At the beginning of this exchange, I opined that there was no point to making one’s own mustard the way I did, by harvesting and then pounding mustard seeds. @DaBadger finds mustard
and I suspect he does not harvest and then pound mustard seeds to do it, which is not easy as heck. I suspect he mixes pre-ground mustard powder with liquid.
I got peeps who love that canned log. Watch a gonna do?
I’m not even a big mustard fan, but the “trick” to a good burger is just a few dabs added to the ketchup/ and or mayo added on top. Not even enough to being an identifiable flavour when eating but missed if it wasn’t there.
The proverbial Secret Sauce.
Blend seeds, add vinegar and water. No, I didn’t harvest them and pound them out. Knock yourself out, if that’s your thing. Opine away, my friend! My way is easy as heck; and I’ll continue, thanks. I spend my labor on bigger things. The difference is: my “homemade” isn’t worse. I don’t eat as much mustard as I used to. Since I moved out of Mwaukee, my sausage intake has dwindled. Still, I love a spicy mustard as opposed to the (what my uncle calls) babyshit (yellow) mustard.
I think BS mustard might be a Midwestern term.
That’s also what my ex’s family from Nebraska called it.
One reason she’s an ex!
I use BS mustard on future smoked ribs to make the rest of the seasonings stick better; but, on its own, I’m not a fan.
Oh, now now. A little dab of BS can help a hamburger.
See, I don’t mustard a burger, save before cooking it. I brush some brown to hold spices in place.
In your prior post, when you said Chinese mustard I assumed you meant the pre-ground stuff one just adds water to. Which I like BTW. I think that is what small h thought too. LOL, babyshit mustard.
I had zero idea about BS. Thank you for the clarification 
Humbly, you’re still getting the BS mustard benefit.
Otherwise, you’d be using something else to hold the seasoning/rub.
Quite true. It definitely has its place in my cooking. Why I always lay out the big bucks to get it. I cook with it more than use as a tradish condiment.
I started with that. Penzey’s is great. Their preg-round Chinese hot is excellent.
