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Food Handling General Discussion General and open discussion for food handling and safety. |
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12-18-2012, 11:30 PM | #16 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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I am a horseradish fan. None of those horseradish cream, dips etc are the equal of a great home made horseradish. Let's get the basics.
The finer you can grate your horseradish root the hotter it will be. I use a thermomix to chop/grate. It makes it exceedingly fine. Then I add a couple of pinches of salt (to taste) and a slosh of white wine vinegar - just enough to moisten the horseradish. That is it - ready to use - hot & flavoursome. If you are a wimp add some sour cream to tone down the heat!
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
01-02-2013, 09:30 PM | #17 |
Got rid of the matchlight.
Join Date: 07-15-12
Location: West Warwick, RI
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Some restaurants use a practice called 'marrying' to combine condiments from multiple bottles so customers always feel they have a fresh bottle.
Doing this can result in a jar/bottle being around for a really long time if the place does not have any standards for keeping their stock somewhat fresh. A bit disturbing to think the OP may have encountered a jar that had been married more times than Hugh Hefner! |
01-03-2013, 02:49 PM | #18 | |
Got Wood.
Join Date: 08-17-10
Location: Carpinteria, CA
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Quote:
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Butter is LOVE! Onyx oven, WSM, Weber Performer :whip: |
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01-07-2013, 03:39 PM | #19 |
Knows what a fatty is.
Join Date: 06-13-11
Location: Marietta, Ga
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For the folks who like fresh horseradish - that stuff is weed and is very easy to grow. Just place the root in some soil. Just be sure to plant it where you would not mind it taking over. It grows like crazy.
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01-07-2013, 06:59 PM | #20 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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i LOVE horseradish but once i dug up a fresh horse radish root and then blended it up in the vitamix(blend tech blender) then made the mistake of opening it up and taking a deep breathe. Snot and tears came out me eyes and i lost my dinner. Instant reflex of the vomiting system. man alive. it was awesome.
anyway, what i do is add sour cream and parsley. i love it hot but to me the flavor of a cream sauce on prime rib or a steak is amazing.
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
01-07-2013, 08:58 PM | #21 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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01-07-2013, 10:50 PM | #22 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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OK, so here is my favorite way of making horseradish sauce. I finely grind my horseradish root with a microplane. Then I use heavy whipping cream and whip it up till it is tight. Add some salt and the horseradish. Maybe a small pinch of sugar. Simply decadent.....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
Thanks from:---> |
01-24-2013, 05:26 PM | #23 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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For Passover dinner I make a Jewish staple called chrain. It's a preparation using fresh horseradish, white vinegar a little sugar and fresh beets. Everything goes through the shredder blade on the food processor. The beets give it a bright red color and the stuff is POWERFUL. I put on a pair of ski goggles and wrap a bandana around me nose and mouth to prevent serious discomfort ruing preparation.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
01-25-2013, 09:19 AM | #24 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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if you want a good bloody mary try a litle horse radih in it
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