Up your game Sir, a coffee spoon has no place in the mustard jar.
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Foo mustard spoon recommendations now actively sought 
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There is absolutely no way, when we are conversing in a language where ‘pop’, ‘stick’, ‘bung’, ‘throw’ and ‘chuck’ would have conveyed the same spur of the moment, chip dipping casualness you sought to convey, that you typed this accidentally.
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I’m merely the vehicle. The Voices drive.
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While we’re on chips and mayo, I assume that everyone knows that the correct way to serve cheese is with mustard and celery salt, right?
Is there any other way? 
It’s fucking bang on. Best enjoyed before a lovely serving of Belgian Fries with mayonnaise… 
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And some Jupiler. 
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Spread generously under the skin of chicken thighs before roasting. Make sure there are far too many chicken thighs if you want to have enough.
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Poetry, sir 
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Your mind garden is très kinky. Personally I’m not into horror but fair play.
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Japanman produces some top mayo. Kewpie brand
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Depends on the cheese. If you sir are adding salt to a well matured Roquefort, you’re a braver man than I am.
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I’m on the train between Prescot and Liverpool and just heard “I’ve told you before lad , there’s black bits on the chips because of oxidation after you’ve blanched them” . Every day’s a school day.
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They’re also talking shite - peeled raw potato will indeed go black. Once you’ve cooked them off though, the oxidisation won’t happen.
Deffo do in my experience, which is far less than yours tbf. But I still get black bits appearing on potatoes once they are par boiled and left in tray for roasties next day at Christmas when I’m prepping night before.
Ah, I think that only happens around an existing piece of rot in the potato
Contender for thread re-titlie …?
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