Mustard: A Spicy History

[@deborahfairbanks4012]

Great choice of a bow tie

[@wirelesmike73]

I love the fact that literally, no subject is out of bounds with this channel. I also love "Today I Found Out" for the same reason.

[@lightbox617]

Don't forget horseradish. My Welsh grandfather owned a small (56 acre) dairy farm in Northern NY. He had a small patch in a corner that was sort of swampy. He grew horseradish for his own consumption. I remember him sitting at the white, enamel kitchen (complete with a red stripe around the edge) table with a hand grinder. wash, peel, cut into chunks as you (he) alternates between, "one for the grinder, one for me." I tried one small piece. My sinuses were completely clear for a month

[@eatiegourmet1015]

"Prepared horseradish" (i.e., from a jar) on a tuna melt sandwich makes a world of difference.

[@KOZMOuvBORG]

Having a British mother who made roast beef with Yorkshire pudding, got an early start with Coleman's mustard and pungent horseradish.

[@Nick-gk6hj]

There's also horseradish mustard. Weber's is from Buffalo.

[@ronv6637]

Grew horseradish one year in my garden. After harvesting several years worth,spent several years eradicating it ftom garden

[@Yellow_Brick_Road]

​@@Nick-gk6hj Let's Go Buffalo! 🦬

[@urbanurchin5930]

I am what I call myself an "experimental shopper". I try to always make it a point - when shopping - to try and find something new to try. One day, mustard was on my shopping list - but instead of the regular yellow mustard that I always buy - I opted for Colman's English Mustard. Wow ! Was I ever blown away ! ! The UK people certainly have a super product ! I don't know exactly what it is....I find the taste different from regular yellow mustard that is hard to pinpoint - - but I have been a fan of it ever since. Thanks from the U.S. ! !

[@naturalnashuan]

I have the same habit of always buying something I've never tried when I grocery shop. 😊

[@SewolHoONCE]

Another transfer story: Southern California has hills covered with yellow mustard flowers. As Boy Scouts, we were told that Spanish missionaries brought the mustard, then we were told to put the mustard FLOWERS on our hot dogs. I still eat mustard flowers when available.

[@stuartriefe1740]

Settle down class, Professor Lance is beginning his lecture. Good morning from Connecticut everyone!

[@jimbobjones5972]

I'm a bit disappointed that you did not mention a highlight of South Carolina cuisine, that being "Carolina gold" mustard based BBQ sauce. It is amazing with pulled pork!

[@markholmphotography]

Never heard of it growing up until as a young g adult I went to a rock festival where I lived in Southern California had a vendor from South Carolina with BBQ. It was wonderful - unfortunately I couldn’t find it any place where I lived in California - didn’t have it again until I wound up working in Virginia for a year and of course spend more than a few weekends on the coast of South Carolina - but I prefer it on chicken which is so flavorless compared to pork or beef - still good stuff - always have a bottle of it in my fridge here in California.

[@zoltonthemagnificent88]

If you’d like to learn more about mustard you can visit the National Mustard Museum in Middleton Wisconsin. It was a fun visit.

[@typacsk]

Seconding this :)

[@eatiegourmet1015]

I always wanted to go there, used to be on their mailing list. I was just wondering if they had survived covid. Nice to know they have, thank you!

[@pakde8002]

Mustard hands down is my favorite dressing or condiment or spread or whatever you want to call it. I'm fact I'm not sure what the spread at a Southern family reunion would look like without prepared mustard in all the delicious recipes like deviled eggs, baked ham and potato salad. Edit: Simon Whistler will be thrilled that one of his oldest channels was mentioned as a source on THG. Love the synergy.

[@sherylcascadden4988]

Yay! Another Whistler fan!

[@alankates2866]

Yet another good vid from the history man. Thanks for making a reference to Simon. He is cool too.

[@asdisskagen6487]

Well, Simon has to be mentioned on a regular basis, considering he has roughly 10000 channels you KZbin XD

[@sherylcascadden4988]

@@asdisskagen6487 I've only been able to find 12, the rest may be hidden somehow? It does seem like more than that sometimes.

[@guytansbariva2295]

Yep, you're right. Along with mustard, Duke's mayonnaise is another Southern favorite. Much better than that nasty miracle whip and other so called mayonnaise.

[@charliemehr7750]

Very interesting video. Last stone ground mustard maker is Raye’s Mustard located in the Eastport, Maine which is eastern most town in the U.S.A. A lovely part of the country.

[@TalesFromTheBlahSide]

Mustard coloured tie. Nice work.

[@dirtcop11]

I remember reading about and even experiencing mustard plasters. It did have a soothing effect which is why it has been used for centuries. The fact that French's Yellow Mustard premiered at the St Louis World's Fair piqued my interest, there were a lot of commonplace things that also came from that Fair, ice cream cones come to mind for me. Maybe a History Guy review on the 1904 St Louis World's Fair would be interesting. The fact that both the World's Fair and the Olympics were in St Louis in 1904 in Forest Park, which was OUTSIDE of St Louis at that time. I would love to see that episode.

[@TheHistoryGuyChannel]

kzbin.info/www/bejne/f2SmgHeAf9qnjZY

[@naturalnashuan]

There was even a US postage stamp in the Celebrating the Century series that depicts someone eating ice cream on cone at the St Louis World's Fair.

[@Mildeda]

Mustard is my partner's favorite spice. He was so happy to watch this episode. Thank-you, History Guy.

[@bryanparkhurst17]

I find it amazing how almost every time I get a notion in my head about something and I want to learn more about it you have literally just released a video on it within the last week or two. Thank you for the Myriad of subjects that you cover, from Bowling Green to Biohazard and Marie-Antoinette to mustard, I don't think I've ever come across a bad video from you.

[@joshentheosparks7492]

This rabbit hole goes so much deeper. A majority of the world is fed because of mustard. It can rejuvenate most contamineted or deplete soil in a few years. Much of northern India's ability to feed itself indefinitely is because of mustard.

[@dibertos]

For me two weeks late, but same. The history guy can read our collective minds :D

[@anthonyjackson280]

Hi from Ontario (Canada). I grew mustard in my vegetable garden to use as salad greens. When it went to seed it started to take over. Grows and spreads like a weed. I found it sprouting up in the gravel between the garden beds and in our flower garden on the other side of the house. The mustard seed pods are great to use in Asian/Indian cuisine.

[@snowlothar45]

My family has always liked a smear of mustard on ham. With a Viking heritage, It now comes to light as to why we adore that practice.

[@Mother_Lover]

The bow tie is spot-on 👍

[@bwhog]

Yes, quite apropos. I caught that about half-way through and just had to laugh!

[@AbbStar1989]

Love the bow tie. So cool.

[@badlandskid]

And the mustard bottle on the shelf

[@Camelcando]

The mustard bottle made me realize that he probably hides something of his daily themes in every video. Why have I never caught that? Probably because mustard is so awesome and stands out.

[@kevinbutters5964]

This is an excellent documentary. Thank you for taking so much time over this. As a note, Coleman's English Mustard in powder form can be combined with white wine, whiskey, vinegar, port, sherry.......all combining to create a truly unique mustard........not at the same time, of course........

[@bassomatic1871]

Mustard bow tie was a nice touch.

[@markdodd1152]

I love mustard. That's a lot of stuff I never knew about it. It would be interesting to see the history of black pepper. I cannot imagine food without it

[@asdisskagen6487]

Ooooh, a video about the history of peppercorns would also be fantastic!

[@markdodd1152]

@@asdisskagen6487 I'm intrigued as well

[@eljanrimsa5843]

Before black pepper we used native plant like water pepper which grows everywhere

[@grovermartin6874]

@@eljanrimsa5843 Where does water pepper grow wild??

[@eljanrimsa5843]

@@grovermartin6874 Australia, New Zealand, temperate Asia, Europe and North America Right here where I live in Switzerland on a wet spot next to a pond, and probably on a wet spot next to where you live, too.

[@bradbo3]

My grandmother always used a mustard plaster on us when we got sick. And you are right…i always thought mustard was yellow from the seeds…didnt know it was the Turmeric.

[@rootsid]

I want a brat with sauerkraut and mustard after watching yet another thoroughly enlightening and entertaining THG video.

[@garyjordan3914]

Welcome to Bucyrus Ohio and the bratwurst festival !

[@patpierce4854]

Making me hungry! Brats and sauerkraut require mustard! Yum!

[@helenejampierremarsh1896]

It is tempting. I have to say..

[@amh9494]

... can't get the visual of you eating a spoilt child out of my head

[@Zorglub1966]

It would be a spoiled brat

[@Hal_T]

Who knew that a pedestrian subject like mustard had such a freaking fascinating history? The History Guy, that's who knew.

[@arrjay2410]

I didn't know we grow mustard here in Canada. All I see when I drive through the country is corn, wheat and potatoes. Live-and-learn.

[@jimbaumann6579]

Lots of mustard grown in Alberta,Saskatchewan and Montana

[@jrightly]

ususally your research is spot on so can I ask you to answer this question that has been on my mind forever? Was it really Col. Mustard in the study with the revolver?

[@TheHistoryGuyChannel]

Given the color of his jacket, it should be Colonel Turmeric.

[@lauralowery9303]

😅😂😁👏

[@greenockscatman]

I tend to make my own mustard and turmeric gives it a nice colour without affecting flavour too much. Tremendous bit of research and great presentation as always from THG.

[@julieb3996]

I especially like the comment from the wealthy mustard-maker Coleman, when they asked him how he made his fortune he said "I make my money from the mustard that people throw away on sides of their plates." Every time I use a condiment or dipping sauce like ketchup or ranch on the side, I always notice that I only use a little bit and throw the majority away. If I ever get in the hot-sauce business I will be sure to remember this.

[@CassandraHouse]

I love seeing a field full of the beautiful yellow flowers

[@skivvy3565]

Fun fact. Mustard seeds were used in a lot of feed for livestock during the pioneer days, so a lot of the Oregon trail and etc was lined with literal fields of mustard flowers and the bright yellow flowers made easily recognizable paths to follow

[@mrdanforth3744]

Mustard grows as a weed in grain fields. The oats used to feed horses may have contained mustard seed by accident.

[@kommissarkillemall2848]

Can't believe you left out the Dutch , who beside growing their own mustardseeds also imported lots of variants from the East-Indies and India with the VOC. They even build dedicated windmills to grind and mix mustardseed and other ingredients together with the then very expensive spices they got from the exclusive trade with named East-Indies. There have been made more variaties of mustard in The Netherlands then anywhere else in those days. Zaanse mustard is still famous.. and the oldest museum dedicated to mustard is found in Doesburg.

[@TastyBusiness]

"Pardon me, do you have any Grey Poupon?" 😆

[@u.e.u.e.]

I'm getting appetite! 😋 I didn't know anything about the 3 different colors of mustard seeds, about different oil contents, grade of grinding or adding turmeric - very interesting! 👍

[@chrislork240]

I'm a mustard guy, I have 8 different flavoures in my fridge. Thank you - just ordered Colemens.Thanks for the history - you rock!

[@patpierce4854]

Coleman’s packs a serious shallow and burn - wonderful! Nothing in the world goes better than a true English pork pie with a smear of Coleman’s.

[@chrislork240]

@@patpierce4854 I'm german. let's see how it goes with a bratwurst.

[@helenejampierremarsh1896]

Dijon Grey Poupon the best... ssshhh I am french, that's why I talk with the silly accent

[@tomh6183]

You have me beat by 3 mustards in my fridge. I was just spreading the news.

[@amh9494]

English mustard packs a punch, good as an ingredient in homemade BBQ sauce and other things where you want the flavour and punch to cut through other ingredients.

[@mattknight6691]

Growing up in Southern California, we were always told that Father Serra’s party threw out mustard seeds during their progress north - for the missionaries who followed him the following year to find their way. The yellow flowers grew up and marked the el Camino Real.

[@AndrewTheAngryAlpaca]

Are we just going to ignore the awesome mustard yellow bow tie The History Guy was wearing in the video?!

[@markyoungman148]

A while back, in the UK, I worked with an American, and we had a "team" BBQ one weekend. Suffice to say he adopted the "French's" method of liberally applying the Colman's English mustard to the hotdog - I have never seen a man go through so many facial colours, so quickly. He didn't do it twice.

[@soknightsam]

From Texas here with family in Europe. I absolutly drown my dogs and sandwiches with Colemans. It is the best mustard

[@sofiatgarcia3970]

That's one of the things I love about Colman's is the 'burn.'

[@Mukinrestak]

Colmans from the jar is great, but best of all is fresh made from the mustard powder. Extra burny goodness.

[@sherylcascadden4988]

@@Mukinrestak my grandmother used Coleman's dry in many recipes.

[@RogCBrand]

LOL! That reminds me of a friend of mine from Mexico. At work we had a potluck, with make-your-own sandwiches. She heavily slathered on what she thought was mayo, but was horseradish! She ate very spicy food, but horseradish burn is different from chile pepper burn and it nearly did her in!

[@joecosier22]

When I was a kid in the 70's I remember family cookouts at my grandparents' house and we had this really awesome mustard from French's. It had onion bits in it. I haven't seen it since sometime in the 80's.

[@TgWags69]

I would think it pretty easy to add some dehydrated onions to your mustard. Let it sit overnight to hydrate...et voila there's mustard with onion bits.

[@1969countryfarmer]

They still make it, French's stone ground mustard with sweet onion bits

[@juliao1255]

Fascinating info. Thanks THG! I just love this channel.

[@duanesamuelson2256]

First use of mustard in North America I heard of. Early Spanish expedition into North America spread mustard seed for the plants to be a trail marker as evidence of their route.

[@cee8mee]

I have affection for every modern style of prepared mustard. Being raised in/near Chicago, nothing beats a squiggle of bright yellow Plochman's in the similarly colored "squeeze-barrel" with the red twist up cap on a fat Chicago dog or Maxwell Street Polish.

[@cliffordmoquin3305]

There was a bottle of it on the shelf above THG's head. I thought that was pretty cool.

[@WinterInTheForest]

Same

[@cee8mee]

@@cliffordmoquin3305 I had to go back and look and I'm very surprised by that! Thanks for pointing it out

[@emilyadams3228]

Plochman's was the only mustard my grandmother ever had in her house, at least as far back as I remember (1968). I still buy it.

[@lapurta22]

Sadly Plochman's is not available every where. Almost impossible to find it here in South Carolina. It was my go-to brand with Kowalski or Ballpark franks, or coney islands. Strangely enough, Kosciusko brand of Polish Hot Mustard, which is manufactured by Plochman's, is very tasty on kielbasa and fairly easy to find down here. Being from Detroit, I grew up sharing Red Pelican Brand with Jaja. They stopped making it for many years, then the original owner's sons brought it back. But it was a disappointment, lacking the bite the original had.

[@NavigatEric]

its amazing the great topics THG comes up with, that I never would have thought about otherwise ...

[@Dandelionfleur]

Loved this as I grew mustard last year and got some seeds. I will plant these this year and hope to get enough seed to make my own mustard!

[@mrs.g.9816]

There's nothing like spicy brown Kosciusko or Dijon mustard on a Nathan's or Sabrett hot dog! (I stopped preferring French's when I was about 8 or 9 years old.) I also use the spicier mustards in potato or seafood salad, deviled eggs, or in a vinaigrette. In a pinch, Colemans makes the best mustard for Chinese take-out.

[@rogueyun9613]

The History Guy must be inspired. I was just talking with my brother about the purpose of mustard in ancient history! Love this channel so much!

[@markdriver2433]

Grew up with the “yellow” mustard now prefer the stone ground type. Cannot wait to some on my corned beef next month!🍀 Good morning from Modesto fellow history folks.

[@goodun2974]

Stone ground mustard is also very good on kielbasa. Sometimes I put horse radish on it and other times mustard.

[@ballsdeep2520]

I'm really into whole grain at the moment. I will use multiple mustards on a sandwich but the whole gives the chewy little pop when you bite one

[@Benson_aka_devils_advocate_88]

Good morning from Phoenix! I prefer the stone ground as well.

[@giselematthews7949]

I prefer Dejuan

[@dennishayes65]

Ah yes, Lance has on a mustard colored bow tie !

[@WildWestGal]

This was fascinating! I loved learning that mustard plants remove heavy metals from the soil! I've always loved the mustard plant, and its product because the bright yellow flowers are so pretty across a field or on the roadside. Yet many consider it an invasive pest because it self-seeds. Well, if they were subs of THG, they'd change their mind!

[@naturalnashuan]

Marigolds are also said to remove heavy metals as well as nematodes that harm plants. I have a neighbour who moved here from China who grows marigolds in her garden, as she learned to do in China - and as I learned to do here in the US to protect the garden plants too.😊

[@WildWestGal]

@@naturalnashuan This is good to know, too! I did know that marigolds are excellent for reconditioning soil.

[@loriallen67]

Thanks for this. Great episode. Food history is fascinating.

[@katmandudawn8417]

I used to make homemade mustard to give as gifts. I’d get bulk mustard flour and mustard seeds, combine it with apple cider vinegar, salt, tarragon and a bit of molasses and other things. It was easy to make and I could make some great batches in cute jars. Because I added whole seed it was nice and rustic.

[@disorganizedorg]

I find that dry ground mustard acts as an emulsifier in quantities small enough to not impact flavor very much. In particular I use it when I make spaghetti sauce or curries, perhaps ¼ to ⅓ tsp per gallon (I cook large batches). Perhaps this property is one reason it finds use in mayonnaise and salad dressings?

[@naturalnashuan]

Mayonnaise has vinegar, so it probably is the chemical reaction. That's interesting! Someone gave me a fancy spice rack that includes ground mustard, I was hoping someone would say what they use it in.

[@andylyon3867]

I make my own mayo with egg yokes and avocado oil and yes this with how mustard is used.

[@EugeneJ1908]

No shit, I had just searched for the history of honey mustard thinking to myself that if anyone covered it, it'd be this channel. Lo and behold, this video had been uploaded six hours prior. Great video and thank you

[@helenejampierremarsh1896]

Favourite honey mustard try: Savora

[@vlmellody51]

My mother used to talk about the mustard plasters my grandmother used to put on her chest whenever she developed a cold or flu. She couldn't say whether she got better because of the plasters or because she didn't want to get more "medicine." 😅

[@pdqmusic3873]

12:26 Slight correction: It was the February 15, 2012 article "Mustard Love Affair Begins" in the Canton Repository (not "Republic") in case anyone wants to look it up.

[@blackcountryme]

Coleman's of Norfolk, England. Mustard. I remember my nan having a small tin of mustard powder, she would mix a spoon with milk to make the mustard.

[@hilaryhamm9161]

Thank you for this bit of history. I wish schools showed these kinds of videos when I was in school.

[@zyxw2000]

Education goes on, long after we graduate.

[@justjane2070]

We always have at least 4 types of mustard at home. Mild for my husband’s sausages, sweet for Leberkase, Colman’s power for adding to spice mixes and hot for grilled meats 😊 and honey mustard because it is delicious 😊

[@LittleRedLemon04]

Very interesting to have the 2021 drought in Canada talked about in this. I work for crop insurance and in 2021 was standing in fields of mustard that had failed to bolt and flower due to the heat dome that began at the end of June that year. Other crops were hit even harder since mustard prefers hot and dry conditions compared to many other crops.

[@slevinchannel7589]

Im Writer and about Mustard and Timetravel, but also just Spices in general, i gotta ask around here if somebody knows what i can make my timetraveling Protagonist simply do t strongly improve things. Likeee, does any of the Spices have a clear'totally-objective Improvement that is purely Knowledge-based, means it could be done immedietly if one just knows about it? You know, like Soap could literally have been used by Caveman if they just knew how

[@wilsonlaidlaw]

I still shudder at the memory of my grandmother, looking after me when my parents were away on a business trip, giving me a mustard plaster on my chest to cure a chesty cold. My mother was horrified at the blisters on my chest, when she got back two days later. I don't know if they were caused by the heat of the poultice or a chemical reaction but very painful. My mother gave my grandmother a furious dressing down.

[@portcullis5622]

A mustard dressing down?

[@athopi]

While not a parable, an enjoyable addition. Thanks!

[@IreneSalmakis]

I love how he's wearing a yellow bowtie for the mustard episode.

[@andrewstevenson118]

If you like Indian food, try "dry frying" (no oil or butter) some seeds in a pan first until they just smoke or pop. Cumin, peppercorns, cardamon and even rough broken cinnamon quills. Mustard seeds add some extra flavour and heat. When cooled, grind them up as fine as you like with a mortar and pestle. The smell is fantastic, and the process doesn't take that long. Then add it to whatever you want - cashew butter, cream, coconut cream, tomato paste - to go with the protein/veges. An alternative to pre-made pastes. 🙂

[@technosaurus3805]

Middleton Wisconsin has a pretty cool "mustard museum" with an amazing variety of mustards.

[@DeconvertedMan]

wow! :D

[@ShutTheMuckUp]

I live close to Middleton. I'll make a video about the museum if anyone is interested.

[@DeconvertedMan]

@@ShutTheMuckUp sure. :) let me know if you do!

[@ShutTheMuckUp]

@@DeconvertedMan I'm leaning towards doing it. I watched several videos about the museum that other people have done, and none of them show very much of what's in there. I'll go into much greater detail about it.

[@DeconvertedMan]

@@ShutTheMuckUp neat!

[@kevinderrick2787]

HG. Love your work. AND NO--- Your tie was not over looked :-D

[@bluepen61]

My favorite mustard: Boetje's Mustard. Still stone ground. Since 1889. Thank you for sharing your spicy knowledge.

[@benmiller3358]

I don't say this lightly, but this is in my opinion is one of the best episodes of THG! Well done!

[@onliwankannoli]

Fascinating video, and sharp mustard-yellow tie! 👍

[@CatoTheElder-]

Glad to see a reference to Simon and crew at TIFO! (along with the apparent 100 other KZbin channels or websites they host/run)

[@SHAd0Eheart]

It’s 7:AM, and I am now hungry for a mustard covered bratwurst 🌭. Heck I might just go eat a spoonful of Dijon for breakfast today!

[@sherylcascadden4988]

Had pastrami sandwich yesterday, only condiment was mustard. Was good.

[@jaex9617]

I just did this. 😄

[@cowboywoodard2569]

Yeah me too,

[@surlyogre1476]

Just think of it as a breakfast sausage. 😀

[@artfulcookingwithdawn9000]

What a phenomenal, informative video- I learned so much, thank you!

[@notquitecopacetic]

Awesome video. I love mustard. I prefer Plochman's over anything else for everyday use, but it was super disappointing when they changed the cap. Cheers on the tie for the video.

[@tomtheplummer7322]

Yup. That mustard “scab” ya gotta wipe off the red cap before squeezing the bottle on your hotdog 😉👍🏻😆

[@notquitecopacetic]

@Tom The Plummer I found a brother :) When they changed it the first time I actually called. The lady answering the phone said, "I know just what you are calling about, and we are changing it back". Unfortunately, after a couple of years they changed it again. I mean, it actually works better, but I want my damn scab cap back. Good stuff.

[@tsparky9196]

Growing up in California, we were told that the Spanish spread mustard seed when they first traveled north exploring the state and mapping out locations for missions.

[@oldesertguy9616]

Great episode. Now I'll have to see where I can find Colman's mustard in my area.

[@adriaanboogaard8571]

A truly Amazing plant and condiment

[@bwhog]

So much history I never knew! Personally, I always buy Plochman's mustard because I like a tangier variety. I never knew much about the brown mustards. Seems like it's time for a culinary exploration! 😋

[@naturalnashuan]

Brown Spicy mustard is awesome. Even French's. It feels different in the mouth and tastes different than the yellow stuff. Definitely try it. It's so good that I get cravings for it and I never imagined that I would have mustard cravings.

[@Jazzy.girl.Sarah2023]

Excellent presentation! Thank you!

[@markc4050]

Geddy Lee and Alex Lifeson of Rush have a line of mustard..

[@jdstocco84]

Found this video looking up homemade mustard recipes, loved the history of it.

[@ericmason349]

The history of Canola Oil would be interesting to know. I would think the history of it would not go back very far. Canola oil is so widely used and yet most do not know anything about it.

[@rogermac358]

My favorite KZbin historian doing a video on my favorite condiment. Life is good! 👍

[@guytansbariva2295]

I love the History Guy, but check out Dr. Mark Felton if you want to replace watching the History Channel. He, along with Lance, are amazing.

[@rogermac358]

@@guytansbariva2295 Dr. Felton is another of my favorite KZbinrs, great content as well.

[@TheTropicaltreasure]

Great episode as always.

[@MrChaplain]

This might seem an odd habit but whenever i eat mustard im always watching the history of it and many other foods i love and adore i think ive watched this video like 50 times haha

[@delusionnnnn]

I saw Wayne's World with other Americans in London. We all loved the Grey Poupon scene. Nobody else in the theatre laughed, since they had never seen the commercial, and were probably still waiting for the punchline. We were cracking up though - and everyone else's silence made it funner. Had the reverse experience at Hamlet, since between the accent and the Shakespeareianisms I wasn't familiar with meant we missed a few of the (mostly early) laugh lines in an audience of people more used to both.

[@XavierBonapart]

I remember those commercials too!

[@naturalnashuan]

Check out books about the jokes in Shakespeare's plays, they are still funny centuries later.

[@delusionnnnn]

@@naturalnashuan Yeah, to be fair there's many that don't need a lot of analysis to recognize as funny, but it was a combination of the early modern English dialect, an accent we're less used to (this was early in my tour as I recall), and delivered rather quickly. Both are fun memories.

[@buckrogers7498]

Very great history on mustard. One thing that I feel was omitted was the use of it as a lecithin, to help make temporary emulsions of oil and vinegar for vinaigrette salad dressings.

[@peterlindbergh8526]

Excellent content as per usual! I learned some stuff.

[@slowturtle6745]

I clicked as soon as I saw the title. Mustard is by far my favorite condiment and at last count I had on hand 9 different kinds. It is also the key ingredient in my homemade Carolina BBQ sauce. Thank you for the history of my favorite spread.

[@Hotshotbdp]

Not a fan of mustard, but I am a fan of History and this guy. Thanks for the content.

[@JoshuaC923]

Same!

[@dianeweiss4562]

I love adding mustard seeds to things I cook, but I cannot tolerate the smell of prepared mustard.

[@naturalnashuan]

I lived 51 years before I just discovered that I DO love mustard! If you have always had that yellow French's stuff, like I did, please try spicy brown mustard. It is so much better! I'm here because I recently tried it and wish my parents didn't raise me on The Blandest Foods on Earth. I wish I had known there is delicious mustard from a different species of plant than the generic American yellow stuff.

[@naturalnashuan]

@@dianeweiss4562 I understand. When I was a kid I used French's mustard squeeze bottles as makeshift squirt guns to fight with other kids. The smell persists in the plastic bottles and made the water smell. It was an added touch to my childhood Summer warfare.

[@KB-dd9xr]

Saw a bottle of Plochman's on the shelf - but no mention in the video. That's my go-to if I have a choice. Probably because I had it as a kid all of the time.

[@pillipino3788]

Watched this thinking I’d fall asleep. Much like his history of screws couldn’t, it was riveting!

[@portcullis5622]

Did you watch the one on the history of rivets?

[@ancientromewithamy]

My all-time favorite condiment! I had some nice mustards while studying in Germany, with sausages and pretzels. I could go for pretzels and mustard right now. I make pickles and salad dressing with mustard seeds and mustard powder. I believe that mustard, not ketchup, belongs on hotdogs. I was pleased when The History Guy said, in the bologna video, that he enjoys his bologna sandwich with a bit of mustard, also, haha!

[@rabbi120348]

I just accidentally got some French's mustard on a dishcloth. It stained, and I remarked to myself that it looked as bad as a turmeric stain. Today I found out that it IS a turmeric stain.

[@joelspaulding5964]

Colmans does not play. A fine condiment for everything. Fantastic episode.

[@gregcampwriter]

One of the absurdities of my parents' Christian denomination was a suspicion of mustard as being too stimulating. But ketchup was okay. I showed my mother the ingredients on a bottle of each and afterward was allowed to have mustard.

[@V.Hansen.]

I always find it so exciting to learn about very old ways of living. Knowing mustard is one of the oldest used spices is just so cool to me.

[@siemprestruggle9272]

Colman's English mustard with a Burger is wonderful IMO

[@fredhannum4015]

Dry Colman's is a key ingredient in making deviled eggs as taught to me by my grandmother when I was very young (about 6 years old) and first became interested in learning to cook. I still use it today 60 years later (another great addition is watermelon pickles)

[@siemprestruggle9272]

@@fredhannum4015 devils eggs? Sounds interesting to say the least, where are you from?

[@PaulKettlebones]

Outstanding! I love mustard in its many iterations so this was truly fascinating.

[@Thekowaikaiju]

I love mustard to death and am still shocked at how interesting this video was! Good job as always!

[@joesmith7427]

I remember going to the RT French house near Rochester, NY along Lake Ontario. That was 55 years ago!

[@moonmunster]

If you have never eaten fresh mustard greens, try them. You can use them on your hamburger or other sandwiches too. Yum! But they are spicy.

[@robertstrickland2121]

Mustard greens dressed with hot bacon fat and chopped onions was a staple in the south during the 60’s & 70’s, yummmmy

[@amh9494]

Winter grown are particularly spicy! The oils help frost proof the plant so they make loads in the winter.

[@bermgram7271]

I can't eat a hot dog without Mustard, and raw onions! So glad to hear of Canada's connection to this ages old condiment. ( fellow you tubers I await your comments on raw onions on a ballpark frank!)

[@barvdw]

I prefer caramelised onions, but a typical snack in Belgium is a fried sausage (frikandel) with both mayonnaise, curry ketchup and chopped raw onion, which I love, so there's that

[@acepilotson3331]

I love mustard!!!! Love it!!!

[@nitaweitzel822]

I Love your programs. It's good to learn new information.