[CH] mustards, etc.

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Hedz,

I love to make a hot mustard from powder, often just before the meal.  But
it seems that if I mess around with anything other than just the powder and
water at first, I lose that pungent flavor.  It's like the stuff never
sparks, and I get that bitter taste someone mentioned.  Once the basic mix
has been made, I can tinker around with other flavors.

Amaze your friends and confound your enemies:  Get a completely ordinary
mild "ball park" mustard, and mix in the hot sauce of your choice.  You can
be sneaky and use a yellow hab sauce ... 

FWIW the hottest horseradish I ever tasted listed mustard as an ingredient.
 I also saw mustard listed among ingredients in a take-out packet of
wasabi.

What was it someone said last year, about the Japanese observation on
"inner" and "outer" heat?  If I recall, mustard and horseradish have Inner
heat, and chiles have outer heat.  Right?

I'm delighted to see a few white blooms on my Jamaican Hot plant.  Some of
the other plants have some new growth - it really makes me feel like the
season has turned the corner.

     Alex Silbajoris  72163.1353@compuserve.com
     awaiting the Bucyrus Bratwurst Festival - 
     the Jim C. of Ohio knows what I mean

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