eyebrows??

G|mp · 23 Mar 2006 at 17:24

Would i joke :confused:

Just do it then come back with a pic so we can see if you applied it properly

geeza · 23 Mar 2006 at 17:25

knackers to that, i dont want to be a blind fetus!

Jonny69 · 23 Mar 2006 at 17:25

Yeah ignore g|mp he's winding you up :rolleyes:

But c'mon - no eyebrow pics, post 'em up

G|mp · 23 Mar 2006 at 17:27

Get your camera out and post the picture

If you have not applied it in a perfect eyebrow shape you'll be sorry

Also you have to leave it on till it goes hard

Otacon · 23 Mar 2006 at 17:27

The eye thing is pretty crap dude, he aint that stupid

geeza · 23 Mar 2006 at 17:31

Otacon said:
The eye thing is pretty crap dude, he aint that stupid

nah however that mustard tastes yummy. seems to taste really nice with this hangover i still have

Otacon · 23 Mar 2006 at 17:32

Dont waste it by eating it, there's hair growing to be done!

geeza · 23 Mar 2006 at 17:35

how long do i leave it on for? its hard now and has been for the past 10 minutes

Siliconslave · 23 Mar 2006 at 17:36

does the type of mustard effect it? i assume the wussey french stuff wouldn't be much good, or wholegrain, however colmans would be the daddy?

Borris · 23 Mar 2006 at 17:39

Siliconslave said:
does the type of mustard effect it? i assume the wussey french stuff wouldn't be much good, or wholegrain, however colmans would be the daddy?

The english stuff has higher allyl isothiocyanate concentrations, which catalyse follicle stimulation (this is a result of a chemical reaction between enzymes in the mustard, and sebum from the skin).

Brassica alba, commonly found in French mustard, just doesn't (wait for it) cut the mustard.

geeza · 23 Mar 2006 at 17:40

how long do i leave it on?

Otacon · 23 Mar 2006 at 17:41

Rich has it right (in the old thread).

http://forums.overclockers.co.uk/showpost.php?p=6348905&postcount=14

G|mp · 23 Mar 2006 at 17:42

geeza · 23 Mar 2006 at 17:45

Otacon said:
Rich has it right (in the old thread).

http://forums.overclockers.co.uk/showpost.php?p=6348905&postcount=14

thanks. it wont get the pillow messy as it goes hard anyway.

Otacon · 23 Mar 2006 at 17:46

Not sure it should be going hard this soon :S

What brand have you used? Can we take a look?

Arcade Fire · 23 Mar 2006 at 18:06

I refuse to post in this thread unless pictures are provided.

geeza · 23 Mar 2006 at 18:11

Otacon said:
Not sure it should be going hard this soon :S

What brand have you used? Can we take a look?

somerfield english mustard, "a traditional hot mustard ideal with hot or cold meats" (or faces!)

William · 23 Mar 2006 at 18:16

geeza said:
somerfield english mustard, "a traditional hot mustard ideal with hot or cold meats" (or faces!)

I slap mustard on my hot meats.... but then I had to wax it like Pyro. Phwoar. :cool:

Tru · 23 Mar 2006 at 18:48

Borris said:
The english stuff has higher allyl isothiocyanate concentrations, which catalyse follicle stimulation (this is a result of a chemical reaction between enzymes in the mustard, and sebum from the skin).

Brassica alba, commonly found in French mustard, just doesn't (wait for it) cut the mustard.

This is genius on several levels.

William · 23 Mar 2006 at 18:54

Tru said:
This is genius on several levels.

Apart from the fact that isothiocyanate compounds are severe irritants and damage mucous membranes.

eyebrows??

Man of Honour