Quote:
Originally Posted by WT Sharpe
Mustard is good on spaghetti but essential on meatloaf.
But ketchup is good on vegetables.
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I agree on the meat loaf... I'm partial to guldens on meat type dishes and yellow on other stuff.
I use yellow mustard on my baked potatos.... gives it a nice flavor with much less calories and fat than butter and sour cream.
Now a pastrami with swiss on rye must have some Guldens brown mustard on it... or perhaps Grey Pupon if I'm in that mood.
BOb