part-time philistine

[moominmolly]

I like yellow mustard so much more than dijon. I can be convinced to use brown mustard, sometimes, but usually I just want the plain old yellow kind.

In other news, a new community: bostonbarter! Hooray bbbsg!

Comments

[jacflash.livejournal.com]

I can't stand dijon mustard. Bleah, yucky, etc.

I like Gulden's just fine, though, probably better than I like the screaming yellow stuff.

[cutieperson]

the yellow stuff scares me color-wise.

[oakenguy.livejournal.com]

This shocks me more than anything else you've posted!

[moominmolly.livejournal.com]

Yeah, I like to keep people on their toes.

(Also, I like to use Velveeta when making nachos. HA!)

[bluepapercup]

hee hee!

[tisana.livejournal.com]

Mustard preference depends on the food. I love different types of dijon and fancy stone grounds stuff on sandwiches, but kind of prefer yellow on hot dogs and burgers. I love the variety available and kind of wonder why there isn't the same variety in other condiments--it's like we love the conformity (not criticizing--I love to know what to expect from ketchup and salsa).

[moominmolly.livejournal.com]

Ohhh. Right. Good point. Fancy stone-ground mustards I have a *complete* weakness for. How did I forget that? There's a French old-style mustard with little seeds all through it that I just *love*.

There's a similar variety in vinegars!

[tisana.livejournal.com]

Crunchy-spicy stone ground.
Mmmm...

I was a bit surprised to be shown how much of a difference a really high quality vinegar can make. Kinda like wine. I'm still a philistine with stuff like that, though. :)

[cutieperson]

oh, but there's a HUGE variety in salsas. mango salsa, cranberry salsa, salsa with corn... i confess i haven't looked at what all the varieties are, but they're out there!

[tisana.livejournal.com]

OK, true...but when you go for chips and salsa, mostly what you find at the grocery is some version remarkably similar to Tostitos and Old El Paso...which I like on chips. I like other kinds of salsas on dinner foods, though.

So ketchup is a better example--it's pretty much all the same. Heinz has a bit of a monopoly that way.

[bluepapercup]

I ADORE yellow mustard almost to the exclusion of all other mustards. MMMMMMM.

[goat.livejournal.com]

Here's a non-secret-that-I-feel-like-telling-like-a-secret:

I don't like mustard, except in deviled eggs, or maybe a tiny bit on my hot dogs.

[moominmolly.livejournal.com]

*gasp*! Scandal!

ummm, I have similar feelings about mayonnaise. Except for the hot dog part.

[szasz.livejournal.com]

Ha, I was going to jump on you and tell you that there are a thousand kinds of brown mustard besides Dijon, including the whole variety of stone ground kinds. But I see you caught that yourself, up there, so no jumping required.

But what am I talking about, I really dislike the entire mustard spectrum. It's just not a taste I care for at all. *sigh*

[moominmolly.livejournal.com]

The problem isn't that there aren't tasty mustards, the problem is that fancy sandwich shops always smear my sandwich with awful icky Dijon when I ask for mustard, and it pissed me off yesterday. Off, it pissed me!

It's okay. Plenty of decent people don't like mustard. I forgive you. (You do like cheese, though, right? Because, I mean, if you don't like mustard *or* cheese, there might be a problem.)

[szasz.livejournal.com]

Hm, it sounds like a corollary of what you're saying is that yellow mustard is the least offensive, most vanilla common-denominator mustard, and therefore the kind that one would expect a random sandwich shop would give you without asking. I think I buy that.

And ohhhh, cheese is one of the loveliest foods. I like the really tangy ones like fresh Parmesan, Irish Cheddars, and on towards baby Swiss. I'm less enamored with the dark yellow spectrum although I have been occasionally surprised. And Brie elicits all sorts of inappropriate responses in me, although I'm continually ridiculed for not eating the rind, which to my palette tastes like dust.

I hope we can be friends now.

[moominmolly.livejournal.com]

Well, see, the philistine part of this is that I don't merely *accept* yellow mustard, I *love it*. But yes, it is also the mustard I expect when people say "want mustard on that?".

Your paean to cheese is a relief. Thank you. Well done.

[szasz.livejournal.com]

Your paean to cheese is a relief. Thank you. Well done.

Thank you. *bow*