I found the same thing in our local takeouts up in Rockland Co. This might be a good question for the General board. I bet it's rampant. I keep Coleman’s dry mustard on hand. Take a tsp; add a bit of water stir.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.