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Old 01-17-2012, 09:44 PM   #21
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Originally Posted by Gourmet Greg View Post
I like the idea of rice wine vinegar. Although I'm of EU descent I vastly prefer Asian ingredients in so many recipes. I guess the cider vinegar must be to add to the bite. (Rice wine vinegar is pretty mild.)
Just like homemade mustard, vinegar is pretty much required when you make your own horseradish as it actually serves to lessen the bite. It's also very crucial to add it at the right time. You don't want to wait any longer than 2 or 3 minutes after grinding the horseradish. The longer you wait, the hotter the horseradish becomes. Well, unless you like it that way.

As for the type of vinegar, I don't think it matters that much as you aren't going taste it whole lot anyway. It's more there to prevent oxidation and help preserve the condiment. I've always used plain old distilled white vinegar myself.
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Old 01-17-2012, 09:48 PM   #22
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I personally won't buy the prepared stuff - I like just the ground horseradish. I like to put it in beef marinades. It adds a lot of kick.
I've never seen "ground" horseradish. What is it?
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Old 01-17-2012, 09:52 PM   #23
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Originally Posted by Gourmet Greg
I've never seen "ground" horseradish. What is it?
I got some dried HR powder from Pennzy's. Is that it?
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Old 01-18-2012, 07:01 AM   #24
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I make a cocktail sauce by mixing chili sauce and horseradish. Good for seafood.

Another is to add bleu cheese crumbles to some ranch dressing and add lots of horseradish. Good for steak.
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Old 01-18-2012, 09:02 AM   #25
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I got some dried HR powder from Pennzy's. Is that it?
I have ground Wasabi powder...I don't think I've every seen dried HR powder. What do you think of it?
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Old 01-18-2012, 10:32 AM   #26
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I have ground Wasabi powder...I don't think I've every seen dried HR powder. What do you think of it?
Actually, I haven't used it in awhile. I subbed it when I was out of the regular jarred HR in shrimp cocktail sauce. It was OK, nice bite.
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Old 01-18-2012, 10:40 AM   #27
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Actually, I haven't used it in awhile. I subbed it when I was out of the regular jarred HR in shrimp cocktail sauce. It was OK, nice bite.
Do you find it to be bitter? I have a jar of Penzey's wasabi powder that I used once to make wasabi mayo. I like most of Penzey's spices, but I don't care for their wasabi. I think it has a nasty aftertaste.

This thread has me hungry for horseradish and I just saw the roots in the produce section at the store this last weekend for $4 a pound. That sounds kind of expensive, but one decent sized root is only about 3-4 ounces and makes 6 months worth of horseradish at the rate I use it.
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Old 01-18-2012, 01:32 PM   #28
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As I recall, Dad would peel and hand chop wild root, then whirl in the blender with some vinegar. Strong enough to crisp your eyelashes.
I stayed at the Y for a couple of months when I lived in Hawaii. There was a resident that loved the wildroot horseradish. She would sit and watch TV with us with a small knife, and her root. It would be so strong that our eyes would water and we would develop elf feet with curled up toes. She got hers from the Asian marketplace. We finally had to tell her to keep it to the outside or in her room. Dang, that stuff is strong!!!
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Old 01-18-2012, 03:13 PM   #29
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Maybe ground wasn't the correct term, more like minced. It is the same consistency as the prepared, but it is straight horseradish.
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Old 01-18-2012, 08:19 PM   #30
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The one time I used fresh horseradish, I grated it on the fine greater. I mixed it with some mayo and I still have some. I have a fresh root in the fridge wrapped in plastic.
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