I love beer and onion brats. Mit kraut. SS or Lakeside horsey mustard for me. I just can’t find Lakeside in any stores by me (La Crosse area). I always say I’m gonna stop there next time I’m in Mwaukee, but run out of time. The corn beef seasoning works, too. Usinger if I’m going big building. Their outlet store is the greatest. Still some locals left in Mwauee, I’m sure, that make the deal. Where I now live I can find them, but pay premium. My local butchers are just the best; but brats are their soft spot; decent, but something missing.
Klements are too greasy. Lived right by the plant for 5 years.
Baraboo. The circus museum? I see this video void el chorizo. Get with the times! Boo town is chill. If you take hwy 12 the bridges have those circus scenes on the sides. I drive past there a lot getting my boy otta Madison.
For hotdogs (as opposed to other kinds of sausages), I’ve come to like Trader Joe’s dill pickle mustard. This for the simple reason that for me, the texture, sweetness and volume of real relish is a distraction–the flavor is there with the TJ’s, without being too much.
The mere mention of brats wakes me up. HEB store brand, boiled in beer and onions, grilled with pecan chips for smoke, nestled in a lightly toasted Martin’s roll and topped with either sauerkraut and Mr. Mustard Hot or, my favorite, a curry ketchup made of ketchup, Mr. Mustard, and curry powder.
Year to you too! I usually like to top my hot dogs with a classic yellow mustard or a deli-style mustard with a bit of spice. I’ve recently been using Ezekiel’s Mustard which is an all-natural, organic brand that has plenty of flavor without any added preservatives. It complements the hot dog perfectly!
Not necessarily for hot dogs but I really like Plochman’s Stone Ground. It is somewhat hard to find but if you go to their website at plochman.com they have a store locator.
I pay too much. Many years ago I was paying about $4.50 for the 20.5 0unce jar of Stone Ground. At that time it was fairly widely available. In about 2010 the company a Swiss company, HACO, bought the Plochman company. It is no longer widely available in California where I live I believe because the price has rapidly escalated. I most recently paid around $8 at a Raley’s market. To be honest it is not the only mustard I use in large part because of the new price. I probably use more Grey Poupon.
We’ve stuck to dog and beer, maybe nachos, all these years at the game, though we get it that Sportserve, Levy, Aramark are in the carnival catering trade.
So all this talk about mustard is making me crave some!
Tonight will be mustard chicken something
Homemade mustard, contains some madam jeanette chili for an extra bite
With all this mustard discussion, I’m surprised nobody has said they make their own. I do, but I’m still learning how. I haven’t bought mustard in a few years, but I don’t use it all that often, either, so a batch (about a pint) lasts me quite a while. I don’t mean to hijack the thread, but I wonder if there’s any HO wisdom for homemade mustard…?
I love beer and onion brats. Mit kraut. SS or Lakeside horsey mustard for me. I just can’t find Lakeside in any stores by me (La Crosse area). I always say I’m gonna stop there next time I’m in Mwaukee, but run out of time. The corn beef seasoning works, too. Usinger if I’m going big building. Their outlet store is the greatest. Still some locals left in Mwauee, I’m sure, that make the deal. Where I now live I can find them, but pay premium. My local butchers are just the best; but brats are their soft spot; decent, but something missing.
