Still in the womb ( ͡° ͜ʖ ͡°) [spoiler]Prepare a big batch of pickled mustard seeds and use them on anything from pork cheek to pastrami sandwiches to Foie Gras Parfait. These versatile, tangy little seeds will brighten up any fatty dish and add textural intrigue with a subtle caviarlike pop in your mouth.[/spoiler]