Mustard.

[Grumpier Than Uncle Joe]

Well?

[dead0man]

I can go both ways, but usually only have yellow in the house.


edit-oh and total freedom condiment

[Filuwaúrdjan]

Mustard is an important food group, but you Americans need to eat better mustard.

[Grumpier Than Uncle Joe]

I like stone ground the best but not on hot dogs. 

[bagelman]

Brown (Greater Cleveland area)

[Lexii, harbinger of chaos and sexual anarchy]

Mustard gas sucks

[tik 🪀✨]

Honestly, well, I didn't know mustard categorization was done by colour. I usually will go yellow (I just think of this as "mustard" or American mustard) but I absolutely adore wholegrain mustard on the right occasion. Dijon, related, also nice.. Hot English mustard I typically give a pass, although I don't dislike it. Its heat is like that of wasabi. It's gassy, festering, and can sting in the back of your skull if you overdo it. And my god do I love to overdo my serving of mustard. sh**t doesn't even have calories!

[Bunwahaha [still dunno why, but well, so be it]]

Where are Germans?

Fine on pastas.

[Ban my account ffs!]

If you'll have ketchup or any other toppings...go yellow.  If you,ll just have mustard, use brown or something spicier.

[#TheShadowyAbyss]

YELLER.

[angus]

If you'll have ketchup or any other toppings...go yellow.  If you,ll just have mustard, use brown or something spicier.

ketchup should be avoided.

I like a mixture of mayonnaise and mustard on the bun, with grilled onions, green peppers, and jalapeños draped liberally atop the frank.  I usually use a bitter American-made mustard such as Gulden's or Hebrew National or Kosciusko, but I find that they often only have French's mustard in many fast food places.  If I'm having Wolf brand chili with beans on my hot dog, then I prefer a mixture of yellow (French's or Plochman's) mustard and mayonnaise on the bread, then copious finely-diced raw onion on the hot dog, then a liberal coating of chili.  It is important that the onions be coated with chili.  I like to wash this down with Sierra Nevada Pale Ale.  Then I wash the Sierra Nevada taste out of my mouth with a Cape Codder.  

Voted brown, but I can go either way.

[Cranberry]

I did not know Americans divided mustard into brown and yellow, but upon internet research on your mustard customs, I can not do anything else but recommend brown mustard to you. Echoing many comments from above, mustard is definitely a most freedom condiment.

[Mr. Smith]

Yellow for hot dogs and pretzels, both for burgers, brown for everything else.

[angus]

I did not know Americans divided mustard into brown and yellow

I didn't either.  I suspect most people didn't, but when that grumpy old bastard made the poll it was immediately obvious to me, and I suspect to others, that he meant either the French's style or the Gulden's style.  It's like, "now that you mention it..." even though we never really thought conscientiously before of subcategorizing mustard in this way.

Note:  yellow mustard is actually yellow, but "brown" mustard is only brown the way "red-haired" people have red hair.  In other words, it's not really brown, but more of a babyshit yellow, or maybe a '74 Mercury Comet yellow.  Yellow mustard is made for potato salad.  There is really no substitute for it in potato salad, and potato salad without yellow mustard is not good potato salad.  "Brown" mustard, on the other hand, is versatile, and is good on steak tips, sandwiches, and hot dogs.  My sister even likes it on French fries.  I'll do it too in a pinch, although I prefer mayonnaise on fries.

I have also seen people putting mustard on pretzels, as has been mentioned, but I haven't tried it myself.  A good pretzel should not need basking, although when I get old and my teeth start to fall out I will probably start experimenting with condiments on pretzels.  I think I'd start with a hearty black Chinkiang vinegar for that purpose.

[Grumpier Than Uncle Joe]

I went with yellow (French's) brand......excellent.  On sandwiches I only go brown, most often stone ground.  Like uncle angus I often use mayo (Heinz is better than Helmans) and mustard both.

But it this hit the spot, yellow mustard, onion, and sweet pickle relish.  Yum.

Oh, and angus, I love mustard on my fries.......yellow there for sure!

[Bunwahaha [still dunno why, but well, so be it]]

Amusing how we're often associated to some stuffs for which we haven't done anything particular (fries, mustard).

On ne prête qu'aux riches. ^^

A good pretzel

That doesn't exist.

[angus]

Amusing how we're often associated to some stuffs for which we haven't done anything particular (fries, mustard).

We don't have the cumbersome labeling rules here.  I have some Texas chili from New Jersey, Vidalia onions from North Carolina, German beer from Minnesota, and a French Drain in my basement.  

Yeah, the French Fry inventor was a Belgian too.  Or chips.  If he had a French given name and a Flemish last name, like Jean Claude van Damme, we'd probably figure out he was Belgian.  I think Franklin introduced the French court to potatoes.  The king loved them, didn't he?

"Mother'n'Daddy'd come down often enough to where I could have mustard'n'biscuits three times a week.  ummm hmmgh"

I bet Slingblade uses French's Mustard on his biscuits.

[Grumpier Than Uncle Joe]

Amusing how we're often associated to some stuffs for which we haven't done anything particular (fries, mustard).

Yes, we know the French aren't good for sh**t........thanks for confirming.

[Goldwater]

Ketchup.

[Bunwahaha [still dunno why, but well, so be it]]

I think Franklin introduced the French court to potatoes.  The king loved them, didn't he?

Nah...

Antoine Augustin Parmentier

You would have been French your sentence would have been a total shame but you're only American so I give it a pass...

(f**k, for this too seems in fact Germany was forth though...)

For mustard, seriously there is Dijon yeah, but the country of mustards definitely is Germany, you should watch that Karambolage on arte about that.

Yes, we know the French aren't good for sh**t........thanks for confirming.

Well, in fact we're the original geniuses for some stuffs that really matters (such as jeans, Freedom, etc...)  but given our legendary modesty, who knows why those are given to Americans...

It might be because of our legendary generosity too...

But, to be back on the less important things, there is some French brands that reach Pittsburgh??

It can't be anything but those bloody Maille...

[Oldiesfreak1854]

Brown mustard is way too hot for me.  Yellow all the way.

[MASHED POTATOES. VOTE!]

I hoped this topic was about the mustard gas

[Filuwaúrdjan]

A nasty practical joke to play on Americans is to give them some of our yellow coloured smooth mustard and not tell them that there is a fairly significant difference in taste...

[Cranberry]

A good pretzel

That doesn't exist.

Sacrilege! A proper Brezel (if you are going to import our food, Americans, please spell it correctly!) is one of the best things in the world - if I think of those fresh brown dough wonders that they sold at the bakery at my school, sometimes still fresh and warm an crisp straight from the oven... That first bite into that deliciousness is a piece of heaven on earth...

Coming back to the original impetus of discussion, the consumption of mustard together with a Brezel - I wouldn't necessarily put mustard on a Brezel, but when you eat that to cheese or ham or similar, mustard on the side together with the rest is quite good - especially with the sweet sorts of mustards we have over here.

[Ban my account ffs!]

I like ketchup.  I won't apologize for it.  I think it goes well on hotdogs... though not on a Chicago dog.  But that has enough on it to forego the ketchup.  The ketchup would throw off the balance.

But ketchup is sweet and sour and I have a particular like for sweet and sour foods.  So the combination of ketchup, mustard, and very finely diced onions on a good hotdog is fantastic.

Or go another route with a nice bratwurst with sauerkraut and mustard... also excellent.