It's famously a love/hate thing. But even those of us who love it would never spread it as thick as shown - that's bizarre. You need at least to be able to see the butter...
It's Dijon mustard and looks right to me - brown from the mustard seed, slight green hue from the grape juice/wine. Bright yellow mustards, like English or American, get their colour from turmeric.
It was the last one I got and it took me forever. I had no idea what it was. I thought it was some kind of pasta - like a little tortellini or something. It didn't look anything like mustard to me. I enlarged the picture and that helped slightly.
Can we have some clarification as to what is going on with that Marmite? Is it New Zealand Marmite? Because it doesn't look like anything I've ever seen here in the UK. Much too dark.
I'm trying to work out whether the photo is like that because a) NZ Marmite isn't as strong as UK Marmite and so you spread it thickly, b) it's something patriotic to make your bread 'All-Black' and show off how much harder Kiwis are than Brits, or c) it's a photo made by a clueless person (probably American) who has never had it and thinks its like Nutella!
That's why I despise it. Long ago, in a scout camp south of London, a trick older American scouts played on their younger companions was to say it was "like a British Nutella." Many of us fell for it. I've been trying to suppress the trauma ever since.
I think I remember having meatloaf before when I was in the UK... and maybe some other places. It's just ground meat shaped into a loaf with some seasoning, not that strange.. sort of like hamburgers, or adana kebab..
Think of a giant, rectangular meatball. It usually has an egg added along with some type of extender such as rolled oats or bread crumbs, and most cooks add their own extras such as onions, garlic, mushrooms, tomato sauce, or even grated zucchini to hide the veggies from picky eaters. It's a recipe designed to stretch a pound of inexpensive meat to enough to feed a large family. I always used the recipe from the Quaker Oats box. My mom's recipe called for equal parts ground beef and ground pork, tomato juice, chopped onions, crushed saltine crackers and salt and pepper. It was terrible right out of the oven, but it made really good sandwiches the next day when cold, with thick slices put between two slices of white bread smeared with lots of Miracle Whip and plenty of dill pickles. Ah, the good ol' days of the 1960s when we thought anything Mom made was good for us.
Can you not find a better picture for mustard? I mean, it is not yellow. It is in a spoon, so it looks like it is not a spread. I had no idea that greenish blob of pudding-like stuff was mustard.
Yeah not to get too technical, but it's actually a photo of bocconcini (immature mozzarella, so not mozzarella yet). It's delicious sliced with tomato and fresh basil, drizzled with extra virgin olive oil and balsamic vinegar.
Sometimes when im stuck i take a peek at the comments and see if people namedrop a few things, and someone expected that and posted every single answer...
Wait why does muesli have "Swiss" under it? This really confused me. Just cos it was invented by a Swiss guy, doesn't make it Swiss cuisine. Otherwise apple pies would have "UK" underneath etc.
Also this needs more oats, or to be in a bowl with some milk cos it looks like trail mix or something.
Also this needs more oats, or to be in a bowl with some milk cos it looks like trail mix or something.