Cutting the mustard....

Earlier this morning, filkertom posted something about hamburgers, and in usual fashion, asked his readers what they like on their burgers. Eventually the topic of mustard came around, and people indicated their choice of mustard as well. So I'll spawn my own topic.

I used to like French's. It was the hometown favorite. The R.T. French Co. had their offices and factory in Rochester, NY -- an hour's drive east of Buffalo. (Not any more. French's was bought by Durkee, which in turn was bought by Reckitt & Colman.) Then a neighbor of mine turned me on to Weber's Horseradish mustard. It's yellow, like French's, but this mustard has kick. It's become my current favorite -- especially on hot dogs -- and I often pick up a bottle when I go back to Buffalo.

I also like Grey Poupon or honey mustard on ham sandwiches, Gulden's on pastrami and corned beef sandwiches, Chinese hot mustard on my egg rolls, and sweet mustard on various cheeses and summer sausage.

I also tried Bertman's Stadium Mustard, but I thought it was very bland. Supposedly this is a Cleveland favorite.

I'll do like filkertom and ask for your feedback. What are your favorite varieties of mustard?