That’s pretty hard for me to tell???
Sweet-Hot? Is it a particular brand? Sounds American made to me. There have probably, literally, been thousands of different mustard recipes and makers and regions throughout history, but yes, I think there are probably some German variants of moutard that probably have a bite to them and are on the sweeter side. At the present time, in mustard traditions and history, a sweeter variety in the American market very generally indicates an American company trying to copy a German style of mustard. I have seen Inglehoffer Sweet Hot in Grocery stores in Florida as to the second part of your question. It’s not a common mustard I have widely seen, anecdotally, and a really good delicatessen would probably make their own mustard anyways.
Oh, I also remember that Hickory Farms used to have a sweet and sharp mustard that was pretty good… that goes way back here in Ohio.
And don’t call me Sweet-Hot, darlin’… you never even called me by my name.
Banana Ketchup is common here in the Philippines, along with soy sauce, spiced vinegar, fish sauce, fermented shrimp paste (bagoong). A little bit more unusual would be the “buro” which is fermented shrimp and rice.
White bread and the like are so moist that I never understand why people need butter. Now it’s great on hard breads or toast, although, on the latter, I like to add a little garlic.
Another reason is that many sandwich fillings are somewhat wet. A layer of fat insulates the bread so it doesn’t go soggy.
On the subject of mayo in sandwiches, I was surprised by something I read about the British sandwich chain Pret a Manger. In their initial attempts to expand into the US, they were struggling, and part of the reason seemed to be different consumer preferences for sandwiches in the US compared to here. The article said something about US customers being turned off by the mayo that is very commonly used in sandwiches in Britain.
“Huh?” I thought. From discussions here, it has always seemed to me that Americans love their mayo, certainly in sandwiches. Maybe Pret were using too much mayo?
I think it’s used differently. The Pret sandwiches with mayo I had in the UK would be… “salad” sandwiches (where salad refers to the kind of dish, not the veggie), with bits of ingredients mixed with mayo and then the mixture used as the sandwiches’ filling. In the US I saw it used more along the lines of “use the mayo to moisten the bread, then add large pieces of the other ingredients”.
Looking at the menu, it just seems like everything is too damn… too damn, British! Totally wussified, and au natural… Chili beef and rice soup… that’s what passes for chilli? It looks like shit that wank, Jamie Oliver would make.
Beech smoked Bacon? British Turkey? That’s their problem right there, not the mayo.
Wow. I like mayo on a sandwich as much as the next (American), but that seems like overkill. Mayo’s good, in moderation.
Salt & white vinager, mayonaise or gravy on French fries is comon in Canada. Maybe not so much the mayonaise but the rest is.
That wanker, darling.
I don’t like those ones in which the filling is some kind of gloop bonded together with mayo, but thankfully they normally have “mayo” in the name. No, I’m thinking of the regular sandwiches, like this one, Cheese and Pickle. It has mayo in it, but it’s not all mayo. Anyway, I don’t buy sandwiches there much, they’re bloody expensive.
FWIW I found that article about Pret’s struggles in New York, and it was actually years and years ago. I imagine they’ve modified their US menu by now.
A novel twist on the “British food sucks” theme. You’re saying that it sounds too… nice? What would you suggest? “Bacon processed by industrial machinery”? “Turkey from unknown source”?
If you’re saying that it sounds a bit chi-chi and la-di-da, well, yes it does. Pret kind of has that reputation over here too. We do also have regular sandwich shops selling good old-fashioned ham sandwiches. Not “corn-fed Norfolk ham”, just ham.
Here in Troll Country, when you order a hot dog, you may be asked if you want shrimp salad on it.
No, I’m not joking.
No, I don’t eat that.
Even my husband who eats lutefisk and gravlaks and SMILES about it doesn’t eat shrimp salad on his hot dogs.
BUT SOMEBODY DOES.
Tunnbrödsrulle.
Sausage, mashed potato, lettuce, some seasoning, mustard, ketchup and shrimp salad, all wrapped up in a thin bread wrap thing.
Awesomesauce.
http://urbanpilgrimblog.com/2010/05/19/weird-swedish-food-tunnbrodsrulle/
oh, yes, he’s a wanker, too. But I know what I mean and what I am writing, Sweetheart… he’s a (English Food Nazi and Health) wank.
What I’m saying, is that, self respecting Americans want Hickory Smoked Bacon and American Turkey. Anything else just seems substandard… not fancy.
Is gravy on french fries unusual in the U.S.?
Generally, yeah. Around here, it’s 95% ketchup, 5% other (vinegar, ranch dressing). Unless you count Chili Fries or Cheese Fries.