Shel,
Any thoughts of putting Chinese hot mustard instead of yellow mustard on a hot dog? I am not a fan of mustard on hot dogs, but wondering of Chinese hot mustard might be a game changer.
Howdy,
@GON ... I'm not a fan of yellow mustard on hot dogs, much preferring something along the lines of a spicy brown mustard or something a little hotter, depending on the dog. So, in terms of heat and intensity, I feel you're moving in the right direction.
However, the "Chinese hot mustard" seems a little one-dimensional to me, at least the ones I've made and the commercial brand I've tried. This is the recipe I've been using recently, although I've modified it somewhat for my own preferences:
https://www.seriouseats.com/spicy-brown-mustard
My mods include using a Japanese brown rice vinegar and using yellow mustard seeds and brown mustard seeds in a 1:2 ratio (1/4 cup yellow, 1/2 cup brown). However, the original recipe ages nicely, so either is

for me. As examples, the Costco dinner franks get the original 3/4 cup brown seeds and the Boar's Head pups get the blend. You'll note that the recipe description mentions the condiment as being good for pastrami, and I suggest using it on the Costco franks, both of which are fatty meats, the Costco being fattier than the Boar's Head. See where I'm going with this?
Have fun in your quest. There are so many styles and types of mustard out there that there's something for everyone. Yellow mustard has its place, but, for me, it's more for using as an ingredient in other recipes than as a topping for pups. And Chinese mustard seems to be more about heat than flavor, although there's certainly a place for that, kind of like Cayenne pepper vs Aleppo pepper.