For me , nothing better than Horseradish smeared on a Prime rib, Brats, cold cut's...Yumm
Love it or not?
Lovers,what are your uses for it ???

I love it on prime-rib..........At the Irma Hotel in Cody, Wyo.

Or on a good steak jest about anywheres...



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"IN GOD WE TRUST"

Home grown store bought isn't hot anymore. But I do remember before I started eating a lot of hot sauce it use to open the sinuses up. The Horseradish cream sauce on any sandwich for me is the best of both world,s mayonnaise and horseradish just go together. Who would eat prime rib without it.

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Psalm 23:4

Heap it on baby! I'm a lover for sure.

I thought I'd be smart and plant a few roots and make my own. I used my wife's brand new blender to grind it. I couldn't get the smell or taste out of it. She was livid!

Also, it is a very invasive plant and it soon took over the raised bed I planted them in. I had to finally dig it all out.

Home made is the best, but a bit of a pain.

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paws for friendship

That pungent nose stinging hit....mmm nothing beats it!
Horseradish,
Wasabi,
Mustard,
Hot Piri Piri sauce,
Dave's Insanity sauce.

On chicken or bacon or beefburgers, steaks, mmmmmm making me salivate, especially because the wife is cooking a pasta for tonight. I'm dreaming of a big juicy pepper covered steak smothered in hot English mustard

Nicely washed down with a smooth Tennessee whiskey
Oh well my turn to cook tomorrow

Love it - steaks, sandwiches, whatever. Nothing else roars up into the sinuses like horseradish. Once, thinking I had been served up the "watered down" version many places offer (when in fact it was the full strength stuff) I placed a more than generous dollop on a bite of steak and >WOW!!< I was rendered nearly breathless and gasping for air with streaming nose and eyes (a real classy look in a nice restaurant!). Luckily, nobody offered up a Heimlich maneuver.

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Do or do not. There is no try.

I pass. (And I eat prime rib without it)

Mom loves it though.

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James L. "Jim" Rhiner

#1) order a new canister assy. for 'her' blender, & save the old one for your horse radish exclusively

#2) it requires sugar in the recipe to bring out the heat.

#3) mix with powdered dry mustard for "horsie mustard", my fav!

Mix horse radish 1/2 & 1/2 with ketchup then season with a dash of tabasco green. Makes a great dipping sauce for seafood.

PS, I'll pass on the whiskey, I learned long ago to leave the hard stuff for the big boys

I forgot about using horseradish and ketchup for a shrimp dip..i do it all the time..
When traveling to cancun, there seems to be shortage or lack of use in their dip's..Thought of an other use..Put some kick in your Bloody Mary's along with a pickled green bean..Priceless..
\

Fresh grated is best. I'll mix some in with just about every sauce I make. Fortunately, the wife is aligned with my creative endeavors, so we are good to go!

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Even older, even crankier....

I like it but it needs to be just right..My Grandpa used to make it so hot it would make your nose run

Mix with catsup, drag a raw oyster through it, slap the mess on a saltine cracker and wash down with a cold beer.

Horseradish is the primary ingredient in Chinese hot mustard, right? In that case I love the stuff. What I like the most is that initial big hit you get, then it fades. I can eat a lot of the stuff because the heat doesn't continue to build, like with a habanero based sauce.

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Lounge Lizard Extraordinaire

I learned from watching my dad to eat it on pork. I now use it in shrimp cocktail sauce with some hot sauce.

Beaver is a very good hot brand. You can rejuvenate weakening HR sauce with sugar.

I use it a lot.
With ketchup for cocktail sauce
In mashed potatoes
On hot dogs
In potato salad
In deviled eggs
On prime rib and sometimes ribeyes
In homemade onion soup/sour cream dip

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John

You sure do paint a picture there Mr. Sherrill!

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paws for friendship

I mix it 50/50 with ketchup and dip my fries in it.
I eat it straight on roast beef, prime rib, pork and sauerkraut, and hot dogs.

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Rick
SWCA #2727 , SWHF #435

I AM a horseradish freak............my favorite combo -- sliced ham generously covered in freshly grated horseradish (the store bought stuff just don't make it) between real rye bread with caraway seeds............

you have to be careful though...if you put too much horseradish on and take a big bite............the elevator car does an express to the top of your head and bounces off your skull, your eyes water and you are unable to speak for a minute or two....

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There's nowt so queer as folk

I am now at the point in my life that I still love horseradish but it does not love me. I no longer use it except for a little sauce use very sparingly. If I use too much about 2 AM I wake up with the mother of all hart burns.

I used to use Horseradish in heavy doses but one time in Canada about 20years ago I meet my match. We were staying on the Canadian side of Niagara Falls for a few days and found this place about a 20 minute walk from the falls. Its name was Beef with another name which I cannot remember, but they sold Prime Rib cut to order. Anything more than a pound and a half was cut to order and you paid by the ounce. I love Prime Rib and ordered a decent size and as the waitress recommend the Horseradish I said bring plenty.

She brought over what looked to me a small amount and I asked hew where was the rest. She smiled and said you have not been here before but we have the hottest horseradish in Canada this should be more than enough. She also said to try it real sparingly. I did put on just a bit and WOW o WOW she was not kidding.

It tasted real good but it was super hot. So glad that waitress warned me or good chance I would have burned my mouth/throat bad.

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14 S&W Revs none with locks!

With beef and pork, especially bratwurst; with sushi as wasabi; with ketchup and seafood; with brown mustard on sandwiches, it's all good.

I love horseradish - Arby's has their own concoction, and I love it on a standard roast beef sandwich there, and particularly on prime rib.

My introduction to it as a kid was literally mind-blowing. I was about 8 or 9, and my parents took me to a restaurant that served prime rib. They strongly suggested that I would like it, so that's what I ordered. Now at that age, I had experienced chicken and dumplings, and alongside my cut of prime rib was what appeared to me like a dumpling. I liked dumplings, so I just picked up the whole glob with my fork, popped it in my mouth, and it proceeded to blow the top of my head off; my eyes watered, I choked, and my folks thought I was having a seizure! I learned right then and there to know what you are eating. Later, I learned the same way how to distinguish guacamole from wasabi when it's served in Chinese restaurants!

John

P.S. If you like the Arby's sauce, it can be duplicated by cutting the full-strength stuff with mayonnaise and a touch of sugar to suit your individual taste. And yes, mixed with catsup, it makes a great cocktail sauce for shrimp.

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- Cogito, ergo armatus sum -

Had a few "Beef & Ale" places back East that served your choice of a hot juicy pork or roast beef sandwich on a Kaiser roll with provolone cheese,sliced peppers and of course horseradish sauce.

Who can afford prime rib anymore?

I love the coarse grated REALLY hot stuff.

One of my earliest childhood memories in Mass. was the vendor with the horse-drawn cart coming around selling fresh horseradish. This was early 50s, so don't start thinkin' I'm more ancient than I already feel.

My wife uses it to make wonderful cocktail sauce for when we have seafood!

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<><

I only put it on onion rings.

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Don

My grandfather got me started when I was about 8. I put on brats,burgers and sandwiches.

Never have liked it. But I love hot Chinese mustard which is almost the same thing.

BTW we have a Chinese friend who owns a local restaurant. She tells me "Chinese" mustard is not Chinese at all. But if that is what us and the Brits want to think, its fine with them.

To keep it hot you have got to keep it cold.
Nothing set off the taste of beef, lamb, pork and sausages like a healthy dab of horseradish!

When mustard (the mixed salad type) is first mixed with vinegar & water, it gives off mustard gas.

Mustard gas is a strong compound that will burn the skin in concentrated form. It was used in WW I during chemical warfare. Like chlorine gas, will burn the inside of your lungs & cause death when inhaled.

Mix dry mustard flour with vinegar or beer to the desired thickness. Wah - lah! Chinese mustard. Be aware, if mixed too far ahead of time, It loses it's power.

I worked in a food production plant in the '70s. One of the production mixers dropped a glass bottle containing 3 oz. of mustard oil (used in pure form for seasoning salad dressing).
It broke on the concrete floor so he got a hot water hose to wash it down. Like a mist, you could see the gas released. That is the stuff tear gas is made from. It cleared the building for the remainder of the day so we could clean it out & air it out.

Love it on brats combined with some brown or yellow mustard and white onions. Horseradish sauce on prime rib is fantastic!
Shrimp and oysters wouldn't be the same without it. Deviled eggs, potato salad and slaw are all better for it, too. Pastrami and/or corned beef sandwiches served with latkes? Heck ya!

In season, Vidalia onions instead of other onion types...heck I eat vidalia's like a person would eat an apple..
A big slice of a Vidalia onion, a few drops of Sriracha sauce, fresh ground pepper...Heaven...

When my eyes get watery and the nose starts running, then it's just fine

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Jorge

Love it. The two essential herbs, if that is what they are, or seanonings are horseradish and garlic. Both will just about go on anything except yogart and ice cream. They also make most anything taste better.

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Can my S&W Mdl 10 shoot +P

In cocktail sauce or on a Reuben sandwich, it is the bomb. Was eating oysters on the half shell this evening and my server asked me if I wanted horseradish with the sauce and I assured her that absolutely necessary.

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I am a sheep dog!
1601 (ret)

I love it, the hotter the better....Hard to find real hot anymore...A kosher place in Cincinnati "Zimmy's" had it so hat and tangy you could clear the sinuses real quick. There was a book written about Zimmy's.."Vas You ever in Zinainnati' All male waiters and they insulted you and if you even acted like you couldn't make up your mind they yelled at you and told you to go to Big Boy...Right of passage for a rookie was driving the darn paddy wagon. Paddy wagon driver got the station house lunches. You would be sent to Zimmy's with a order..They would tell you to also bring a quart of milk...Well not knowing anything about a kosher place you would order a quart of milk...Well stand by for the darnest butt chewing in public..They would be waiting back at the district house laughing their collective butts off.

I used to grow it in my garden. A friend of mine who is a corporate chef used to dig it up everytime he showed up. Personally I can't eat a steak without it but I don't eat steak anymore so haven't had any in several years. I know from experience that it is very robust. I've seen it plowed up, dug up and sprayed with chemical but it still lives. Sort of a Frankenweed. Good stuff, clear your sinuses in a millisecond.

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That's just somebody talkin.

I don't really think of horseradish as being hot. It is very aromatic.
I love it in all of the ways that people have mentioned, plus a little dab in thousand island dressing really perks it up.
Beaver Brand makes some very good sauce.

Coleslaw, fresh made, yummy.

Back when I was a drinking man, it was my favorite ingredient for Bloody Marys.

Occasionally Roast beef, sometimes pastrami.

Sent from my SGH-T769 using Tapatalk 2

Just not too hot please. I don't do hot any more.

Love it! Great on prime rib or sandwiches of roast beef, pastrami or corned beef.

Uh, let's use the proper terminology here........Gustatory Rhinitis.
Thanksgiving, when I was younger, always included my father's shrimp cocktail appetizer with his "special" cocktail sauce and at some point we'd always see my grandmother's eyes squeeze shut and her cheeks turn red when it finally hit. Ahhh, good times.

Love it and WASABI too...

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NULLI SECUNDUS

Mixed with a little catsup it is great with steamed oysters. We used to do an oyster roast every Thanksgiving down in Georgia when I visited family but the last few years it's been hard to find good select oysters and when you do they are very expensive.

Jezebel sauce: horseradish and good orange marmalade. Spread cream cheese on a Ritz cracker or sesame crisp and top it with the sauce. Delicious. Almost as good as horseradish on roast beef or cold roast pork, or in tomato or V-8 juice (hold the vodka).

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Oh well, what the hell.

Count me in. My roast beef sandwiches aren't complete without wasabi sauce for that extra sinus-clearing kick.

Agree with everything but the bloody mary. I like a pickled asparagus spear combined with a couple of large green olives stuffed with garlic. I do add a bit of horse radish to liven the mix. I always add a hot dill pickle spear next to the asparagus. Your recipe for a "perfect" bloody mary or a Ceasar would be appreciated. Yum!

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Steve
The Lounge Rant Master

If you are ever in Glendive, MT. eat at the Beer Jug. They have great sandwiches. They bring you some of the most nasal clearing horse radish on the planet.

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Steve
The Lounge Rant Master