Quote:
Originally Posted by Aimelie
All of France is out of mustard. I think that goes pretty much for Europe in general, actually.
What am I going to put on my sausages and “frites” now? Waaaaah. <sniff> |
Catsup/ketchup? Probably too American.
Malt vinegar? Probably too British.
Mayonnaise? Probably too bland…and then there’s that weird thing about mayo’s origination (developed as a cooking sauce for fish).
How about pico de gallo or some other variant of Mexican salsa?
Dang.
Just don’t know what else might be in short supply over there.
Dirk