"FERRANTE" wrote in message
...
Is it simple to make? If so, anyone have a recipe?

Thanks,
Mark Ferrante

Fresh Horseradish


1/2 lb. horseradish root, scrubbed and peeled
1/2 c. white vinegar
2 tsp. salt

Remove any discolored parts from root with a vegetable peeler, then cut into
1 inch cubes. Chop very fine by buzzing, a little at a time, about 30
seconds in an electric blender at high speed or by churning, all at once, in
4 to 5 second intervals in a food processor fitted with the metal chopping
blade or put through twice in the meat grinder with the fine blade. Mix
with vinegar and salt. Pack into sterilized jars; cover tightly and let
ripen in refrigerator 1 week before using.

Dimitri

FERRANTE writes:

Is it simple to make?

Horseradish is not something one makes, it's something one grows.

One makes "Prepared Horseradish"... simply grate and mix with some vinegar and
salt to retard spoilage.

If so, anyone have a recipe?
Add prepared horseradish to a bloody mary or a ceasar.

Lotsa recipes and mo http://www.horseradish.org


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Dimitri" wrote:

Chop very fine by buzzing, a little at a time, about 30
seconds in an electric blender at high speed... Mix
with vinegar and salt.

Perform these steps in a room with very good ventilation, or wear a
breathing mask that covers your eyes and filters fumes. Think: tear
gas.

My mail address is jsachs177 at earthlink dot net.

In article ,
"Dimitri" wrote:

Fresh Horseradish


1/2 lb. horseradish root, scrubbed and peeled
1/2 c. white vinegar
2 tsp. salt

Remove any discolored parts from root with a vegetable peeler, then cut into
1 inch cubes. Chop very fine by buzzing, a little at a time, about 30
seconds in an electric blender at high speed or by churning, all at once, in
4 to 5 second intervals in a food processor fitted with the metal chopping
blade or put through twice in the meat grinder with the fine blade. Mix
with vinegar and salt. Pack into sterilized jars; cover tightly and let
ripen in refrigerator 1 week before using.

A note: the longer you delay adding vinegar (up to a point), the hotter
the resultant product.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"Dimitri" wrote in
om:


"FERRANTE" wrote in message
...
Is it simple to make? If so, anyone have a recipe?

Thanks,
Mark Ferrante

Fresh Horseradish


1/2 lb. horseradish root, scrubbed and peeled
1/2 c. white vinegar
2 tsp. salt

Remove any discolored parts from root with a vegetable peeler, then
cut into 1 inch cubes. Chop very fine by buzzing, a little at a time,
about 30 seconds in an electric blender at high speed or by churning,
all at once, in 4 to 5 second intervals in a food processor fitted
with the metal chopping blade or put through twice in the meat grinder
with the fine blade. Mix with vinegar and salt. Pack into sterilized
jars; cover tightly and let ripen in refrigerator 1 week before using.

Dimitri



potent stuff avoid the fumes...use a fan or make outside. Just putting your
face over the food processor will cause tears.

--
And the beet goes on! (or under)
-me just a while ago

Dimitri wrote:
"FERRANTE" wrote in message
...
Is it simple to make? If so, anyone have a recipe?

Thanks,
Mark Ferrante

Fresh Horseradish


1/2 lb. horseradish root, scrubbed and peeled
1/2 c. white vinegar
2 tsp. salt

Remove any discolored parts from root with a vegetable peeler, then
cut into 1 inch cubes. Chop very fine by buzzing, a little at a
time, about 30 seconds in an electric blender at high speed or by
churning, all at once, in 4 to 5 second intervals in a food processor
fitted with the metal chopping blade or put through twice in the meat
grinder with the fine blade. Mix with vinegar and salt. Pack into
sterilized jars; cover tightly and let ripen in refrigerator 1 week
before using.

Dimitri
Just a suggestion based on how I do it -
Chop into half inch cubes - amount doesn't matter.
Place in blender (moderate speed) and slowly add vinegar while machine is
running. Add just enough to allow the blender to do its thing. You will know
when the point of adequate vineger has been reached.
Salt is optional.
Keep in fridge after processing. It will retain the heat and flavor for
about six weeks.
Regards.
Ken.

FERRANTE wrote:

Is it simple to make? If so, anyone have a recipe?

Thanks,
Mark Ferrante

By planting a few roots and letting it grow

This is from an old post, and I found it to be the best instructions.
The name at the bottom is the author's name, not mine.

begin paste
Horseradish roots
Vinegar
Kosher salt

Every Spring, for the Easter/Passover season, I make gallons of
prepared
horseradish for my family and friends. My horseradish has a
reputation for
being the strongest kickass root available. Anyone, though, can make
root
that can stand up to mine...if you use my instructions. g

Selecting the root: Bring a small knife with you to the supermarket.
Pick
up every root you're considering buying and give it a squeeze. If it's
limp, feels fleshy or flaccid, or wrinkled, forget it. Select only
fresh
roots that feel rather heavy for their size and are as hard as wood.
Use
the knife to pare off a thin bit of the root and pop it in your mouth.
Bite
down on it. If it makes your lip and tongue go numb and tingly, it's
good.
Don't buy it if it's weak, or if it leaves a bitter quinine aftertaste
(the
bitterness will be magnified by grinding.)

Preparation: Set up a table in front of a window. Open up the window
and
set up a fan to blow air OUT the window. Horseradish fumes are
crippling
and you will NOT be able to do this without pulling the fumes out the
window. By exhausting air out rather than blowing in, you can even do
this
on a chilly night when you might otherwise not want a window open.

On the window table put your food processor. If you can run your
processor
with both the shredding blade in the top and the puree knives in the
bottom, great. Set it up that way. If not, you'll have two steps
(grating
and pureeing) instead of one. Next to the processor, still in front
of the
window, put a large bowl. That's where the ground root will go. Close
at
hand (maybe on the kitchen table) put the jars where the root will be
packed, a large bottle of vinegar, and your salt.

Step 1: Wash and peel. Put all the roots into the sink and start
running
a thin stream of cold water. Get them all wet and let them sit a few
minutes to soften the dirt on them. With a stiff bristle brush, give
them
a good scrubbing under the stream of water. When they're clean, use a
veggie peeler to pare off the brown skin and green tops (if they have
green
tops. You can cut the top inch off the root, leaving the greens
alone, if
you like, and plant them in your backyard if you want to grow your
own.) Do
the peeling under the running water, also. Keeping the water drizzling
over
the root while you peel carries off some of the volatile chemical,
saving
your life while you work in the sink. g

Step 2: Grate and Grind. Bring the peeled roots over to the window
table
and turn the fan and your food processor on. Feed them down the chute
to
the grating wheel. The top wheel will grate the root, and the bottom
knives will do the fine chopping (if you can't run both knives in your
machine at once, you will have to grate each bowl full of root, then
put
the chopping knife in to finish separately.) As the root gets finer
and
finer, it will begin sticking to the sides and bottom of the bowl.
Slowly,
and with the processor still running, pour in vinegar to get a thick
but
not sticky consistency. Continue to whirl in the bottom knives for
several
minutes, until the root bits are very very fine. Stop the processor
and
dump the processor bowl into the large bowl. Repeat these steps until
all
the roots are grated, ground, and in the large bowl. Remember to keep
the
fan on all this time! When all the roots have been processed, rinse
the
processor knives and bowl with cold running water. Wash them as
necessary.
Put the processor away or aside. You'll need the space on the table
in
front of the fan to pack the jars.

Step 3: Seasoning. You've still got that fan running, right? Leave
the
bowl in front of the fan. The grated root in the bowl should not be
too
dry. Stir in enough vinegar to give a smooth consistency. Taste a
little
bit of the puree (be careful! This is likely to be the strongest
horseradish you've ever tasted.) If you think it needs salt, add some
Kosher salt or canning salt. I usually add about half a teaspoon per
quart.

Step 4: Packing. Use a ladle and a canning funnel to fill pint jars
with
the prepared horseradish. Fill the jars up, cap them off, and put
them in
the fridge. Do not process the jars. Keep them refrigerated. You may
turn
off the fan after all the jars are full and after all implements have
been
rinsed. The horseradish will maintain full potency for a couple of
weeks (I
make mine no more than a week or so before Easter) but will still be
pretty
damn strong for a month or two. Use it before it turns brown.

Cleaning up: Most of your tools (the bowls, ladle, etc) will require
little more than a good rinse with cold water first (to neutralize and
dilute any horseradish fumes) then hot water, since you aren't cutting
any
greasy fat.

That's it; that's how to make horseradish.

Dave Sacerdote

"kalanamak" wrote in message
...
FERRANTE wrote:

Is it simple to make? If so, anyone have a recipe?

Thanks,
Mark Ferrante

By planting a few roots and letting it grow

This is from an old post, and I found it to be the best instructions.
The name at the bottom is the author's name, not mine.

I take it you have done this before. I remember my mother making it and I
would never have the courage to attempt it!

Charlie

First you catch a horse.........
"FERRANTE" wrote in message
...
Is it simple to make? If so, anyone have a recipe?

Thanks,
Mark Ferrante

On Fri, 19 Dec 2003 21:40:42 GMT, "Dimitri"
wrote:


"FERRANTE" wrote in message
.. .
Is it simple to make? If so, anyone have a recipe?

Thanks,
Mark Ferrante

Fresh Horseradish


1/2 lb. horseradish root, scrubbed and peeled
1/2 c. white vinegar
2 tsp. salt

Remove any discolored parts from root with a vegetable peeler, then cut into
1 inch cubes. Chop very fine by buzzing, a little at a time, about 30
seconds in an electric blender at high speed or by churning, all at once, in
4 to 5 second intervals in a food processor fitted with the metal chopping
blade or put through twice in the meat grinder with the fine blade. Mix
with vinegar and salt. Pack into sterilized jars; cover tightly and let
ripen in refrigerator 1 week before using.

Dimitri

no beets?

your pal,
blake