{"id":482,"date":"2008-09-23T11:44:00","date_gmt":"2008-09-23T15:44:00","guid":{"rendered":"http:\/\/foodembrace.com\/?p=482"},"modified":"2008-09-23T12:15:58","modified_gmt":"2008-09-23T16:15:58","slug":"grey-poupon-hearty-spicy-brown-mustard","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2008\/09\/grey-poupon-hearty-spicy-brown-mustard\/","title":{"rendered":"Grey Poupon Hearty Spicy Brown Mustard"},"content":{"rendered":"
\"New<\/a>

New Favorite<\/p><\/div>\n

I am not mustard’s biggest fan. There are occasions where I need mustard as a side to something, such as kielbasa or other types of sausages. And there are occasions where I need mustard as an ingredient to something, such as salad dressing. But mustard is typically not something I reach for first for sandwiches or as a topping to burgers. I am a mayo girl.<\/p>\n

However, Scott is a mustard kind of guy. He goes for mustard first on sandwiches or to dip a bite of lunchmeat into. Because of this, mustards have become something that I pay closer attention to. Yes, my husband will gladly accept regular yellow mustard on his sandwiches, but sometimes I like to spice things up for him and make things a little more interesting. As a result I have started liking mustard more and more.<\/p>\n

Exploring different types of mustards, I have learned that I personally enjoy a spicier grainy mustard as opposed to a smooth mustard for sandwiches and as a dip for sausages. I really like a good honey mustard for chicken. One that is thick and creamy that hits you with sweetness first and spiciness last. Mustard, something I never though I would enjoy, I now actively seek out. Thanks, Scott!<\/p>\n

During a shopping trip, as I was perusing the mustard aisle, I stumbled across this mustard. I am not a huge fan of dijon mustard. I can only eat it if it is an ingredient in something; I cannot eat it as a dipping sauce or on a sandwich. The taste is just not very palatable to me. I much prefer the more grainy country dijon mustard when I can find it. However, this mustard looked interesting to me. Spicy brown mustard is right up my alley. I tossed it in the cart and went about my business.<\/p>\n

I used it in my first dish and fell in love immediately. This mustard has it all! It is thick and a little bit grainy. It has a nice spice kick to it and has little bits of onion all through it. I stocked up on it the next time I went to the grocery store. When I ran out, I went back for more and to my horror the store was out of it! I silently pitched a fit and kept going back to check if the stock had been replenished.<\/p>\n

Now when I shop, I buy two to three jars at a time. I will not be caught without it ever again. If you like mustards give this one a try and let me know your thoughts. If I post a recipe that calls for mustard, it’s this mustard that I’m using. My very favorite mustard ever.<\/p>\n","protected":false},"excerpt":{"rendered":"

I am not mustard’s biggest fan. There are occasions where I need mustard as a side to something, such as kielbasa or other types of sausages. And there are occasions where I need mustard as an ingredient to something, such as salad dressing. But mustard is typically not something I reach for first for sandwiches […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[10],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-7M","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/482"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=482"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/482\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}