Mustard - Part 2
I must admit I was concerned, I got home and reached straight for the mustard. I took my mustard jar out of the fridge (should mustard be kept in a fridge?) and I studied the yellow Colman's jar.
The best before date was October '07. 'Aha!' I thought, not too far off my 'End of 'O7' blog post guess..!
But as I studied the packaging I was still concerned. I'd blogged about mustard losing it's spice without warning to it's purchasers, but perhaps it did have a 'Best consumed within x weeks of opening' statement? This would have rendered my last post meaningless... I might have had to delete the post... But, no! Simply a, 'Store in a dry cool place,' statement. (Should mustard be kept in a fridge?)
Hmm, 'interesting phrasing' I thought, 'Store in a dry cool place' and not the more usual, 'Store in a cool dry place...' But actually I'm not going to blog about that. No.
I saw a far more interesting line on the jar... 'If you have any questions or comments please phone FREE on 0800 281026 (UK only) Mon-Fri 9am-5pm.
Of course I had a question AND a comment! (Was that allowed, or would this have to be two phone calls?)
I decided I wanted to ask the experts at Colmans, 'Why did mustard lose it's hotness after it's opened?' And my comment was going to be a bit cross (sorry) it was, 'Why don't you tell us the mustard flavour spoils after a few weeks!?'
I must admit I was quite intrigued by the existence of this special phone line for Mustard questions. And I thought I'd try to get my money's worth from the service. (Which is free.)
Here's a few questions I thought I could ask. If you can think of more please let me know.
-- What do people normally ask a Mustard Hotline?
-- How do you get a job as a Colman's Mustard Hotline operator? Are you busy or do you have long (mustard sandwich) lunch breaks?
-- Do you prefer the flavour of hot newly opened mustard, or mild few-weeks old (spoiled) mustard?
-- Should mustard be kept in a fridge?
-- Was it important to use a 'dry cool' place, or would a 'cool dry' one do just as well?
I'll let you know what the Colman's mustard people say.
The best before date was October '07. 'Aha!' I thought, not too far off my 'End of 'O7' blog post guess..!
But as I studied the packaging I was still concerned. I'd blogged about mustard losing it's spice without warning to it's purchasers, but perhaps it did have a 'Best consumed within x weeks of opening' statement? This would have rendered my last post meaningless... I might have had to delete the post... But, no! Simply a, 'Store in a dry cool place,' statement. (Should mustard be kept in a fridge?)
Hmm, 'interesting phrasing' I thought, 'Store in a dry cool place' and not the more usual, 'Store in a cool dry place...' But actually I'm not going to blog about that. No.
I saw a far more interesting line on the jar... 'If you have any questions or comments please phone FREE on 0800 281026 (UK only) Mon-Fri 9am-5pm.
Of course I had a question AND a comment! (Was that allowed, or would this have to be two phone calls?)
I decided I wanted to ask the experts at Colmans, 'Why did mustard lose it's hotness after it's opened?' And my comment was going to be a bit cross (sorry) it was, 'Why don't you tell us the mustard flavour spoils after a few weeks!?'
I must admit I was quite intrigued by the existence of this special phone line for Mustard questions. And I thought I'd try to get my money's worth from the service. (Which is free.)
Here's a few questions I thought I could ask. If you can think of more please let me know.
-- What do people normally ask a Mustard Hotline?
-- How do you get a job as a Colman's Mustard Hotline operator? Are you busy or do you have long (mustard sandwich) lunch breaks?
-- Do you prefer the flavour of hot newly opened mustard, or mild few-weeks old (spoiled) mustard?
-- Should mustard be kept in a fridge?
-- Was it important to use a 'dry cool' place, or would a 'cool dry' one do just as well?
I'll let you know what the Colman's mustard people say.