Show & Tell
#extradirty
Discoholic 🪩
Monterey Bay Aquarium
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pixel skylines
hello vonnie
roma★
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sheepfilms
noise dept.
Keni
Sweet Seals For You, Always
Alisa U Zemlji Chuda
will byers stan first human second
NASA
Xuebing Du
oozey mess
Product Placement
wallacepolsom
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seen from Malaysia
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seen from Slovakia
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@passmustard
FRENCH’S MUSTARD DONUTS. . . (°︵°)
I'd be down to try it, but man, my FOMO-ometer is extremely low, and I can't with these "log on right at the hour and try to order something we have in limited supply even though we know everyone will want some" promos.
Still, quite a funny campaign, and I do love that we are all pushing boundaries with food these days. :D
this is one of my favorite onion articles because it is so real
like the premise seems so absurd but then you start to read it and
Gibson’s descent into the depths of mustard obsession started innocently enough, when he got involved in an Internet exchange about the best kind of mustard to use on a grilled bratwurst. When someone posted a link encouraging him to “click on this if you really want to spice things up,” he took the stranger’s advice and suddenly found himself on MustardMonster.com, a discussion group devoted to the cultivation, preparation, and enjoyment of the table-side condiment.
“I immediately realized I was out of my league,” Gibson said of his first encounter with the Internet’s do-it-yourself mustard community. “At that point I had maybe three different kinds of mustard in my refrigerator, but when I looked at their forum topics, these guys were talking about the strengths of unique varieties of imported mustard seeds, brewing your own vinegar for mustard-making, ways to improve store-bought mustard when you find yourself in a pinch. That…that was the start of what I now call my ‘lost year.’”
It was only when Gibson started getting angry, even enraged, by mustard-related issues that he started realize he had become entangled in a dense, thickening web of mustard obsession.
“I saw my wife putting French’s mustard on a bologna sandwich for our 5-year-old son, and I just lost control,” Gibson said. “I said things—awful things that I’m not proud of—and the two of them were clearly shaken. I can never take those words back. When I looked in the mirror and barely recognized that livid face staring back at me, I finally understood that these mustard people weren’t really my friends.”
i know that this is a satire of online radicalism regarding more serious subjects like racism or feminism, i know that
but
i also know that there are people with attitudes about hot sauce exactly like this and just from the way this is written i think that the author doesn’t know that
this article was written in 2010 so it is not actually about Q-anon or the youtube radicalization pipeline via metaphor
as the many people who’ve reblogged this to comment on their own mustard journeys can attest, this is just what having a hobby on the internet is like
I’m sure @copperbadge has seen this but the important question is has @passmustard reblogged it?
He has now :D
Leftover Turkey & Stuffing Grilled Cheese | POV Cooking
Potato with black mustard seeds
🥬🍅🌶🌭🐶
1928 Heinz product assortment advertisement but interesting to see no ketchup
For Sale an #Antique #Sterling #Silver #Mustard #condiment Spoon with Gilded Bowl by John James Whiting HM London 1836
#etsy #englishantiques #antiquedealersofinstagram #etsysellersofInstagram #antiquesforsale #eshopsuk #shopsmall #shopsmalluk #shopsmallbusiness #etsygifts https://etsy.me/3ECpsUr (at Halesworth) https://www.instagram.com/p/CXPSR3zIAQT/?utm_medium=tumblr
Spuckie.
Yes, it is a sandwich.
Honey dijon apple bacon cranberry salad
I got a big bag of mustard seeds the other day with the intention of experimenting with making mustard because I love weird fancy mustards. I started with a basic 1 part each of seeds, vinegar, and water, letting them soak overnight.
And then the next morning I drained off most of the liquid that hadn't been absorbed by the seeds (a pretty small amount) and blended them, and voilà! Mustard.
All the recipes I looked at said to let it sit in the fridge a couple days before trying it to let the heat from the seeds mellow a bit, but I only made it about 24 hours because I am impatient. I liked the apple cider vinegar one better than the white wine vinegar, but they're both nice basic mustards (and they were indeed more spicy than I'd been expecting).
Might try a basic fermented mustard next? I pretty much always have whey on hand since I make yogurt weekly.
Collage of six mustard-related pictures:
upper left: white mustard seeds
upper right: white mustard, ground
center left: simple table mustard, with turmeric coloring
center right: Bavarian sweet mustard
lower left: Dijon mustard
lower right: Rough French mustard made mainly from black mustard seeds
[Little oil, little horseradish, little Colman's Mustard, garlic, we'll go a little black pepper, red chili flakes, a little bit of cayenne, ketchup, little honey...]
Tonight I’m having pork tenderloin with roasted vegetables and Dijon mustard
Presented by hello fresh!
