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Or what about reconstituting the condiment into a cheese-like consistency, so that it can be placed on the sandwich like a sheet of processed cheeese--possibly temperature-sensitive so that it is kept cold until distributed for application, and when at room temperature it melts into creamy rather than cheesy consistency. |
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"Ham salad sandwich, please. And a slice of mustard." |
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I think I want my mayo cool and liquid, thank you, to moisten the food. |
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