My dad, physicist, demonstrated at a restaurant the proper way to hit the side of a ketchup bottle. The condiment shot up to the ceiling and made a spot on the rafters.
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God lord! I’ve been loving French’s mustard for nigh on 3 score years now and had no idea that feature was there.
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You’re not one of them “Intelligent Design” screwballs, are ya?! Don’tcha know, God made all the condiment containers, along with all the cruets! It was one of the things he did on the 8th Day!
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Don’t know if it was the one you saw, but there was a segment on this in the ‘Sauces’ episode of ‘Inside the Factory’.
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And then once you figure out that you need fuel, your next challenge is to figure out how to access the refueling cap. Is there a lever to pull? Or a button to push? A hidden device tucked up under the steering console? Nothing at all? Always a treat with rental cars.
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This is, IMO, the crappiest mustard. Give me a sharp dijon like Roland. This French’s is for the birds.
Thanks, that was it.
If anyone is interested in how mayo recipes differ across Europe and what Heinz did, and if you have access to iPlayer, the segment in this programme starts at about 8.5 mins in.
I believe the factory in question is making Heinz Seriously Good Mayonnaise and this is also the topic of the segment about mayo differences in Europe (Germans like it very sweet, Italians use it to marinade fish for baking) and the result of extensive testing across Europe came up with a result that does contain mustard seed.
How much mustard remains a mystery and given the whiteness of the result compared to, say, French mayo which is much yellower, I’d guess not so much.
ETA later in the programme (22mins approx) the mustard is added and the factory guy says it is “not the same mustard you would put on your potatoes” (who in the English-speaking world does THAT? But he sounds German so probably has yet another take on mustard) but has a little less oil in it and, as a result, a little less sharpness. So, a very mild mustard, we might conclude.
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Yellow mustard is fine for the classic Chicago-style hot dog (or its close cousin, the Maxwell Street Polish sausage), but anywhere else I’d prefer either either Düsseldorf or Dijon style.
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Me, I am more of a Develey guy myself, but my current fave yellow mustard is Mautner Estragonsenf.
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I’m not used to this level of internet edge on the BBS. Did a squeeze bottle kill your family?
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Oh yes. Didn’t know that EDEKA has it, I’m in Austria a couple of times per year and usually bring back a handful of tubes.
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Admittedly, this applies to about 50% of the posts in this thread.
Have fun going back and finding them.
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Also, Mustard Seed = Eye of Newt.
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“In a world of madness where one man stands alone against the condiment apocalypse…”
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If he is after the Sauce of All Power, I think I’ve seen this one.
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Yep. And it’s right next to the lever to open the hood. Right next to it.
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Oh, yeah, at the end, shaking doesn’t work as well. I tend to unscrew the top and use a knife.
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Me.
Although sometimes I’ll use horseradish instead. I like a good sinus-clearing kick with my food.
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