I use rice wine to mix my mustard - it keeps it nice & hot too Sharen Rund Bloechl Lockheed Martin Enterprise Information Systems Sunnyvale Data Center sharen.rund.bloechl@lmco.com Phone: 408-756-5432 [or] Fax: 408-756-0912 srund@svl.ems.lmco.com LMnet: 8-326-5432 Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi [or] Operator Assist: 1-800-725-5079, pin 408-539-5146 > ---------- > From: rain@wwbbs.otherside.com[SMTP:rain@wwbbs.otherside.com] > Reply To: rain@wwbbs.otherside.com > Sent: Wednesday, February 17, 1999 7:06 AM > To: chile-heads@globalgarden.com > Subject: Re: [CH] Hot Chinese Mustard > > -> True, but I've found that mixing in a teaspoon of beer to the hot > mustard > -> of a Chinese restaurant tends to heat it up. Why, I don't know. I > think > -> the effect is temporary, btw. > x > Perhaps the alcohol helps release the oils from the mustard? > x > Rain > @@@@ > \\\\\ >