It has to be used with restraint , pull a little bit of soup out and add a tiny amount to see if it agrees with you , if not don't use it , it'll work just fine without it , some combinations do yield unexpectedly good results that you wouldn't expect though so it's worth trying . I used to do a dessert with pears poached in red wine , the X factor for that one was whole black peppercorns in the wine , most people can't see black pepper pairing with fruit but it works quite well .I'll have to check out that buffalo cheese. I admit I'm worried about the dry mustard. I never was a dry mustard fan and I definitely do not want FO soup to have any spicy bite to it.


