21 Jan 11
I just got off the phone with a supplier sales person. Wrapping up the phone call, I ask his name again, because I missed it when he picked up the call.
"Dijon, sir"
What? Like the mustard?
Yup, like the mustard.
I chuckle and he says "You won't believe me, but my surname is Mostert."
I almost fall off my chair.
'Mostert' is the Afrikaans for mustard...
21 Jan 11
Originally posted by CrowleyThat's a cool name indeed. I knew a family were everyone was named for spices: Basil, Rosemary, Pepper, and their last name was McCormick!
I just got off the phone with a supplier sales person. Wrapping up the phone call, I ask his name again, because I missed it when he picked up the call.
"Dijon, sir"
What? Like the mustard?
Yup, like the mustard.
I chuckle and he says "You won't believe me, but my surname is Mostert."
I almost fall off my chair.
'Mostert' is the Afrikaans for mustard...
21 Jan 11
Originally posted by CrowleyYou're beginning to sound like Phlab's...no wait, your post made sense. Nevermind.
I just got off the phone with a supplier sales person. Wrapping up the phone call, I ask his name again, because I missed it when he picked up the call.
"Dijon, sir"
What? Like the mustard?
Yup, like the mustard.
I chuckle and he says "You won't believe me, but my surname is Mostert."
I almost fall off my chair.
'Mostert' is the Afrikaans for mustard...
21 Jan 11
Originally posted by scacchipazzoI mix yellow mustard, BBQ sauce and a generous helping of Frank's Red Hot. It was very well received at my RHP BBQ.
Who puts Dijon on BBQ? Disgusting!
Dijon, not so sure unless I'm mixing it with the other stuff.
The idea came from this product:
http://www.mauricesbbq.com/onlinestore/detail.cfm?ID=34002&storeid=1
My sister-in-law brought some up from South Carolina, good stuff!
I make my own version now, my understanding is the owner has some pretty racist views... that's what I heard anyway. I also thought they went out of business so not sure how true what I heard is.
P-
