May 31, 2000
Pre-condimental.
Have you ever opened up a bottle of your favourite condiment, started pouring it, and then looked down in dismay at a puddle of transluscent liquid? There is now a name for this substance. Pre-mustard. If you’re a red, seasoned pureé sort, it’s pre-ketchup. And for the times when we’re all feeling a little bit upper-crusty, it’s pre-dijon. Spread the word.
Thanks to Brian.
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