I'm in Britan and I'm not sure I've ever bought a hot dog here, let alone have it slathered in mustard. Every BBQ I've been to it's regular sausages and ketchup, maybe some un-opened mustard near by.
English mustard is in no way "milder and sweeter" than Dijon mustard - quite the opposite. I'd like to see the author eat a U.S. hot-dog (they're not particularly common in Britain) slathered in English mustard without their eyes watering.
Sorry - that's just wrong, probably should be illegal. ;-)
Brown sauce (HP if you are posh) that's the only thing to have on a bacon sarnie.
?? English mustard is almost noxious
I do also like the flavour of American mustard, you just have to use very different quantities. I would recommend something like 5-10x the amount of US mustard to UK mustard. A jar of Colmans mustard should last you a year or so.
But you can't compare English mustard to hot (chili) sauces - they're not the same type of spiciness at all. English mustard packs a great kick like you'll get from good horseradish sauces or wasabi, which isn't surprising since they're all in the same family. You get the feeling of the sinuses clearing, but there's no heat/burning sensation that sticks around in your mouth. Both of these are great additions to the right foods.
I dunno about that, I can slather stuff in a strong chilli sauce and can happily eat up to Madras curries (vindaloo with some discomfort) but English mustard _kills_ me.
It's a bit of a strange statement to me also. Hot dog stands aren't much of a thing here, and Dijon or English mustard are much more common than French's Yellow Mustard or whatever.
But yeah, English mustard or Dijon goes into a lot of stuff in my kitchen.
Now, when there's a shortage of yer Dijon ketchup, that's when you're going to see Americans up in arms, with apologies to the BNL.
Or, did you mean American yellow mustard isn’t usually spicy? That doesn’t mean there isn’t mustard in it.
For instance, my brother loves to tell you how there's no "real chicken" in a McChicken sandwich.