Be Honest...Part II 🤔 - Page 2

mustang66lady · ‎03-10-2010

A town I live close to, Collinsville, IL is the horseradish captial of the world. I don't think I have ever seen the root in the store-have seen the scraggly plants a lot. You probably will want to purchase "prepared horseradish." In our area stores, it is in a glass jar and can be found sometimes in the produce area, and sometimes in the dairy cases. It will always be refrigerated. You can purchase horseradish sauce in the condiment isle and like mayo, it will need to be refrigerated once you open it. Horseradish can be quite strong and sometimes not so much. When I make cocktail sauce, Ina Garten's horseradish sauce, or add to bloody Mary mix, I always taste the product before adding more.

There is a way you have to prepare the actual root before it can be used. It involves adding vinegar and I don't know what else- that is why it is best to purchase the prepared horseradish-that chore is already done for you. Horseradish is hotter when it is the frestest-it tames down the older it becomes. Google Collinsville, IL and you will find articles about horseradish there and their annual Horseradish Festival.

Carmie · ‎10-25-2010

I always buy it prepared. I like to add it to potato and veggie dishes. It is wonderful with beef dishes. Add to deviled eggs and salad dressings and to mustard or ketchup and hummus.

my FIL used to buy the root. It has to be prepared to use it. He used to grate by hand, but today, you could use a blender. It is mixed with vinegar, salt and a tad of sugar. It is really strong. You have to open windows and doors while preparing it. Your nose eyes will be on fire. It's great for clearing out your sinuses.

blackhole99 · ‎08-22-2013

I don't use or like it enough to make horseradish from scratch so to speak. I do keep the store bought in a jar on hand for salad dressing though. I add it to dressing for potato salad and mix it with mayo in egg or tuna salad. I also spread it on a ham sandwich or a pickled egg.

AuntG · ‎03-09-2010

We grew it in the garden and ground it up in a meat grinder. Served it on hamburgers and other types of beef. Potent but good.

proudlyfromNJ · ‎05-01-2010

I just add vinegar and maybe a little water to the grated root. I grate it on a box grater.

rrpell · ‎11-01-2010

The Pioneer Woman has this recipe for tasty hot roast beef sandwiches. She mixes together mayo, mustard, grated onion, poppy seeds and (prepared) horseradish and slathers it on buns. She tops the buns with deli roast beef and cheese, wraps it in foil and bakes in the oven. They are easy to make and very good.

https://thepioneerwoman.com/cooking/hot-roast-beef-sandwiches/

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Sooner · ‎03-10-2010

I like it, and I like wasabi, but it isn't something I use often. I usually have some, but it isn't a staple for me. Tabasco and Franks, yes, I use them all the time. I think it is a regional difference in where you get your heat.

I could be found lying in the gutter with a brown paper bag of those wasabi peas. I can't tell you how much I love them. I just can't be around them. They are even better eaten with a few m&m's. . .