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 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.

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 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

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 Mon, 26 Nov 2007 05:37:15 -0800 (PST), "Cat(h)"
wrote:

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

I bought it from a well-known catalogue, so I hope so. I don't know
what the genuine article looks like. I planted the roots they posted
me and it grew a bit like dock leaves. I harvested them and they did
smell like horseradish; when I tried chopping it, it was smelly and
made my eyes water. It was just that, for some reason, when mixed with
cream, it was not overpowering at all.

Can you use any bit of root or should I use the oldest, thickest bits?
Does the strength mature with age of the root?

Thanks.