England, France, and Germany are the only relevant old world countries

England, France, and Germany are the only relevant old world countries.
As such it has been a fervent topic of debate which has the superior martial, philosophical, and technological, achievements and creations.
What isn't discussed nearly as much, yet perhaps the most fecund question, is what nation has the superior mustard, French mustard, German mustard, or English mustard?

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La moutarde française!

You're not allowed to use that german flag. I'm reporting you to the police.

And even just using our flag in the context of mustard puts you on thin ice.

I love them all and maybe the others are better than English but you stick to what you know best.;

mostarda Italiana, of course

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Never seen any other than local and Dijon mustarde

For me, Dijon Mustard is the only Mustard woth of it's name.

I tried to buy a jar before christmas to make a christmas cake with but it couldn't be found in none of the five italian import shops I visited

What bout Russian mustard?

>angloid whatever food
LMAO
A
O

English inventions
Shakespeare
Scottish inventions
Light bulb
Refrigeration
Steel rope
Steel cylindrical beams
Watts
Romanticism (the most important literature movement of the 1800s)
Antibiotics
Television
Underwater mining
The modern English language
The addition of Canada, Egypt, Sudan, New Zealand, India, and Hong Kong to the British Empire
Catholic philosophy

Angloid cope didnt take long with a pasta brought

Dutch mustard is the best mustard

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German mustard is too sweet

Dijon mustard is nice wholegrain mustard isn't very versatile and doesn't taste of much

English mustard puts hairs on your chest

?

How is this? Should I buy it?

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Scottish mustard is better

it's decent, though obviously not as good as smaller manafacturers. English mustard tends to be quite strong though, though colmans isn't that bad.
Think it had the oldest packaging in the world at one point

Probably no need to buy it especially, if you buy normal powdered mustard and add water and a little bit of vinegar it's essentially the same thing. In fact I buy Colman's in powder form and add water myself because it's hotter like that

It's delicious with sausages or with a bit of ham

Why do you always cope ?

Thanks anons

I found out recently that the brown "French" mustard sold in supermarkets is actually British whereas Dijon and wholegrain are both French
Wholegrain > Dijon > English >>>>> "French" never tried the German one

I don't understand what you mean