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Husband loves the Beaver Extra Hot. We serve it with most beef sandwiches, roasts, and, of course, prime rib.
I also add a teaspoon or so to shrimp salad (cocktail sauce, diced celery, diced shrimp, horseradish and fresh squeezed lemon juice)
I don't like "hot" food to begin with but there was/is? a great prepared horseradish "Tulkoff's" which when used sparingly was great. Internet search shows that it's still being manufactured in Baltimore where it originated but I haven't seen it in stores in decades.
I've been buying the fresh. I just love it. I used to buy the jars but it's weak, even the "Extra Hot" is weak. I peel, chop, add water and salt, process and wait a while then add vinegar. It keeps it in the fridge for weeks. I add it to bloody marys, cocktail sauce, deviled eggs etc. I will be trying to make a sauce for it since we are having prime rib this Christmas.
Sounds wonderful, Nita, maybe with a spinach-pomegranate salad along side?
wow, good idea now that I have become almost obsessed with using pomegranates. I just finished a batch of cookies with them; They taste great, better than the first ones I tried to make a week ago.
I was raised to love it as well! We grew it in our family garden and then made prepared horseradish from the plant roots. The house was almost uninhabitable due to the way it affected your eyes and sinuses. But worth every bit of it!
I grew it 'cause I loved it. Grated it, planned to freeze it, so put it in a ziplock closed with just a straw peeking out to suck the air out. Took a deep breath and----
THOUGHT I WAS GONNA DIE!!!! Almost went to the ER---couldn't breathe.
I must admit that I eat horseradish straight from the jar, usually on some thin cocktail rye or a cracker. I like how it clears the sinuses.
The only side effect is that it can cause a stomach ache if eaten to excess.
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