Mustards

I love mustards, I suspect because, as my mother did, I love vinegar.

I used to have many varieties of mustard and vinegar in my pantry but I have cut way back on both. Even though I know it's still probably more than most people keep on hand, I take it as a small point of pride that I now limit myself to:

a Dijon, usually Grey Poupon
a classic yellow, French's, Plochman's or another
a course stoneground such as Pommery Moutarde de Meaux (if only I could figure out what to do with the crocks...)
Anton Kozlik's Triple Crunch and usually a couple of others from him
Ridley's Fuggle Mustard

And now perhaps my all-time, eat-it-with-a-spoon, favorite:

I first heard about this mustard in a newsletter from ChefShop.com and couldn't resist it at the mention of the Banyuls vinegar. I've ordered more from Honest Foods and this time it's coming in regular jars so I won't have to worry about anymore little crocks.

I am sorry this wonderful mustard comes all the way from California but at least one of the goodies I like to put in on comes from much closer to home:

Hartmann's smoked liverwurst