I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.Toby keil said:that hot Chinese mustard
Unity said:I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.Toby keil said:that hot Chinese mustard
If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.
--John
(Tenderloin. Tenderloin is great. This is not a hijack.)
Bill The Grill Guy said:That trucker is one lucky guy.
I remember the first time I ate Chinese mustard. WHOOOOOOO S&!tUnity said:I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.Toby keil said:that hot Chinese mustard
If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.
--John
(Tenderloin. Tenderloin is great. This is not a hijack.)
Rag said:TWICE A MONTH? No wonder truckers are so crabby and try to run me off the road. :roll: