My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat, and
even my lungs had a good burn. I guess fresh is strong stuff ;-) Tears
rolling down my face for a bit there.

I set some aside in a jar to use (burgers today, fish tomorrow) and I am
canning a couple more jars for friends.

Tastey stuff.

In article ,
"Peter" wrote:

My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat, and
even my lungs had a good burn. I guess fresh is strong stuff ;-) Tears
rolling down my face for a bit there.

I set some aside in a jar to use (burgers today, fish tomorrow) and I am
canning a couple more jars for friends.

Never tried the fresh myself, but this web page says the fresh is only
good for about 10 minutes:

http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html

It describes grating it every few minutes during a meal. Sounds painful!

--
Dan Abel
Petaluma, California USA

On May 18, 2:00 pm, "Peter" wrote:
My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat, and
even my lungs had a good burn. I guess fresh is strong stuff ;-) Tears
rolling down my face for a bit there.

I set some aside in a jar to use (burgers today, fish tomorrow) and I am
canning a couple more jars for friends.

Tastey stuff.

Next time set up a small fan to blow across your work space. That's
what I did after doing exactly what you did my first time. I add a
bit of vinegar and freeze the slush in old baby food jars.

Reminds me to dig up some fresh roots from the garden now that the
ground has thawed. (Once you have horseradish in your garden, you
will always have horseradish in your garden, which is a good thing or
a bad thing depending on how much you like horseradish.)

--
Silvar Beitel

"Dan Abel" wrote in message
...
In article ,
"Peter" wrote:

My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat,
and
even my lungs had a good burn. I guess fresh is strong stuff ;-) Tears
rolling down my face for a bit there.

I set some aside in a jar to use (burgers today, fish tomorrow) and I am
canning a couple more jars for friends.

Never tried the fresh myself, but this web page says the fresh is only
good for about 10 minutes:

http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html

It describes grating it every few minutes during a meal. Sounds painful!

--
Dan Abel
Petaluma, California USA



Maybe the strongest part of the smell only peaks for ten minutes. From what
I read the strongest taste lasts a few days but still strong enough for use
for much longer than that. I will find out soon enough! I certainly can't
tell the difference over the few hours since I made it.

On May 18, 1:00*pm, "Peter" wrote:
My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat, and
even my lungs had a good burn. *I guess fresh is strong stuff ;-) *Tears
rolling down my face for a bit there.

I set some aside in a jar to use (burgers today, fish tomorrow) and I am
canning a couple more jars for friends.

Tastey stuff.
======================================
Oh Peter!
That must have been a baptism by fire! I used to teach Religious
School kids (Jewish) and at Passover we would prepare homemade
horseradish for the temple's seder. I thought this would be a good way
to elicit those "tears of slavery" they learn about.

The first time we did it we did what you did - peeled it, sliced it
and put it in the food processor. BIG MISTAKE! - drove every body
out of the kitchen!

I didn't give up, but the next year we switched to just peeling and
thin slicing so we had "micro bites".

Lynn in Fargo
Who thinks fresh grated horseradish could double for MACE (the
deterrant, not the spice).

Peter wrote:

My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat, and
even my lungs had a good burn. I guess fresh is strong stuff ;-) Tears
rolling down my face for a bit there.

Got your attention, didn't it?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW -- Now evaluating a GG-free news feed: http://usenet4all.se

Dan Abel wrote:

Never tried the fresh myself, but this web page says the fresh is only
good for about 10 minutes:

http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html

It describes grating it every few minutes during a meal. Sounds
painful!

Not at all: just a quick rubbing on the grateer and you're done. It takes a
good grater, like this one:
http://www.dkimages.com/discover/pre...7/50598434.JPG

They do exactly like that in the market in Salzburg, a quick rubbing of the
horseradish on the grater, just over the wurst and the mustard (hot style).
I still remember those wurst's of 2 years ago as if I had been there
yesterday. A delicious tear gas & pork treat
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Blinky wrote:
Peter wrote:
My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat, and
even my lungs had a good burn. �I guess fresh is strong stuff ;-) �Tears
rolling down my face for a bit there.

Got your attention, didn't it? �

Horseradish sauce is good on grilled shark steak... that'll make your
fin stand at attention! _|\_

http://www.horseradish.org

---

"Vilco" schrieb :
Dan Abel wrote:

Never tried the fresh myself, but this web page says the fresh is only
good for about 10 minutes:

http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html

It describes grating it every few minutes during a meal. Sounds
painful!

Not at all: just a quick rubbing on the grateer and you're done. It takes a
good grater, like this one:
http://www.dkimages.com/discover/pre...7/50598434.JPG

They do exactly like that in the market in Salzburg, a quick rubbing of the
horseradish on the grater, just over the wurst and the mustard (hot style).
I still remember those wurst's of 2 years ago as if I had been there
yesterday. A delicious tear gas & pork treat

Have you been to Alter Markt, Grünmarkt or Schranne ?

Cheers,

Michael "exiled Salzburger" Kuettner

Dan Abel wrote:

Never tried the fresh myself, but this web page says the fresh is only
good for about 10 minutes:

I've fresh grated a couple times and stored it in the fridge. Both
times is was completely tasteless the next day.

-sw

On May 18, 1:00*pm, "Peter" wrote:
My first time making horseradish.

Peeled and chopped some roots, threw it in the food processor, all looks
well.

Take a whif to see how it smells... holy bajeezus!! My nose and throat, and
even my lungs had a good burn. *I guess fresh is strong stuff ;-) *Tears
rolling down my face for a bit there.


The people I know who grind fresh horseradish, do it outside.

N.

"Sqwertz" schrieb :
Dan Abel wrote:

Never tried the fresh myself, but this web page says the fresh is only
good for about 10 minutes:

I've fresh grated a couple times and stored it in the fridge. Both
times is was completely tasteless the next day.

A little hint :
Peel only as much of the root as you want to grate.
Then put the root in a glas of water.
It stays fresh that way.

Cheers,

Michael Kuettner

Michael Kuettner wrote:

They do exactly like that in the market in Salzburg, a quick rubbing
of the horseradish on the grater, just over the wurst and the
mustard (hot style). I still remember those wurst's of 2 years ago
as if I had been there yesterday. A delicious tear gas & pork treat


Have you been to Alter Markt, Grünmarkt or Schranne ?
Cheers,
Michael "exiled Salzburger" Kuettner

The market in the smaller square near that diagonal line of arches, made in
white or clear grey stone IIRC, where you usually find student trio's
playing classical music. It's mainly a food market, and there's a row of
wurst stalls on one side of the square.
A very nice town Salzburg
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"Vilco" schrieb :
Michael Kuettner wrote:

They do exactly like that in the market in Salzburg, a quick rubbing
of the horseradish on the grater, just over the wurst and the
mustard (hot style). I still remember those wurst's of 2 years ago
as if I had been there yesterday. A delicious tear gas & pork treat


Have you been to Alter Markt, Grünmarkt or Schranne ?
Cheers,
Michael "exiled Salzburger" Kuettner

The market in the smaller square near that diagonal line of arches, made in

That's the market on Kapitelplatz (one of the four squares surrounding the
cathedral).
white or clear grey stone IIRC,

Marble.

where you usually find student trio's playing classical music. It's mainly a
food market, and there's a row of wurst stalls on one side of the square.
A very nice town Salzburg

I know. I grew up there. ;-)

Cheers,

Michael Kuettner

"Sqwertz" wrote in message
...
Dan Abel wrote:

Never tried the fresh myself, but this web page says the fresh is only
good for about 10 minutes:

I've fresh grated a couple times and stored it in the fridge. Both
times is was completely tasteless the next day.

-sw

I poured vinegar over mine, in a mason jar. I read somewhere that you are
supposed to do that to preserve the kick for a few days. It still burns the
nose to take whiff of it today (two days after grating it), but not quite as
much as the first hour.