So I'm a big fan of mustard, some may even state that I have an obsession. I have even come to a compromise with my wife that there will be a maximum of 3 mustards in the fridge at a time. Usually I have a Yellow (sometimes it goes how I feel or what I have a coupon for), Maille Dijon Mustard (I also like Edmond Fallot, but it tends to be a bit too pricey) and then something else. When we made our trip up to Ikea, I picked up two mustards there including Lars Own spicy brown. This is also quite a delicious mustard and I was thrilled when I saw them at Gateway. So that why I don't have to conserve the usage so much, because I can just go get another bottle.
- Spaghetti with Anchovy Carbonara (p86 April 2011 Food & Wine)
- Thin Crust Pizza (p8 January/February 2011 Cook's Illustrated)
- Hamburgers
- Steak Picadillo Soft Tacos (p36 April 2011 Bon Appétit)
- Grilled Cheese and Fried Egg Sandwiches (p36 April 2011 Bon Appétit)