ya know, he didn't even answer a really simple question, "how does Grey Poupon compare to French Dijon mustards?" he didn't whip out the GP when he was tasting

ya know, he didn't even answer a really simple question, "how does Grey Poupon compare to French Dijon mustards?" he didn't whip out the GP when he was tasting the French ones, and he didn't mention Dijon when he was tasting the GP, and then he brought GP up again later and did mention it was Dijonnaise and simply said "but it's made in America". There is still a European GP being made, although it's unclear from wikipedia whether it's a Maille mustard or not, but why not grab some? And to give French's and Gulden's thumbs up without comparing them in any meaningful way (or any way at all) to similar taste profile mustards seems basically dumb. This shouldn't have taken all summer to taste. Oh, and a mustard has the wrong texture to go in a pastrami sandwich? wtf. as an obsessive-compulsive perfectionist autist, sorry, but this review does not cut it... it being the mustard. > "I’ll gladly watch ... Anthony Bourdain explain the world through food" if you pay attention to Anthony Bourdain, he rarely says anything about food beyond "oh, that's good". And some of the foods he says it about I've tried and they are not good (like when he did restaurants around NYC) but of course that's just personal taste. He was a highly entertaining food rascal to watch and listen too, and the production values of video were quite high, and he entertained us with a lot of interesting foodie travel, but strictly about food... eh, you couldn't even hypothetically argue with him, he never said anything, and he even said he didn't want to say anything. but "oh, that's good". (also btw, where he came up as a chef was pretty unspectacular, French brasserie food certainly is a great niche food-de-confort-wise, but pretty paint-by-number in terms of palette and technique.)