Regular Mustard

[billroper]

I was in the Loop yesterday for meetings and decided to leave the office and head south looking for food. I found the Halsted Street Deli (which was nowhere near Halsted Street) and decided they would do. I found a hot pastrami sandwich on the menu and ordered it.

"Regular or spicy mustard?" the counterman asked.

I thought for a moment and answered "Regular," since I felt that was less likely to contain some interesting adulterant that I'm allergic to.

When the sandwich came, I found it had dijon mustard on it.

In what universe is dijon mustard "regular" mustard?

I normally avoid dijon mustard because it contains small quantities of sulfites which I'm allergic to. Fortunately, my sulfite load was low enough that the sandwich didn't set me off.

However, dijon mustard on pastrami is really pretty revolting.

*sigh*

Comments

De gustibus...

[tigertoy.livejournal.com]

Personally, I think a nice dijon mustard would be lovely on a pastrami sandwich, certainly better than the generic yellow stuff that I would expect the phrase "regular mustard" to mean.

[thnidu.livejournal.com]

Did you point out the lie mistake contradiction to the counterman or the manager?

[daddy-guido.livejournal.com]

wonder what kind the spicy mustard is?

See, MY issue would have been the pastrami....

[grey-lady.livejournal.com]

I wouldn't think of Dijon as "regular" although my definition of "regular" mustard has shifted from the US yellow mustard to Colman's mustard. Although, for pastrami, I think I'd say "no mustard" by personal preference.

[bardling.livejournal.com]

Um, in France, perhaps?

To many people, Dijon-style mustard is regular mustard. Another group of people think that the common yellow mustard you refer to is called "prepared" mustard, but any fluid mix of crushed or ground mustard seeds with seasonings and vinegar, wine, water, beer, or must (fresh-pressed grape juice) is a prepared mustard (in Britain, a "made" mustard). What you are referring to as regular mustard is best called yellow mustard or perhaps American-style mustard.

There are, of course, many types of prepared mustard with many flavor variations. There are three main types in France. Dijon is light in color, but fairly strong in flavor. Bordeaux is darker, with a milder, but more vinegary flavor, and includes sugar and usually tarragon. Meaux mustard is made from crushed mustard seeds rather than seeds ground to powder, and is generally mild.

German mustards, of which there are many, are generally of the Bordeaux type. English mustards are the strongest overall and can be a shock to the uninitiated. American yellow mustard is a mixture of the mildest mustard seeds with vinegar, sugar, and turmeric, which makes it yellow.
(from http://www.ochef.com/284.htm )

[qnofhrt.livejournal.com]

However, dijon mustard on pastrami is really pretty revolting.

I use Dijon mustard in things but not necessarily on things. Same with the rest of glop people put on sandwiches - mayo, Miracle whip, catchup etc. I have put guacamole on sandwiches, burgers too. And hummus, which goes well with most hams and roast beef.