[cameronh90]

I think maybe GP was reacting to this line from the article: "Much of it is the Dijon variety, a condiment that comes with a nose-tingling kick, not the milder and sweeter sauce slathered on hot dogs in Britain or America."

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.