On 2016-09-17 8:14 PM, jmcquown wrote:
> On 9/16/2016 1:39 PM, Dave Smith wrote:
>> On 2016-09-16 12:06 PM, jmcquown wrote:

>> I managed to get some information from a chef/owner at a local
>> restaurant. He had a coconut shrimp appetizer with a dipping sauce that
>> was amazing. One night we were there and the sauce was different. When
>> he came around to talk I mentioned the difference and told him what I
>> thought was in it, and more important, what was missing. It was mustard
>> powder. It was red wine vinegar, marmalade and mustard powder.
>>
> Either they'll be happy you're so interested as to want to make it
> yourself or they'll simply refuse to tell you. It doesn't hurt to ask.

This chef/owner was impressed that I knew it was hot mustard powder and
that it was missing that night. On another visit I asked about the
vanilla extract he used. It turned out to be from the Dominican
Replublic. His wife is Dominican and the next time he was down there
visiting family he brought back a half litre bottle of it.