French's

Yeah.

Just, like, yellow mustard? Yeah, yeah, French's Mustard, just, like, delicate taste in mustard.

What if I were to say I like, I prefer the grainy mustard on my mashed potatoes? I c- but I've never tried it.

I would.

You both come from rich, well off families.

Jeannie's family invented French's Mustard.

French's Mus- So, or is her name Jeannie French?

Yeah, that's right.

Not anymore.

Does she do the hy-

[laughs]

Does she do the hyphenate? Is, is it Jeannie French-Colicchio?

Try different mustards.

Try French's.

Try Dijon.

Try Honey Mustard.

And

then?

Like a little bit of French's and thin, thin mandolin red onions.

Yeah, you can do whatever you want, you know.

The only condiment you're going to use is salt, pepper, and zero carbohydrate mustard.

French's mustard has no sugar added, so that's fine.

That's that's your condiments.

OK, you can use some onion powder and garlic powder.

Yeah.

So we usually do, if we're doing like a steak stuff or if we get home with a tenderloin, it's some soy sauce, like you said, some good mustard, not like a regular French's mustard.

And then some garlic.

My wife sometimes puts in a little bit of lemon juice too, I guess.

You can do the same thing there.

So you can eat up the entire thing.

But yeah, I love it with fresh vegetables and, and potatoes or homemade French fries, something like that.

I just get that juice.

The brown with the seeds, not the yellow kind.

French's will do in a pinch, but he's right.

Dijon.

Get that brown

on a chicken breast, just mustard.

Cut it in little strips, just dip it in some mustard, some good mustard, not like French's mustard.

Oh,

okay.