How do you like your mustard?

[Dinner]

I'd guess mayo.

I usually have relish, mustard and ketchup on a hotdog.

If I'm fixing up a burger for myself, I'll have mustard, relish, ketchup, mayonnaise, tomato, lettuce and cheese.

Oerdin, how is the salsa? I've wanted to replace all those with salsa, but I've never tried.

Any decent Mexican salsa of your choice will work and that's kind of the reason why you need the different bun; to prevent the salsa from leaking out the back. If you notice the bun isn't slit the whole way down and instead the ends are still closed. That's to keep all the toppings in. Also the slightly tough crust on the bun makes it easier to hold and prevents the bun from getting soggy.

[Dinner]

Actually really, is this stuff just regional differences? I've never heard of mustard on a hamburger or a hotdog without ketchup but with mayonnaise. What regions of the country do they do this bizarre stuff?

Yeah, it's just regional differences sort of stuff. I know the Chicago dog is totally different from the New York dog.

[Ben Kenobi]

Any decent Mexican salsa of your choice will work and that's kind of the reason why you need the different bun; to prevent the salsa from leaking out the back.

Ok, I'll have to give that a try. I've found that salsa works great with baked potatoes (better than butter), and it's better than ketchup with fries.

They have a salsa burger here, but it's too hot for me and the Jalapeno peppers dominate the flavour. I'd rather just have this as just the salsa without any other toppings on a burger.

[onodera]

Apart from mustard, I like Caucasian sauces on my meat and meat products:
Tkemali: a sour wild plum sauce from Georgia.
Satsebeli: a tomato sauce, also from Georgia, not like ketchup at all.
Adjika: an Abkhazian sauce made from red pepper and garlic, should be used in well-regulated doses only.
UPD:
Narsharab: a pomegranate sauce from Azerbaijan (not really my favourite).

[Dinner]

I'm intrigued by these traditional spices and sauces used in eastern Europe. You almost never see them in the US but when I read about them they sound very interesting and different from the usual run of the mill condiments you find in American food.

[SlowwHand]

What planet are you living on Imran? WHo the hell puts mustard on a hamburger? That's bizarre.

And who DOESN'T put ketchup on hot dogs?! Yeah you put mustard too, but ketchup practically NEEDS to be on a hot dog.

Get out of the twilight zone, Imran.

You are definitely a Yankee.

[Al B. Sure!]

You are definitely a Yankee.

Yeah. When I went to OCS, it was the first time in 15 years that I even stepped foot outside the Philadelphia/New Jersey area.

I'm an unabashed yank. I still get a little hard thinking about Sherman's march

[SlowwHand]

Since I think so highly of you otherwise, I'm going to just let that one pass.

[ricketyclik]

I see no option for wholegrain or English mustard, you barbarian.

+1

"Other" doesn't cut the mustard here.

[duke o' york]

I like mine with a kiss, boiled or fried, I'm satisfied, I like mine with a kiss.

[Nikolai]

Dijon is best by far. My grandpa would probably not agree though, allergic as he is.

[Krill]

I see no option for wholegrain or English mustard, you barbarian.

QFMFT.

[MikeH]

I see no option for wholegrain or English mustard, you barbarian.

That's almost word for word what I was going to ask.

The two most important types!

English mustard at a barbecue with American guests who don't expect it to be hot can be amusing

[Dinner]

OK, feel free to edit the poll to add them in if you feel that strongly about it.

[MikeH]

Done!