On 2013-10-29 16:17:50 +0000, jmcquown said:

>> Soft pretzels without mustard
>>
> Yep, I don't want mustard on my soft pretzels!

I can't imagine it. It's a "mustard delivery system" as far as I'm
concerned. So is oden, though with what we think of as "Chinese
mustard".

> I use a dijon type mustard for baking pork loin chops or a pork
> tenderloin. Brush the mustard on, dredge in breadcrumbs with minced
> garlic, salt & pepper. It's quite nice. Otherwise, I don't use
> jarred mustard.

I've been experimenting more and more with pan sauces in the past year.
I've started putting dollop of dijon in occasionally if I'm adding
white wine and it's been mighty tasty.