Actually, this is made using the ingredients they use in Canada. This video is only linked on McD's Canadian website: http://yourquestions.mcdonalds.ca/questions/66

The stuff in the USA is different: http://nutrition.mcdonalds.com/getnutrition/ingredientslist.pdf (page 2)

Soybean oil, pickle relish [diced pickles, high fructose corn syrup, sugar, vinegar, corn syrup, salt, calcium chloride, xanthan gum, potassium sorbate (preservative),
spice extractives, polysorbate 80], distilled vinegar, water, egg yolks, high fructose corn syrup, onion powder, mustard seed, salt, spices, propylene glycol alginate,
sodium benzoate (preservative), mustard bran, sugar, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), caramel color, extractives of paprika, soy
lecithin, turmeric (color), calcium disodium EDTA (protect flavor).

I've never understood the spreads only sandwiches. A sandwich has to have substance! Lettuce, tomatoes, cheese, ham, salami, olives, spring onion, mayo, whole gran mustard, etc. I do like peanut butter, jam, Vegemite, but only on slices of toast with plenty of butter.


I'm hungry now

i just wanted to see boobies so I skipped a couple of minutes ahead, and for some reason she had mustard and ketchup all over her... really, you expect boobies and you get the full breakfast menu!

>> ^CrushBug:

>> ^Boise_Lib:
"Keen as mustard"
That's a new one to me.

I think there is a brand of mustard in England by the name of Keane, so that might be where the phrase comes from.


Except that the phrase "As keen as mustard" predates the establishment of Keen & Sons by at least 70 years.

This phrase is common "downunder". If you want some real Aussie (pronounced AuZZie for you Americans ) slang, try asking for some "Dead Horse" (which somehow means tomato sauce) on your pie.

>> ^Boise_Lib:

"Keen as mustard"
That's a new one to me.

It's Keen's Mustard (try a google image search on that exact phrase) after Thomas Keen, founder of the company (born in 1801, quite a while after Jimbo's big bag'o'trivia has him founding the company). See http://mccormick.com.au/keens/history/mustard-history.aspx

McCormick have bought the Australian rights to the name.
>> ^jqpublick:

Definition 1 c) is where it comes from.
Definition of KEEN - Merriam-Webster online
1 a : having a fine edge or point : sharp
b : affecting one as if by cutting <keen sarcasm>
c : pungent to the sense
But maybe Keane just exploited the coincidence, I don't know.


>> ^CrushBug:
>> ^Boise_Lib:
"Keen as mustard"
That's a new one to me.

I think there is a brand of mustard in England by the name of Keane, so that might be where the phrase comes from.

Definition 1 c) is where it comes from.

Definition of KEEN - Merriam-Webster online

1 a : having a fine edge or point : sharp
b : affecting one as if by cutting <keen sarcasm>
c : pungent to the sense

But maybe Keane just exploited the coincidence, I don't know.




>> ^CrushBug:

>> ^Boise_Lib:
"Keen as mustard"
That's a new one to me.

I think there is a brand of mustard in England by the name of Keane, so that might be where the phrase comes from.

>> ^Boise_Lib:

"Keen as mustard"
That's a new one to me.


I think there is a brand of mustard in England by the name of Keane, so that might be where the phrase comes from.

"Keen as mustard"

That's a new one to me.

pepper spray is wonderful when paired with mustard gas

>> ^TheSofaKing:

Have you?
>> ^notarobot:
These talking heads have never been pepper-sprayed, have they?



@notarobot wasn't saying it's just a food.

That being said, anyone ever got prepared mustard in their eye? JEEBUS that smarts.

I can report that the one in the photos went extremely well with beef sausages and wholegrain mustard.

Thanks for your answer, you've confirmed that we've been calling it exactly what a German would most likely call it too (except perhaps in German and not English).

I would put in a few juniper berries too if they were more obtainable here.
In reply to this comment by luxury_pie:
hi there,
never heard of a name for it, though I'm not a specialist on German cuisine I can imagine that for having around a million recipes for "sauerkraut and potatoes" there is no special name other than what it consists of. It's definitely a popular side dish around here. Fits amazingly well with any kind of meat, i.e. salted pork leg, roast, steak, etc.

In reply to this comment by oritteropo:
Greetings and salutations.

Something's been bugging me... I cook this dish which starts with onion and carraway seeds cooked in olive oil, then I add parboiled potato and coat with oil, then cover with sauerkraut and cook on the back burner on low heat until the rest of my meal is done. Actually that part doesn't bug me at all, it's extremely yummy : What does bug me though is not knowing whether this is a German dish, whether it's all or only part of Germany, and what it's called. Photos for reference:

http://s1100.photobucket.com/albums/g409/oritteropo/food%20glorious
%20food/

hmm, Stingray may be onto something w/ the Bristol Stool SMELL Scale... how about:

1 • The ninja (no smell at all)
2 • Eau du doo (a faint, heady aroma)
3 • Fried chicken (what's cookin'?)
4 • The rotten egg (somebody light a match)
5 • The drag strip (burnt rubber / asphalt)
6 • Mustard gas (noxious, eye-watering)
7 • Hiroshima (don't even think about lighting a match)

Individual results may vary.

Tear gas isnt so bad. My grandfather still has the mark on his arm from where the marines tested mustard gas on them.

So let me get this straight.

Extra mustard, cheese, mayo, bacon, lettuce (organic of course) and burnt to a crisp?
In reply to this comment by blankfist:
Light on the mustard, heavy on the cheese. And golden brown does NOT mean burnt.

In reply to this comment by Lann:
I don't know...maybe I'm naive and they really do want me to get them a sammich.