Don't forget horseradish. My Welsh grandfather owned a small (56 acre) dairy farm in Northern NY. He had a small patch in a corner that was sort of swampy. He grew horseradish for his own consumption. I remember him sitting at the white, enamel kitchen (complete with a red stripe around the edge) table with a hand grinder. wash, peel, cut into chunks as you (he) alternates between, "one for the grinder, one for me." I tried one small piece. My sinuses were completely clear for a month
I am what I call myself an "experimental shopper". I try to always make it a point - when shopping - to try and find something new to try. One day, mustard was on my shopping list - but instead of the regular yellow mustard that I always buy - I opted for Colman's English Mustard. Wow ! Was I ever blown away ! ! The UK people certainly have a super product ! I don't know exactly what it is....I find the taste different from regular yellow mustard that is hard to pinpoint - - but I have been a fan of it ever since. Thanks from the U.S. ! !
Oh, Brassica! Just last night i chopped again mustard greens, so good in salad and sandwiches. But the season approaches when mustard, bright yellow and green covers some disturbed areas. What's called wild radish, with its mixed light violet & white flowers also exceeds all prepared foods. The juicy seed pods are perfect for refreshing light taste, as one walks or runs through the tall thin stalks presenting them. They'd be good in salads, too, except, that none ever make it that far.
Mustard hands down is my favorite dressing or condiment or spread or whatever you want to call it. I'm fact I'm not sure what the spread at a Southern family reunion would look like without prepared mustard in all the delicious recipes like deviled eggs, baked ham and potato salad. Edit: Simon Whistler will be thrilled that one of his oldest channels was mentioned as a source on THG. Love the synergy.
Yep, you're right. Along with mustard, Duke's mayonnaise is another Southern favorite. Much better than that nasty miracle whip and other so called mayonnaise.
The mustard bottle made me realize that he probably hides something of his daily themes in every video. Why have I never caught that? Probably because mustard is so awesome and stands out.
I remember reading about and even experiencing mustard plasters. It did have a soothing effect which is why it has been used for centuries. The fact that French's Yellow Mustard premiered at the St Louis World's Fair piqued my interest, there were a lot of commonplace things that also came from that Fair, ice cream cones come to mind for me. Maybe a History Guy review on the 1904 St Louis World's Fair would be interesting. The fact that both the World's Fair and the Olympics were in St Louis in 1904 in Forest Park, which was OUTSIDE of St Louis at that time. I would love to see that episode.
I find it amazing how almost every time I get a notion in my head about something and I want to learn more about it you have literally just released a video on it within the last week or two. Thank you for the Myriad of subjects that you cover, from Bowling Green to Biohazard and Marie-Antoinette to mustard, I don't think I've ever come across a bad video from you.
This rabbit hole goes so much deeper. A majority of the world is fed because of mustard. It can rejuvenate most contamineted or deplete soil in a few years. Much of northern India's ability to feed itself indefinitely is because of mustard.
Hi from Ontario (Canada). I grew mustard in my vegetable garden to use as salad greens. When it went to seed it started to take over. Grows and spreads like a weed. I found it sprouting up in the gravel between the garden beds and in our flower garden on the other side of the house. The mustard seed pods are great to use in Asian/Indian cuisine.
I tend to make my own mustard and turmeric gives it a nice colour without affecting flavour too much. Tremendous bit of research and great presentation as always from THG.
Another transfer story: Southern California has hills covered with yellow mustard flowers. As Boy Scouts, we were told that Spanish missionaries brought the mustard, then we were told to put the mustard FLOWERS on our hot dogs. I still eat mustard flowers when available.
A while back, in the UK, I worked with an American, and we had a "team" BBQ one weekend. Suffice to say he adopted the "French's" method of liberally applying the Colman's English mustard to the hotdog - I have never seen a man go through so many facial colours, so quickly. He didn't do it twice.
LOL! That reminds me of a friend of mine from Mexico. At work we had a potluck, with make-your-own sandwiches. She heavily slathered on what she thought was mayo, but was horseradish! She ate very spicy food, but horseradish burn is different from chile pepper burn and it nearly did her in!
Can't believe you left out the Dutch , who beside growing their own mustardseeds also imported lots of variants from the East-Indies and India with the VOC. They even build dedicated windmills to grind and mix mustardseed and other ingredients together with the then very expensive spices they got from the exclusive trade with named East-Indies. There have been made more variaties of mustard in The Netherlands then anywhere else in those days. Zaanse mustard is still famous.. and the oldest museum dedicated to mustard is found in Doesburg.
This is an excellent documentary. Thank you for taking so much time over this. As a note, Coleman's English Mustard in powder form can be combined with white wine, whiskey, vinegar, port, sherry.......all combining to create a truly unique mustard........not at the same time, of course........
I love mustard. That's a lot of stuff I never knew about it. It would be interesting to see the history of black pepper. I cannot imagine food without it
@@grovermartin6874 Australia, New Zealand, temperate Asia, Europe and North America Right here where I live in Switzerland on a wet spot next to a pond, and probably on a wet spot next to where you live, too.
Very interesting video. Last stone ground mustard maker is Raye’s Mustard located in the Eastport, Maine which is eastern most town in the U.S.A. A lovely part of the country.
@@DeconvertedMan I'm leaning towards doing it. I watched several videos about the museum that other people have done, and none of them show very much of what's in there. I'll go into much greater detail about it.
I especially like the comment from the wealthy mustard-maker Coleman, when they asked him how he made his fortune he said "I make my money from the mustard that people throw away on sides of their plates." Every time I use a condiment or dipping sauce like ketchup or ranch on the side, I always notice that I only use a little bit and throw the majority away. If I ever get in the hot-sauce business I will be sure to remember this.
I still shudder at the memory of my grandmother, looking after me when my parents were away on a business trip, giving me a mustard plaster on my chest to cure a chesty cold. My mother was horrified at the blisters on my chest, when she got back two days later. I don't know if they were caused by the heat of the poultice or a chemical reaction but very painful. My mother gave my grandmother a furious dressing down.
I have affection for every modern style of prepared mustard. Being raised in/near Chicago, nothing beats a squiggle of bright yellow Plochman's in the similarly colored "squeeze-barrel" with the red twist up cap on a fat Chicago dog or Maxwell Street Polish.
Sadly Plochman's is not available every where. Almost impossible to find it here in South Carolina. It was my go-to brand with Kowalski or Ballpark franks, or coney islands. Strangely enough, Kosciusko brand of Polish Hot Mustard, which is manufactured by Plochman's, is very tasty on kielbasa and fairly easy to find down here. Being from Detroit, I grew up sharing Red Pelican Brand with Jaja. They stopped making it for many years, then the original owner's sons brought it back. But it was a disappointment, lacking the bite the original had.
Fun fact. Mustard seeds were used in a lot of feed for livestock during the pioneer days, so a lot of the Oregon trail and etc was lined with literal fields of mustard flowers and the bright yellow flowers made easily recognizable paths to follow
ususally your research is spot on so can I ask you to answer this question that has been on my mind forever? Was it really Col. Mustard in the study with the revolver?
If you like Indian food, try "dry frying" (no oil or butter) some seeds in a pan first until they just smoke or pop. Cumin, peppercorns, cardamon and even rough broken cinnamon quills. Mustard seeds add some extra flavour and heat. When cooled, grind them up as fine as you like with a mortar and pestle. The smell is fantastic, and the process doesn't take that long. Then add it to whatever you want - cashew butter, cream, coconut cream, tomato paste - to go with the protein/veges. An alternative to pre-made pastes. 🙂
English mustard packs a punch, good as an ingredient in homemade BBQ sauce and other things where you want the flavour and punch to cut through other ingredients.
My mother used to talk about the mustard plasters my grandmother used to put on her chest whenever she developed a cold or flu. She couldn't say whether she got better because of the plasters or because she didn't want to get more "medicine." 😅
Grew up with the “yellow” mustard now prefer the stone ground type. Cannot wait to some on my corned beef next month!🍀 Good morning from Modesto fellow history folks.
Growing up in Southern California, we were always told that Father Serra’s party threw out mustard seeds during their progress north - for the missionaries who followed him the following year to find their way. The yellow flowers grew up and marked the el Camino Real.
My grandmother always used a mustard plaster on us when we got sick. And you are right…i always thought mustard was yellow from the seeds…didnt know it was the Turmeric.
I find that dry ground mustard acts as an emulsifier in quantities small enough to not impact flavor very much. In particular I use it when I make spaghetti sauce or curries, perhaps ¼ to ⅓ tsp per gallon (I cook large batches). Perhaps this property is one reason it finds use in mayonnaise and salad dressings?
Mayonnaise has vinegar, so it probably is the chemical reaction. That's interesting! Someone gave me a fancy spice rack that includes ground mustard, I was hoping someone would say what they use it in.
No shit, I had just searched for the history of honey mustard thinking to myself that if anyone covered it, it'd be this channel. Lo and behold, this video had been uploaded six hours prior. Great video and thank you
There's nothing like spicy brown Kosciusko or Dijon mustard on a Nathan's or Sabrett hot dog! (I stopped preferring French's when I was about 8 or 9 years old.) I also use the spicier mustards in potato or seafood salad, deviled eggs, or in a vinaigrette. In a pinch, Colemans makes the best mustard for Chinese take-out.
When I was a kid in the 70's I remember family cookouts at my grandparents' house and we had this really awesome mustard from French's. It had onion bits in it. I haven't seen it since sometime in the 80's.
I would think it pretty easy to add some dehydrated onions to your mustard. Let it sit overnight to hydrate...et voila there's mustard with onion bits.
This was fascinating! I loved learning that mustard plants remove heavy metals from the soil! I've always loved the mustard plant, and its product because the bright yellow flowers are so pretty across a field or on the roadside. Yet many consider it an invasive pest because it self-seeds. Well, if they were subs of THG, they'd change their mind!
Marigolds are also said to remove heavy metals as well as nematodes that harm plants. I have a neighbour who moved here from China who grows marigolds in her garden, as she learned to do in China - and as I learned to do here in the US to protect the garden plants too.😊
First use of mustard in North America I heard of. Early Spanish expedition into North America spread mustard seed for the plants to be a trail marker as evidence of their route.
We always have at least 4 types of mustard at home. Mild for my husband’s sausages, sweet for Leberkase, Colman’s power for adding to spice mixes and hot for grilled meats 😊 and honey mustard because it is delicious 😊
An older Dr. helped my father get over spinal meningitis with a plaster of mustard down his spine. My tearful grandmother said that as a baby his heels were touching the back of his head because of the meningitis. She asked the Doctor if the mustard would burn my dad and he said 'no it will just pull out the poison'. My dad was as limp as a dish rag afterwards according to my grandmother. This was in the mid 1930's my dad is 89 and still goes fishing every week paddling his boat when going short distances. I want to add that these older remedies should be used with modern vaccines and medications. I am not an anti-vaccine person!
I remember hearing about mustard plasters when I was a kid many, many years ago. As I recalled they were also used for illness affecting the respiratory system.
12:26 Slight correction: It was the February 15, 2012 article "Mustard Love Affair Begins" in the Canton Repository (not "Republic") in case anyone wants to look it up.
I grew up in a German/Polish household and didn't know what yellow mustard was until I was 18 y/o and joined the Navy. All we ever had at home was the brown mustard, which I still prefer today.
Very interesting to have the 2021 drought in Canada talked about in this. I work for crop insurance and in 2021 was standing in fields of mustard that had failed to bolt and flower due to the heat dome that began at the end of June that year. Other crops were hit even harder since mustard prefers hot and dry conditions compared to many other crops.
Im Writer and about Mustard and Timetravel, but also just Spices in general, i gotta ask around here if somebody knows what i can make my timetraveling Protagonist simply do t strongly improve things. Likeee, does any of the Spices have a clear'totally-objective Improvement that is purely Knowledge-based, means it could be done immedietly if one just knows about it? You know, like Soap could literally have been used by Caveman if they just knew how
Growing up in California, we were told that the Spanish spread mustard seed when they first traveled north exploring the state and mapping out locations for missions.
The mustard plant itself has other uses. It is a melliferous plant family, producing considerable honey from its pollen. The leaves of the three species commonly used to produce mustard also produce edible greens. Adding some mustard greens to its cousin collard greens adds a bit of peppery taste and mustard taste.
I clicked as soon as I saw the title. Mustard is by far my favorite condiment and at last count I had on hand 9 different kinds. It is also the key ingredient in my homemade Carolina BBQ sauce. Thank you for the history of my favorite spread.
I lived 51 years before I just discovered that I DO love mustard! If you have always had that yellow French's stuff, like I did, please try spicy brown mustard. It is so much better! I'm here because I recently tried it and wish my parents didn't raise me on The Blandest Foods on Earth. I wish I had known there is delicious mustard from a different species of plant than the generic American yellow stuff.
@@dianeweiss4562 I understand. When I was a kid I used French's mustard squeeze bottles as makeshift squirt guns to fight with other kids. The smell persists in the plastic bottles and made the water smell. It was an added touch to my childhood Summer warfare.
I can't eat a hot dog without Mustard, and raw onions! So glad to hear of Canada's connection to this ages old condiment. ( fellow you tubers I await your comments on raw onions on a ballpark frank!)
I prefer caramelised onions, but a typical snack in Belgium is a fried sausage (frikandel) with both mayonnaise, curry ketchup and chopped raw onion, which I love, so there's that
I just accidentally got some French's mustard on a dishcloth. It stained, and I remarked to myself that it looked as bad as a turmeric stain. Today I found out that it IS a turmeric stain.
My mother had a "charm bracelet" that had a charm on it featuring a single mustard seed under a little glass dome. The folk explanation of the superstition was that the wearer should have the "faith of the mustard seed", such a small seed supposedly needs great faith in order to successfully germinate.
My all-time favorite condiment! I had some nice mustards while studying in Germany, with sausages and pretzels. I could go for pretzels and mustard right now. I make pickles and salad dressing with mustard seeds and mustard powder. I believe that mustard, not ketchup, belongs on hotdogs. I was pleased when The History Guy said, in the bologna video, that he enjoys his bologna sandwich with a bit of mustard, also, haha!
Very great history on mustard. One thing that I feel was omitted was the use of it as a lecithin, to help make temporary emulsions of oil and vinegar for vinaigrette salad dressings.
I was Today Years Old when I found out that mustard is a medicine! I always wondered why my breathing improved after eating it! I will definitely be using more of it in meals and will get some dry mustard to make a poultice with!
I'm glad poultices are coming back into style. Baking soda and water paste on a wet paper towel works on most bug bites and stings. The alkalinity neutralises the acid in the venom. That greatly reduces itching and swelling. Toothpaste like regular Crest works too. I'm going to try a mustard powder poultice on my hands to see if it has an effect on Reynauld's Disease symptoms.
Awesome video. I love mustard. I prefer Plochman's over anything else for everyday use, but it was super disappointing when they changed the cap. Cheers on the tie for the video.
@Tom The Plummer I found a brother :) When they changed it the first time I actually called. The lady answering the phone said, "I know just what you are calling about, and we are changing it back". Unfortunately, after a couple of years they changed it again. I mean, it actually works better, but I want my damn scab cap back. Good stuff.
So much history I never knew! Personally, I always buy Plochman's mustard because I like a tangier variety. I never knew much about the brown mustards. Seems like it's time for a culinary exploration! 😋
Brown Spicy mustard is awesome. Even French's. It feels different in the mouth and tastes different than the yellow stuff. Definitely try it. It's so good that I get cravings for it and I never imagined that I would have mustard cravings.
The origin of the term is not known, but it may actually not have been derived from mustard. Some suggest it was derived from the military term to "pass muster."
@@TheHistoryGuyChannel One of the more dismal Opry songs often repeated in the late Sixties, was "He's Too Old to Cut the Mustard Any More"... th-cam.com/video/Tmo0s2ynZHI/w-d-xo.html
I'm always surprised that a small populated country like Canada contribute things to the world that are just mind-blowing from food to technology to Medicine!! Love your vids history guy cheers from Atlantic Canada👍😎🇨🇦
It's really funny that I watched this and found out why French's mustard is yellow because I just watched a cooking channel, America's Test Kitchen, were they said it was because they used yellow pepper corns. They went on to say that's why it tastes different because the others use brown pepper corns. Thanks for the correct information.
Someone can correct me if I am wrong, but there's no "yellow mustard seed" I think? White, brown and black. So yellow mustard probably uses the white mustard seed. I find yellow mustard kinda dull, like the kind used everywhere in the US. I like either honey mustard, or spicy brown (e.g. Gulden's)
I’m American, and I absolutely love English hot mustard. I put it on sandwiches, hot dogs, hamburgers, and many other things. Thanks for another great and informative video!!
Don't forget horseradish. My Welsh grandfather owned a small (56 acre) dairy farm in Northern NY. He had a small patch in a corner that was sort of swampy. He grew horseradish for his own consumption. I remember him sitting at the white, enamel kitchen (complete with a red stripe around the edge) table with a hand grinder. wash, peel, cut into chunks as you (he) alternates between, "one for the grinder, one for me." I tried one small piece. My sinuses were completely clear for a month
"Prepared horseradish" (i.e., from a jar) on a tuna melt sandwich makes a world of difference.
Having a British mother who made roast beef with Yorkshire pudding, got an early start with Coleman's mustard and pungent horseradish.
There's also horseradish mustard. Weber's is from Buffalo.
Grew horseradish one year in my garden. After harvesting several years worth,spent several years eradicating it ftom garden
@@Nick-gk6hj Let's Go Buffalo! 🦬
I am what I call myself an "experimental shopper". I try to always make it a point - when shopping - to try and find something new to try. One day, mustard was on my shopping list - but
instead of the regular yellow mustard that I always buy - I opted for Colman's English Mustard. Wow ! Was I ever blown away ! ! The UK people certainly have a super product !
I don't know exactly what it is....I find the taste different from regular yellow mustard that is hard to pinpoint - - but I have been a fan of it ever since. Thanks from the U.S. ! !
I have the same habit of always buying something I've never tried when I grocery shop. 😊
I love the fact that literally, no subject is out of bounds with this channel. I also love "Today I Found Out" for the same reason.
Settle down class, Professor Lance is beginning his lecture. Good morning from Connecticut everyone!
Oh, Brassica! Just last night i chopped again mustard greens, so good in salad and sandwiches.
But the season approaches when mustard, bright yellow and green covers some disturbed areas.
What's called wild radish, with its mixed light violet & white flowers also exceeds all prepared foods. The juicy seed pods are perfect for refreshing light taste, as one walks or runs through the tall thin stalks presenting them. They'd be good in salads, too, except, that none ever make it that far.
If you’d like to learn more about mustard you can visit the National Mustard Museum in Middleton Wisconsin. It was a fun visit.
Seconding this :)
I always wanted to go there, used to be on their mailing list. I was just wondering if they had survived covid. Nice to know they have, thank you!
Mustard hands down is my favorite dressing or condiment or spread or whatever you want to call it. I'm fact I'm not sure what the spread at a Southern family reunion would look like without prepared mustard in all the delicious recipes like deviled eggs, baked ham and potato salad.
Edit: Simon Whistler will be thrilled that one of his oldest channels was mentioned as a source on THG. Love the synergy.
Yay! Another Whistler fan!
Yet another good vid from the history man. Thanks for making a reference to Simon. He is cool too.
Well, Simon has to be mentioned on a regular basis, considering he has roughly 10000 channels you TH-cam XD
@@asdisskagen6487 I've only been able to find 12, the rest may be hidden somehow? It does seem like more than that sometimes.
Yep, you're right. Along with mustard, Duke's mayonnaise is another Southern favorite. Much better than that nasty miracle whip and other so called mayonnaise.
The bow tie is spot-on 👍
Yes, quite apropos. I caught that about half-way through and just had to laugh!
Love the bow tie. So cool.
And the mustard bottle on the shelf
The mustard bottle made me realize that he probably hides something of his daily themes in every video. Why have I never caught that? Probably because mustard is so awesome and stands out.
I remember reading about and even experiencing mustard plasters. It did have a soothing effect which is why it has been used for centuries. The fact that French's Yellow Mustard premiered at the St Louis World's Fair piqued my interest, there were a lot of commonplace things that also came from that Fair, ice cream cones come to mind for me. Maybe a History Guy review on the 1904 St Louis World's Fair would be interesting. The fact that both the World's Fair and the Olympics were in St Louis in 1904 in Forest Park, which was OUTSIDE of St Louis at that time. I would love to see that episode.
th-cam.com/video/I3CODJJutW4/w-d-xo.html
There was even a US postage stamp in the Celebrating the Century series that depicts someone eating ice cream on cone at the St Louis World's Fair.
I find it amazing how almost every time I get a notion in my head about something and I want to learn more about it you have literally just released a video on it within the last week or two. Thank you for the Myriad of subjects that you cover, from Bowling Green to Biohazard and Marie-Antoinette to mustard, I don't think I've ever come across a bad video from you.
This rabbit hole goes so much deeper. A majority of the world is fed because of mustard. It can rejuvenate most contamineted or deplete soil in a few years. Much of northern India's ability to feed itself indefinitely is because of mustard.
For me two weeks late, but same. The history guy can read our collective minds :D
Great choice of a bow tie
My family has always liked a smear of mustard on ham. With a Viking heritage, It now comes to light as to why we adore that practice.
Hi from Ontario (Canada). I grew mustard in my vegetable garden to use as salad greens. When it went to seed it started to take over. Grows and spreads like a weed. I found it sprouting up in the gravel between the garden beds and in our flower garden on the other side of the house. The mustard seed pods are great to use in Asian/Indian cuisine.
I love how he's wearing a yellow bowtie for the mustard episode.
Who knew that a pedestrian subject like mustard had such a freaking fascinating history? The History Guy, that's who knew.
I tend to make my own mustard and turmeric gives it a nice colour without affecting flavour too much. Tremendous bit of research and great presentation as always from THG.
Another transfer story: Southern California has hills covered with yellow mustard flowers. As Boy Scouts, we were told that Spanish missionaries brought the mustard, then we were told to put the mustard FLOWERS on our hot dogs. I still eat mustard flowers when available.
A while back, in the UK, I worked with an American, and we had a "team" BBQ one weekend. Suffice to say he adopted the "French's" method of liberally applying the Colman's English mustard to the hotdog - I have never seen a man go through so many facial colours, so quickly. He didn't do it twice.
From Texas here with family in Europe. I absolutly drown my dogs and sandwiches with Colemans. It is the best mustard
That's one of the things I love about Colman's is the 'burn.'
Colmans from the jar is great, but best of all is fresh made from the mustard powder. Extra burny goodness.
@@Mukinrestak my grandmother used Coleman's dry in many recipes.
LOL! That reminds me of a friend of mine from Mexico. At work we had a potluck, with make-your-own sandwiches. She heavily slathered on what she thought was mayo, but was horseradish! She ate very spicy food, but horseradish burn is different from chile pepper burn and it nearly did her in!
I want a brat with sauerkraut and mustard after watching yet another thoroughly enlightening and entertaining THG video.
Welcome to Bucyrus Ohio and the bratwurst festival !
Making me hungry! Brats and sauerkraut require mustard! Yum!
It is tempting. I have to say..
... can't get the visual of you eating a spoilt child out of my head
It would be a spoiled brat
Can't believe you left out the Dutch , who beside growing their own mustardseeds also imported lots of variants from the East-Indies and India with the VOC. They even build dedicated windmills to grind and mix mustardseed and other ingredients together with the then very expensive spices they got from the exclusive trade with named East-Indies. There have been made more variaties of mustard in The Netherlands then anywhere else in those days. Zaanse mustard is still famous.. and the oldest museum dedicated to mustard is found in Doesburg.
This is an excellent documentary. Thank you for taking so much time over this. As a note, Coleman's English Mustard in powder form can be combined with white wine, whiskey, vinegar, port, sherry.......all combining to create a truly unique mustard........not at the same time, of course........
Mustard bow tie was a nice touch.
I love mustard. That's a lot of stuff I never knew about it. It would be interesting to see the history of black pepper. I cannot imagine food without it
Ooooh, a video about the history of peppercorns would also be fantastic!
@@asdisskagen6487 I'm intrigued as well
Before black pepper we used native plant like water pepper which grows everywhere
@@eljanrimsa5843 Where does water pepper grow wild??
@@grovermartin6874 Australia, New Zealand, temperate Asia, Europe and North America
Right here where I live in Switzerland on a wet spot next to a pond, and probably on a wet spot next to where you live, too.
Very interesting video.
Last stone ground mustard maker is Raye’s Mustard located in the Eastport, Maine which is eastern most town in the U.S.A. A lovely part of the country.
Middleton Wisconsin has a pretty cool "mustard museum" with an amazing variety of mustards.
wow! :D
I live close to Middleton. I'll make a video about the museum if anyone is interested.
@@ShutTheMuckUp sure. :) let me know if you do!
@@DeconvertedMan I'm leaning towards doing it. I watched several videos about the museum that other people have done, and none of them show very much of what's in there. I'll go into much greater detail about it.
@@ShutTheMuckUp neat!
Fascinating info. Thanks THG! I just love this channel.
I especially like the comment from the wealthy mustard-maker Coleman, when they asked him how he made his fortune he said "I make my money from the mustard that people throw away on sides of their plates." Every time I use a condiment or dipping sauce like ketchup or ranch on the side, I always notice that I only use a little bit and throw the majority away. If I ever get in the hot-sauce business I will be sure to remember this.
I still shudder at the memory of my grandmother, looking after me when my parents were away on a business trip, giving me a mustard plaster on my chest to cure a chesty cold. My mother was horrified at the blisters on my chest, when she got back two days later. I don't know if they were caused by the heat of the poultice or a chemical reaction but very painful. My mother gave my grandmother a furious dressing down.
A mustard dressing down?
I have affection for every modern style of prepared mustard. Being raised in/near Chicago, nothing beats a squiggle of bright yellow Plochman's in the similarly colored "squeeze-barrel" with the red twist up cap on a fat Chicago dog or Maxwell Street Polish.
There was a bottle of it on the shelf above THG's head. I thought that was pretty cool.
Same
@@cliffordmoquin3305 I had to go back and look and I'm very surprised by that! Thanks for pointing it out
Plochman's was the only mustard my grandmother ever had in her house, at least as far back as I remember (1968). I still buy it.
Sadly Plochman's is not available every where. Almost impossible to find it here in South Carolina. It was my go-to brand with Kowalski or Ballpark franks, or coney islands. Strangely enough, Kosciusko brand of Polish Hot Mustard, which is manufactured by Plochman's, is very tasty on kielbasa and fairly easy to find down here. Being from Detroit, I grew up sharing Red Pelican Brand with Jaja. They stopped making it for many years, then the original owner's sons brought it back. But it was a disappointment, lacking the bite the original had.
Fun fact. Mustard seeds were used in a lot of feed for livestock during the pioneer days, so a lot of the Oregon trail and etc was lined with literal fields of mustard flowers and the bright yellow flowers made easily recognizable paths to follow
Mustard grows as a weed in grain fields. The oats used to feed horses may have contained mustard seed by accident.
ususally your research is spot on so can I ask you to answer this question that has been on my mind forever? Was it really Col. Mustard in the study with the revolver?
Given the color of his jacket, it should be Colonel Turmeric.
😅😂😁👏
If you like Indian food, try "dry frying" (no oil or butter) some seeds in a pan first until they just smoke or pop. Cumin, peppercorns, cardamon and even rough broken cinnamon quills. Mustard seeds add some extra flavour and heat. When cooled, grind them up as fine as you like with a mortar and pestle. The smell is fantastic, and the process doesn't take that long. Then add it to whatever you want - cashew butter, cream, coconut cream, tomato paste - to go with the protein/veges. An alternative to pre-made pastes. 🙂
Mustard is my partner's favorite spice. He was so happy to watch this episode. Thank-you, History Guy.
I'm a mustard guy, I have 8 different flavoures in my fridge. Thank you - just ordered Colemens.Thanks for the history - you rock!
Coleman’s packs a serious shallow and burn - wonderful! Nothing in the world goes better than a true English pork pie with a smear of Coleman’s.
@@patpierce4854 I'm german. let's see how it goes with a bratwurst.
Dijon Grey Poupon the best... ssshhh
I am french, that's why I talk with the silly accent
You have me beat by 3 mustards in my fridge. I was just spreading the news.
English mustard packs a punch, good as an ingredient in homemade BBQ sauce and other things where you want the flavour and punch to cut through other ingredients.
I didn't know we grow mustard here in Canada.
All I see when I drive through the country is corn, wheat and potatoes.
Live-and-learn.
Lots of mustard grown in Alberta,Saskatchewan and Montana
"Pardon me, do you have any Grey Poupon?" 😆
My mother used to talk about the mustard plasters my grandmother used to put on her chest whenever she developed a cold or flu. She couldn't say whether she got better because of the plasters or because she didn't want to get more "medicine." 😅
Grew up with the “yellow” mustard now prefer the stone ground type. Cannot wait to some on my corned beef next month!🍀 Good morning from Modesto fellow history folks.
Stone ground mustard is also very good on kielbasa. Sometimes I put horse radish on it and other times mustard.
I'm really into whole grain at the moment. I will use multiple mustards on a sandwich but the whole gives the chewy little pop when you bite one
Good morning from Phoenix!
I prefer the stone ground as well.
I prefer Dejuan
Ah yes, Lance has on a mustard colored bow tie !
Growing up in Southern California, we were always told that Father Serra’s party threw out mustard seeds during their progress north - for the missionaries who followed him the following year to find their way. The yellow flowers grew up and marked the el Camino Real.
My grandmother always used a mustard plaster on us when we got sick. And you are right…i always thought mustard was yellow from the seeds…didnt know it was the Turmeric.
When eating cooked broccoli , mustard seed powder can be used to add myrosinase back and help convert glucorafanin in the broccoli into sulforaphane.
Oooooooooo-kay.
I find that dry ground mustard acts as an emulsifier in quantities small enough to not impact flavor very much. In particular I use it when I make spaghetti sauce or curries, perhaps ¼ to ⅓ tsp per gallon (I cook large batches). Perhaps this property is one reason it finds use in mayonnaise and salad dressings?
Mayonnaise has vinegar, so it probably is the chemical reaction. That's interesting! Someone gave me a fancy spice rack that includes ground mustard, I was hoping someone would say what they use it in.
The History Guy must be inspired. I was just talking with my brother about the purpose of mustard in ancient history! Love this channel so much!
Mustard coloured tie. Nice work.
No shit, I had just searched for the history of honey mustard thinking to myself that if anyone covered it, it'd be this channel. Lo and behold, this video had been uploaded six hours prior.
Great video and thank you
Favourite honey mustard try: Savora
Thanks for this. Great episode. Food history is fascinating.
There's nothing like spicy brown Kosciusko or Dijon mustard on a Nathan's or Sabrett hot dog! (I stopped preferring French's when I was about 8 or 9 years old.) I also use the spicier mustards in potato or seafood salad, deviled eggs, or in a vinaigrette. In a pinch, Colemans makes the best mustard for Chinese take-out.
When I was a kid in the 70's I remember family cookouts at my grandparents' house and we had this really awesome mustard from French's. It had onion bits in it. I haven't seen it since sometime in the 80's.
I would think it pretty easy to add some dehydrated onions to your mustard. Let it sit overnight to hydrate...et voila there's mustard with onion bits.
They still make it, French's stone ground mustard with sweet onion bits
This was fascinating! I loved learning that mustard plants remove heavy metals from the soil! I've always loved the mustard plant, and its product because the bright yellow flowers are so pretty across a field or on the roadside. Yet many consider it an invasive pest because it self-seeds. Well, if they were subs of THG, they'd change their mind!
Marigolds are also said to remove heavy metals as well as nematodes that harm plants. I have a neighbour who moved here from China who grows marigolds in her garden, as she learned to do in China - and as I learned to do here in the US to protect the garden plants too.😊
@@naturalnashuan This is good to know, too! I did know that marigolds are excellent for reconditioning soil.
its amazing the great topics THG comes up with, that I never would have thought about otherwise ...
First use of mustard in North America I heard of. Early Spanish expedition into North America spread mustard seed for the plants to be a trail marker as evidence of their route.
Loved this as I grew mustard last year and got some seeds. I will plant these this year and hope to get enough seed to make my own mustard!
It’s 7:AM, and I am now hungry for a mustard covered bratwurst 🌭. Heck I might just go eat a spoonful of Dijon for breakfast today!
Had pastrami sandwich yesterday, only condiment was mustard. Was good.
I just did this. 😄
Yeah me too,
Just think of it as a breakfast sausage. 😀
We always have at least 4 types of mustard at home. Mild for my husband’s sausages, sweet for Leberkase, Colman’s power for adding to spice mixes and hot for grilled meats 😊 and honey mustard because it is delicious 😊
Fascinating video, and sharp mustard-yellow tie! 👍
Coleman's of Norfolk, England. Mustard. I remember my nan having a small tin of mustard powder, she would mix a spoon with milk to make the mustard.
I don't say this lightly, but this is in my opinion is one of the best episodes of THG! Well done!
An older Dr. helped my father get over spinal meningitis with a plaster of mustard down his spine. My tearful grandmother said that as a baby his heels were touching the back of his head because of the meningitis. She asked the Doctor if the mustard would burn my dad and he said 'no it will just pull out the poison'. My dad was as limp as a dish rag afterwards according to my grandmother. This was in the mid 1930's my dad is 89 and still goes fishing every week paddling his boat when going short distances. I want to add that these older remedies should be used with modern vaccines and medications. I am not an anti-vaccine person!
I was going to say as a unprofessional cook I can vouch for its medical properties which sooth burns.
Amen! Thank you for sharing! Many stringers full to Dad! Stay Blessed!
If you have cancer, just smear mustard on your body and it will pull out the poison. Everyone knows mustard cures everything...
I remember hearing about mustard plasters when I was a kid many, many years ago. As I recalled they were also used for illness affecting the respiratory system.
@@haydenbsiegel I can attest to the relieving burns. I put it on a welding flash burn after trying everything else and it worked.
12:26 Slight correction: It was the February 15, 2012 article "Mustard Love Affair Begins" in the Canton Repository (not "Republic") in case anyone wants to look it up.
My favorite mustard: Boetje's Mustard. Still stone ground. Since 1889. Thank you for sharing your spicy knowledge.
I grew up in a German/Polish household and didn't know what yellow mustard was until I was 18 y/o and joined the Navy. All we ever had at home was the brown mustard, which I still prefer today.
As someone who loves mustard, I never realized that Mustard was so important.
Are we just going to ignore the awesome mustard yellow bow tie The History Guy was wearing in the video?!
I always find it so exciting to learn about very old ways of living. Knowing mustard is one of the oldest used spices is just so cool to me.
Very interesting to have the 2021 drought in Canada talked about in this. I work for crop insurance and in 2021 was standing in fields of mustard that had failed to bolt and flower due to the heat dome that began at the end of June that year. Other crops were hit even harder since mustard prefers hot and dry conditions compared to many other crops.
Im Writer and about Mustard and Timetravel, but also just Spices in general, i gotta ask around here if somebody knows what i can make my timetraveling Protagonist simply do t strongly improve things. Likeee, does any of the Spices have a clear'totally-objective Improvement that is purely Knowledge-based, means it could be done immedietly if one just knows about it? You know, like Soap could literally have been used by Caveman if they just knew how
Growing up in California, we were told that the Spanish spread mustard seed when they first traveled north exploring the state and mapping out locations for missions.
Glad to see a reference to Simon and crew at TIFO! (along with the apparent 100 other TH-cam channels or websites they host/run)
The mustard plant itself has other uses. It is a melliferous plant family, producing considerable honey from its pollen. The leaves of the three species commonly used to produce mustard also produce edible greens. Adding some mustard greens to its cousin collard greens adds a bit of peppery taste and mustard taste.
I clicked as soon as I saw the title. Mustard is by far my favorite condiment and at last count I had on hand 9 different kinds. It is also the key ingredient in my homemade Carolina BBQ sauce.
Thank you for the history of my favorite spread.
The yellow bow tie is a nice touch.
Geddy Lee and Alex Lifeson of Rush have a line of mustard..
Not a fan of mustard, but I am a fan of History and this guy. Thanks for the content.
Same!
I love adding mustard seeds to things I cook, but I cannot tolerate the smell of prepared mustard.
I lived 51 years before I just discovered that I DO love mustard! If you have always had that yellow French's stuff, like I did, please try spicy brown mustard. It is so much better! I'm here because I recently tried it and wish my parents didn't raise me on The Blandest Foods on Earth. I wish I had known there is delicious mustard from a different species of plant than the generic American yellow stuff.
@@dianeweiss4562 I understand. When I was a kid I used French's mustard squeeze bottles as makeshift squirt guns to fight with other kids. The smell persists in the plastic bottles and made the water smell. It was an added touch to my childhood Summer warfare.
I can't eat a hot dog without Mustard, and raw onions! So glad to hear of Canada's connection to this ages old condiment. ( fellow you tubers I await your comments on raw onions on a ballpark frank!)
I prefer caramelised onions, but a typical snack in Belgium is a fried sausage (frikandel) with both mayonnaise, curry ketchup and chopped raw onion, which I love, so there's that
What a phenomenal, informative video- I learned so much, thank you!
My favorite TH-cam historian doing a video on my favorite condiment. Life is good! 👍
I love the History Guy, but check out Dr. Mark Felton if you want to replace watching the History Channel. He, along with Lance, are amazing.
@@guytansbariva2295 Dr. Felton is another of my favorite TH-camrs, great content as well.
I just accidentally got some French's mustard on a dishcloth. It stained, and I remarked to myself that it looked as bad as a turmeric stain. Today I found out that it IS a turmeric stain.
My mother had a "charm bracelet" that had a charm on it featuring a single mustard seed under a little glass dome. The folk explanation of the superstition was that the wearer should have the "faith of the mustard seed", such a small seed supposedly needs great faith in order to successfully germinate.
How often was the thought, "Tell me all there is to know about mustard, History Guy." Love it.
My all-time favorite condiment! I had some nice mustards while studying in Germany, with sausages and pretzels. I could go for pretzels and mustard right now. I make pickles and salad dressing with mustard seeds and mustard powder. I believe that mustard, not ketchup, belongs on hotdogs.
I was pleased when The History Guy said, in the bologna video, that he enjoys his bologna sandwich with a bit of mustard, also, haha!
Colmans does not play.
A fine condiment for everything.
Fantastic episode.
Very great history on mustard. One thing that I feel was omitted was the use of it as a lecithin, to help make temporary emulsions of oil and vinegar for vinaigrette salad dressings.
Your tie was an appropriate color for this topic. I can't think that this was by accident.
If you have never eaten fresh mustard greens, try them. You can use them on your hamburger or other sandwiches too. Yum! But they are spicy.
Mustard greens dressed with hot bacon fat and chopped onions was a staple in the south during the 60’s & 70’s, yummmmy
Winter grown are particularly spicy! The oils help frost proof the plant so they make loads in the winter.
I was Today Years Old when I found out that mustard is a medicine! I always wondered why my breathing improved after eating it! I will definitely be using more of it in meals and will get some dry mustard to make a poultice with!
I'm glad poultices are coming back into style. Baking soda and water paste on a wet paper towel works on most bug bites and stings. The alkalinity neutralises the acid in the venom. That greatly reduces itching and swelling. Toothpaste like regular Crest works too. I'm going to try a mustard powder poultice on my hands to see if it has an effect on Reynauld's Disease symptoms.
I can't eat a hamburger without mustard, doesn't matter which kind. That, and freshly ground black pepper.
Awesome video. I love mustard. I prefer Plochman's over anything else for everyday use, but it was super disappointing when they changed the cap.
Cheers on the tie for the video.
Yup. That mustard “scab” ya gotta wipe off the red cap before squeezing the bottle on your hotdog 😉👍🏻😆
@Tom The Plummer I found a brother :) When they changed it the first time I actually called. The lady answering the phone said, "I know just what you are calling about, and we are changing it back". Unfortunately, after a couple of years they changed it again. I mean, it actually works better, but I want my damn scab cap back. Good stuff.
Guilden's spicy brown, thank you ;)
Chinese Hot Mustard goes sweet when it ages.
So much history I never knew! Personally, I always buy Plochman's mustard because I like a tangier variety. I never knew much about the brown mustards. Seems like it's time for a culinary exploration! 😋
Brown Spicy mustard is awesome. Even French's. It feels different in the mouth and tastes different than the yellow stuff. Definitely try it. It's so good that I get cravings for it and I never imagined that I would have mustard cravings.
Interesting that when someone tries and fails at a task, it's said they "can't cut the mustard".
The origin of the term is not known, but it may actually not have been derived from mustard. Some suggest it was derived from the military term to "pass muster."
@@TheHistoryGuyChannel One of the more dismal Opry songs often repeated in the late Sixties, was "He's Too Old to Cut the Mustard Any More"... th-cam.com/video/Tmo0s2ynZHI/w-d-xo.html
Mustard is perhaps my favorite condiment, in all of its forms.
While not a parable, an enjoyable addition. Thanks!
Watched this thinking I’d fall asleep. Much like his history of screws couldn’t, it was riveting!
Did you watch the one on the history of rivets?
I applied for a job harvesting mustard once, but they rejected me. I couldn't cut the mustard.
Had to cut sugar back and started using mustard with fries instead of Catsup, turns out it’s actually a lot better and a ton less carbs.
I haven't tried it YET. It is similar to the French-Canadien use of malt vinegar on french fries, which is delicious.
The mustard-coloured bow tie is a nice little touch.
I'm always surprised that a small populated country like Canada contribute things to the world that are just mind-blowing from food to technology to Medicine!! Love your vids history guy cheers from Atlantic Canada👍😎🇨🇦
It's really funny that I watched this and found out why French's mustard is yellow because I just watched a cooking channel, America's Test Kitchen, were they said it was because they used yellow pepper corns. They went on to say that's why it tastes different because the others use brown pepper corns. Thanks for the correct information.
Someone can correct me if I am wrong, but there's no "yellow mustard seed" I think? White, brown and black. So yellow mustard probably uses the white mustard seed. I find yellow mustard kinda dull, like the kind used everywhere in the US. I like either honey mustard, or spicy brown (e.g. Gulden's)
I’m American, and I absolutely love English hot mustard. I put it on sandwiches, hot dogs, hamburgers, and many other things.
Thanks for another great and informative video!!
Absolutely awesome presentation, as always. Thank you!
I didn't realize mustard was for this many things, nor how long a history it has.