Tinfoil Chef

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Mustard is one of those things that people either love it or hate it. There seems to be very little middle ground with this one. At least when it comes to plain, garden variety yellow mustard.

Then along came the spicy brown, which only those that liked the extra kick given by the horseradish cared for. The one that I think got a lot more people to consider it was the Dijon varieties. They have a milder kind of taste, yet retain the ah, personality of the original mustard.

Among hot dog fanciers mustard runs neck and neck with ketchup as one of the main condiments used. It’s also popular on burgers, often used in combination with ketchup. Also, like it’s tomato based partner in flavoring, it’s often used in recipes ranging from egg salad to being part of the cream cheese and milk topping thats used in the ham potato hash.

Of course, in spite of the many uses it gets, there are times when mustard will never be better than when it’s plain yellow salad mustard on a bologna sandwich on pumpernickel bread.

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