Visitors can check out the Forum FAQ by clicking this link. You have to register before you can post: click the REGISTER link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. View our Forum Privacy Policy.
Want to receive the latest contracting news and advice straight to your inbox? Sign up to the ContractorUK newsletter here. Every sign up will also be entered into a draw to WIN £100 Amazon vouchers!
You are not logged in or you do not have permission to access this page. This could be due to one of several reasons:
You are not logged in. If you are already registered, fill in the form below to log in, or follow the "Sign Up" link to register a new account.
You may not have sufficient privileges to access this page. Are you trying to edit someone else's post, access administrative features or some other privileged system?
If you are trying to post, the administrator may have disabled your account, or it may be awaiting activation.
English every time. All other forms are for girls.
Not, however, if applied by Eastern Europeans in sandwich bars. They don't appreciate its nuances and slop it on like it's ketchup making the insides of your ears and eyes itch.
They do the same in the Bagel Shop in Brick Lane, and if there's one thing more eye watering than dollops of English mustard its the same on steaming hot beef.
English every time. All other forms are for girls.
Not, however, if applied by Eastern Europeans in sandwich bars. They don't appreciate its nuances and slop it on like it's ketchup making the insides of your ears and eyes itch.
There is an American mustard company called "French", so when you ask for French mustard, you get "French's Mustard" instead, which is not quite the same thing.
As long as it's with my favourite ham sandwich (with tomato), I'm not too fussy, but am partial to wholegrain or dijon.
Leave a comment: