When I met my (Swiss) husband, he would put mayonnaise and/or mustard on just about anything and everything. But he has since converted to BBQ sauce... even on hot dogs!
Which mustard? Not Thomy stuff ...
Can't understand the pining for Colemans here ... have people not tasted Dijon mustard ... Colemans is so overpowering and no finesse ..
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Shoved into a fresh-baked, heavily-buttered bread roll, with fried bacon and onion, and barbecue sauce ...
Either that or put between two slices of toast with some chilli sauce!
laaaalaaaalallaaaaa... i can't hear you... laaallaaaaaa.....
People, people, please..... A good steak need nothing but salt.
Hear hear. And this is true for all meat....and even the salt is optional. Pair a perfect quality cut of meat with the most appropriate cooking technique and you need nothing else - eg. Thinly sliced, raw fillet steak, or 10 hours at 150C for shoulder of pork.
Folk in Germany and Switzerland really have no idea at all what real mustard is. They offer Thomy industrial mayo type substance with a slight mustard essence to it and then laugh at British food traditions.
I learnt a lot about food and cooking from the British people I know and from the BBC. I could listen to Simon Hopkinson and drool all day.
I have no idea where the bad reputation of British cooking comes from.
Mustard on stake? Haven't tried yet and ashamed to admit, but will try for sure!
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Don't tell the Bavarians that! They are pretty proud of their own homemade sweet mustard (süßer Senf) .
I LOVE that mustard. It's sooooo yummy! But with pretzels not steak.
Anyway, I might have been a bit harsh earlier. Yes, a good steak needs nothing but salt. But that doesn't mean mustard isn't yummy.
In fact, I think I said this else where I'm a sucker for mustards and salts. I buy all different kinds when I see them. They are often what I bring home for "souvenirs" (talk about loser! ). Even on Friday I made a sort of stewed beef with mustard as a base. It was yummy. Just keep it off the steak!
Anyway to the OP, I hope you weren't really upset about the chuckles you got. I doubt it was malicious. Take care.
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To the OP - they may have laughed at you for having mustard, but at least you didn't compromise your tastebuds altogether by having that awful herbal butter thing the Swiss insist on adding to anything made of protein.
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Folk in Germany and Switzerland really have no idea at all what real mustard is.
First of all, Germans are not supposed to keep your kind of moustard in store just in case you stop by.
Secondly, it might have been a good idea to think about what moustard is to Germans before commenting with such tasteless superiority. Germany has a sweet soft moustard that in deed would be ridiculous to eat with a steak.
Thirdly, asking for something you think about won't do it for normal communication. The message is supposed to get through and that is also the responsibility of the speaker.
Fourthly, if someone does not know that German (or Danish or Swedish or Russian for that matte) moustard is different, it is enough to enlighten her/him about the difference instead of starting a simplistic they against us kind of answer.
I am not pissed off at you personaly, but I am definitly pissed off big time because of this kind of thread just proving one single point: Being judgemental is all too human, unfortunatly.
I have NEVER commented on British food or social habits in that tone, even if there are several books to write about it from a continental perspective. And don't all come and tell me it's humour, because no it's not.
Dear OP, I am sorry for the awkward smiling of other people but the reason is that moustard is a different product with a very different taste in Germany and you were thinking and hoping for another kind of product. Just the kind of thing happening when in another country. No big deal.
__________________ Es wird nichts ausgelassen, um mich hier herauszuekeln. Ein Lehrbuch. False accusations and attacks continue. There is no stopping righteous people when they are wrong.
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First of all, Germans are not supposed to keep your kind of moustard in store just in case you stop by.
Secondly, it might have been a good idea to think about what moustard is to Germans before commenting with such tasteless superiority. Germany has a sweet soft moustard that in deed would be ridiculous to eat with a steak.
Thirdly, asking for something you think about won't do it for normal communication. The message is supposed to get through and that is also the responsibility of the speaker.
Fourthly, if someone does not know that German (or Danish or Swedish or Russian for that matte) moustard is different, it is enough to enlighten her/him about the difference instead of starting a simplistic they against us kind of answer.
I am not pissed off at you personaly, but I am definitly pissed off big time because of this kind of thread just proving one single point: Being judgemental is all too human, unfortunatly.
I have NEVER commented on British food or social habits in that tone, even if there are several books to write about it from a continental perspective. And don't all come and tell me it's humour, because no it's not.
Dear OP, I am sorry for the awkward smiling of other people but the reason is that moustard is a different product with a very different taste in Germany and you were thinking and hoping for another kind of product. Just the kind of thing happening when in another country. No big deal.
Grumpy doesn't do 'tasteless'. It's only 'tasteful' superiority for him
Back in '84, I made the trips there, for a total of 6 1/2 weeks over a two month period.
In the end, I survived on breakfast, beer, and taking the hovercraft to France 2-3 times a week.
Tom
Yes, I have. I lived there for almost a year (2005) and have visited a few times. Possibly a lot has changed since 1984.
What I meant was that there are so many British food connoisseurs, even on this forum, and therefore making sweeping generalisations about British food seems inappropriate or just wrong. Anyway, we are discussing tastes here.
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). Even on Friday I made a sort of stewed beef with mustard as a base. It was yummy. Just keep it off the steak! 
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