(Victor Sack) wrote in news:1jmb8k2.4xh3tkks9n6cN%
:

> PL > wrote:
>
>> http://www.youtube.com/watch?v=ZMrDy...eature=related
>>
>> At 5:50secs.
>>
>> Seems in Peking style cooking they use a "lot of pepper and mustard".
>
> Thanks, that was interesting!


No worries.


>
> Still, considering the otherwise near total absence of so much as a
> mention of "Chinese mustard" from non-American sources, I'd be rather
> inclined to assume that it was that particular chef's idiosyncrasy, or
> even a borrowing from a Western cuisine.


Well, I just took the resident 'food guru' the Professor... 'Doc' Yukio
Hatori's, word for it that it features predominately in Peking style
cooking.


>
> The only Peking-style recipe with mustard I've seen is chicken and
> cucumber salad from _Pei Mei's Chinese Cook Book Vol. 1_. Dry mustard
> is used in the recipe. A deliberately comprehensive cookbook by Yan-kit
> So does not mention mustard (the condiment) at all, and she used to live
> in the USA for a bit, so is probably familiar with the Sino-American
> "Chinese mustard".
>


I'll have to have a very close look next time I go to Chinatown.


--
Peter Lucas
Brisbane
Australia

I didn't fight my way to the top of the food chain to be a vegetarian.