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How about some Horseradish?

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LIKE HORSE RADISH YOUR POST BRINGS TEARS TO MY EYES. I love the stuff as well as your grandfather.
A person of middle european background went to great length to point out that middle european heritage folks lived longer than other people because of their use of horse Radish.
I use the stuff on Corned Beef on Rye bread. and anywhere else I can work it it in.

Dutch Schoultz

One of my memories of my grandfather was harvesting HR. We had a huge wild patch, about a 100 ft square on our family farm located in some rough/rocky ground. It was very hot stuff, dynamite. He told me it was there when the place was homesteaded, a wild patch that he would fertilize with manure every other year or so. In the fall, 60+ years ago, he and I would dig up two or three gunnysacks of roots, grab our fishing poles and head up to the lake. We’d tie the sacks off our dock and let the waves clean the roots while we fished till mid-afternoon. Then, back home to grind it up with a old sausage grinder, outdoors and upwind. I got to crank till I ran out of steam, usually not very long since I was a little kid. The fresh ground HR went into pint mason jars with a little salt and vinegar, if I remember right. What I do really remember is my grandfather sitting at the kitchen table eating it on saltine crackers, tears running down his face, he absolutely loved the stuff. No one else in the family would touch it, especially us kids, it would’ve cooked our mouths. He also outlived everyone else by at least 10 years. Pretty sure it was the HR.
 
Do you have a more exact recipe for your mix? I would like to make a batch for sandwiches/ I heard rumors that my paternal grandfather used horseradish. He was born in 1830 and died in 1932. We thought it was because of hid iron will. Maybe it was Horse Radish. Definitely an acquired taste.

Dutch Schoultz

Pretty sure it was to! My favorite condiment fresh ground horseradish in sour cream Dijon mustard chives and salt and pepper. Of course it goes really well with Prime Rib!
 
Don't like it when it gets 2 or 3 months old. Better fresh. A few vendors at the farmers markets around here add cream. I made some fresh ground root last year. I add only enough white vinegar to grind it in the blender. I took a spoon full of fresh stuff on a cracker and gulped it down. It felt like I was punched in the nose with burning sensation deep into my nasal passages. My temples broke out into a profuse sweat, my eyes teared up and pressure at the top of my head felt like my skull would explode. A few seconds later my skin tingle like electrified. Darn that was good!

Man, it sounds like you could sell that stuff by the ounce on street corners on Saturday nights. :D
 
Pretty sure it was to! My favorite condiment fresh ground horseradish in sour cream Dijon mustard chives and salt and pepper. Of course it goes really well with Prime Rib!

I love a good artichoke. While it is steaming, I mix up a concoction of sour cream/Miracle Whip, paste horse radish, tobasco/sriracha and hot mustard as a dip for the artichoke petals.
 
Strait hors radish cab blow the top of your head off, but it can also a kinder and gentler flavoring if blended into mayonnaise or sour cream. Great on meat sandwiches.

Dutch

My grampa was also a farmer and once gave my brother a root to "snack" on. I love the stuff myself, after that good ol Ike was a wienie with spicy foods:confused:
 
I like it fresh ground with a little vinegar, pinch of salt and a bit of sugar. It will keep this way in the refrigerator for at least a few weeks. It is good in a Bloody Mary, Carbon 6. I also like it on roast or prime rib. Good stuff.
 
how do you get your wife to let you make it in the house?

I don't find it to be any issue unless I happen to stick my nose over the blender.
Now dehydrating hot peppers can drive you right out of the house as it can fill the air with nose burning eye stinging capsicum .
 
X2 on processing in in a blender or food processor with the lid on it. That eliminates the choking and burning eyes. The first time I ground horseradish was with my inlaws 40 years ago in our garage with doors open and a good wind. We had a hand meat grinder and we had to take turns to keep from crying bad. Processor is much better.
 
We go through about a pint a year. Not much by some standards, but Mrs. has to have "cocktail" sauce for seafood. I love it on just about everything from hot dogs to roast beef. Put it in dips, sauces etc. But never ever, a horseradish sauce with mayo. YCCCCCH!
 

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