On Fri, 15 May 2009 18:11:51 -0400, "Kswck" >
wrote:

>
>"Doug Freyburger" > wrote in message
...
>> Horseradish mustard - Weber's brand from Buffalo. Both
>> mustard and horseradish seem to have the same aromatic
>> non-pepper hot chemical that also appears in wasabi, so
>> a horseradish mustard can be a lot more intense. Weber's
>> brand is fairly mild among brands that combine the two
>> ingredients.
>>
>> Dusseldorf style stone ground - It has visible pellets in it
>> so it is just a little chewy.
>>
>> Cole's powdered mustard in the yellow can - Reconstitute
>> with water to your own intensity level.
>>
>> French's cheap yellow in the squeezable bottle - Because
>> sometimes it's about convenient not about gourmet.
>>
>> I've read that mustard is closely related to the cabbage
>> family. Huh. So if I bite into a raw brussel sprout and it
>> burns, that's the same chemical in another plant? Maybe.
>>
>> I know that with hot-pepper hot folks build up a tolerance.
>> I don't know of anyone who's claimed to build up a
>> tolerance to mustard/horseradish/wasabi hot over time. I

I eat banana peppers alot, love the burn, I'm one of those with a
tolerance. As for wasabi, I buy the wasabi peas at the bulk barn, eat
em like candy
Be careful not to rub the eyes though.


>> know folks who have different tolerances but it seems like
>> they've had that tolerance as far back as they can remember.
>> It's got to use a different mechanism than the hot from
>> peppers. It sure feels different with that flame-like rush up
>> the nose.
>
>But only Gulden's goes on a hot dog.
>