Make your gravy on your roast dinners more interesting
by adding a couple of spoons of mint sauce when mixing the gravy.

For some reason it tastes nicer than adding the mint sauce later when eating the food.
(Dan dan dan They tik urh jerbs!!!, Tue 7 Sep 2010, 12:28, 4 replies, latest was 15 years ago)

Or
a spoonful of mango chutney.
(Vice Admiral Sir Charles Cockbrush KCB MBE DSO, who is finding it increasingly difficult to log into b3ta.com wants to duck your aunt and kick your puppy, Tue 7 Sep 2010, 16:51, Reply)

Or better still
Caramelised onion chutney
( sandettie light vessel automatic New Twitter - @bollocksreally, Tue 7 Sep 2010, 23:22, Reply)

People like you
Disgust me.
(Vice Admiral Sir Charles Cockbrush KCB MBE DSO, who is finding it increasingly difficult to log into b3ta.com wants to duck your aunt and kick your puppy, Wed 8 Sep 2010, 10:44, Reply)

Might it be the heating process?
May I offer as a mere science and engineering student that the complicated organic molecules found in foods undergo change when heated?
uncooked mint sauce vs cooked?

Rub mustard into a joint of meat till it is stuck by the moisture and falls off dry, and cook it slowly, no mustard heat, just very tender with a slight tang on the outside
Horseradish does the same as it has a similar set of oils and enzymes that get broken by heat and time.
(tootired Is searching for a funny sig, nothing good so far, Tue 7 Sep 2010, 22:02, Reply)