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/ck/ - Food & Cooking

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File: 82 KB, 1000x1000, spicy-asian-mustard-8-gram-portion-control-pc-packet-500-case.jpg [View same] [iqdb] [saucenao] [google]
7722233 No.7722233 [Reply] [Original]

Why do Chinese restaurants keep including these weirdass mustard packets in my takeout? I can't imagine why I would want to add them to my dish, and it's not like it's a dijon I can just spread on a sandwich later. They're piling up and I have no use for them.

>> No.7722248

>>7722233
>They're piling up and I have no use for them.
Then just throw them out, dumbass.

>> No.7722253

>>7722233
My friend likes to put it on eggrolls

>> No.7722254

You ever get crab rangoons?

Literally the best menu item

put some duck sauce and a tiny bit of that mustard on them and chow down.

>> No.7722257

>>7722248
But that won't satisfy my burning curiosity

>> No.7722468

>>7722254
You're fucking stupid. Everyone knows the proper condiment for crab rangoon is sweet and sour.

>> No.7722559

>>7722233
It's tasty, yo

>> No.7722579
File: 11 KB, 250x236, 1450921329784.jpg [View same] [iqdb] [saucenao] [google]
7722579

>>7722233
You're missing out friend. I put that shit on everything. Fried rice, pepper steak, egg rolls, spring rolls, kung pao chicken, it's good on pretty much everything in Chinese takeout. Plus, you absolutely can spread that on a sandwich and it is d-fucking-licious. Imagine Dijon and spicy brown had a baby, and you have the taste of Chinese hot mustard. Start experimenting, the applications of that stuff is nearly endless.