The article in Serious Eats about taste testing mustards inspired me to go look at all the mustards I have in my refrigerator. I remember having numerous mustard jars: Dijon, horseradish, creole, honey, the key word is remember, because they weren’t there anymore. They probably disappeared in one of my fits of tossing out food products that have been sitting in the refrigerator since recipe testing for the Yum cookbook three years ago.
How old is all this stuff in my refrigerator?
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