My wife told me how she and her father used to ground horseradich (chren in Russian) protected by gasmask and scuba mask back in Russia once.
We used to do this and it was almost too much. There are local farmers that grate it into vinegar and add nothing much else that are close.
My best preparation tip for horseradish is to fill up the next Falcon 9 heavy test launch with the stuff and fly it as far away from this planet as possible. 😉
Can't do it for some reason. I know plenty of people that love the flavor, but I'm just not one of them.
Can't do it for some reason. I know plenty of people that love the flavor, but I'm just not one of them.
My mom's cousin (wounded in the Battle of the Bulge) was a barber and used to cut my hair when I was 3 or 4 years old. These old Poles made everything from scratch and had a bucket of home made horseradish in the basement. After I got the haircut one of the uncles told me to go over and smell the bucket. I fell over backwards and all the old roosters cackled.
Another uncle who was a Physician (to this class of the same "generis") had a woman patient with severe facial burns from grinding horseradish without a mask. As the old doc had served a couple tours of duty in Korea he would never touch the stuff.
Geez, know I can remember my Grandmother burning the feathers off the chickens -- eeooouuuwww.
My wife and I went on a search here in FL for the stuff and tried this promising looking one (not too commercial looking). Turns out it was from Eu Claire WI and blew the doors off. There appears to be a small group of mid-west German retirees here.
I was thinking after reading all the folks slamming sushi in American for not having real fresh grated wasabi someone should start a movement to just use fresh grated horseradish instead of the silly green colored powdered stuff.
I had some really good horseradish on prime rib in Graz Austria a little over a year ago. It was really nice with parsley potatoes and a good beer.
The horseradish was very mild and surprised me.
The horseradish was very mild and surprised me.
Try it some time out of the garden for 15 min or so with no vinegar, it will ring your bell.
We must be getting something else here. The beef and lamb are those vertical meat tubes with bad stuff in them no doubt but the chicken is stacked boneless, skinless thighs with the rest of the ingredients being veggies, chili sauce and Tzatziki, (and sometimes Feta) inside a thin pita.
Nothing unhealthy about that, quite the opposite.
I was referring to today's generation of state fair vendors, I thought I posted an example. Battered and deep fried banana and peanut butter burritos covered with honey is not my idea of a good lunch.
Found a package of "instant pannacotta" yesterday and prepared it as a dessert for today and ate all the four servings .... 
I wonder if I can fix the bad feeling with a long drink a big heap of salted peanuts.
I wonder if I can fix the bad feeling with a long drink a big heap of salted peanuts.
I used to treat myself to instant pistachio pudding made with reconstituted powdered milk. The exothermic reaction is neat.
I bought the other half a new cooker over Christmas and the first thing to happen was the turkey got overcooked.
Then there was the nut and date loaf with Degrees F dialed into the Degrees C dial.
It rose all wrong but at least with the blackened top cut off the remainder was saved.
OOps!!!
Then there was the nut and date loaf with Degrees F dialed into the Degrees C dial.
It rose all wrong but at least with the blackened top cut off the remainder was saved.
OOps!!!
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How about living for over 30 years with an army trained chef who has done a butchers course?
The local slaughter house is the go to place for meat.
The head and trotters are the first bits to go into the pot so that we can make what we in the UK call pork brawn.
All that on a day when the newspapers are telling us that factory prepared meals are bad for us.
The local slaughter house is the go to place for meat.
The head and trotters are the first bits to go into the pot so that we can make what we in the UK call pork brawn.
All that on a day when the newspapers are telling us that factory prepared meals are bad for us.
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They are definitely not trying to ban döner kebabs in Germany, it is the most popular fast food ahead of sausages&fries, burgers or pizza.
Instead in good german style they have been regulated for decades now.
One of the rules says that only a small percentage of the meat (none for chicken) can be mince (ground) meat, the majority must be sliced meat. They also use turkish flatbread rather than pitta.
Every time I visit Germany the first thing I do is to get me a really nice kebab followed by a Lahmaçun!
Last time I was in Berlin they just had had a survey of the best kebab stalls. The winner now has a permanent queue and you are lucky if you only wait for 'only' half an hour to get served!
However the one that was the best IMO closed down 15 years ago. Instead of skewered kebab meat they were just grilling a whole lamb in a giant rotisserie.
I don't eat kebabs in the UK since the meat looks like it is a mixture of cheap mince and even cheaper 'mechanically retrieved meat'.
I just tried our local place here, it was evil shite I mean really evil.
I am sad to hear that some of you are getting donairs more suited to our porcine friends that that of a complete and tasty meal. I can't imagine being served what you are and it being called a donair, falafel or gyro wrap. It really is the highlight of fast food around here.