>secretly the best mustard for sandwiches

>secretly the best mustard for sandwiches
This stuff on a tuna sandwich is a game changer. The game has been changed.

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  1. 1 month ago
    Anonymous

    I'm intrigued, how does it differ from regular mustard?'
    is this like the mustard you get from chinese takeout?

    • 1 month ago
      Anonymous

      it's just yellow mustard with a little rice vinegar and sugar. typical chinese flavor

      • 1 month ago
        Anonymous

        Not even close, moron. It’s a spicy mustard mixed with horseradish, have you really never gotten Chinese takeout before?

        • 1 month ago
          Anonymous

          He's probably a Midwesterner who think all food brands come from the same factory in the center of the country

          • 1 month ago
            Anonymous

            man, everyone is jealous of the midwest! livin rent free calicuck

            • 1 month ago
              Anonymous

              Why would you want to be jealous of a lack of variety?
              Also Jay Leno lives in California, that's where his car museum is after all

              • 1 month ago
                Anonymous

                Lol lower your tone coastie. You live in a cuck zone

              • 1 month ago
                Anonymous

                There's 13 people here and you want them to all post their IRL addresses to prove they're not from Cali, by which point you'll then accuse them all of using proxies
                Go choke on your dollar store knockoff expired French's

              • 1 month ago
                Anonymous

                >Flyovercuck speaking
                Why?

              • 1 month ago
                Anonymous

                It's a flyover fed, why else would they post Doxbait replies?

    • 1 month ago
      Anonymous

      Yeah, it's spicy in a more direct way and the mustard taste is intense without being overpowering. Only a thin smear is needed.

  2. 1 month ago
    Anonymous

    karashi is mustard seed powder and horseradish, and it has a zip like wasabi. it doesn't have the characteristic tang from any vinegar or the turmeric flavor of other yellow mustard, so while it's a mustard product, it doesn't taste like 'mustard' in the usual sense.

    • 1 month ago
      Anonymous

      I found a jar of pineapple mustard imported, of all places, from Poland at the store the other week and bought it. It's surprisingly extremely pineapple-y. While we don't typically eat them at all, never mind cooking them at home, I'm considering making tendies to dip into the stuff.

      >karashi
      Is that the thick shit my aunt used to put into various things she cooked? She used to make a spicy greens stir fry that included chilli and mustard paste that is very much unlike anything else Japanese she'd ever made or that I've had elsewhere.
      I hated it in everything except for that stir fry

  3. 1 month ago
    Anonymous

    youre not wrong

  4. 1 month ago
    Anonymous

    Nein

    • 1 month ago
      Anonymous

      Oh. Well. Whatever.

      • 1 month ago
        Anonymous

        those glasses are the best
        problem is finding beers small enough to fit them

      • 1 month ago
        Anonymous

        >"GeRmAn" MuStArD
        >product of USA
        lol

        • 1 month ago
          Anonymous

          ACKTUALLY, it's not. It's one of the German food conglomerates like Heinz that makes canned food and condiments. In most of American and Canada, it's Alstertor and they slap the labels on in israelite Nersey. In the eurozone, they just use their real name Kühne. I dunno what regions use Erika's Pantry, but it's still the exact same thing with a different label.
          https://en.wikipedia.org/wiki/Carl_K%C3%BChne_KG

          • 1 month ago
            Anonymous

            Nifty. That was actually my last and I stand corrected. I'd delete it but it's been so long I'm sure there window has passed. Thanks for correcting me.

      • 1 month ago
        Anonymous

        for me, it's leaving a little bit of the mustard in for the first mug

  5. 1 month ago
    Anonymous

    one mustard. one china

  6. 1 month ago
    Anonymous

    For me, it’s FAP BEAST.

  7. 1 month ago
    Anonymous

    Why does this stuff make it feel like my brain is on fire? Its more enjoyable than eating capsaicin which just burns your mouth

    • 1 month ago
      Anonymous

      Ancient chinese secret.

      • 1 month ago
        Anonymous

        Ancient Chinese secret, huh?

        • 1 month ago
          Anonymous

          Oh shit, I've been found out. It's pure Calgon.

  8. 1 month ago
    Anonymous

    it tastes like dijon.

  9. 1 month ago
    Anonymous

    Is hot mustard at Chinese joints a regional thing? They serve it with egg rolls in the north east

    • 1 month ago
      Anonymous

      It's one of the standard shitty sauce packets.
      >soy sauce
      >duck sauce
      >hot mustard
      They go hand in hand with disposable chopsticks (with instructions on the paper sleeve)...,, white takeout boxes with dragons, paper placemats with the Chinese zodiac.. a menu with 200 items that you order by number (most of which are duplicates with different meat)..... and a woman answering the phone who can't speak intelligible English despite being in America for 100 years. Bonus points for kids doing homework near the counter.

      It might be not haute cuisine but there's an honesty to it.

      • 1 month ago
        Anonymous

        I know all that but I’ve never traveled far from my home state and I didn’t know if hot mustard is a nationwide Chinese restaurant thing or just in the north east. There are lots of dishes in Chinese American restaurants specific to regions of the US.

        • 1 month ago
          Anonymous

          Fair enough, I'll defer to some midwestgays to weigh in. (And no, people, Panda Express is not a valid example, proper Chinese Takeout is never a chain even if they are all the same.)

        • 1 month ago
          Anonymous

          >There are lots of dishes in Chinese American restaurants specific to regions of the US.
          The thing that fricks me up is yat/yaka/yat gaw mein. Every part of the country that has a dish with that name does it completely differently. In New Orleans, it's a soup made with mi sua. In Baltimore, it's pretty much lo mein but made with udon noodles. In Delaware, it's the cheapest thing on the menu and it's plain boiled (not fried) lo mein noodles with onions and a tomato based sauce. The base price is around $2 (just noodles, onions and sauce) and each topping adding to the price. Pork and boiled egg yat, for example, is $3.50. House special yat, with beef, pork, chicken, shrimp, mixed vegetable and eggs is $5.50

          • 1 month ago
            Anonymous

            That dish doesn’t exist outside of the areas you mentioned.

            • 1 month ago
              Anonymous

              No. There are many others but I didn't want to get into them all. Philadelphia does it like Delaware and NYC has two variants the soup one and one with brown gravy instead of tomato sauce. East St Louis (ie not the real St Louis, but the scary one across the river) has it, too, but I don't know how they make it. Pittsburgh does it kinda like Chinese eggs and tomato where the sauce has scrambled egg in it by default.
              I think I've seen it on a menu in Minnesota, either St Paul or Minneapolis (idr, sorry).

      • 1 month ago
        Anonymous

        >white takeout boxes with dragons,
        I've never seen that. Only the red ones have dragons. The dragons are yellow.

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