On Feb 15, 4:00 pm, "JoeSpareBedroom" > wrote:
> At hot dog stands all over NYC, mustard is not refrigerated all day long,
> and nobody seems to die from it. The vinegar probably maintains the acidity
> at a level where no sane microorganism wants to grow. This mustard you
> want - is it dark, like Gulden's, or day-glo yellow like French's? There
> can't be THAT many variations...

I recall it as a dark orangish sort of color, so I'm guessing it's
heavy on the turmeric and/or paprika... very smooth and pasty rather
than 'creamy' and 'light'. Actually, it used to be packaged only in a
foil metal squeeze tube like toothpaste... so it's pretty stiff. I
believe there are 3 variations (mild, medium, and blow-your-face-off)
so each looks slightly different.