interesting, but the article makes it sound as if it was a big mystery. this certainly sounds like the same black mold that is found around whisky aging warehouses in Scotland. always has been & is well known.
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I'm resurrecting this old thread. I've been contemplating some homemade mustard, but with a less is more approach. Maybe just yellow, brown and vinegar. I do see some using mustard powder, is it somehow different than taking the seeds to dust?
Is that a fish in your pants, or are you just happy to see me?It's called a vinegaroon.Never heard of them, thanks for the lesson
But how do you carp your pants?