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Irish People Try Canadian Mustards
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- เผยแพร่เมื่อ 3 พ.ย. 2022
- Irish People Try Canadian Mustards! MERCH MADNESS: TRY.media/Merch
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It's a mustardy Friday, everyone! After a kind Canadian viewer named Adam sent us a selection of Canadian mustards (apparently Canada produces a LOT of mustard, who knew?!) we simply had to sit our resident Irish People down to see what they made of these unique Canadian mustards.
The Tryers featured in this video:
Paddy Murphy: TRY.Media/Paddy
Graeme Singleton: TRY.Media/Graeme
Niall Gleeson: TRY.Media/Niall
Seán Connolly: TRY.Media/Sean
Damon Blake: TRY.Media/Damon
Richard McConkey: TRY.Media/Richard
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Content produced by The TRY Channel.
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Thank you to our Patreon Producers: Robert Grant, Fernando Sotelo, Joe Lyden, William Charleston, Carol Pingel, Dylan Ashe, TimothyonPC and Heather Stoven.
TRY is your new home on TH-cam. A place where people try things for the first time. Similar to popular TH-cam channels such as BuzzFeed, WatchCut, GMM & TheFineBros' React, our goal is to create content to entertain you and to bring a positive light to the start or end of your day.
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I sent the most Canadian mustard but it broke in the flight over. Amazing Maple. It fabulous when baking a ham.
The most Canadian would be maple flavour or beaver flavour.
My only issue with this video is that those mustards aren't being enjoyed on a baked pretzel. Cheers from T.O. ✌️
@@JamesSerapio I understand you don't want some awesome sausage to boost the rating. But those looked like Piller's pepperoni sticks!
A good baked pretzel would be the perfect choice for carnivores and vegetarians.
Oooohhh.
@@JamesSerapio yes!!!!!!!!!!
My late father was a mustard maven. One year we put together a collection of fifty different mustards from around the world and gave it to him for Christmas. That pleased him greatly.
That can't be 80% of mustard comes from Canada....
T
I personally keep four different kinds of mustard in my fridge because certain foods require a certain mustard
Ham -honey mustard
Roast beef - horseradish mustard
Hot dog a good spicy whole grain
Sauces and dressing a creamy Dijon mustard
french's for hot dogs, surely?
Looks like we share similar tastes. I use the dijon when I am making up different sauces/dressings. Love that spicy horseradish.
Okay, this attitude is correct.
EXACTLY
@@annother3350 The turmeric colored yellow mustard is more of a mustard flavored vinegar.
Damon: "Whenever I have diarrhea, I go, 'Thank you, Colin!'" That needs to go on the list of Best Try Lines.
that needs to go on a t shirt! if not only for the fact that it was scare anyone named colin who didn't get it!
Wow..Canada initially grew 80% of the worlds mustard, but by the time they had tried the second mustard it had increased to 90%. Canada really upped their production....go Canada.....
By the time you read this, we'll have 95%
I'll surely bring it up, if I ever meet a Canadian. I imagine he'll be involved in the mustard industry somehow.
Over 90 is also over 80.
@@TheLobstersoup Actually, its all the moose....we just let them go and sooner or later mustard shows up....
I never knew that
I’m a Texan and keep horseradish mustard on hand for when I want bratwurst, which is often. Central Texas has a lot of Germanic heritage
Texan here 2 n most of my family have German& Polish on my sperm donors side
So many people don't realized that mustards can be used in cooking so many things! They add a little tanginess to a whole lot of cooked dishes.
@rapheALtoid I routinely add either dry or a choice of mustards when I do dried beans, and I've cooked a lot of hams and pot roasts with a little in the liquid. The result doesn't taste like mustard; you don't use that much. But it adds a little something...
It was boys club for the mustards, and they were awesome! Graeme and Paddy should be paired up more often! Graeme is rapidly becoming one of my favourite tryers.
Caplansky's on College St (in Toronto) was an amazing deli... After a huge legal fight with their landlord the place closed just before the pandemic hit. Glad to see they're still actively producing quality foods
They still have a location in Pearson Airport.
@@Brandon191 I remember their smoked meat being a bit more greasy in comparison to places like Dunn's and Katz, both of which are gone.
I'm Canadian and I love mustard. I often use it while cooking. There are so many different types and it's very versatile.
Right..i realised I ONLY have 4 kinds! 😢
As a Canadian I never really thought about it.. Checking just a sec.... Yep, I have a plain Loblaws "NoName" mustard like for a hotdog picnic, French's hot honey mustard, and a Maille Dijon dark mustard with multicoloured seeds we call either Dijon mustard, or whole grain mustard. I have a horseradish one but that's just horseradish with beets, a nice dark red one!
Most stores have their own in-house brand of mustard, Loblaws has NoName and Longo's just a Longo's Mustard brand. Then there's France's mustard brand Maille, not to be confused with the brand called French's :D which uses Canadian content but is actually an American company! Same with Ketchup. Anyways... Checked longos and yes all the ones noted in the Try shoot are available there too. I'll give them a try. Happy to up my mustard game
Bought the Kozlik maple mustard and it's fantastic! Definitely trying more. Hilarious I also live in Toronto as the donor but hadn't thought about mustard simply because there's so much of it around. I did up my horseradish with beet horseradish, really strong red sweet and strong mix. Only found it in Longo's don't know if it's in Loblaws haven't been there since Galen went insane. Loving the food variety. Thanks TRY
Pretzel bites + spicy mustard = yummy
They make honey mustard pretzel bites now too. They're bomb with a pint.
@@joshuamcdowell1460 noooo... real warm, soft pretzels and mustard
@@glenmarchant7900 oh, you mean bread.
This is hands down THE MOST talking I've ever seen in a try channel shoot. Who would have thought ALL GUYS could talk so much about mustard.
I love horseradish! The more nose tickly, the better. I live in central Vermont and we have horseradish growing wild on the property. I regularly harvest some. The finer the grate, the stronger the kick.
I have this mustard oil that clears your sinus' so much that if you eat too much it almost feels like brain freeze from eating something cold too fast.
That's cool
Oh my GOD, the editing at 7:29 is so slick, I think I need a lie down.
I meant to comment on this a while back, but forgot. Caplansky's Deli is a Toronto staple and they used to have 3 locations. Now the only location is at Pearson (Toronto) Airport in Terminal 3 so if you're ever travelling through, you can easily visit it. The owner/founder, Jake Caplansky, is frequently on the local talk radio station.
Graham is slowly becoming my new favourite tryer 🤣 he's just so funny
And handsome
Yes, he’s hilarious
Graham?
I just love how Paddy & Graeme get along! 3 really good pairings on this one.
Yeah, light on the lasses but Paddy and Graeme were really brothering up.
Love pretzels dipped in mustard!
I used to buy the Kozlik's mustard all the time down at St. Lawrence Market in Toronto. They have a tasting station set up for a ton of different flavours. SO YUMMY!!
I've had the Kozliks as well. Highly recommend the sweet and smoky
I love me some good German mustards, but I had no idea Canada was the mustard capital of the world. I'm definitely going to look into that next time I buy some. Look at us all, learning stuff! Thanks, Try Channel!
I was just biting into a salami sandwich with brown mustard (and horseradish) when the notification for this video popped.
I’m in Michigan and appalled that I haven’t been introduced to these by my lovely northern neighbors! They look amazing! Legit would like links to get me some to try.
Kozlik's got written up in Saveur magazine and David Chang fell in love with them when he was opening a restaurant in Toronto. But even in Canada, it's in the upscale category. So crossing the border might jack up the price even more. Cholula is pretty cheap in the USA. In Canada, it's triple the price of Frank's per 100ml.
If you're interested, they are easy to find online and do mail order. I'm slowly making my way through their product line. I love them on a good German sausage or even a hot dog.
I've never tried Canadian mustard
They both have website for mailorder
Good mustard, German bratwurst and sauerkraut, and a big ol frosted mug of beer. Now that's a good dinner.
now that's what they needed, some beer with this.
For incredible grilled chicken. Mix couple spoons of this course ground mustard, with enough olive oil and chopped garlic to make a thin paste. Thorough coat boneless, skinless chicken breasts, let marinate a little, then grill. Delicious!
That mustard slide transition at 7:28 was on point!
My favorite mustard is by Cracovia brand "Dobra Teściowa", which translates to Good Mother-in-Law, and has a motto of "Squeezes out tears from toughest men".
I just love watching Graeme. He’s just so honest and entertaining. 😊
Seeing Richard makes me realize that we haven't seen MC in a while.
It’s good to see both Richard and Canadian things again, although I don’t think there's any relation. Often silly but precise evaluations everyone - thanks for the informative smiles!
Yep, I have different mustards for different foods. Spicy horseradish is my usual go-to. But I also have stone grain and honey mustard and
dijon--that is mainly for sauces. The chutney at the end seems interesting as well.
Honey mustard tastes bad
So this is where I'm at with my life, Saturday night, I'm eating a hot dog, watching a video with a bunch of Irish folks eating Canadian mustard
Nice seeing Sean sporting the Canadian tuxedo for the shoot 👌
I have a sudden hankering for a ham sammy wit mustard and apple!
I have all of those things..and cheese
Kozlik's Triple Crunch is a condiment required in every pantry all over the world. It is so dang good and needed to be in this clip!
Caplansky's is one of the best deli's in Canada. It is right up there with Schwarz's (in Montreal) and Sumilicious (in Scarborough). Good mustard is a requirement for Montreal smoked meat.
Hmmm... Never been to Sumilicious? Any recommendations on what to get there?
Graeme is becoming one of my favorite tryers. He cracks me up.
Mustards are good on sandwiches and different types of meats , in macaroni salad and potato salad and in forms not just hot dogs only and mustards are great
My ex taught me the secret ingredient in his POtato salad..mustard!! He's not wrong
I don't know who that new guy with Paddy was but you gotta get him back on the channel. Great attitude and fucking hilarious
Graham
Irish not British. Graeme.
@@njoldguy8728 thanks..I have problem with names..
I love a good, bold flavored mustard on a good roast beef sandwich. 😋
A really good sandwich you might like is this: Lightly Toasted Seeded Rye Bread or Sourdough, on 1 slice put Stone-Ground Brown Mustard, on the other put Mayonnaise, on the Mayo side Pastrami, on the Mustard side Drained Real Sauerkraut lightly heated up, put them together and you got yourself a fantastic sandwich.
@@morrigankasa570 sounds good. Now I want a Reuben sandwich.
@@njoldguy8728 Yep, that was sort of the inspiration with my sandwich design. EXCEPT, I don't like Russian Dressing or Thousand Island Dressing which Reubens tend to use.
you helped me decide whats for supper , a couple of grilled cheese sandwiches with mustard on them .
They have been in the business since 1948 and they carry many different mustard types. Though being a native Ontarian, this is the first time that I've heard on them as I purchase name brand products, but have many UK cheeses.
Niall has such a fantastic palette.
I think kaplanskys delikatessen-mustard stems from saskatchewan. A lot of former german emigrants who first went to russia and from there to Canada live there. that's why kaplansky calls it "delikatessen" which is the german word for delicacies
Kaplansky's is a deli in Toronto, the chef is the picture on the jar.
If you want to taste mustard, I'd recommend using hard boiled egg as the base. It also makes digesting said egg a lot easier.
Fig and date would go well with a selection of cheeses. But in Ireland you either get sausage, or you get potato, I guess. Cabbage!
Oh, Kozilk is the brand for the maple mustard one. Same as the sweet and smokey one. I'll check out my store next time!
Shortage of Dijon Mustard in France was partly our fault. Due to the heat dome we had last summer in Canada, the crops were not great. Sorry France!
Good work on the fig mustard slide transition boiz
❤️❤️
So glad I wasn’t in this one, I hate mustard!
I wish that you were in it because I always love seeing you! ❤️
Everyone comments on you not liking things, but what do you really love on your plate? I know you like some heat, like korean ramen.
It thinks high of you
Who hates mustard more, you or Rake Yohn?
BTW, the National Mustard Museum has over 5000 mustards in it, and they sell quite a few on-line. They sort them by country, fruits, herbs, alcoholic, (made with beers or wine or champagne) and the ever popular miscellaneous.
My Google fu is weak, can I get a link?
6:40 it's a type of radish that looks like PART of a horse
I love paddy Murphy
There's also a German style of mustard but it's very vinegary and much stronger than the plain yellow type. Checked the ingredients and that's the horseradish mustard one. 365 Foods German Mustard from Texas!
Nepal, yes Nepal is the world’s largest producer of mustard seeds.
Kaplansky's used to be a Toronto staple in the deli smoked meat world. I think their store is limited to Pearson Airport these days.
Haven't heard of that other brand though.
What a great video! The condiment videos are always a pleasant watch, and end up my favorites. There’s something so comforting about them.
O.K, mad props to the editor at 7:29.
I prefer to have a dab of stone ground brown mustard on the side of pot roast, and some dijon on a hot link.
5:40- absolutely true fact.
Yeah we definitely don't have very hot mustard. I struggled with the even the more mild stuff in the UK because I don't love the horseradish heat.
I'm Canadian and I approve of this massage....
Are you telling me Sean wore that shirt but didn't know the shoot was Canada themed? 🤔
I usually have 10 open mustards in my pantry at any time. A whole grain, a smooth yellow, (usually French's), a spicy brown, a jalapeno, a dijon, and cranberry and my absolute favorite on hot dogs, either Nan's or Daddy Cook's Ginger curry mustard.
Don't be afraid to experiment with mustard in situations you have not previously tried it. For example, I assure you that pasta with nothing but a light covering of mustard for the sauce is absolutely delicious!
You must know Mary..
I love love love mustard. Horseradish, dijon, spicy brown, grainy---yes please!
My favorite is Ploshman's yellow mustard good zing and great flavor.....
I need a hug.
Mustards that make you go EH!
I have a jar of Kozlik's in the frig. Very Good
Thank you
Kozlik sweet and smoky is a staple in my Canadian fridge.
Sweet and Smokey is my go to!! Love that stuff
I use them in all sorts of sauces. Great stuff.
Ciara, conspicuous by her absence, is still getting over the tarantula from a previous shoot.
🤣
I've added mustard to mashed potatoes. Gives it a bit of a kick.
Omg yum. I love having several different types of mustards.
Next I need to see Rake Yohn trying mustards.
They're having a bit of mustard at the sausage party. yay.
After some research I found you can get most of these brands at Amazon
Nothing goes better with an Irish sausage fest than some Canadian mustards!
I’ve been Canadian for all my 34 years and had no idea canada was a mustard icon
Its an icon for exporting mustard. Growing it in fact they are the 2nd largest producer of mustard seeds behind Nepal but Canada exports more mustard than Nepal because they use most of their mustard in-country where as Canada not only has Canadians who love mustard, but the US also nearby. So Canada is the 2nd biggest producer of Mustard not the 1st, and they aren't even close to being 30% of the worlds supplier of mustard, Nepal produces 2x as much.
love all these vids!!!
Horseradish mustard is fan-freakin'-tastic on a sammich with deli cold cuts on a nice dense roll, ohhhhh maaaaaan! It's one of those situations when you've finished your sammich and absolutely must have another because the first was so damn good.
I absolutely want to see Damon handscooping and tasting sauces.
I love mustard. I had no idea Canada was responsible for them. Oh Canada! Not only do they have universal healthcare, but good mustard!
sorry its just a big lie, Canada doesn't grow nearly 80%+ of the worlds mustard seeds, Nepal grows more than Canada by 2x, so at the LARGEST Canada would only grow 33% of the worlds mustard seeds if it was only Canada and Nepal, which it isn't. Who ever is making up this info is laughable and the biggest fibbers in the world.
The “reading” in French killed me
I want to know when we're getting a "French" off between Damon and Lolsy!
Kozliks Extra Hot is awesome. I still reach for French's yellow half the time though.
Growing up in Toronto and an hour north now ....... French's mustard is the most popular mustard ....... when I was working in a food supermarket as a manager , French's mustard out sells everything ...... and Heinz ketchup and Bick's pickles ....
I was brave and watched "Canadian Mustards" for I am VERY allergic to mustard!!!!!
CABBAGE!!
Doesnt it suck having a rare food allergy..nobody warns you!! "SPICES"..WHIIIIIIIIIICH ONES???"
My dad used to make a sweet mustard, it was the best.
I also have different mustards in my fridge.
❤️🇨🇦
Producing 80% of the mustard SEEDS, doesn't mean you produce 80% of the MUSTARD.
Most of the wheat grown to make Italian spaghetti, is grown in Saskatchewan by Ukrainians. CANADA, the place that Bono from U2, Paul David Hewson, thinks the world needs more of.
Here in the states we have a horseradish mustard. Awesome!
Colin is the mustard man, oh no, wait, that's Sean.
I love horseradish, I grow my own and grind it. I usually have people waiting on fresh jars.
Caplansky is a gentleman and serves the world's best brisket. 👌
Damn the ASMR in this video!
Missing the most common mustard of them all; the YELLOW one !!!
I like dijonnaise on french fries.