What's with the chinese takeout mustard disparity?
April 24, 2014 10:21 AM Subscribe
I love the sinus-clearing flare of the mustard at chinese restaurants but it seems unique to what's on the dine-in table. The packets at the same restaurants are never truly hot and what gets sold in most groceries around here from the "Asian Gourmet" brand also is only barely hot (despite its claims on the label). What gives? And where do I get the stuff that really nukes my nasal passages?
posted by phearlez to Food & Drink (19 answers total) 9 users marked this as a favorite
This doesn't seem like it should be all that tough, and maybe it isn't; I haven't gone and tried someplace like an H-Mart or a specialty bodega. But I've bought enough disappointments that I'm now tired of failure and kind of perplexed by the phenomenon.
So one, purely philosophical question - why would so many businesses have such a disparity in what they provide you in-house versus your to-go condiments? It seems weird to me that anyplace would source things so differently, but I have never gotten a to-go packet of mustard that had much in common with what's on the table.
Two, am I going to be happy with any old hot mustard provided in specialty shops or is this going to be similar to my experience buying the stuff sold in most chain groceries? Do I need to look into restaurant supply or something if I want the truly hot mustard experience that seems common to dine-in?