Mustard is illegal where I Iive. Possession, and especially consumption, of mustard carries the possible maximum penalty of death. All because of, what we now call, The Mustard Wars of 1473. It started as a simple trade dispute between some merchants that never really got resolved. The dispute festered for years till another slight, imagined or real no one really knows, occurred and all out war broke out. While there is much to be said about the war and warfare itself not much survived as far as why it really started. But in the end mustard was made illegal and has stayed so for centuries.
Oddly, a very similar war was fought in Mexico over mayonnaise almost four centuries later. I guess it was more a series of skirmishes than a war, but it was a fairly important conflict.
There were obviously other geopolitical factors at play, but it was largely symbolic resistance to European/ white influence on a country with massively changing demographics. In the spring of 1856, indigenous forces tried to block a large shipment of goods coming out of Spain. The freight consisted of a lot of different goods intended to provide a more "European" lifestyle for the elites in Mexico. While only a small portion of it was actually mayonnaise, it turned into a bit of a rallying cry for a movement trying to resist the influx of white oppressors who were turning into the ruling class.
Eventually the resistance forces captured an artillery battery and were able to shell the incoming freight ship, sinking it before it got to the harbor. While it obviously didn't stop the European influence, it became a folk legend and a rallying cry for Mexican pride. To this day, you can still see "Sinko de Mayo" celebrations commemorating the event.
I'm saving this comment. Brilliant synopsis of the great mustard wars. Let's hope AI doesn't learn from this. π
π€
I'm not a huge mustard fan, so imagine my surprise when I tried mustard soup in the Netherlands and it was amazing. The mill where they ground the mustard was right next door. It was like a cheese soup almost. Creamy, tart, spicy. So good. All of the Dutch mustard was, including with the bitterballen.
Not a mustard fan, tries mustard soup anyway, discovers something wonderful. This may be a trivial example, but itβs the key to living life!
Saw the post, found a recipe, went out and got stuff... an hour later...
Recipe calls for 1/2 pound of bacon, but bacon comes in 12 ounce packages and I've never gone "Man, why did I make so much bacon?"
Chop it up, fry it up in some good olive oil, about 10 minutes. Remove to paper towels to drain.
Recipe calls for 1 white onion and 2 leeks, but we have a ready supply of sweet onions so I used one of those.
Chopped up, cooked in the bacon grease about 5 minutes or until translucent.
3 cloves of chopped garlic. Mine were small so I popped in 5 cloves. Cooked another minute or so.
Add in three tablespoons of the finest stone ground mustard. I used Maille but if you have the time and the know how you can make your own
3 cups of broth, vegetable or chicken, I used chicken.
1 cup of heavy cream.
Cook that up for about 10 minutes or so.
Mix up a slurry of 2 tablespoons cold water to 1 tablespoon corn starch, stir in as a thickener.
Simmer until it's as thick as you like.
If you like chunky soup, top with bacon and serve.
If you don't like chunky soup, use a blender or immersion blender to break up the onions, leeks and garlic, top with bacon and serve.
Daaaaaang. Well done. This sounds amazing. How did it turn out?
For something called "mustard soup" it's INCREDIBLY filling. The taste is fantastic, but neither my wife nor myself could finish our bowls, we're going to have the rest for lunch today.
Part of that may have been that I also whipped up some English muffins for dipping.
I'll say this, Europeans know how to make a soup base that can accommodate any number of ingredients. Some of the best soup I've ever had was just from a big vat of pea soup at a university dining hall in Brussels.
bitterballen
that's the secret ;)
I usually put it on my food... Why, what do you normally use it for?
By fridge-light at 2am, spread on a soft corn tortilla with a sprinkle of nutritional yeast.
I can fix you
No one can.
β₯οΈ
Why, how everyone eats it of course. I open a fresh bottle and stick a straw into it and go to town. How do you eat mustard op?
To answer seriously, mustard is either a condiment on a sandwich or could be a dipping sauce for meat, usually ham. It can be added into a vinnegrete salad dressing too.
Of course everyone knows about deviled eggs, but mustard as a flavor paste and an adhesive for any number of coatings used to be very popular. Older cookbooks reference it principally for reheating leftover meats.
mouth
I tend to squirt an entire bottle into my mouth while sobbing uncontrollably
You haven't lived until you've eaten mustard with your eyes, bro.
Usually with my mouth.
Copiously. I have yellow, dijon, whole grain, dill pickle, and horseradish mustard in the fridge. Put it on sandwiches, add it to mac and cheese, dip stuff in it, whatever.
Yeah, mustard works on pretty much everything that is savory.
Buy it from the Polish deli down the street, usually whole grain with some white wine in the ingredients (they label this French style). Spread it on some hearty bread together with Winiary majonez and meat of choice (pastrami is great, so is kielbasa). Toast some swiss or muenster cheese on there if I've got it. Polish pickles on the side, or maybe on the sandwich.
Get honey mustard packets from Arby's (because stupid Marzetti apparently doesn't sell bottles anymore) and dip chicken fingers/nuggets in it.
What I should do: Join the mustard of the month club at the local cheese shop. They always have interesting varieties like curry mustard or bourbon mustard.
Spoon to eye. Mustard mustard mustard eye.
With a spoon usually.
See you spoon
On hotdogs. Or pretzels. Or sausages.
American: Hot dogs, the sausage kind. I also use it in tuna and chicken salads.
Cold cut sandwiches almost always. Also, for those I often blend canned jalapenos, including the juice, and mayo. Makes a righteous sub sauce.
boof it
I make some salad dressing with mustard: crushed garlic, chopped garden thyme, vinegar, oil, mustard. Put all of them into a bottle and shake it well, let it rest for two days.
I also add a bit of mustard to the potato mash, or as a condiment over hot dogs and wieners.
Mustard greens are also delicious as frittata filling. Just make sure to wilt them beforehand, otherwise you'll get scrambled eggs instead.
(I have no idea on what people use mustard for, where I live. I guess over French fries and hot dogs?)
With mayonnaise and honey... I make homemixed honey mustard sauce.
Heinz's crap just tastes like vinegar.
Squeeze a third of the bottle into the trash, replace missing portion with Underwood ranches Sriracha, shake well and squirt on anything edible.
I put just a small spoonful in when I make mac and cheese. Besides an interesting flavor addition, it has something in it (lecethin?) that helps the sauce come together nice and smooth.
there are 1000 ways to eat mustard. If I was to actually count it out, I would probably find more then 1000.
PNW USA
I'm a "seeing is believing" guy and I'm not seeing 1,000+ ways.
have you got to salad dressings yet?
You're supposed to be listing them! Burden of proof is on the one making the claim.
lets just say that mustard is pretty good and versatile. I would need to categorize it into a bunch of groups before I could even list its uses for each type.
So youβve failed to meet your burden of proof! Your implied Gish gallop does nothing to support your claim! Checkmate, mustardist.
DAM YOU!!! DAM YOU TO H E DOUBLE HOCKEY STICKS!
Burgers, hot dogs, onion rings, kielbasa, the -wursts, sweet mustard on German Pretzels; goes into several salad dressings, marinades, or things like egg salads; sandwiches, corn dogs...I'm sure there's more I just can't think of it.
Yellow mustard on corndogs, Yellow mixed with ketchup to make "orange sauce" for burgers and hot dogs , spicy brown on polish sausage or cold-cut sandwiches.
Mostly English mustard on smoked salmon sandwiches. I'll also throw some in cheese bechamel sauce, as it sharpens the cheese flavour right up.
I don't like american mustard, which is basically just turmeric sauce.
Yellow American or brown German on sausages. Dijon mixed in salad dressing and sauces.
I smear it all over my lower body where my tongue can reach, then lick it off, yelling "Who's your daddy now, bitch!" at the top of my lungs. B-52's "Love Shack" must be playing in the background.
Your local hot dog vendor must hate you
I like to add grey poupon to potato salad because even if it is a mustard potato salad it is usually not a strong enough mustard.
I mix it in my mashed potatoes.
Usually on a ham sandwich. But I've also used mustard powder to make honey mustard sauce and as part of a dry rub for seasoning meat before cooking it.
Sandwiches, burgers, and hotdogs
Sandwich pal!
We put it in a rice bowl, grab it with both hands and drink it like when you finish a Japanese soup.
With a straw.
Brown mustard on sausage/hot dog.
I love mustard. I always have several varieties: Yellow, Dijon, stone-ground, and powdered. I usually put it on cold cut wraps, but there's plenty of recipes that call for it, too.
Every once in a while I get a weird craving for it and end up using it as a dip, just straight mustard, for most of my meals for like a week straight until the craving goes away.
Mix with honey
Dip chipolata sausages
Where I live? Hot dogs and polishes.
With a spoon, like everyone else
Whole grain mustard mixed with dill and honey to dip my chicken nuggets in
Cranberry mustard is awesome
Orally
On sandwiches.
You talking a specific plant? Because boy are there a lot of mustards.
I mix it with baked beans and ground beef.
On a head cheese sandwich. I had to look up the English term because head cheese sounds really weird, we call it hoofdvlees (head meat) or preskop.
Mixed with honey and jam as a dip for mini weenies
Putting it on Costco's food. Other people seldom eat mustard.
On my eggs, of course
I love mustard but I only put it on sausages and nothing else. Just like with ketchup which I only eat with french fries.
I use it on hot dogs and hamburgers, but only a tad because I like ketchup more - but somehow a corn dog needs both.
Use mouth, help with hands if needed good luck
I donβt like mustard.
Chillis though⦠mmmmm
Depends on the mustard. Dijon for salad dressings, American for hot dogs and English for steak and kangaroo.
What's English mustard like compared to the other two?
Spicy. I guess it's similar to wasabi (some cheaper brands of both are even basically the same thing made with horseradish). You don't need much, don't squirt it on like American mustard. But it goes really well with red meat, or on a ham sandwich.
Hm... I asked because I thought I hadn't had any, but now I wonder if that's what the kind of super hot mustard my dad always made from a powder was. It does have a sort of horseradish-y spice to it. Burns the nostrils like hell.
I don't eat it when I'm in vata-metabolism, but love it otherwise, on savory or heavy foods.
If you happen to be in one of the fundamental metabolisms ( kapha, pitta, or vata ), then doing the experiment of making a meal with pairs of dishes, 1 of only-pacifying-for-your-metabolism ingredients, & the other of that pair with only-aggravating-for-your-metabolism ingredients, using the ingredients-lists in David Frawley's "Ayurvedic Healing, then if you've enough health-sense ( some block it, or don't have any ), then you will probably find the differences between how your body's spirit reacts to the different dishes in each pair-of-dishes to be astonishing.
IF you do the experiment & find the results are a whole-life-scale wakeup-call, as I did, then the next book to get, to increase one's understanding of the fundamental metabolisms, and how they work, is Frawley & Kozak's "Yoga For Your TYPE" book.
Between those 2 books, anyone who has a definite metabolic-process-lopsidedness, and finds that the competence offered in those 2 books is on-point, can have much easier health & healing throughout the rest of their lives.
It is entirely possible, through wrong diet, wrong health, etc, to lock one's life into kapha-metabolism ( which is the real root of the "obesity epidemic": it's a kapha-metabolism epidemic, and obesity is only the symptom of it ).
I've learned that kaphas generally don't bother investing in spiritual-leverage, the same as deaf people don't consume music, much.
I actively broke my lifelong ultra-vata, then less than 3y later, accidentally broke my pitta into pure-kapha, through incorrect fasting ( sensation-of-hunger pushes one's unconscious to switch from any other metabolism into kapha, the famine-survival metabolism ).
I broke that pure-kapha deliberately, as quickly as possible, and now am in a mixed metabolism, which changes chaotically.
Most just remain stuck in the one they were born into, or gradually drift, in old-age, into vata, or wreck their health with kapha at some point, & stay there...
It's cause, however, is a mixture of unconscious-mind "posture" and epigenetics, from the looks of the evidence this-life has put in my face.
Unconscious-fear-of-hunger drives the switch to kapha, unconscious-certainty-that-only-ACTION-is-valid pushes one to switch into more pitta, & unconscious-certainty-that-only-spirit-energies-are-valid pushes towards vata-switching.
the pairs-of-dishes-with-opposite-ingredients experiment can't work on anybody with a mixture of all-3 metabolisms: none of the dishes is going to be horribly-wrong or amazingly-right, compared with its pair, if they're both prepared well, so no contrast will be eye-opening, therefore, for them, no evidence will exist for such process-lopsidednesses.
Bit of a tangent, but suddenly-discovering that I hated orange-juice & loved baked-corn-tortilla ( when I switched to kapha, 1 of the times that happened ), was astonishing.
Same as suddenly discovering, for the 1st time in my life, that it actually was possible for it to be "too hot to do any work", as pitta-metabolism did to me, but vata never had ( I'd thought all who said such things were being dishonest, because it hadn't been real/possible for me to reach that experience .. vatas are always cold, usually )
Also, differentiate between sweet mustard vs unsweet mustard: the sweet will get vata more interested, the unsweet .. just won't be popular among 'em.
Mustard is illegal where I Iive. Possession, and especially consumption, of mustard carries the possible maximum penalty of death. All because of, what we now call, The Mustard Wars of 1473. It started as a simple trade dispute between some merchants that never really got resolved. The dispute festered for years till another slight, imagined or real no one really knows, occurred and all out war broke out. While there is much to be said about the war and warfare itself not much survived as far as why it really started. But in the end mustard was made illegal and has stayed so for centuries.
Oddly, a very similar war was fought in Mexico over mayonnaise almost four centuries later. I guess it was more a series of skirmishes than a war, but it was a fairly important conflict.
There were obviously other geopolitical factors at play, but it was largely symbolic resistance to European/ white influence on a country with massively changing demographics. In the spring of 1856, indigenous forces tried to block a large shipment of goods coming out of Spain. The freight consisted of a lot of different goods intended to provide a more "European" lifestyle for the elites in Mexico. While only a small portion of it was actually mayonnaise, it turned into a bit of a rallying cry for a movement trying to resist the influx of white oppressors who were turning into the ruling class.
Eventually the resistance forces captured an artillery battery and were able to shell the incoming freight ship, sinking it before it got to the harbor. While it obviously didn't stop the European influence, it became a folk legend and a rallying cry for Mexican pride. To this day, you can still see "Sinko de Mayo" celebrations commemorating the event.
I'm saving this comment. Brilliant synopsis of the great mustard wars. Let's hope AI doesn't learn from this. π
π€
I'm not a huge mustard fan, so imagine my surprise when I tried mustard soup in the Netherlands and it was amazing. The mill where they ground the mustard was right next door. It was like a cheese soup almost. Creamy, tart, spicy. So good. All of the Dutch mustard was, including with the bitterballen.
Not a mustard fan, tries mustard soup anyway, discovers something wonderful. This may be a trivial example, but itβs the key to living life!
Saw the post, found a recipe, went out and got stuff... an hour later...
Recipe calls for 1/2 pound of bacon, but bacon comes in 12 ounce packages and I've never gone "Man, why did I make so much bacon?"
Chop it up, fry it up in some good olive oil, about 10 minutes. Remove to paper towels to drain.
Recipe calls for 1 white onion and 2 leeks, but we have a ready supply of sweet onions so I used one of those.
Chopped up, cooked in the bacon grease about 5 minutes or until translucent.
3 cloves of chopped garlic. Mine were small so I popped in 5 cloves. Cooked another minute or so.
Add in three tablespoons of the finest stone ground mustard. I used Maille but if you have the time and the know how you can make your own
3 cups of broth, vegetable or chicken, I used chicken.
1 cup of heavy cream.
Cook that up for about 10 minutes or so.
Mix up a slurry of 2 tablespoons cold water to 1 tablespoon corn starch, stir in as a thickener.
Simmer until it's as thick as you like.
If you like chunky soup, top with bacon and serve.
If you don't like chunky soup, use a blender or immersion blender to break up the onions, leeks and garlic, top with bacon and serve.
Daaaaaang. Well done. This sounds amazing. How did it turn out?
For something called "mustard soup" it's INCREDIBLY filling. The taste is fantastic, but neither my wife nor myself could finish our bowls, we're going to have the rest for lunch today.
Part of that may have been that I also whipped up some English muffins for dipping.
I'll say this, Europeans know how to make a soup base that can accommodate any number of ingredients. Some of the best soup I've ever had was just from a big vat of pea soup at a university dining hall in Brussels.
that's the secret ;)
I usually put it on my food... Why, what do you normally use it for?
By fridge-light at 2am, spread on a soft corn tortilla with a sprinkle of nutritional yeast.
I can fix you
No one can.
β₯οΈ
Why, how everyone eats it of course. I open a fresh bottle and stick a straw into it and go to town. How do you eat mustard op?
To answer seriously, mustard is either a condiment on a sandwich or could be a dipping sauce for meat, usually ham. It can be added into a vinnegrete salad dressing too.
Of course everyone knows about deviled eggs, but mustard as a flavor paste and an adhesive for any number of coatings used to be very popular. Older cookbooks reference it principally for reheating leftover meats.
mouth
I tend to squirt an entire bottle into my mouth while sobbing uncontrollably
Look what regex has done to this poor soul.
Mouth
You haven't lived until you've eaten mustard with your eyes, bro.
Usually with my mouth.
Copiously. I have yellow, dijon, whole grain, dill pickle, and horseradish mustard in the fridge. Put it on sandwiches, add it to mac and cheese, dip stuff in it, whatever.
Yeah, mustard works on pretty much everything that is savory.
Buy it from the Polish deli down the street, usually whole grain with some white wine in the ingredients (they label this French style). Spread it on some hearty bread together with Winiary majonez and meat of choice (pastrami is great, so is kielbasa). Toast some swiss or muenster cheese on there if I've got it. Polish pickles on the side, or maybe on the sandwich.
Get honey mustard packets from Arby's (because stupid Marzetti apparently doesn't sell bottles anymore) and dip chicken fingers/nuggets in it.
What I should do: Join the mustard of the month club at the local cheese shop. They always have interesting varieties like curry mustard or bourbon mustard.
Spoon to eye. Mustard mustard mustard eye.
With a spoon usually.
See you spoon
On hotdogs. Or pretzels. Or sausages.
American: Hot dogs, the sausage kind. I also use it in tuna and chicken salads.
Cold cut sandwiches almost always. Also, for those I often blend canned jalapenos, including the juice, and mayo. Makes a righteous sub sauce.
boof it
I make some salad dressing with mustard: crushed garlic, chopped garden thyme, vinegar, oil, mustard. Put all of them into a bottle and shake it well, let it rest for two days.
I also add a bit of mustard to the potato mash, or as a condiment over hot dogs and wieners.
Mustard greens are also delicious as frittata filling. Just make sure to wilt them beforehand, otherwise you'll get scrambled eggs instead.
(I have no idea on what people use mustard for, where I live. I guess over French fries and hot dogs?)
With mayonnaise and honey... I make homemixed honey mustard sauce.
Heinz's crap just tastes like vinegar.
Squeeze a third of the bottle into the trash, replace missing portion with Underwood ranches Sriracha, shake well and squirt on anything edible.
I put just a small spoonful in when I make mac and cheese. Besides an interesting flavor addition, it has something in it (lecethin?) that helps the sauce come together nice and smooth.
there are 1000 ways to eat mustard. If I was to actually count it out, I would probably find more then 1000.
PNW USA
I'm a "seeing is believing" guy and I'm not seeing 1,000+ ways.
have you got to salad dressings yet?
You're supposed to be listing them! Burden of proof is on the one making the claim.
lets just say that mustard is pretty good and versatile. I would need to categorize it into a bunch of groups before I could even list its uses for each type.
So youβve failed to meet your burden of proof! Your implied Gish gallop does nothing to support your claim! Checkmate, mustardist.
DAM YOU!!! DAM YOU TO H E DOUBLE HOCKEY STICKS!
Burgers, hot dogs, onion rings, kielbasa, the -wursts, sweet mustard on German Pretzels; goes into several salad dressings, marinades, or things like egg salads; sandwiches, corn dogs...I'm sure there's more I just can't think of it.
With my mouth.
https://youtu.be/Oly8f4h5C78
Guess I found a new YouTube channel.
Yellow mustard on corndogs, Yellow mixed with ketchup to make "orange sauce" for burgers and hot dogs , spicy brown on polish sausage or cold-cut sandwiches.
Mostly English mustard on smoked salmon sandwiches. I'll also throw some in cheese bechamel sauce, as it sharpens the cheese flavour right up.
I don't like american mustard, which is basically just turmeric sauce.
Yellow American or brown German on sausages. Dijon mixed in salad dressing and sauces.
I smear it all over my lower body where my tongue can reach, then lick it off, yelling "Who's your daddy now, bitch!" at the top of my lungs. B-52's "Love Shack" must be playing in the background.
Your local hot dog vendor must hate you
I like to add grey poupon to potato salad because even if it is a mustard potato salad it is usually not a strong enough mustard.
I mix it in my mashed potatoes.
Usually on a ham sandwich. But I've also used mustard powder to make honey mustard sauce and as part of a dry rub for seasoning meat before cooking it.
Sandwiches, burgers, and hotdogs
Sandwich pal!
We put it in a rice bowl, grab it with both hands and drink it like when you finish a Japanese soup.
With a straw.
Brown mustard on sausage/hot dog.
I love mustard. I always have several varieties: Yellow, Dijon, stone-ground, and powdered. I usually put it on cold cut wraps, but there's plenty of recipes that call for it, too.
Every once in a while I get a weird craving for it and end up using it as a dip, just straight mustard, for most of my meals for like a week straight until the craving goes away.
Mix with honey
Dip chipolata sausages
Where I live? Hot dogs and polishes.
With a spoon, like everyone else
Whole grain mustard mixed with dill and honey to dip my chicken nuggets in
Cranberry mustard is awesome
Orally
On sandwiches.
You talking a specific plant? Because boy are there a lot of mustards.
I mix it with baked beans and ground beef.
On a head cheese sandwich. I had to look up the English term because head cheese sounds really weird, we call it hoofdvlees (head meat) or preskop.
Mixed with honey and jam as a dip for mini weenies
Putting it on Costco's food. Other people seldom eat mustard.
On my eggs, of course
I love mustard but I only put it on sausages and nothing else. Just like with ketchup which I only eat with french fries.
I use it on hot dogs and hamburgers, but only a tad because I like ketchup more - but somehow a corn dog needs both.
Use mouth, help with hands if needed good luck
I donβt like mustard.
Chillis though⦠mmmmm
Depends on the mustard. Dijon for salad dressings, American for hot dogs and English for steak and kangaroo.
What's English mustard like compared to the other two?
Spicy. I guess it's similar to wasabi (some cheaper brands of both are even basically the same thing made with horseradish). You don't need much, don't squirt it on like American mustard. But it goes really well with red meat, or on a ham sandwich.
Hm... I asked because I thought I hadn't had any, but now I wonder if that's what the kind of super hot mustard my dad always made from a powder was. It does have a sort of horseradish-y spice to it. Burns the nostrils like hell.
Yeah that'll be it! I usually get Colman's.
Keen's. Good shit.
I LOVE keens! toasted some dinner rolls with mayo and keens yesterday for pulled pork sliders π©βπ³π€
i need to try the dry version sometime
I don't eat it when I'm in vata-metabolism, but love it otherwise, on savory or heavy foods.
If you happen to be in one of the fundamental metabolisms ( kapha, pitta, or vata ), then doing the experiment of making a meal with pairs of dishes, 1 of only-pacifying-for-your-metabolism ingredients, & the other of that pair with only-aggravating-for-your-metabolism ingredients, using the ingredients-lists in David Frawley's "Ayurvedic Healing, then if you've enough health-sense ( some block it, or don't have any ), then you will probably find the differences between how your body's spirit reacts to the different dishes in each pair-of-dishes to be astonishing.
IF you do the experiment & find the results are a whole-life-scale wakeup-call, as I did, then the next book to get, to increase one's understanding of the fundamental metabolisms, and how they work, is Frawley & Kozak's "Yoga For Your TYPE" book.
Between those 2 books, anyone who has a definite metabolic-process-lopsidedness, and finds that the competence offered in those 2 books is on-point, can have much easier health & healing throughout the rest of their lives.
It is entirely possible, through wrong diet, wrong health, etc, to lock one's life into kapha-metabolism ( which is the real root of the "obesity epidemic": it's a kapha-metabolism epidemic, and obesity is only the symptom of it ).
I've learned that kaphas generally don't bother investing in spiritual-leverage, the same as deaf people don't consume music, much.
I actively broke my lifelong ultra-vata, then less than 3y later, accidentally broke my pitta into pure-kapha, through incorrect fasting ( sensation-of-hunger pushes one's unconscious to switch from any other metabolism into kapha, the famine-survival metabolism ).
I broke that pure-kapha deliberately, as quickly as possible, and now am in a mixed metabolism, which changes chaotically.
Most just remain stuck in the one they were born into, or gradually drift, in old-age, into vata, or wreck their health with kapha at some point, & stay there...
It's cause, however, is a mixture of unconscious-mind "posture" and epigenetics, from the looks of the evidence this-life has put in my face.
Unconscious-fear-of-hunger drives the switch to kapha, unconscious-certainty-that-only-ACTION-is-valid pushes one to switch into more pitta, & unconscious-certainty-that-only-spirit-energies-are-valid pushes towards vata-switching.
the pairs-of-dishes-with-opposite-ingredients experiment can't work on anybody with a mixture of all-3 metabolisms: none of the dishes is going to be horribly-wrong or amazingly-right, compared with its pair, if they're both prepared well, so no contrast will be eye-opening, therefore, for them, no evidence will exist for such process-lopsidednesses.
Bit of a tangent, but suddenly-discovering that I hated orange-juice & loved baked-corn-tortilla ( when I switched to kapha, 1 of the times that happened ), was astonishing.
Same as suddenly discovering, for the 1st time in my life, that it actually was possible for it to be "too hot to do any work", as pitta-metabolism did to me, but vata never had ( I'd thought all who said such things were being dishonest, because it hadn't been real/possible for me to reach that experience .. vatas are always cold, usually )
Also, differentiate between sweet mustard vs unsweet mustard: the sweet will get vata more interested, the unsweet .. just won't be popular among 'em.
_ /\ _