On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

--
Spider.
On high ground in SE London
gardening on heavy clay

Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter
--
-
The e-mail address obviously doesn't exist. If it's essential
that you contact me then try peterATpfjamesDOTcoDOTuk

On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter


I remember grated horseradish being on the table in a German restaurant.
My mate thought it was cheese and decided a sandwich would be nice.....

On 08/06/2014 10:11, stuart noble wrote:
On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret
letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter


I remember grated horseradish being on the table in a German restaurant.
My mate thought it was cheese and decided a sandwich would be nice.....



Er... it doesn't *smell* a lot like cheese. Mind you, he'll probably
never know now. His nose, eyes and taste buds will be certifiably
uselesss. Poor man!

--
Spider.
On high ground in SE London
gardening on heavy clay

On 09/06/2014 09:33, Martin wrote:
On Sun, 08 Jun 2014 13:48:54 +0100, Spider wrote:

On 08/06/2014 10:11, stuart noble wrote:
On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret
letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter


I remember grated horseradish being on the table in a German restaurant.
My mate thought it was cheese and decided a sandwich would be nice.....



Er... it doesn't *smell* a lot like cheese. Mind you, he'll probably
never know now. His nose, eyes and taste buds will be certifiably
uselesss. Poor man!

Along with the man who put sambal in his Dutch B&B breakfast yoghurt, thinking
it was raspberry jam.




Arrghh! Makes me glad I'm a fireman's daughter.
Mind you, yoghurt is meant to cool down spicy food but, perhaps, a
gallon of it would be more useful.

--
Spider.
On high ground in SE London
gardening on heavy clay

On 10/06/2014 15:13, Spider wrote:

Arrghh! Makes me glad I'm a fireman's daughter.
Mind you, yoghurt is meant to cool down spicy food but, perhaps, a
gallon of it would be more useful.


She was only the fireman's daughter
But some like it hot

--
regards andy

On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter




LOL! You forgot the eye protection, did you?! It's good for clearing
out the sinus, though ;~).

--
Spider.
On high ground in SE London
gardening on heavy clay

On 09/06/2014 09:32, Martin wrote:
On Sun, 08 Jun 2014 13:44:38 +0100, Spider wrote:

On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter




LOL! You forgot the eye protection, did you?! It's good for clearing
out the sinus, though ;~).

but not to be sniffed at. Wimpish Germans put salt on horse radish, this
decreases the fiery effect.




I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

--
Spider.
On high ground in SE London
gardening on heavy clay

On Tue, 10 Jun 2014 15:17:22 +0100, Spider wrote:

I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Salt makes taste sensitivity low.

I gave up salt because of health reasons and within a few days
realised how many flavours I had been missing.

Steve

--
Neural Network Software http://www.npsnn.com
EasyNN-plus More than just a neural network http://www.easynn.com
SwingNN Prediction software http://www.swingnn.com
JustNN Just a neural network http://www.justnn.com

Good evening,

On Tue, 10 Jun 2014 17:21:52 +0100,
Stephen Wolstenholme wrote:

Salt makes taste sensitivity low.

Not of Bavarian origin, I may not be an expert on the question of
“salt on horseradish� but I deem it probable that you mix up horseradish
(Meerrettich) and radish (Rettich).

To explain the difference, I may cite Rowan Atkinson from one of his
better sketches, as the latter of both is rather “medium-spiced� and
not really “fing� hot.

Radish with a little salt on bread and butter has a quality of its own.
It is not the same without the salt, but you can easily overdo it,
especially if this really delicious sandwich is accompanied by a fresh
beer of any arbitrary small brewery.

I want to mix horseradish instead with the «Crème Crue» (one kind of
Crème Fraiche), that we buy from a local farmer here in Lower Normandy
to accompany salads and the occasional barbecue.

Michael
--
GnuPG/OpenPGP 4096R/3216CF02 2013-11-15 [expires: 2015-11-15]
sub 4096R/2751C550 2013-11-15 [expires: 2015-11-15]

Am 11.06.2014 09:17, schrieb Martin:
On Tue, 10 Jun 2014 22:43:00 +0200, Michael Uplawski

Not of Bavarian origin, I may not be an expert on the question of
“salt on horseradish” but I deem it probable that you mix up horseradish
(Meerrettich) and radish (Rettich).

In fact it is you who do.

Sorry, but he is right.

The Bavarians do serve spiral cut horseradish in beer halls and beer gardens,
not spiral cut radishes.
http://www.muenchen.de/int/en/restau...r-gardens.html

That statement on that page is wrong. Probably an error when translated
from German to English.
The spiral cut thing served as 'Radi' in bavarian beer gardens is always
a big white radish, nerver ever a horseradish.

Zefix!

Matthias

On 10/06/2014 17:21, Stephen Wolstenholme wrote:
On Tue, 10 Jun 2014 15:17:22 +0100, Spider wrote:

I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Salt makes taste sensitivity low.

I gave up salt because of health reasons and within a few days
realised how many flavours I had been missing.

Steve




Odd, that, because I cut down on salt for years until an infection all
but killed my sense of taste. Now that I (feel) I have to use more salt
again, I find salt increases flavours.

--
Spider.
On high ground in SE London
gardening on heavy clay

On Wed, 11 Jun 2014 19:08:53 +0100, Spider wrote:

On 10/06/2014 17:21, Stephen Wolstenholme wrote:
On Tue, 10 Jun 2014 15:17:22 +0100, Spider wrote:

I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Salt makes taste sensitivity low.

I gave up salt because of health reasons and within a few days
realised how many flavours I had been missing.

Steve




Odd, that, because I cut down on salt for years until an infection all
but killed my sense of taste. Now that I (feel) I have to use more salt
again, I find salt increases flavours.

Isn't that just the flavour of the salt?

Steve

--
Neural Network Software http://www.npsnn.com
EasyNN-plus More than just a neural network http://www.easynn.com
SwingNN Prediction software http://www.swingnn.com
JustNN Just a neural network http://www.justnn.com

On 2014-06-10 14:17:22 +0000, Spider said:

On 09/06/2014 09:32, Martin wrote:
On Sun, 08 Jun 2014 13:44:38 +0100, Spider wrote:

On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter




LOL! You forgot the eye protection, did you?! It's good for clearing
out the sinus, though ;~).

but not to be sniffed at. Wimpish Germans put salt on horse radish, this
decreases the fiery effect.




I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Try a tiny dab of salt on melon. It brings the flavour out wonderfully.
--
Sacha
www.hillhousenursery.com
South Devon

"sacha" wrote in message ...

On 2014-06-10 14:17:22 +0000, Spider said:

On 09/06/2014 09:32, Martin wrote:
On Sun, 08 Jun 2014 13:44:38 +0100, Spider wrote:

On 08/06/2014 07:59, Peter James wrote:
Spider wrote:

On 07/06/2014 21:15, Janet wrote:


Something we enjoy a lot with beef, beetroot etc. So, I acquired a
small root, potted it up and it's growing away nicely.

The question is; is it a rampageous spreader I would regret letting
loose in the garden, or should it be held captive (perhaps in a large
buried pot)?

Janer




Mmm .. great stuff! I doubt it will ever take over the world, despite
its WMD status, but it is a tasty thug best confined to a large pot.

I stopped growing it the day I lifted a root and grated it to make a
sauce to accompany a roast joint of beef.

Never, ever again. It makes onions benign in comparison. People who
grow this stuff should be reported as an environmental hazard!

Peter




LOL! You forgot the eye protection, did you?! It's good for clearing
out the sinus, though ;~).

but not to be sniffed at. Wimpish Germans put salt on horse radish, this
decreases the fiery effect.




I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Try a tiny dab of salt on melon. It brings the flavour out wonderfully.
--
Sacha

================================================== =


Rather like a sprinkling of sugar on a tomato sandwich.

Mike

---------------------------------------------------------------
sig. to follow
Watch this space.