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Unread 25-01-2018, 02:03 PM
Fat Al
 
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Cut a scotch egg in half, smear some Colmans English mustard on it.

Heaven.
 
Unread 25-01-2018, 02:05 PM
Harri Jaffa
 
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Load of who grain mustard, few cloves of finely chopped garlic, bit of honey, salt, pepper, lemon juice, very finely chopped tomatos and olive oil.

Mix and leave for 15 minutes

Dressing of the gods. Especially nice with warm green beans
 
Unread 25-01-2018, 02:06 PM
Lazlo Panaflex
 
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baked ham + mustard = heaven

I even enjoy the smell of my own breath afterwards.
 
Unread 25-01-2018, 02:19 PM
believe
 
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Quote:
Originally Posted by Harri Jaffa
Load of who grain mustard, few cloves of finely chopped garlic, bit of honey, salt, pepper, lemon juice, very finely chopped tomatos and olive oil.

Mix and leave for 15 minutes

Dressing of the gods. Especially nice with warm green beans
How amazing are your culinary skills thread part 231256

Itís brilliant in its simplest form imo, hot dog or steak. English is the mother of all mustards.
 
Unread 25-01-2018, 02:28 PM
Harri Jaffa
 
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Quote:
Originally Posted by believe
How amazing are your culinary skills thread part 231256

Itís brilliant in its simplest form imo, hot dog or steak. English is the mother of all mustards.
Grumpy git

Give it go
 
Unread 25-01-2018, 02:37 PM
silv
 
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Dijon is proper nose burning stuff

Tone it down bit of a bit of mayo for Dijonaisse

 
Unread 25-01-2018, 02:45 PM
dunk
 
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It was Dijon that blasted me earlier. Still feeling the after effects now
 
Unread 25-01-2018, 02:55 PM
otbarney
 
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Prefer English mustard, but if you have just a bit too much, it's like being in the trenches on the Somme.
 
Unread 25-01-2018, 03:00 PM
jem
 
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Quote:
Originally Posted by silv
Dijon is proper nose burning stuff

Tone it down bit of a bit of mayo for Dijonaisse
try buying plain mayo in france.
 
Unread 25-01-2018, 03:06 PM
Switching Off
 
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Undisputed King of the Condiments IMHO.

French better with hot food where it duels it out with Horseradish depending on mood.

English for cold meats (ham, beef).

Always put a bit of English in my mash too.
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