T’is the question.
Seeing as I haven’t gone grocery shopping the last few weeks, I seem to open the fridge and stare at MUSTARDS.
I counted….8 different types.
Honeycup mustard: required for an awesome salmon recipe.
French’s: required for son’s daily veggie cutlet sandwich
Chili Dog: picked it up in the States coz it sounded interesting.
Organic French Mustard: picked it up in Israel coz I wanted to bring home food from Israel.
Whole Grain Dijon Mustard: same reason.
Sharp and Creamy Mustard: nice to add to salad dressings.
Maille Old Style Whole Grain Dijon Mustard: picked it up the States.
A nice collection, wouldn’t you say? What’s really funny is that I don’t buy meat.
So none of these mustards are being used for a bbq.
Most of them are used for recipes or salad dressings.
On that note, have you ever tried a mustard/cheese sandwich. Please try it. My dad introduced this combo to me years ago and its a delicious combo.
On a professional level, I happen to sell 8 different type of mustards from the States: A line called Woebers Mustards:
Jalapeno, Yellow, Honey, Dijon, Wasabi, Spicy Brown,Creamy Dijon, and Hot & Spicy.
Woebers mustards will eventually make it into my fridge, I just need more space!!.
Now for the bigger question: How many mustards are hanging out in your fridge?