I take exception to having English mustard lumped in with U.S. mustard. English mustard is in no way "milder and sweeter" than Dijon mustard - quite the opposi

I take exception to having English mustard lumped in with U.S. mustard. English mustard is in no way "milder and sweeter" than Dijon mustard - quite the opposite. I'd like to see the author eat a U.S. hot-dog (they're not particularly common in Britain) slathered in English mustard without their eyes watering.