A few notes (a useful list that would be good to save):
Some chefs now regard the “ultimate” sauce as a 50/50 mix of Worcestershire sauce and Tabasco Sauce.
The two together are the western equivalent of Chinese Five Spice Powder, which is supposed to be a perfect blend of Yin and Yang ingredients to achieve culinary balance.
Except it is a near perfect blend of sweet-sour-salty-bitter-savory(umami)-spicy(piquance), so when added to recipes that have fats (fatty or oily taste), it covers most the taste spectrum, except for coolness (minty, menthol or camphor), astringent (alum or lemon), heartiness (as from alcohol), and numbness (such as from nutmeg or clove).
To create a functional balance of combinations of the above in your cooking turns ordinary food into something special.
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Otherwise, it’s important to know that mustard and other spicy foods are known to irritate cells in the intestine that could impact inflammatory conditions from IBS to arthritis. However the cure for this is simple: peppermint. For some reason peppermint soothes these cells, and can help alleviate some of these problems.
So if you have such problems, but like spicy food to include mustard, be sure to finish off your meal with some real peppermint candies, or some Altoids.
Are you sure you aren’t thinking of nightshade(tomato, pepper, eggplant, etc)? I’ve never heard of the mustard family(cabbage, cauliflower, broccoli) having any harmful side effects.
OMG I love chinese ‘five spice’ sauces and basting for duck
slow cook a duck on a turning spit (one of thise Ron Popiel or Ronco products does a great job) until most of the fat drips away- keep basting it in the five spices and make a dipping sauce from it
you will be sucking every bit of meat off the bones