On Nov 24, 4:51 pm, "'Mike'" wrote:
"Malcolm" wrote in message

...



We've got one here, though not about gardening. Visitors are often worried
for the safety of the sweet little lambs gambolling on the grass beside
the unfenced roads. "Don't they get run over?". "Not until they're big
enough" is the answer!

Are you ever tempted to shout out 'Mint Sauce' when they wander near the
road? ;-)



Returning to horseradish, we grated ours and put it in jars in vinegar.
Then when we want some, we take a spoonful or two and mix it with single
cream.

--
Malcolm

Ah!! Horseradish ;-) Takes me back to the war years when we lived in London.
Our "Apartment" (they were called Flats then) had our own garden and Dad
grew Horseradish. :-) I can see a huge Roast Joint with Baked Spuds done
round the Joint and home made Horseradish Sauce :-) I used to get a bit of
bread and soak the juice of the Joint :-)

:-)

Mike

--www.rnshipmates.co.ukfor ALL Royal Navy Association matterswww.rneba.org.uk. The Royal Naval Electrical Branch Association.
'THE' Association to find your ex-Greenie mess mates.www.iowtours.comfor all ex-Service Reunions. More being added regularly
"Navy Days" Portsmouth 25th - 27th July 2008. RN Shipmates will be there.

My children were the same - meat out of the way, usually chicken, bits
of bread and the scramble for the thickened meat juices coating the
bottom of the pan, with bits of chewy stuck on meat if they were lucky!

On Sat, 24 Nov 2007 10:28:35 -0800 (PST),
wrote:

why wouldyou want a fresh, homegrown, homemade condiment to taste like
the appropriately-named "stuff" in jars?!

Sorry I explained badly. I have never made a home-made version before
so the shop bought variety is the only bench mark I have to aim for.
Mine simply did not have the bite and heat that it ought. I don't know
whether I grated it finely enough; would that make a difference?

In article ,
Fred says...
On Sat, 24 Nov 2007 10:28:35 -0800 (PST),
wrote:

why wouldyou want a fresh, homegrown, homemade condiment to taste like
the appropriately-named "stuff" in jars?!

Sorry I explained badly. I have never made a home-made version before
so the shop bought variety is the only bench mark I have to aim for.
Mine simply did not have the bite and heat that it ought. I don't know
whether I grated it finely enough; would that make a difference?

I guess the finer it is grated (or blended) the more
pungency is released. I blended mine with cream in a
liquidiser and as I previously mentioned it absolutely blew
my head off.

I read somewhere that the commercial stuff has to be
pasteurised. Unfortunately this destroys or drives off a
lot of the aromatic flavours.
--
David in Normandy

On 22 Nov, 21:35, Fred wrote:
In the meantime, how do I make horseradish sauce to go with my Sunday
beef? I have found a few recipes that basically mix it with cream but
they don't taste like the stuff in the jars

I recall, as a youth, having to make pickled horseradish for sale in
the shop. I would have to wash, then scrub, about 30 pounds of root,
and then "shred" it with a knife. I tried mincing, but it did too
much damage. The shreddings were then blanched; chopped finely; and
mixed with sugar, re-cycled pickled onion vinegar, and salt, packed
into boiled jars and capped. The jar needs to be nearly all shredded
horseradish.

It would take about 4 days to do all 30 pounds, as I kept having to
leave the shed because my eyes were streaming. The shirt and Apron I
wore would be unwearable no matter how you washed them. In fact, I
would wash them and hang them in the shed for the following year.

Cream-based sauces won't keep (but don't get the chance in my house).
Pickling allowed the root to last through the winter. You can use it
straight from the pickle jar, or mix it with mayonaise or creme freche
and leave it in the fridge for 2 days to infuse.

Add grated horseradish to coleslaw, to the cheese sauce for
cauliflower cheese or welsh rarebit, to beef or ham stews, to soups or
to parsley sauce for fish.

On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy
wrote:

I blended mine with cream in a
liquidiser and as I previously mentioned it absolutely blew
my head off.

I presume you need a lot to put in a liquidiser? I do not own one, but
the ones I saw on display in the shops have the blades quite high from
the base of the jug. I was concerned that if I put a small amount of
root in, that it would fall beneath the blades and miss them
completely.

In article ,
Fred says...
On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy
wrote:

I blended mine with cream in a
liquidiser and as I previously mentioned it absolutely blew
my head off.

I presume you need a lot to put in a liquidiser? I do not own one, but
the ones I saw on display in the shops have the blades quite high from
the base of the jug. I was concerned that if I put a small amount of
root in, that it would fall beneath the blades and miss them
completely.

While I'm no expert in kitchen equipment, a blender and a
liquidiser are a bit different. If I understand you
correctly I think you are describing a blender which has
those blades which stick out horizontally and as you say
there is a gap underneath them. A liquidiser has blades
going up at 45 degrees from the bottom centre of the
container so hit everything. A liquidiser also has a narrow
base but a blender has a wide one.
--
David in Normandy

On Nov 26, 11:02 am, Fred wrote:
On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy

wrote:
I blended mine with cream in a
liquidiser and as I previously mentioned it absolutely blew
my head off.

I presume you need a lot to put in a liquidiser? I do not own one, but
the ones I saw on display in the shops have the blades quite high from
the base of the jug. I was concerned that if I put a small amount of
root in, that it would fall beneath the blades and miss them
completely.

I have a hand-held one which comes with different attachments to whizz
soup or whip cream, etc. but as a blender works well with small
quantities of herbs and other such things, so should be ok for this
purpose.
This may sound silly, but are you sure you have the genuine article?
I am asking because 1) you said you did not get the pungency you'd
expect, and my experience of horse radish is that you do without
reducing it to dust and 2) I bought somethign in the veg shop the
other day which was labelled "horse radish" and turned out to be
simply one of those long white harmless affairs you can add to salads
if you want to die of terminal gustative boredom.


Cat(h)

"Cat(h)" wrote in message
...
On Nov 26, 11:02 am, Fred wrote:
On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy

and turned out to be
simply one of those long white harmless affairs you can add to salads
if you want to die of terminal gustative boredom.


Cat(h)

But eating a salad is boredom full stop. A very much over rated meal which
takes ages to eat and 10 minutes later you are hungry. Why does 'side salad'
have to be served with so many dishes? If I wanted to eat Rabbit food I
would have been a Rabbit.

Mike


--
www.rnshipmates.co.uk for ALL Royal Navy Association matters
www.rneba.org.uk. The Royal Naval Electrical Branch Association.
'THE' Association to find your ex-Greenie mess mates.
www.iowtours.com for all ex-Service Reunions. More being added regularly
"Navy Days" Portsmouth 25th - 27th July 2008. RN Shipmates will be there.

In article 9ce99330-aeda-43e2-ba49-
, Cat(h) says...
On Nov 26, 11:02 am, Fred wrote:
On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy

wrote:
I blended mine with cream in a
liquidiser and as I previously mentioned it absolutely blew
my head off.

I presume you need a lot to put in a liquidiser? I do not own one, but
the ones I saw on display in the shops have the blades quite high from
the base of the jug. I was concerned that if I put a small amount of
root in, that it would fall beneath the blades and miss them
completely.

I have a hand-held one which comes with different attachments to whizz
soup or whip cream, etc. but as a blender works well with small
quantities of herbs and other such things, so should be ok for this
purpose.
This may sound silly, but are you sure you have the genuine article?
I am asking because 1) you said you did not get the pungency you'd
expect, and my experience of horse radish is that you do without
reducing it to dust and 2) I bought somethign in the veg shop the
other day which was labelled "horse radish" and turned out to be
simply one of those long white harmless affairs you can add to salads
if you want to die of terminal gustative boredom.


Cat(h)

I agree. Horse radish is unmistakable. It is one of the
most pungent vegetable roots I've ever come across. I'd put
in on a par with eating hot chillies or chopping up strong
onions.

It is definitely "In your face" and it certainly makes you
cry!
--
David in Normandy

On Nov 26, 1:45 pm, "'Mike'" wrote:
"Cat(h)" wrote in message

...

On Nov 26, 11:02 am, Fred wrote:
On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy

and turned out to be

simply one of those long white harmless affairs you can add to salads
if you want to die of terminal gustative boredom.

Cat(h)

But eating a salad is boredom full stop.

I beg to differ. Fresh crab meat, some of my high octane rocket and
some mesclun, accompanied by my home made vinaigrette, or hot pan
fried chicken livers on a similar bed of rocket, fresh spinach and
radicchio with a drizzle of the same vinaigrette, but made with
raspberry vinegar, have had real men crying and looking for MORE.
Honest. Even those who had sworn off rabbit food.


A very much over rated meal which
takes ages to eat and 10 minutes later you are hungry.

Any food worth eating should take ages to eat.

Why does 'side salad'
have to be served with so many dishes?

Because it contributes usefully to your "Five-a-day"? So long as it
includes neither dire coleslaw nor pickled beetroot, nor yesterday's
surplus pasta or spuds drowned in mayo or (gack) salad cream (and
alarmingly, many of those side-salads do!!), I am quite a fan.


Cat(h)

"'Mike'" wrote in message
...


But eating a salad is boredom full stop. A very much over rated meal which
takes ages to eat and 10 minutes later you are hungry. Why does 'side
salad' have to be served with so many dishes? If I wanted to eat Rabbit
food I would have been a Rabbit.

The real reason for salad is proper dressing. Proper dressing is rubbish
without salad and vice-versa.

I know what you mean though, salad is served up in loads of places
comprising of rubbish lettuce, tasteless tomatoes (if you're lucky),
coleslaw from a packet etc.

My favourite salad (today) is walnuts, pears, non-rubbish lettucy leaves,
blue cheese, and dressing made from too much salt, too much mustard, too
much fresh pepper and just enough e/v olive oil, in the proper pestle and
mortar. You're not hungry for hours either :-)

In article ,
says...
In article 9ce99330-aeda-43e2-ba49-
, Cat(h) says...
On Nov 26, 11:02 am, Fred wrote:
On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy

wrote:
I blended mine with cream in a
liquidiser and as I previously mentioned it absolutely blew
my head off.

I presume you need a lot to put in a liquidiser? I do not own one, but
the ones I saw on display in the shops have the blades quite high from
the base of the jug. I was concerned that if I put a small amount of
root in, that it would fall beneath the blades and miss them
completely.

I have a hand-held one which comes with different attachments to whizz
soup or whip cream, etc. but as a blender works well with small
quantities of herbs and other such things, so should be ok for this
purpose.
This may sound silly, but are you sure you have the genuine article?
I am asking because 1) you said you did not get the pungency you'd
expect, and my experience of horse radish is that you do without
reducing it to dust and 2) I bought somethign in the veg shop the
other day which was labelled "horse radish" and turned out to be
simply one of those long white harmless affairs you can add to salads
if you want to die of terminal gustative boredom.


Cat(h)

I agree. Horse radish is unmistakable. It is one of the
most pungent vegetable roots I've ever come across. I'd put
in on a par with eating hot chillies or chopping up strong
onions.

It is definitely "In your face" and it certainly makes you
cry!

Which makes me wonder whether the original poster has the real thing
since his turned out a bit tame and I have never found a way of toning
the stuff down!
--
Charlie Pridham, Gardening in Cornwall
www.roselandhouse.co.uk
Holders of national collections of Clematis viticella cultivars and
Lapageria rosea

On 24 Nov, 16:51, "'Mike'" wrote:
Takes me back to the war years when we lived in London.
Our "Apartment" (they were called Flats then) had our own garden and Dad
grew Horseradish. :-) I can see a huge Roast Joint with Baked Spuds done
round the Joint and home made Horseradish Sauce :-) I used to get a bit of
bread and soak the juice of the Joint :-)

war years? huge roast joint? Is it too late to report you to the
rationing authorities?

wrote in message
...
On 24 Nov, 16:51, "'Mike'" wrote:
Takes me back to the war years when we lived in London.
Our "Apartment" (they were called Flats then) had our own garden and Dad
grew Horseradish. :-) I can see a huge Roast Joint with Baked Spuds done
round the Joint and home made Horseradish Sauce :-) I used to get a bit
of
bread and soak the juice of the Joint :-)

war years? huge roast joint? Is it too late to report you to the
rationing authorities?



Then, as now, 'It's not what you know, but who you know'

Kind regards

Mike


--
www.rnshipmates.co.uk for ALL Royal Navy Association matters
www.rneba.org.uk. The Royal Naval Electrical Branch Association.
'THE' Association to find your ex-Greenie mess mates.
www.iowtours.com for all ex-Service Reunions. More being added regularly
"Navy Days" Portsmouth 25th - 27th July 2008. RN Shipmates will be there.

On 24 Nov, 15:33, Malcolm wrote:
In article , Sacha
writes



On 24/11/07 08:25, in article
, "Charlie Pridham"
wrote:

In article ,
says...
snip
:-)

I've never even tried to make it since some popped up in a flowerbed long
ago. Just trying (and failing) to get it all dug out nearly took my head
off. I realised then and there that making my own was never going to be an
option for me. It's wonderful with warm beef sandwiches, though. Or cold
beef, or hot roast beef..... ;-)

Its rather good with smoked mackeral too! allthough I stick to the
planting advice I was given many years ago when asking where I should
plant it "In someone elses garden" was the reply!

Yes, the smoked mackerel option is a classic, though I don't like it. Ray
loves it, even prefers it to smoked salmon. Love the last remark - it's
reminiscent of "when's the best time to take cuttings? When the owner isn't
looking"!

We've got one here, though not about gardening. Visitors are often
worried for the safety of the sweet little lambs gambolling on the grass
beside the unfenced roads. "Don't they get run over?". "Not until
they're big enough" is the answer!

Returning to horseradish, we grated ours and put it in jars in vinegar.
Then when we want some, we take a spoonful or two and mix it with single
cream.

--
Malcolm- Hide quoted text -

- Show quoted text -

how do you make the request not to be archived, Malcolm?