Wapsi Square Forum

Sgt. Howard wrote:If horseradish don't pop your skull, it ain't fresh...

Język polski połowy Istnienia ma zalety...

DinkyInky wrote:

Sgt. Howard wrote:If horseradish don't pop your skull, it ain't fresh...

Język polski połowy Istnienia ma zalety...

Did you just translate me into Polish?

Sgt. Howard wrote:If horseradish don't pop your skull, it ain't fresh...

This guy has it fresh.

It's the best. I just wish horseradish complemented more kinds of vegetarian food.

DinkyInky wrote:I adore horseradish grated, mixed with mashed pickled beets for my Easter ham.

Pickled beets are about the one and only food that I just can't stand. I dislike even just the smell of them.

I can eat spicy foods, but I tend not to bother with them that much; too many cooks get too carried away with the "make it spicy" part and neglect giving it any other sort of flavour. That leads to some boring food.

Catawampus wrote:too many cooks get too carried away with the "make it spicy" part and neglect giving it any other sort of flavour. That leads to some boring food.

I emphatically agree with that. If "spicy" is ALL something brings, why bother with it?

At the same time, though, some things are supposed to be spicy and it's disappointing when they aren't.

TazManiac wrote:Now that I think on it, maybe it's just an internal chemical thing, but cause despite what I was just spiting above- I like Horseradish.

Esp, and going back as far as I can remember stuff like 'Horsey Sauce' on Arby's roast beef burgers,
and that stuff I just learned (from DinkyInky?) they are calling Wasabi is most of the time just green colored h. radish anyway.

Huh...

Its not you, it's me.

The wife is the same way. Cant stand spicy but loves horseradish. while i hate the stuff. Agreed, just making something hot just to be hot is boring. Its all in the flavor.

Catawampus wrote:Pickled beets are about the one and only food that I just can't stand. I dislike even just the smell of them.

I think that's genetic. Not everyone can taste whatever compound has the objectionable flavor.

My mother pickled hard-boiled eggs with beets, a 2- or 3-gallon bucket at a time. My sister and I would always eat the beets first. My brother still won't touch them, but he'll eat the eggs. He tastes soap in cilantro, too. I'll put fresh cilantro on everything when it's available.

To me, roasted beets are sublime. To the guy I make wine with, they taste like dirt.

I think this explains why some folks have such a strong dislike of cruciferous vegetables, too.

Beets. Ewww.

The only thing worth growing them for is the part above the ground.

AnotherFairportfan wrote:Beets. Ewww.

The only thing worth growing them for is the part above the ground.

With some careful aging, they make for fine editorial comments at political rallies...

Part of making a non-objectionable Pickled Beet, well most anything Pickled, is the method and ingredients.

I don't yet have the magic combo but experimentation (actually looking over the shoulder of the Master Pickler) has shown that there are pre-pickel steps that make a big difference, differing ingredients (read - chemicals like salt, and some other stuff I'm not yet privy to, etc), and Heat and it's application.

A certain important line of investigation seems to back off of Modern Shortcuts that where developed to 'saaaaave tiiiiime' that leads to an inferior outcome.

Rediscovering, reinventing the 'Old Ways' is whats going on right now.

(And yes, he puts peppers in stuff...)

DinkyInky wrote:

Sgt. Howard wrote:If horseradish don't pop your skull, it ain't fresh...

Język polski połowy Istnienia ma zalety...

"Being half-Polish has it's advantages..."

TazManiac wrote:Part of making a non-objectionable Pickled Beet, well most anything Pickled, is the method and ingredients.

Between an apparently-genetic low tolerance for vinegar, and an acquired low tolerance for salt, I don't find much pickled stuff I can eat.

(Ya know, if you gotta soak corned beef in water for two days to render it edible - that kind of defeats the purpose of buying corned beef.)

Jabberwonky wrote:hot hot hot

SF writer Cyril Kornbluth liked to squirt lighter fluid in the toilet, light it, and then flush - sort of a pre-hippie light show, as it were.

Jabberwonky wrote:Flame_of_Thrones.jpg

Was Bud cooking?

shadowinthelight wrote:

Jabberwonky wrote:Flame_of_Thrones.jpg

Was Bud cooking?

Yah know, People talk of 'Burning at Both Ends...", but while I've eaten some crazy-hot stuff in my time, it's never been a problem after the iron gut has had it's way.

Dunno...

Dave wrote:I'm fond of both (with a definite preference for grated raw horseradish over the creme-type most places serve).

yeah Arby's got hit by the "costs too much" entry on the ol' bottom line... so they went with the cheaper alternative and put "horseradish FLAVOR" in their horsey sauce... it's bland and flavorless in my opinion, it's like putting plain Mayonnaise on my roast beast sandwich... bleh... i miss the old days when they had ACTUAL ground Horseradish at their condiments counter.

TazManiac wrote:Yah know, People talk of 'Burning at Both Ends...", but while I've eaten some crazy-hot stuff in my time, it's never been a problem after the iron gut has had it's way.

Dunno...

You never ate at The Prince of Wales in its heyday. "The World's Hottest Hamburger".

The guy who took us there warned us. "... and about six hours later, you will have a religious experience."

scantrontb wrote:

Dave wrote:I'm fond of both (with a definite preference for grated raw horseradish over the creme-type most places serve).

yeah Arby's got hit by the "costs too much" entry on the ol' bottom line... so they went with the cheaper alternative and put "horseradish FLAVOR" in their horsey sauce... it's bland and flavorless in my opinion, it's like putting plain Mayonnaise on my roast beast sandwich... bleh... i miss the old days when they had ACTUAL ground Horseradish at their condiments counter.

I miss the days when the sold their seasoned salt by the bottle. (Or when Shoney's did, for that matter.)

On the way home from New Orleans via Hartford, we discovered that Stean'n'Shake sells their seasoned salt by the bottle...

Jabberwonky wrote:

AnotherFairportfan wrote:Beets. Ewww.

The only thing worth growing them for is the part above the ground.

With some careful aging, they make for fine editorial comments at political rallies...

Beet the system!

(I have the teeshirt! My ex has low beet tolerance but a droll sense of humor.)