Depends quite a bit on the mustard, regular mustard is incredibly dull, but I'm kinda fond of honey mustard and strong Swedish mustard, and if I can only choose either ketchup or mustard, I tend to prefer mustard on stuff like sausages (though obviously combining the two is preferable).
I dunno, I have not listened to this weeks bombcast, but I would assume that Jeff's opinion on mustard is one of unavailability? I never really got into mustard until I went to a baseball game and my friend Emily was just putting it on everyones hotdogs while tailgating. I am one of those people who don't really complain in those situations and just eat it. It ended up being fairly good.
I personally eat mustard on most sandwhiches that call for it. Like I dunno about mustard on a tuna sub, but it goes great on a turkey sandwhich, a hot dog, ect. Plus it is generally healthier than other sauces you would put on (be it ketchup, mayonnaise or ranch sauce.
I used to put mustard and ketchup on my hot dogs, thinking that that's how it was for a reason, that mustard and ketchup were best friends and helped each other achieve maximum yum. Then I tried mustard only on a hotdog, and i discovered the lie, ketchup was holding back mustard all along. I'm strictly mustard only on my hot dogs now, but still use ketchup for like french fries and stuff.
Just regular mustard cause I think it's like the only normal condiment that's healthy enough for regular use. Dijon and Brown mustard are from another planet. Taste like stardust.... The bad kind.
This is so ironic...the "regular" mustard you use is probably loaded with ten times more preservatives and sugar than a good brown or stone ground mustard. Man, I need to eat some mustard soon.
I like all sorts of mustard, that's the key because people who say they hate mustard have only tasted one type.
- Yellow mustard = cookout burgers, hotdogs
- Dijon mustard = sandwich mustard for non-deli sandwiches
- Deli/Brown Mustard = deli food- a must for Roast Beef, Pastrami and Corned Beef unless you go Reuben or Rachel w/ slaw/kraut and Thousand Island dressing. Brown mustard is my 'go-to' table mustard as well.
- Chinese Mustard (Extra Hot) = I don't know who makes it or where it comes from but Chinese food in Boston comes with packets of crazy-stupid strong hot mustard.
Mustard is like wine or beer, there are types that go with certain foods.