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Old 02-05-2014, 01:47 AM   #11
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The brand I buy in the cold deli case is Ba-Tampte, out of Brooklyn, NY. Pretty basic with horseradish, vinegar, and something else - water? Just three ingredients. Pretty flavorful when first opened, still horsey tasting six months out. Usually, if I have a jar that has been opened a few months, I'll drain it really good, mix it with Dijon mustard and mayonnaise, and use it as a spread on sandwiches such as ham, roast beef, turkey...pretty much everything! Play with the amount of each ingredient, add hot sauce or seasonings to give it the tang you want, and enjoy.

My Mom and her friend across from us would make homemade horseradish every fall, hand grating a bunch of roots. One year they had the bright idea to do it in the blender. When they took the top off of the pitcher the strong smell chased us all out of the house, front rooms and back! Mom and Honey set a folding table up in the backyard, ran an extension cord from the porch, and finished their project!
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Old 02-05-2014, 05:43 AM   #12
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Quote:
Originally Posted by jennyema View Post
I find old opened prepared horseradish to get BITTER
I have to say I haven't noticed this but each to his/her own. I only buy small jars so don't keep them for a long time.
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Old 02-05-2014, 07:03 AM   #13
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I was in the lower east side NYC a few years back, just before passover, and here was a guy ( from 'The Pickle Guys') making fresh horseradish, outside their store, wearing a gas mask. You know this stuff is potent.
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Old 02-05-2014, 11:56 AM   #14
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I have never really noticed the lack of nose and sinus "rush" from the prepared stuff we by. The brand is Seminole.
We have Seminole available in our grocery stores. Not sure if I have bought this kind before though.

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Originally Posted by Dawgluver View Post
This one knocked my socks off when used in CraigC's marmalade shrimp sauceAttachment 20695. Label says it's good through June.
This is the kind I like and want. I found some before. Now I must find it again. Maybe this is why the others are not as good to me. In fact the others suck compared to this stuff.

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Originally Posted by larry_stewart View Post
I was in the lower east side NYC a few years back, just before passover, and here was a guy ( from 'The Pickle Guys') making fresh horseradish, outside their store, wearing a gas mask. You know this stuff is potent.
That is what i want. I used to see root available, but I never see them anymore. Living in SC. is the reason. Not many even know what it is, much less like the taste.
My wife cannot stand the smell or taste. Sometimes I wonder how we came to be?.......
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Old 02-05-2014, 04:59 PM   #15
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Originally Posted by Roll_Bones View Post

That is what i want. I used to see root available, but I never see them anymore. Living in SC. is the reason. Not many even know what it is, much less like the taste.
My wife cannot stand the smell or taste. Sometimes I wonder how we came to be?.......
Sounds like you want fresh grind RB.
The only way to get that is to grind/grate it yourself.

I'm sure if you look you'll find Horseradish in the root form. Be prepared to work for the results you seek.

The prepared stuff is good for me.

Perhaps you should plan meals to use it up before it
acquires it's lesser status in your eyes.
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Old 02-07-2014, 11:50 AM   #16
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Sounds like you want fresh grind RB.
The only way to get that is to grind/grate it yourself.

I'm sure if you look you'll find Horseradish in the root form. Be prepared to work for the results you seek.

The prepared stuff is good for me.

Perhaps you should plan meals to use it up before it
acquires it's lesser status in your eyes.
You are right. I should use what I buy. Problem is my wife will not touch it and the bottles are big. I used to be able to buy a very small bottle that I could use up in two three attempts. I will keep an eye out for fresh root!

As I said earlier in this thread, I watched a TV show about horseradish. The packaging was difficult for them as they said air would ruin the final product. They went far and above to make sure it was packed very quickly and sealed.
You would think they would make small airtight plastic one serving size to sell?
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Old 02-07-2014, 12:57 PM   #17
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Originally Posted by Roll_Bones View Post

You are right. I should use what I buy. Problem is my wife will not touch it and the bottles are big. I used to be able to buy a very small bottle that I could use up in two three attempts. I will keep an eye out for fresh root!

As I said earlier in this thread, I watched a TV show about horseradish. The packaging was difficult for them as they said air would ruin the final product. They went far and above to make sure it was packed very quickly and sealed.
You would think they would make small airtight plastic one serving size to sell?
You could transfer portions of a new bottle into smaller containers to minimize exposure to air.

Just occurred to me - I wonder if it's available in a tube, like tomato paste.
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Old 02-07-2014, 01:30 PM   #18
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You could transfer portions of a new bottle into smaller containers to minimize exposure to air.

Just occurred to me - I wonder if it's available in a tube, like tomato paste.
I have a tube of Wasabi horseradish, but it seems that the regular stuff isn't in this country yet.
Check it out..
Thomy Meerrettich ( Horseradish ) In Tube ( 100 ml ): Amazon.com: Grocery & Gourmet Food
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Old 02-08-2014, 11:56 AM   #19
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I have a tube of Wasabi horseradish, but it seems that the regular stuff isn't in this country yet.
Check it out..
Thomy Meerrettich ( Horseradish ) In Tube ( 100 ml ): Amazon.com: Grocery & Gourmet Food
Maybe I should use Wasabi instead? Same thing right? I know its very hot.

GG. Yes, very good idea!

I am also rethinking my post. It very well could have been Wasabi that the TV show was about. Modern Marvels I think is where I saw it. I am surprised no one here saw it and could comment?
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Old 02-08-2014, 12:07 PM   #20
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Most wasabi here is actually horseradish tinted green. Makes sense, Kayelle!

Penzey's sells both dry horseradish powder and pure wasabi powder.
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