![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Colman's mustard
I am partial to Colman's English mustard. It looks like the generic yellow mustard that Americans are wont to squirt onto hot dogs. However, not only is it rather hotter but for me it also has an attractive taste that I do not find in other mustards. Perhaps that is related to the turmeric they add.
I do quite like a range of mustards. In my childhood I would sometimes use Colman's French mustard: not at all like Dijon but instead a smooth, dark brown. It then disappeared from the grocery store shelves and a little research into that suggests that its absence is probably one of the many things for which some people blame the European Union.
To my surprise I discovered that Colman's variety of French mustard remains available but, it seems, only in 2¼ℓ bottles from catering supply stores. If, like the English mustard, they also sold the French as powder in a tin then a larger quantity might make sense but, as it is, I suspect that it would take a like-minded group of people to make sufficient use of quite so much of it.
I do quite like a range of mustards. In my childhood I would sometimes use Colman's French mustard: not at all like Dijon but instead a smooth, dark brown. It then disappeared from the grocery store shelves and a little research into that suggests that its absence is probably one of the many things for which some people blame the European Union.
To my surprise I discovered that Colman's variety of French mustard remains available but, it seems, only in 2¼ℓ bottles from catering supply stores. If, like the English mustard, they also sold the French as powder in a tin then a larger quantity might make sense but, as it is, I suspect that it would take a like-minded group of people to make sufficient use of quite so much of it.