I picked "other" just because the kind of mustard I use totally depends on what I'm using it on. Sandwiches get spicy brown, now that my absolute favorite mustard ever has been discontinued -- it was French's Sweet Onion. Apparently it's still available in Canada, though. Hot dogs or brats get normal yellow mustard (Plochmann's or French's), as do french fries.
Yellow on a bologna, (or baloney), sandwich
Spicy brown deli style on Corned beef
Dijon on meat or cheese appetizers
Chinese, (the hot stuff, right?), on egg rolls
Honey Mustard for dipping Chik -Fil - A nuggets in.
As a pp said, depends on what I'm using it on. Yellow for hotdogs and bologna, honey for chicken strips, spicy on Jersey Mike's and grainy on summer sausage and so forth
I went with the plain old yellow stuff because it's what we use the most. It goes into egg salad, deviled eggs, potato salad, on most sandwiches (son eats half a bottle with about anything) and you can't have a soft pretzel without it. At least not in my house.
I do like other varieties too, but use them less frequently.
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