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    Very Important Food Review

    How Whataburger mustard compares to its condiment competitors

    Teresa Gubbins
    May 24, 2013 | 12:14 pm
    • Whataburger mustard is in stores Memorial Day weekend 2013.
      Photo courtesy of Whataburger
    • Mustards from left: Whataburger, French's, Jack in the Box, Grey Poupon.
      Photo by Teresa Gubbins

    Whataburger chose a good weekend to introduce its ketchup, spicy ketchup and mustard into HEB stores. It's Memorial Day! Those backyard barbecue burgers and hot dogs (or tofurky dogs) need dressing up. We must re-create the Whataburger experience even when we are not at Whataburger. The condiments' newfound availability at supermarkets has spurred an unprecedented fervor that even surpasses the horrid McRib.

    So is all the hubbub deserved? Are these humble combinations of tomato paste, vinegar, garlic powder and high fructose corn syrup really so special? It's time for a review and taste test. We compared the Whatburger original mustard to good old-fashioned French's classic yellow, Grey Poupon country Dijon, and Jack in the Box's signature honey mustard. We rate them by number of hot dogs. (Read our review of the ketchup.)

     Whataburger original mustard - 2 hot dogs
     Ingredients: water, vinegar, mustard seed, salt, turmeric, spices, garlic powder, natural flavors
    Flavor is sharp and vinegary, with a bit of spicy heat and a sweet note of applesauce. Texture is notably thick and slightly bumpy, making it feel more substantial than a mere sauce; it has a serious "mouthfeel." The finish is sour. The inclusion of turmeric is notable, but it's also a direct lift from the classic French's. In fact, much of what the Whataburger mustard is doing seems to be lifted from French's.

     French's classic yellow - 4 hot dogs
     Ingredients: vinegar, water, mustard seed, salt, turmeric, paprika, spice, natural flavors, garlic powder
    French's is the only mustard in which vinegar, not water, is the first ingredient. That instantly tells you something about the purity. Flavor is bright and sharp, with an acidity that is mellowed by the garlic powder. Probably the coolest thing about French's is the peppery component you get from the paprika. Texture is silky, almost fluffy; that seems to make the flavor settle on the tongue all the more potently.

     Grey Poupon country Dijon - 3 hot dogs
     Ingredients: water, vinegar, mustard seeds, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice
    Wonderfully tart up front, with a sophisticated combination of flavors that gets ramped up by the fact that salt is the fourth ingredient. Higher sodium, I know, but hey, it's just a condiment; it's not like you'll be eating a bucket of the stuff.

    This is definitely the only mustard that contains white wine. The coarse ground mustard seeds add less texture than you might think, but this is still the one that's most like a food item of its own and the least like a sauce. The ingredients don't mention garlic, but it's somewhere in the mix. Definitely a subtler flavor overall.

     Jack in the Box honey mustard - 1 hot dog
     Ingredients: high fructose corn syrup, water, Dijon mustard, soybean oil, honey, vinegar, food starch, egg yolks, smoke flavor, mustard seed, phosphoric acid, xanthan gum, microcrystalline cellulose and sodium sorbate, garlic, honey flavor, onion, caramel color spices, artificial color, and about seven more disodium this and autolyzed that
    Jack in the Box deserves credit for being willing to try new things, and it has introduced some nifty trends to the public, like ciabatta bread. This honey mustard intrigues on the first taste with its sweetness and hint of smoke — almost like a barbecue sauce version of mustard. Yes, the glossy, plastic appearance is unsettling, as is the way it oozes out on the plate, but it takes all kinds to make a mustard.

    Alas, it quickly fades into a weird pickle-juice flavor that threatens to upset the stomach. The final stroke is the number of ingredients: 31, one of which is egg yolk. Who needs egg yolk in his mustard?

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    Ice Cream News

    Brooklyn Italian ice & ice cream shop makes Texas debut in Richardson

    Teresa Gubbins
    Jul 7, 2025 | 5:05 pm
    Uncle Louie G's
    scontent-dfw5-3.xx.fbcdn.net
    Uncle Louie G's

    A small, artisan frozen dessert shop from Brooklyn has made its Texas debut: Called Uncle Louie G's Italian Ice & Ice Cream, it's now open in Richardson at 7522 Campbell Rd. #115, where it's scooping up Italian ice, ice cream, and related frozen desserts with a real authentic East Coast vibe.

    Uncle Louie G's was founded by namesake Louie G. decades ago, then expanded by family members in the 2000s. It's now owned by brother-and-sister team Melissa and Ernie Aiello, and has 10 locations in the New York-New Jersey-Staten Island area. It's famous for its blue-striped awning, and flavors with tribute names like NYPD Blue, FDNY Cherry, Coney Island Cotton Candy, Holi Cannoli, and Soprano Spumoni.

    DFW has always been big on shaved ice, but shaved ice differs from Italian ice both in texture and ingredients. Italian ice is smooth and creamy, like sorbet, and is made by churning ingredients — water, fruit, sugar — just as you churn ice cream. Shaved ice is a block of ice that's shaved, then flavored with syrup.

    Italian ice also goes beyond the sugar and flavoring used by many shaved ice vendors; Uncle Louie G's, for example, uses with real fruit.

    In addition to Italian ice, Uncle Louie G's also offers a premium ice cream with 14 percent butterfat (Haagen Dazs is 14 to 16 percent).

    They have nearly 50 flavors of Italian ice and 34 flavors of ice cream, some with a Northeast slant like Spumoni, Maple Walnut, and Black Razzberry. Stores choose a smaller selection to feature daily.

    Italian ice options include novel fruit flavors like banana, cantaloupe, watermelon, and passion fruit; decadent flavors like pistachio, creamsicle, and chocolate peanut-butter cup; and quirky flavors like blue bubble gum, cake batter, chocolate jelly ring, cotton candy, and sweetish fish.

    Ice cream flavors range from rocky road to rum raisin to salted caramel to chocolate Nutella to butter pecan.

    Milkshakes also have a Northeast vibe, with flavors such as blackout and old-fashioned black and white, featuring chocolate syrup with vanilla ice cream. There are also iced coffee drinks, sundaes, ice cream floats, old fashioned egg cream, and a frozen hot chocolate.

    The Richardson location is a franchise from Zabi Surti and her husband, who left their careers in healthcare and the aviation industry and moved here three years ago.

    "We previously lived in Savannah, Georgia, and would go get Italian ice," Surti says. "When we moved to Dallas, the Texas heat got to us, and we went looking for something sweet, light, and refreshing. But there were no Italian ice places here."

    They loved Uncle Louie because of the quality and the fact that the menu offers something for everyone — from avowed ice cream fans to dairy-free.

    They're located in a shopping center on the southwest corner of the busy intersection at Campbell and Coit Road, in a former tailor shop next door to Cindi's Deli. The space has 4 to 5 tables inside and an outside patio.

    "We looked at many locations but we wanted to be part of a nice neighborhood with residents who would appreciate this kind of gourmet shop," Surti says. "The university is nearby, the neighborhood is great, and the area does not have anything like it — capturing the essence of classic Italian frozen desserts with a modern twist."

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