could one of my asian readers, or chinese take-out aficionados, or rice queens, even, please riddle me this: why is it that the chinese restaurants include - with every single meal - hot mustard as a condiment?
how am i supposed to be using this hot mustard? my dish is already spicy (and yet sweet, at the same time).
i keep these hot mustards, along with packs of soy sauce and duck sauce, in my refrigerator. why? because it's food, and i might need it someday. occasionally i'll need soy sauce. it's nice to have duck sauce around for the next time i have some boring rice. yet as i look back over the years, i have never actually needed the spicy mustard.
please, someone, enlighten me.
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