Friday, March 12, 2010

50 FIRSTS #12: Homemade Horseradish

Lately I've been cooking a lot on the weekends (for the remainder of the week), hitting the Farmer's market, using mostly organics, trying to cut out meat for the most part, etc. This has involved some experimenting with new foods along to the way to keep it interesting. For example, several stores seem to have horseradish root available now, getting ready for Pesach (Passover) I 'suppose.

I LOVE horseradish. The hotter the better. "Preparing a Horseradish Root" gave me what turned out to be, very accurate information. I thought they were exaggerating in parts, such as: Grind or grate fresh horseradish in a well-ventilated room. The fumes are potent—a whiff may be stronger than you expect! I thought, really, how strong could it be??

Nope. I think I burned my eyeballs out. The smell was great, but man are the 'volatile oils' released are silent but deadly. Man it tastes great. Painful but worth it. Yum!

1 comment:

Michael Homan said...

I've had many a painful moment grating horseradish.