colemans mustard
colemans mustard
Out of context: Reply #1
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- Nairn0
Sorry lad, nocanhelp.
Whilst we're on the subject though - does anyone know if Mustard (Coleman's English style in particular) gets stronger as it ages?
'sJust that I made myself a sandwich the other day, applying only the subtlest veneer of the traditional yellow relish, and by jove if it didn't nearly strip the top few layers of skin from around the inside of my mouth!
I'm guessing the pot's a good 18 months old (I'm more of a fan of grainy French mustards) - so, has it gotten stronger, or am I just become a flaccid whimsy in my old age?