Getting to know the English...
Posted: Wednesday, 21 May 2008 |
Comments
in that case, you'd better steer clear of horseradish sauce with your beef too ...!!
soaplady from sorry, but laughing surreptitiously ...
Dijon is much nicer :o), or wholegrain with honey....mmm
Deckhand from back on the farm
well living on orkney i thought you would have been dealing more with scottish people and customs rather than our neighbours south of the border,of course me being in exile for so long i know nothing about the two cultures anymore i suppose
carol from over here
Things, just take a wee bit less and you will soon love Colemans English mustard! I had an American pal in Turkey who used to eat teaspoons of the stuff - as if it was fudge or similar - while waiting for the food to be rolled in. He did it so frequently that he must(ard) have liked it, not just for show. Try a Guiness along side, it goes very well!
Barney from Swithiod keen as mustard on mustard
One should not forget the grain of salt.
mjc from NM,USA
Hidden depths. Fpu has always thought so. That cool exterior can conceal a fiery heart...
Flying Cat from cutting the mustard
So...I traded my quiet cabin in the Alaskan woods for the howling winds of Orkney and life on a farm. 
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