““Regular” mustard means brown mustard where you can see mustard seeds and actually grasp the organic reality of what it is you’ve applied to your burger. Dijon mustard is fine too. Yellow mustard is an unnatural and probably dangerous substance. It might be useful for killing roaches. I don’t know. Won’t allow it in my house.”
Don’t know about all that stuff you’re saying. Regular mustard to me means Frenches in the yellow squirt bottle. Been using it all my life and btw will be 74 next month....
For a decent hamburger butcher a Holstein cow. For some reason the taste is beyond comparison.
I miss the days we did our own butchering. We ate real meat that wasn’t half water and grease. The burgers did not shrink when cooked.