I mean to write "tame" in this post title but "lame" works even better.
I realize that this whole Dijjongate thing is a distraction that is just making us numb so that by the time Friday rolls around and the real news (fire the AFO scapegoat, admit a mistake about the Gitmo detainees, * yawn * ) is silently let loose at 5pm, no one will make note of it. That being said - Dijon? Are you kidding me?
As mustards go, one can do much better. I like a big bold brown mustard. This, to me, is what makes a good mustard:
- if it has whole or visible crushed mustard seeds in it
- if it has horseradish or some kind of bleach in it to make it even more sharp
- if it dominates all other flavors
But that's just me. Look, I understand why Dijon is popular - because it's subtle. It's the white sauce of mustards. Why even bother? Compare and contrast:
I don't want to add to your worries, but something is wrong with this president. He puts mustard on burgers when everyone knows it's ketchup that is the proper condiment. He puts mustard in his tuna salad which ... I cannot even compose a sentence about that horror. He almost started a stampede when he put hot sauce into gumbo and bless my soul but he appears to eat hot dogs barenaked. That is the vehicle for mustard, Mr. Obama. What a freak.
Lastly, I leave you with a vision of mustardy goodness. Not mustard it self, but mustard cheese.