I'm Molly and I'm Matthew and this is spilled milk the show where we cook something

delicious eat it all and you can't have any and today we're talking about mustard. That's right. And this was

suggested by listener Molly Ella who I think suggested an episode within the

last like three weeks. I think you're right. You're killing it out there listener

Molly Ella keep doing what you're doing. Wow Matthew I got to say like right here at

the top that mustard was a little bit exhausting to research.

I think it might be too broad of a topic.

Whoa, it's really broad.

And I think that maybe it will be helpful if we just narrow it down

to talking about only Mustard as like the prepared condiment.

Oh that's what I thought we meant.

Well no no I know that's what we mean.

Yeah, not mustard seeds used as a spice, not mustard, greens.

And we are going to have to talk a little bit about the seeds

because there are some important differences

between them, which yield really different tasting mustards.

But yeah, we're talking about mustard, the condiment.

We're not going to get into the greens.

Yeah.

I think I might have been able to help narrow this down if I liked

muster the condiment, which I don't. Like it is like right in the meaty heart of

my of my condiment phobia. And so I'm curious to learn about it but I don't want to

...