Tixanou@lemmy.world to Ask Lemmy@lemmy.world · edit-21 year agoMayo, mustard or ketchup?message-squaremessage-square87fedilinkarrow-up177arrow-down117file-text
arrow-up160arrow-down1message-squareMayo, mustard or ketchup?Tixanou@lemmy.world to Ask Lemmy@lemmy.world · edit-21 year agomessage-square87fedilinkfile-text
minus-squarebionicjoeylinkfedilinkarrow-up25arrow-down3·1 year agoI agree that it matters what it goes on, but the correct answer is mustard regardless.
minus-squareJunkers_Klunker@lemmy.worldlinkfedilinkarrow-up10arrow-down7·1 year agoIf it is Dijon, otherwise mustard can go to hell.
minus-squarejopepa@lemmy.worldlinkfedilinkarrow-up5·edit-21 year agoI guess stone ground couldn’t 🕶️ cut the mustard
minus-squareAermis@lemmy.worldlinkfedilinkarrow-up8arrow-down10·1 year agoSplish splash your opinion is trash.
minus-squarefoggy@lemmy.worldlinkfedilinkarrow-up2arrow-down3·edit-21 year agoNah, mayo is the correct Answer many places where mustard is incorrect. Mustard is a good binding agent for ground beef, but nobody asks for a cheeseburger with just mustard. That’s psychopath shit. And mixing ketchup and mayo is king on burgers. Add some pickle juice and that’s the base of every burger sauce.
minus-squarebajabound@lemmy.worldlinkfedilinkarrow-up9arrow-down9·1 year agoA well done steak of course. And the answer is always ketchup.
minus-squarejopepa@lemmy.worldlinkfedilinkarrow-up6arrow-down1·1 year agoEver had a ketchup aged wagu? If you leave it in the su vide over night the plastic burns off when the waters boiled away, it’s a perfect way to start the day.
…on what?
This matters.
I agree that it matters what it goes on, but the correct answer is mustard regardless.
If it is Dijon, otherwise mustard can go to hell.
I guess stone ground couldn’t 🕶️ cut the mustard
Splish splash your opinion is trash.
Nah, mayo is the correct Answer many places where mustard is incorrect.
Mustard is a good binding agent for ground beef, but nobody asks for a cheeseburger with just mustard. That’s psychopath shit.
And mixing ketchup and mayo is king on burgers. Add some pickle juice and that’s the base of every burger sauce.
A well done steak of course. And the answer is always ketchup.
Ever had a ketchup aged wagu? If you leave it in the su vide over night the plastic burns off when the waters boiled away, it’s a perfect way to start the day.