"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-11-2014, 12:26 PM   #31
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
Quote:
Originally Posted by CharlieD View Post
You need to get good quality horseradish. Buy Silver Spring brand. it's very good. Stays fresh for a long time. That's the only brand that stays sharp for a long time after opening.

This one is the best:

Horseradish with Beets | Horseradish Products | Silver Spring
Charlie, I'm sorry to say that's a brand I've bought and I'll never buy it again. In my opinion, it lost it's heat and flavor really fast
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-11-2014, 02:04 PM   #32
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Quote:
Originally Posted by Kayelle View Post
Charlie, I'm sorry to say that's a brand I've bought and I'll never buy it again. In my opinion, it lost it's heat and flavor really fast
Really, strange. What kind did you buy? Few weeks ago I opened a jar of red kind, with beets, I found stock behind something, in my spare fridge, it was "Best before 12-2012" Don't tell anybody I tried it and it was still good. I just finished it last night. It was still good. Not as strong as one I make for Passover, but pretty darn good.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-11-2014, 06:19 PM   #33
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
I love this horseradish, it is sold refrigerated. We also like the salsa sold on the site and the Beaver horseradish & mustards are also sold here. And they have real wasabi paste. The beaver brands are not refrigerated.

Tulelake : Beaverton Foods, the largest producer of non-refrigerated horseradish and specialty mustards in the United States.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-11-2014, 08:38 PM   #34
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by CharlieD View Post
Really, strange. What kind did you buy? Few weeks ago I opened a jar of red kind, with beets, I found stock behind something, in my spare fridge, it was "Best before 12-2012" Don't tell anybody I tried it and it was still good. I just finished it last night. It was still good. Not as strong as one I make for Passover, but pretty darn good.

I make beets and horseradish for Easter! My MIL and her mother before her made it every year. They used horseradish root and fresh beets. I use prepared horseradish and canned beets. The brand I buy here is BL or Dicks. It comes in regular and extra hot, 5.5 oz jars. I buy the extra hot. I make some with 1 jar of horseradish to 1 can of beets for the ones that don't want to have any feeling in their tongue after they eat it. For the rest of us I use 1 jar to 2 cans of beets. BL also makes it already red in a jar. I tried it once and we didn't like it. I save small olive and pickle jars all year to pack it and everyone gets a couple jars of it to take home.
__________________
CarolPa is offline   Reply With Quote
Old 02-11-2014, 08:40 PM   #35
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Roll Bones, do you have a Food Saver or Seal A Meal machine? I wonder if you could vacuum seal the jar after you open it until you're ready to use it again. Would that keep it longer?
__________________
CarolPa is offline   Reply With Quote
Old 02-11-2014, 08:53 PM   #36
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
When I make it myself, I do it from scratch.

But I just remember, if you happened to have Restaurant Depot near you they have the horseradish that is so hot it can light a match with it. I'll try to remember to check the brand next time I am there. Though I do not go very often.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-13-2014, 10:04 AM   #37
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I love Horseradish and the hotter the better. When I get store bought it is Ba-Tempte. I get the white, not the red as it is hotter. I have never had a problem with it losing potency even when it is many months old.

My mother grates her own and while i enjoy that much more I find it wildly inconsistent. Sometimes it is so potent you can hardly stand it and other times it is so mild it is like eating air. I find the freshly grated stuff loses its potency very quickly though. Like within hours, not days. When it is good though there is nothing like it.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-13-2014, 10:45 AM   #38
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Mad Cook View Post
Horseradish is easy to grow - probably TOO easy as it will take over your garden if given half a chance. It's also very nasty to peel and to grate unless you have processor.
DOUBLE DITTO! Ask me how I know! I planted one horseradish root. Years later, after I'd ripped it all out (I thought) it still came up in strange places yards away.
__________________
cave76 is offline   Reply With Quote
Old 02-13-2014, 11:43 AM   #39
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
My MIL always grated her own horseradish, or should I say, her son's grated it for her. LOL I tried that once, but the fumes were unbearable. Once I started making my beet horseradish with the horseradish from a jar, everyone liked it, so I take the easy way out. It is still pretty potent. Of course, if you have sinus problems, grating the horseradish will surely clear up any sinus congestion you might have!
__________________
CarolPa is offline   Reply With Quote
Old 05-20-2014, 12:29 PM   #40
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
I like a mild horseradish. When I was looking for one I bought a small jar of INGLEHOFFER THICK AND CREAMY. Holy moley, it was to hot for me, so I added about 1/4 cup of mayonnaise to tone it down and now it is perfect. Does anyone know of a mild one? My dad was just the opposite, the hotter the better.
__________________

__________________
Don't let yesterday take up too much of today. Will
Rogers
JoAnn L. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.