Peter May wrote:Opposite of fancy is surely Colmans English Mustard.
I've always mixed it with beer, as my mother taught me.Frank Deis wrote:...If you mix it directly with water, I'd say (as Robin did) that what you have made is Chinese mustard! ...
Howie Hart wrote:Another one I use when I'm in the mood is one I make in small quantities - mix Coleman's dry mustard powder with just enough beer to make it spreadable on a steamed hot dog.
Ian Sutton wrote:It's said of Norfolk, that it takes a while for an outsider to be properly accepted into the community, but it's not all that long... just 2-3 generations
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