Препятствуйте нам держать тему CaJohn двинуть счастливо вместе с этот нового изделие от «номенклатуры товаров 10 ″ вызвано Мустард 10. В моем never-ending quest найти мустард сделал горяче достаточно для моего допуска жары, что более лучшей дороге бросить вызов порог кулинарного sanity чем попытаться эти Jolokia и мустард habanero от сумашедших гениев на Еда CaJohns пламенистая.

Это будет фактическ третьим мустардом, котор я рассматривал от CaJohn, приходя на пятки Собак-на хорошем мустарде и Мустард венгра CaJohns. Одна вещь была блаженно очевидной после пытаться все эти модели CaJohn мустардов… милый средний мустард.

Ингридиенты: наградной подготовленный мустард (семя мустарда уксуса, ранга #1, соли, турмерина, паприки, специй), красных habaneros, Bih Jolokia

Для простоты, трудно пойти неправильно с находится в этом мустарде. Примите некоторый желтый мустард, сделайте им выкрик с некоторыми весьма горячими перцами Чили, смешайте наилучшим образом, и послужите. Здесь описание от web site:

Мустард 10
Полностью фантастичный флейвор наградного желтого мустарда с славным пожаром Naga Jolokia! Справедливое пальто плечо свинины с этим и предусматрива с протиркой 10, не замедлить кашевара до тех пор пока после того как я сделано, и каждое присягнет вы от Низк-Страны! Пинает вверх по тому сандвичу ветчины & сыра как раз отлично слишком, и на Brats, Oh! То я буду talkin' о!

First Impression: Ever since отпуск оригинала «соус 10 ″ (мы получили, что образец попытались early on), мы любили развитие конструкции ярлыка. That said, John has indicated that they may be revamping the label and its graphics a little to be more indicative of what’s inside the bottle. As for what’s inside, the picture gives you the visual that this is a brown mustard…and I thought it resembled any of the other commercially-available brown mustards save for one major thing….

The aroma tells you there’s more to this mustard than its innocent looks.

Yeah, yeah…it smells a lot like mustard, and while I’m not in the habit of sniffing my mustards all that much, I couldn’t help but notice that my nose hairs recoiled from the capsaicinoids emitting from this condiment. Not only that, but this mustard is wonderfully thick and separates very little upon standing.

Taste: For a mustard that features a couple of the hottest peppers on the planet, the heat sneaks up on you. My first foray with this was at dinner with some turkey sausage, which you can see above. As anyone from Wisconsin could tell you, mustard and sausage goes together as well as peanut butter goes with jelly. I slathered up these two links with a generous coating and began to chomp blissfully away. After about 20-30 seconds and really enjoying the taste of the mustard, a wave of heat finally hit me.

This mustard is simply one of the hotter ones I’ve tried, and it builds. While I wasn’t suffering by any stretch, each bite of mustard was an accumulation of heat over the last. By the end of my meal, I was sucking a bit of wind…and loving every minute of it. The great thing about it? The taste didn’t suffer one bit. It seemed like the habanero actually provided most of the taste aspect, but the Jolokia added that extra element of heat that separates it from others of its ilk.

To ask what the mustard is good with is just plain silly, because the simple answer is everything. Anytime you think to use a mustard, plug this one in instead of your plain ol’ yellow mustard. Try it in mixed into your potato or pasta salad, spread thick over your deli sandwich, dip your pretzels in it, or make your deviled eggs have a little more devil in them. Try and find something this mustard doesn’t taste good upon. I dare you.

Overall recommendation: Easily vaulting into one of the top three mustards I’ve tried in terms of heat, it also easily one of the better ones as well. Hideously hot for a mustard, Jolokia lovers will want to have a jar of this on hand for any time they have a condiment need arise. You may never like a milder mustard again. This paired up with the Dog-On Good mustard make for a must-have pair of condiments. Enjoy!

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