colemans mustard
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- roper
does anyone have an eps of the colemans mustard logo? tried brands of the world but they ain't got it. thanks in advance
- 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?
- Concrete0
Not sure, Nairn?
Next time I'm at my Grandads house I'll sample some of his Colemans. It's probably older than I am.
If I survive, I'll let you know my findings.
- MrMackem0
i think it does.
when making a student classic of a bowl of beans i normally add a hint of mustard to liven up this placid dish.
i replicated this dish a few months back with the said norwich paste and spent the next two days walking like john wayne, the jar was two years past its sell by.
twas hot at both ends.
- Nairn0
Good Lord sirs, I am glad of your responses! Concrete, I beseech you, beware your Grandfather's relish - his fickle pickle might come at you strong if unbound from its ancient closet too rashly!
May I recommend you employ a stout pair of gardening gloves and a face mask for the enterprise?
My dear MrMackem - may I congratulate you on your efforts to subdue your unruly American beans with a dose of fiery English temperament - it befits our finest sauce to test the mettle of all who may come at it!
- MXS0
I love English mustard, it creates flames from my nostrils