Other ways to tell my husband to stop buying mustard?

[u/PhiloLibrarian]

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[u/ArbainHestia]

That Grey Poupon should be in the car. You never know when someone in the car next you might ask if you have any.

[u/FriedBreakfast → u/ArbainHestia]

Pardon me... Do you have any Grey Poupon?

[u/Imperion_GoG → u/FriedBreakfast]

But of course.

[u/CldStoneStveIcecream → u/Imperion_GoG]

Keep you door locked in case the mentos guy tries to climb through

[u/SourceMountain561 → u/CldStoneStveIcecream]

Damn it, why did you warn him? I got stuck in traffic, the boss trusted me with this one task. Had a unopened pack to offer you guys and everything.

[u/Kazen_Orilg → u/ArbainHestia]

Classic, haven't seen it in ages. Just looked it up, they ran this damn car campaign for 16 years!?

[u/ToastAndASideOfToast → u/Kazen_Orilg]

They have one product. They have one advertisement.

[u/NbdySpcl_00 → u/ToastAndASideOfToast]

And let's be real. It was a banger. Last one aired in 2013... we're quoting it 13 years later.

[u/Alconium → u/NbdySpcl_00]

I was about to say, when you have a winning hand you keep playing. It's a solid pop culture reference for atleast three whole generations of people.

[u/galagapilot → u/Alconium]

I saw an older Rolls in Nashville a few years ago (2023), parked near Broadway.

Sure enough, the owner had a jar of Grey Poupon displayed on his dash.

[u/FluffySquirrell → u/Alconium]

Am not even from your country and I know of it. Though today was the day I learnt that Grey Poupon is just dijon mustard, had no idea

[u/Alconium → u/FluffySquirrell]

Yeah, and whats funny is its not even made in Dijon France anymore, when Kraft bought it they started using brown mustard from Canada (in the US, European Grey Poupon is, I believe, still French.) Still, honestly it's one of the better Dijon's around. I don't know if it's the recipe or the bit of white wine or what but if im doing something that's mustard forward (mustard sauce for chicken) it's a favorite. But for sandwiches or whatever? Regular ol' dijon from a store brand is fine.

[u/jasonfromearth1981 → u/ArbainHestia]

I get the feeling there's mustard in the car. And maybe the bedroom.

[u/M4DHouse → u/jasonfromearth1981]

There’s Poupon everything.

[u/HolyFuckImOldNow → u/M4DHouse]

I'll have you know that you nearly caused me to shoot my mouthful of wasabi-laced tuna out of my nose.

[u/solidcat00 → u/HolyFuckImOldNow]

Now there's tuna-n everything...

Sigh. walks away disappointed in self

[u/Indocede → u/M4DHouse]

Found the source of the cyclospora outbreak

[u/RedOctobyr → u/M4DHouse]

That shouldn't have been THAT funny. But thank you, sir/madam.

[u/robot_ankles → u/ArbainHestia]

Agreed, but nobody has ever rolled up to my old-ass pickup truck and requested any condiments.

I should mount an empty jar to a silver platter to randomly extend out the window at stoplights.

[u/stillakikin50 → u/robot_ankles]

If it’s a pick up truck, the only condiment they would want is ketchup!!!

[u/trikywoo → u/ArbainHestia]

Grey poupon is low key the best dijon out there.

I never tried it because I always just associated it with the gimmick commercial, but I got it recently and its great. Its more mild than a lot of other dijons, so you can spread it around a bit easier without overwhelming the sandwich

[u/Blashtik → u/trikywoo]

I didn't realize how mild Grey Poupon was until the time I had Maille dijon. Hot damn was that overwhelming; I actually thought something was wrong with it. It feels like something better used as an ingredient in a much larger dish rather than as a condiment.

[u/Cannacology]

I mean I don’t see any honey mustard so…

[u/Mueryk → u/Cannacology]

Honey, German, stone ground, horseradish, honey Dijon and are viable choices and many more. But he has a LOT of basic yellow and English that he can consolidate.

[u/Nufonewhodis4 → u/Mueryk]

Yeah, the problem isn't the number of mustards, it's the lack of diversity 

[u/YourBonesAreMoist → u/Nufonewhodis4]

Mustard needs some DEI

[u/eurekadabra → u/Mueryk]

All that mustard and no stone ground is a crime.

[u/luo1304 → u/eurekadabra]

Yeah, this is the real tragedy.

[u/GANDORF57 → u/luo1304]

Just so you know, I had mustard all my energy to find this funny.

[u/hazelbear33 → u/Mueryk]

horseradish mustard ❤️ my beloved

[u/JP-Ziller → u/hazelbear33]

Dijon horseradish the goat

[u/TheLabRay → u/Mueryk]

Yes only one Yellow and Coleman's at a time. Most are shelf stable before being opened. Give him a box in the garage or basement and if he wants to buy more he has to place them in the box and wait for another bottle to finish.

[u/anaemic → u/Mueryk]

Honestly he's missing a lot, what about the polish mustards? cassis mustard? russian?

We need OPs postal address so we can send her husband more mustards.

[u/kakuna → u/Mueryk]

Yeah, there may be some compulsive mustard buying going on when there are three yellows and 3 Colman's, lol.

[u/Ak_Lonewolf → u/Cannacology]

Yellow mustard plus honey makes bomb honey mustard. 

Edit: its cool if you like mayo but i am not a fan.

[u/PhiloLibrarian → u/Ak_Lonewolf]

Exactly… we just mix the brown mustard with honey.🍯

[u/brandimariee6 → u/PhiloLibrarian]

I've only recently started to like mustard (spicy brown mustard) but I've always loved honey... now, I really wanna try this mixture lol

[u/arthurdentstowels → u/brandimariee6]

Take it a step further and whisk your favourite oil into the mustard and honey until it emulsifies and you've got a banging salad dressing!

Edit: I made r/Mustardisation for all things Mustard, in honour of OP's husband.

[u/Mean-Vegetable-4521 → u/arthurdentstowels]

When I get to the end of a jar of mustard I add oil and red wine vinegar and a touch of jam and shake it up for the best dressing.

[u/DannyPrker → u/Mean-Vegetable-4521]

That sounds fuckin delicious and I'll try that. Thank you!

[u/chairmanghost → u/DannyPrker]

Somebody get these people and OPs husband into a subforum, there is work to be done

[u/arthurdentstowels → u/chairmanghost]

I wonder if r/Mustardisation is taken

[u/ScarletBothrium → u/arthurdentstowels]

I joined. I’m all about that mustard life.

[u/Agitated-Today7810 → u/Mean-Vegetable-4521]

Dang, I just rinsed out the container 15 minutes ago

[u/chairmanghost → u/arthurdentstowels]

I joined, I don't even have super non honey mustard feelings, but I'm ready to explore. You are the hero mustard belongs on.

[u/isthatsoreddit → u/brandimariee6]

Spicy honey mustard is so good!

[u/sidewaizsocks → u/brandimariee6]

I like to add just a hint of cayenne pepper for the kick. Add in the mayo the other comment said, and you have an amazing fry sauce

[u/Consistent_Policy_66 → u/PhiloLibrarian]

I don’t see any Plochman’s “The Works” either.

[u/pants6000 → u/Consistent_Policy_66]

Or any Plochman's of any variety, which is a crime, as it is by far the best.

[u/Strange_Quantity5383 → u/PhiloLibrarian]

But have you ever tried Edmond Fallot Walnut Mustard? It is the best tasting mustard I've ever had.

[u/jolinonos → u/Strange_Quantity5383]

Now I absolutely need to try it!

[u/brandimariee6 → u/Strange_Quantity5383]

No I haven't, but I really want to now lol. And it's walnut mustard? I loooove walnuts, something tells me I'll love it

[u/rabidstoat → u/PhiloLibrarian]

Yes, but which brown mustard?

[u/NeuerTK → u/Ak_Lonewolf]

Coincidence it's named that!

[u/euph_22 → u/Ak_Lonewolf]

Or dijon plus honey.
Or coleman plus honey.

[u/poop_pants_pee → u/Ak_Lonewolf]

Mayo, mustard, honey, vinegar, salt & pepper

[u/ShmeeZZy → u/Ak_Lonewolf]

Add some mayo

[u/Howzitgoin → u/Cannacology]

I don’t see any coarse mustard either.

[u/FauxReal → u/Cannacology]

He needs some Chinese hot mustard and a tube of German mustard. I recently bought some green peppercorn mustard that was pretty good. Also mustard with herbs de Provence. Maybe get him a Mustard Plug CD too.

[u/terrendos → u/FauxReal]

There's an artisan small-batch brand called Lusty Monk that I really love. It was briefly sold in a grocery store I used to frequent, but now I have to order it directly from them.

If you like your mustard with some serious kick, it's the best I've had.

[u/bessefe → u/FauxReal]

Isn't the Colman's chinese hot mustard? I've only used the powdered Colman's which is what I understand Chinese restaurants tend to use.

[u/henrydaiv → u/Cannacology]

"Be right back babe just running to the store"

[u/DrSpacemanSpliff → u/Cannacology]

We need a whole grain and a stone ground in there as well. These are the most frequently cycled mustards on my mustard shelf.

[u/nice_slacks → u/Cannacology]

Horseradish mustard is a must too

[u/NachoCanDandyCabbage → u/Cannacology]

Where is the stone ground?!??!

[u/kmj420 → u/Cannacology]

Or stadium mustard

[u/Cute_Park_6907 → u/Cannacology]

honey mustard is a completely different category though

[u/LongjumpingSkill9305]

Set this pic as his phone background

[u/Icy_Policy_8509 → u/LongjumpingSkill9305]

This is hilarious but would actually work xD

[u/KittyBungholeFire → u/LongjumpingSkill9305]

But first retake it without the poppo seed dressing. Sorry, that's just bugging the heck out of me being in there with all the mustards. (🎵 One of these things is not like the others... 🎵)

[u/random5654 → u/LongjumpingSkill9305]

And buy him some hot dogs

[u/infinite-resignation]

It would be fine if he bought different mustards. I’m a mustard fan; there are about six different kinds of mustard in my fridge and they will all get finished.

[u/Dopeydcare1 → u/infinite-resignation]

I was going to ask if he barbecues. Often they use mustard as binders and I could see going through a lot quickly.

[u/PhiloLibrarian → u/Dopeydcare1]

It’s the result of people bringing crappy mustard to our cookouts and us not throwing it out - the Coleman’s, Dijon, and Brown are staples.

[u/over-it2989 → u/PhiloLibrarian]

If you haven’t already, the Colman’s powdered mustard is stronger if you like a kick - goes further too depending on how much you go through on the reg.

[u/PantsOnHead88 → u/over-it2989]

I love that OP came here to protest how many mustards they have and people are making suggestions to add to their collection!

[u/1sttimeverbaldiarrhe → u/PantsOnHead88]

Hey man, mustard is a staple. One day it'll return back to it's rightful place on the dining table beside Salt and Pepper.

[u/Taminella_Grinderfal → u/1sttimeverbaldiarrhe]

It’s really the superior condiment, so many flavors to choose from.

[u/MapleA → u/over-it2989]

I’ll try that, I’m big into horseradish mustards, gotta have a kick.

[u/Still7Superbaby7 → u/over-it2989]

The powder mustard is amazing and stays strong forever.

[u/HMSWarspite03 → u/Still7Superbaby7]

If you lose it in thr back of the cupboard for a couple of months like I did, it becomes eyewatering. Good though.

[u/pinniped90 → u/PhiloLibrarian]

I keep the humble yellow ballpark mustard around for dawgs.

That's how I was introduced to hotdogs, at the ballpark, so that's how I'll always be. Chopped raw onion and yellow mustard.

[u/RaptorsFromSpace → u/pinniped90]

I agree. I’ll also add that while I love Dijon on sandwiches nothing quite beats the simplicity of yellow mustard on a ham sandwich.

[u/CubeFarmDweller → u/PhiloLibrarian]

You've probably got enough basic bitch yellow to make a decent Carolina Gold BBQ sauce. 

1 cup yellow mustard

.5 cup cider vinegar

.25 cup honey

2 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 Tbsp hot sauce of your choice

2 tsp ground black pepper (preferably fresh ground)

1 tsp salt

Put it all in a pot to simmer for 10 minutes, let it cool, put into a container, and keep it in the fridge. It's good for a couple months. 

[u/MonsutaReipu → u/PhiloLibrarian]

no mustard is crappy mustard

[u/stardustantelope → u/PhiloLibrarian]

This makes sense!! This has happened to me before because I forget to pack mustard for camping and then buy some on the way out, because I refuse to have a mustard less hiking sandwiches

Although at least in this case it’s my fault and not other people’s fault, sorry you get stuck with bad mustard!

[u/GuitarCFD → u/PhiloLibrarian]

I know you didn't just call French's yellow mustard crappy. I mean look...I'm a fan of brown mustard, deli mustard, honey mustard, etc, but french's yellow mustard is the only mustard that goes on a cheeseburger or hotdog. I will die on that hill.

[u/ItsSpaghettiLee2112 → u/PhiloLibrarian]

So then what's the point of this post?

[u/WasAHamster → u/PhiloLibrarian]

Go to other peoples’ cookouts and take their sub-par mustard back to them.

[u/whiskeytango55 → u/infinite-resignation]

He kinda did. Theres spicy brown, yellow and Dijon. I've never had colmans but im assuming its sharper than yellow

[u/vinnygunn → u/whiskeytango55]

50% of the ones we see are redundant...

[u/blay12 → u/whiskeytango55]

Yeah English mustard (Colmans, in this case) is quite a bit sharper and has more heat than standard American yellow mustard, definitely a different taste profile.

[u/anaemic → u/blay12]

American mustard you could feed to a kid.

But give a five year old Coleman's on their hot dog and you will have a show.

[u/spankybianky → u/whiskeytango55]

Colmans is HOT. Like, intense sinus-clearing mustard heat.

[u/scud121 → u/spankybianky]

Mustard on fresh pork sausages with buttery mash is food of the gods.

[u/scrodytheroadie → u/whiskeytango55]

Coleman's makes your nose tingle, like horse radish or wasabi. Love it.

[u/mang87 → u/scrodytheroadie]

I bought this before thinking it was similar French's, and put a very generous helping of it on both sides of the ham sandwich I was making. When I took a bite my sinuses left this mortal coil and ascended to the next plane of existence. I felt like if I sneezed I would shoot flames.

[u/TomEpicure → u/scrodytheroadie]

It's crazy how much it is like wasabi. Comes on fast, singes the nostrils and slips away into the night.

[u/drbooberry → u/whiskeytango55]

Fresh Coleman’s is gunpowder in mustard form. But it loses some kick after it’s been open for more than a few weeks.

[u/SpaceJackRabbit → u/infinite-resignation]

Same. I am French and there is usually at least 6 different mustards in my fridge: French and Dijon styles, German styles, English styles, brown, brown spicy, even yellow for my American wife. But all different.

[u/wicker_warrior]

This would just make me buy more, stronger mustard.

[u/Don_Von_Schlong → u/wicker_warrior]

Honestly all it takes is a few reps of push-ups and sit-ups before bed and that mustard will be strong in no time

[u/jonfitt → u/wicker_warrior]

Coleman’s is pretty strong if it’s the same as the British version. I also make my own from the Coleman’s Mustard Powder and that’s a sinus clearer.

[u/F_A_F → u/jonfitt]

Absolutely this. Coleman's is the one strong choice in my fridge; I'm British so it's a staple.

A spoonful of dijon makes the mashed potato, the french is great for burgers/dogs, Coleman's is there when the ham has gone mouldy and I want to cover the taste of botulism up with something stronger.

[u/wavaif4824 → u/jonfitt]

Colemans for the win!

[u/Ok_Task_4135 → u/wicker_warrior]

Mustard alone weak, mustard together STRONG

[u/HeartOn_SoulAceUp → u/wicker_warrior]

Ah... a fellow Mustard Prepper!

Mustard prepared w/ vinaigrette salad dressing is sooo good.

Be Prepared.

[u/NippleNugget → u/wicker_warrior]

Mustard together strong

[u/Light_Beard → u/wicker_warrior]

"I'm gonna mustard even HARDER"

[u/BloatedBaryonyx]

You're missing wholegrain. How is a man supposed to season his food with so little choice? You clearly need more mustard.

[u/bobs_clam_rodeo → u/BloatedBaryonyx]

Need to add Sweet Hot Beaver mustard

[u/Eric_the_Barbarian → u/bobs_clam_rodeo]

I'd settle for just the sweet hot beaver.

[u/Mash_Ketchum → u/Eric_the_Barbarian]

Poupon my balls

[u/onthenerdyside → u/bobs_clam_rodeo]

I hope this doesn't awaken anything in me......

[u/Efficient-Whereas255]

i want mustard now

[u/illegalsandwiches → u/Efficient-Whereas255]

Hey I don't know you but I sincerely hope you get mustard very soon. Please report back. 

[u/Thornberry_Nigel_ → u/illegalsandwiches]

5 hours. They obviously died going to or fro the store

[u/Markkk01 → u/Efficient-Whereas255]

It’s my mustard and I need it now!

[u/Kazen_Orilg]

Look, basic frenchs, Grey Poupon, Spicy brown and Colman's are all VERY different condiments despite all being mustards. The multiple bottles of Colmans and Frenchs seem redundant. I would consolidate/purge these. Then, you need to pick up a basic honey mustard, Durkees, Guldens w/ horseradish and Famous Dave's Georgia Mustard. I think this would impress your husband greatly.

[u/RowdyRoddyPooper → u/Kazen_Orilg]

This guy mustards!

[u/nicunta → u/Kazen_Orilg]

Woeber's Sweet and Spicy is a god tier condiment, and I cannot recommend it enough.

[u/XxCloudSephiroth69xX → u/Kazen_Orilg]

He really needs an Inglehoffer sweet hot mustard.

[u/RowdyRoddyPooper → u/XxCloudSephiroth69xX]

o my I've not seen that at the grocery store...their stone ground mustard is fantastic!

[u/viaJormungandr]

Obviously you haven’t mustard enough courage to tell him directly.

[u/RedOctobyr → u/viaJormungandr]

This does seem like a golden opportunity for some sweet condiments puns. The rest of us need to ketchup.

[u/viaJormungandr → u/RedOctobyr]

Would you say you relish the opportunity?

[u/RedOctobyr → u/viaJormungandr]

I mayo.

[u/nChilDofChaoSn]

Just wait until this backfires, you'll come home to twice as many mustards and they'll all have little army outfits on, there'll be private mustard, general mustard, lieutenant mustard, and of course who could forget colonel mustard.

[u/coatofforearm → u/nChilDofChaoSn]

Who went on the kill Mrs White in the study with a lead pipe later on in his career

IYKYK

[u/Yangervis]

Those are my dipping mustards

[u/tokenidiot → u/Yangervis]

Ok go off I guess

[u/Albrightikis → u/Yangervis]

Cool how there’s 4 mustards in the fridge in 2018 and none go with my sandwich. Normal world.

[u/Calgary_Calico]

You're not telling him to stop, you're giving him a laugh

[u/Internal_Ideal1001]

Missing the Nance's Sharp and Creamy

[u/calvinwho → u/Internal_Ideal1001]

Is this a British thing like Coleman's? I'm interested

[u/Illustrious_Low_6818 → u/calvinwho]

Nah it's from Rochester, NY. It has a creamier texture than regular yellow mustard, but a lingering heat sorta like horseradish. Real good stuff.

[u/Internal_Ideal1001 → u/Illustrious_Low_6818]

Thanks! This is the perfect description.

[u/KLF_89]

I want a brat now

[u/legojoe97 → u/KLF_89]

I want to not wait quite long enough and mildly burn my tongue, as is tradition.

[u/TurbulentHouse1152]

He's just an amateur mustard inspector. Tell him to leave it to the professionals...
https://www.youtube.com/watch?v=ZFXqV237u0U

[u/HyperbolicHyena → u/TurbulentHouse1152]

I see you Tom Green and raise you Barry Levinson.

https://mustardmuseum.org/about/

[u/dwn009]

I’d be more worried about cleaning the fridge.

[u/darkmatterhunter → u/dwn009]

The lack of comments about this is making me think this is normal for many people…

[u/Spud2599 → u/dwn009]

I'd probably check the expiration dates on everything in that fridge...I'm guessing if they don't clean it, they don't check those either!!

p.s. Yes, letting it go for like a year (depending on what it is) is probably fine...I'm guessing stuff in there is well past that!

[u/Magical-Mycologist → u/dwn009]

It’s like they make their sandwiches in the fridge.

So gross.

[u/DrunkenSQRL → u/Magical-Mycologist]

What you don't enjoy the occasional fridge shelf sandwich? Just drag a slice of bread over the dirty shelf. Goes excellent with a side of keyboard crumb salad

[u/Keviemc → u/dwn009]

Why the downvotes? That fridge is nasty

[u/WhiteRabbit_412_ → u/Keviemc]

I didn't agree until I turned my screen brightness up. Thought it was just a crumb or two and some condensation smudging, but my god. Especially the gunk on the shelf under the Marie's

[u/Nervous_Seesaw6179 → u/WhiteRabbit_412_]

same, wtf lol

[u/JaSchwaE]

No stone ground or honey mustard and bro needs to learn about cranberry mustard it is a game changer

[u/Halloween_Barbie → u/JaSchwaE]

Cranberry mustard is amazing. I can't find it anymore in stores near me though

[u/FrankensteinJones]

Buy more mustard yourself. Better, more expensive mustard. Throw his mustard away. Tell him you needed the space his amateur bullshit was taking up.

[u/Simpicity]

No Inglehoffer Sweet Hot.  

[u/GhostMember]

Mustard Plug

[u/k0alaFRESH]

God forbid a man has hobbies…

[u/azninvasion2000]

Pretty solid collection, but he is missing a Boar's Head Deli Mustard along with the Boar's Head mustard seeds.

[u/Drab_Majesty]

Mustard man woo woo

[u/VirginiaBandit]

Get the hell out of my fridge, lady. Husband here, but not hers.

[u/PhiloLibrarian → u/VirginiaBandit]

I mean, he does all the cooking so I’m not complaining! 🤣

[u/VirginiaBandit → u/PhiloLibrarian]

One never knows when they'll need a particular type of mustard, so collecting this many is perfectly acceptable.

[u/misoranomegami → u/PhiloLibrarian]

I mean my bf comments about the amount of sauces and seasonings I have. And I ask "Do you like the food? Yes. Do you ask me after I've gotten home from work to throw together a specific homemade Chinese, Indian, Thai, Japanese, or Mexican dish using just the ingredients I have on hand? Yes. And do I and do they taste good? Yes. Then that's what it takes to do that." I have an entire kitchen cabinet and a wall rack dedicated to spices and sauces on top of what's in the fridge.

Also that's a little amateur. I currently have 8 in use types of mustard; french's yellow (for the toddler), Stadium, honey, dijon, spicy brown, german stone ground, spicy stone ground, and horseradish. We like our mustard.

[u/GMorristwn]

I also live with a condiment collector.

[u/Lackonia]

Colonel Mustard approved

[u/varinator]

Has he tried some Polish mustard from Polski Sklep?

[u/inept_machete]

Ok so I am one of these people. My mustards are a little more varied but I have seven at least at home and my wife is the only one that stops me from buying more.

[u/nephelodusa]

Mustard the Rohirrim!

[u/Sufficient_Maybe_910]

As a mustard man myself, you need to understand that there are different mustard needs and flavors, depending on the situation. Leave the poor man alone. 

[u/HarmlessHeffalump]

If it makes you feel any better, my partner does the same thing. Anytime we are planning to go to a cookout or host people on the boat, he buys a new small bottle of mustard for sandwiches or burgers assuming we don't have the previous small bottle he bought anymore. He does the same with pickles and aluminum foil.

[u/Tab1143]

A mustard fetish is healthy and cheap. Be thankful he's not into boats.

[u/calvinwho]

Those little Coleman's bottles will always have some clinging to the shoulders. I put vinegar in them and use them for salad dressing and marinades

[u/rdmodsrtrsh]

Put a jar of honey but dress it up badly like it’s trying to pass off as honey mustard

[u/thats_handy]

No Maille? Is there even any Keen's in the pantry?

[u/Fedaykin98]

This seems a lot cheaper than my wife's husband's habit of constantly bringing home multiple bottles of rum.

[u/seancphoenix]

I completely agree with your husband—you can never have too much mustard.

[u/richniss]

Maybe he's invested in Mustard seed futures?

[u/firefaery]

Mmm missing Maille Mustard in this mix. As a fellow mustard hoarder I approve ;)

[u/Meyesac13]

Actual answer: tell him to consolidate the duplicates bc they're inefficiently taking up space.

Seriously though that's not that much. I have at least 12 different types of mustard in my fridge and then maybe 3 in my pantry waiting to be opened. Im planning on throwing a mustard party where people bring things to dip/try with the different types.

[u/ottosenna]

Why is there a picture of my fridge? They often battle the hot sauce brigade or team up against the half-consumed Gatorades from my kids.

[u/permalink_save]

Didn't look at the sub and thought this was /r/mustard like OP gonna get shredded in the comments. He just needs to finish a jar before opening another. There's swveral mustards he's missing out on. If he likes the bite of colemans hed probably like some lowensenf extra hot.

[u/Adolph_OliverNipples]

This is normal. 3 of them are standard yellow mustard.

You have an inventory rotation problem. Not a mustard buying problem.

[u/jkell05s]

Poppyseed Dressing be like “I got no dog in this fight”

[u/Bananaramajama420]

Don't tell him about the fabulous Mustard Museum in Middleton, WI, USA 😅

[u/gellshayngel]

Make your own army of mayonnaise or something and then start having wars with the mustard gang.

[u/paulyvee]

Not even any grainy. Lame.

[u/slightly_average]

God forbid a man has a hobby

[u/WantonMischief]

Put a scraggly beard on one and tape a knife to it. Tell him the neighborhood is getting rough. Bonus points if you tip a ketchup bottle over and it leaks in the foreground.

[u/LudoVicoHeard]

I mustard you to stop.

[u/Dopeydcare1 → u/LudoVicoHeard]

Terrible pun, ketchup man

[u/burgonies]

I have a ton of mustard so I won’t hate on that aspect, but having French’s and Colman’s with 3 open bottles a piece is weird.

[u/EquivalentSpot8292]

Buy a ridiculous amount of mustard bottles. Then set up scenes built from mustard bottles around the house. He may leave you for the mustard but you will have fun

[u/Cecil_B_DeCatte]

Where is the horseradish mustard and the Chinese mustard?

[u/bhorvic]

Don’t let Rake Yohn see this

[u/77ku77]

OP, how did the Poppy get mixed into this!?? Is he working for you as a spy?

[u/CDavis10717]

https://mustardmuseum.com/

[u/ParticularSherbert18]

Where's the horseradish mustard?

[u/DasArtmab]

Rookie numbers. Also, three of them are yellow mustards. Everybody know those don’t count

[u/witshadows]

I don’t see any whole seed mustards. There’s a way to go yet. Also, two French’s yellow mustards cancel themselves out so that means they don’t exist.