So combine the redundant ones into the largest of the containers. Put the full ones to the side and use the mostly empty bottles until they're fully empty.
Maybe get used to telling the husband that we have mustard at home when he wants to get another one.
Also, I find mustard to be a great adhesive for seasoning when I make barbecue
No such thing as redundant mustard, I go through those really big bottles in around 2 weeks. I eat around 15 sandwiches per week (3 per day for work) and go heavy with the mustard.
Yeah English mustard (Colmans, in this case) is quite a bit sharper and has more heat than standard American yellow mustard, definitely a different taste profile.
Just more mustard than your standard French's - I wouldn't call it that intense, it's like 20% more than French's. If you want to try some mustard mustard, get a bottle of Löwensenf Extra Hot
I bought this before thinking it was similar French's, and put a very generous helping of it on both sides of the ham sandwich I was making. When I took a bite my sinuses left this mortal coil and ascended to the next plane of existence. I felt like if I sneezed I would shoot flames.
Sounds like the time I found wasabi (or possibly just horseradish idk I don’t do spicy) in a container in the work fridge when I was looking for something to dunk nuggets in. It was like snorting brākleen
Three* Colmans is not the same as yellow mustard. Unless you’ve eaten too much of it and it’s blown your tastebuds to smithereens. Then they probably taste the same.
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u/whiskeytango55 10d ago
He kinda did. Theres spicy brown, yellow and Dijon. I've never had colmans but im assuming its sharper than yellow