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[quinnox]

This message was self-deleted by its author (quinnox) on Tue Feb 25, 2014, 01:15 PM. When the original post in a discussion thread is self-deleted, the entire discussion thread is automatically locked so new replies cannot be posted.

[RebelOne]

1. Yes, I love it and have a jar of it in my refrigerator.

I do not like to eat Chinese food without it.

[quinnox]

2. cool!

[Motown_Johnny]

52. Just mix dry mustard into white vinegar

I don't know what you have in your refrigerator, but if you want the real stuff, that is it.

Just be careful. It is dangerously spicy, and make sure you get out all the lumps. Force it through a strainer (if you have one).

[Purveyor]

56. IIRC, vinegar with dry mustard makes a mild mustard which I don't

for.

For the hot stuff, which I love, you use cold water and let it set for about 10 minutes. Make the stuff all the time.

[chrisa]

3. Oh yeah. I like the ones that burn a hole through your sinuses.

[quinnox]

7. The one I usually have is not even a really hot one

Some of those really hot ones frighten me!

[struggle4progress]

4. +

[Drew Richards]

5. WASABE! Say it with love...

[kwassa]

14. Wasabi is Japanese, and different ...

Wasabi (わさび（山葵）?, originally 和佐比; Wasabia japonica or Eutrema japonica),[1] is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish,[2] although horseradish is a different plant (which is often used as a substitute for wasabi). Its root is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are W. japonica 'Daruma' and 'Mazuma', but there are many others.[3]

http://en.wikipedia.org/wiki/Wasabi

[deutsey]

17. I love wasabi, too n/t

[Drew Richards]

18. Sorry guess my preference is showing...you're right...i love chinese too but...Wasabi MMmm good

[kwassa]

21. Very good for clearing out nasal congestion.

part of that salmon teriyaki bento box I get at the local restaurant.

[Art_from_Ark]

45. There is a Japanese condiment called "karashi"

which is probably the Japanese equivalent of Chinese mustard.

[Tikki]

6. As do I…..

yum, yummy.


Tikki

[LumosMaxima]

8. Love it! nt

[OnyxCollie]

9. It's not really "heat" though.

Not like hot peppers, anyway.

Seems like there should be another word to describe it.

[Pretzel_Warrior]

24. Nose hair singeing?

[1000words]

31. Yah ... you're onto something, there.

I like heat ... in all it's forms, and Chinese mustard is something unique unto it's own. For me, more of a nasal/upper palate experience.

[Dirty Socialist]

59. I Live Near Dayton's Best Chinese Restaurant

China Cottage on St. Rte. 48. They have great hot mustard for egg rolls and Crab Rangoons. Yum yum!

[pinboy3niner]

10. I love cayenne

The beauty of it is that you can use a little or a lot.

Use a lot and you get a nice 'bite.'

Use a little and the effect is subtle. You don't even know it's there until, halfway through a dish, a delicious warmth suddenly comes up in the back of your throat. It's a different feeling from the hot spice bite--but it's heavenly.

[albino65]

11. You can make a reasonable homemade substitute

1 TBS Coleman dry mustard
1 TBS water
Mix well, let stand for 5 minutes
Breathe deeply, clear your sinuses

[2naSalit]

41. Just a drop or two

of olive oil really makes it right! A Korean friend of my mom's showed me how to make that. I'm not sure what the difference is between what comes in a jar and this recipe, hot mustard seed is hot mustard seed whether dry-ground or "prepared" isn't it?

Either way, I love it... and horseradish, and wasabe. i usually add fresh garlic to things I cook at the last minute so it stays mostly raw... yahoo. It's good for you.

[albino65]

50. I'll try it n/t

[Purveyor]

57. Thanks for the olive oil tip! I'll try that next time.

[2naSalit]

60. Check out the recipe in #30

That is the best recipe with how it works advise. You can use all those ingredients or just the mustard/water/oil/vinegar mix. (I didn't realize that the vinegar does what they said it does but it makes sense to me... as a somewhat knowledgeable cook. Learn something new every day!)

Enjoy!

[Petrushka]

12. With spring rolls + hoisin sauce . . . oh, yes!

[lob1]

13. Marie Sharps habanero sauce. Ummmmmmmm hot.

I'd lick my lips if they weren't on fire.

[JaneyVee]

15. I love it.

[deutsey]

16. Oh yes...

Absolutely love the stuff!

[GP6971]

19. Always have one open

and 2 backups. Never let it get down to 1 backup

[Warren DeMontague]

20. I do. I like to enjoy it on a bed of red.... hot coals.

[Pretzel_Warrior]

22. Curious why you thought this was GD material vs. lounge

[quinnox]

26. I just never post in the lounge, really

I don't know, I always post here. I like this forum the best.

[Pretzel_Warrior]

29. Got it

[jberryhill]

23. No, no one else likes it

In fact, a recent study found that the accumulation of unused Chinese mustard packets from take out and delivery orders was on track to occupy 10% of US landfill space by next year.

The study further confirmed that the entirety of Chinese mustard actually consumed in the US was attributable to a single person.

I assume you are that person.

[quinnox]

25. lol, nice to see you!

[jberryhill]

34. Hey, have you ever thought...

...and by no means is it just you, but has it ever crossed your mind that whatever pops into your head at any particular moment just *might* not warrant its own thread in GD?

[russspeakeasy]

27. About 3 hours ago....best stuff ever !!!

:ap plause:

[quinnox]

28. lol, testify!

[Drew Richards]

30. My home made mix rocks

1 part (heaping table spoon) brown mustard
2 parts yellow mustard
1 teaspoon tylings dry chinese mustard powder
5 drops chinese dragon oil or cayenne oil if you cant find dragon oil.
1 tablespoon wasabi
5 drops rice wine vinegar
3 drops soy sauce
2 drop honey

Make your mix with mustards and oils first...let chem reaction go for about 5 to 10 min depending on how hot you want it. The longer the hotter...to stop reaction add the vinegar soy sauce and honey.

I have made it from smooth and mild to tongue burning eyes watering deadly...

I like em both

[1000words]

32. Is that how you vary heat?

Very interesting.

[Drew Richards]

33. Yeah you can if you want a too hot to eat reaction just mix the powder oil and a few drops of water

But the reaction from mild to hot is hard to control..adding the vinegar stops the reaction.

Thats why I like doing it with the other mustards the reaction is slow and steady.

[abelenkpe]

35. Yes

Love it!

Great, Now I want some....

[WhiteTara]

36. And wasabi and horseradish

they all send shivers down my spine and blow my head wide open, but yum, yum, yum.

[Cleita]

37. I'm into hot sometimes, but it isn't always mustard. n/t

[clandestiny]

38. Love the stuff!

[villager]

39. I love it too. Still looking for a good brand I can get in groceries that rivals the best stuff

...in restaurants...

[Brigid]

40. Bill Cosby on Chinese mustard:

[Scuba]

42. Best way I know to open up one's sinus cavities.

[Fumesucker]

43. The British also are fond of hot mustard

[Major Nikon]

61. Mild mustard seems to be mostly an American culinary tradition

Certainly there are plenty of exceptions, must most prepared mustards I've had internationally tend to be a lot more sharp than American yellow mustard.

[PotatoChip]

44. It's great for a head cold.

Clears that stuffed-up feeling right out!

[MrScorpio]

46. No, I'm a very poor masochist. nt

[In_The_Wind]

47. I like it so much that I even put it on my sammich.

Hurray for hot stuff!

[Tommy_Carcetti]

48. I like mixing it with duck sauce and putting it on my egg rolls.

Sweet and spicy.

[Purveyor]

58. I do exactly the same thing whether at home or at a chinese eatery. eom

[backscatter712]

49. If it doesn't shoot flame out your nostrils, it's not hot enough! n/t

[CFLDem]

55. Yup

[lillypaddle]

51. I love it too

I mix Dijon mustard and ground horseradish. It's hotter than the Chinese mustard you can buy.

[HappyMe]

53. Yum!

I love that stuff.

[get the red out]

54. Absolutely!!!!!

LOVE IT! Clears the sinuses and YUM!!!!!!!!!!!!!!!!!!!!!!

[quinnox]

62. Alrighty, thanks to my fellow hot mustard fans for the replies, its time to self delete this now

I didn't mean for this thread to go on for this long.