get the hint of it I was hoping for, but my wife really liked it, so either it enhanced it enough for her, or was not enough to ruin it for her taste buds.
 
kcult said:
I just made a beef stew and added a teaspoon of the Colman's.

Gonna be honest, the next beef dish I make with broth, etc., is gonna get two teaspoons of the stuff.

I didn't get the hint of it I was hoping for, but my wife really liked it, so either it enhanced it enough for her, or was not enough to ruin it for her taste buds.
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You have to find your dosage, but it really brings out meat flavour in a way you wouldn't think.

A basic stock just pops with some Coleman's.
 
Found some at Food Lion the other day. It is in with the regular mustard, but they bottles are small and it isn't cheap.

Stuff does clean out your sinuses like Chinese mustard with horseradish, but there isn't any horseradish in it. Just mustard seed, salt, vinegar, and spices. It sure is STRONG!
 
noway2 said:
Found some at Food Lion the other day. It is in with the regular mustard, but they bottles are small and it isn't cheap.

Stuff does clean out your sinuses like Chinese mustard with horseradish, but there isn't any horseradish in it. Just mustard seed, salt, vinegar, and spices. It sure is STRONG!
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I put two teaspoons in a batch of instant pot cube steak last night.

It was tasting pretty good.
 
The best use I have found for this stuff so far is in a salad.

I don't use salad dressings with the exception of some olive oil and ACV, occasionally.

The last two salads got some of this mixed in and I liked it.
 
I finally got around to trying the HP sauce.

The best I can say is if you like A1 steak sauce, you may love this. It's like A1 but with "depth," if that makes sense.

And no, I don't put A1 on my steak, but it will sometimes be added to ground beef or venison for burgers.
 
kcult said:
I finally got around to trying the HP sauce.

The best I can say is if you like A1 steak sauce, you may love this. It's like A1 but with "depth," if that makes sense.

And no, I don't put A1 on my steak, but it will sometimes be added to ground beef or venison for burgers.
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A corned beef and cheddar sandwich with a little HP sauce is great.
 
Put some of the Colemanā€™s mustard on a roast beef sandwich. It was really good. Much better than conventional mustard. Really brought out the flavor.

kcult said:
I finally got around to trying the HP sauce.
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HP sauce? Searched up thread, but didnā€™t see this mentioned.
 
noway2 said:
Put some of the Colemanā€™s mustard on a roast beef sandwich. It was really good. Much better than conventional mustard. Really brought out the flavor.


HP sauce? Searched up thread, but didnā€™t see this mentioned.
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It's another British condiment. Think steak sauce but better, there's several versions but start with the classic.
 
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