I’ve always been a picky eater. You wouldn’t know that by looking at me.
But one of the things I’ve always enjoyed has been MUSTARD. Hot sweet mustard, stone-ground mustard, spicy brown mustard, mustard mixed with horseradish, even plain ol’ yellow mustard. And Grey Poupon.
On hot dogs, cheeseburgers, pretzels, Polish sausages, bologna; used for chip dip (!)
This liking isn’t too surprising. I was born on the East Coast. Many East Coast subcultures thrive on mustard.
Not so much out here in the West.
Many of the fast-food franchises stock mustard. But, ask for it on a sandwich? Or ask for extra? It is as if you said staple that bag of onion rings to my forehead. And extra means two drops instead of one
Most drive through help doesn’t get it.
I’ve a theory about this. One of the subcultures not famous for mustard use is Mexican. And many fast-food places hire Mexican help. One place hired Bosnians. Equal difficulty with the Mexicans in (not) understanding English, but they certainly understood mustard!
Don’t get me started on A-1 Sauce. I LOVE A-1 SAUCE! And loathe mayonnaise – especially on hamburger!. And ketchup is meh…