Re: [CH] Hottest horseradish

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I make my horseradish by buying a horseradish root (sometimes we get good
ones). I wash and peel the root thinly. I can't grow horseradish, even in
full shade; the air is just too hot.

I use a fine grating blade on my cuisinart. I fill the bowl, 1/4 full with
vinegar, then grate in the root. A pinch of sugar and one of salt are the
only seasonings. The heat is destroyed by oxygen so I immediately spoon the
horseradish into a glass jar with a tight lid. As long as the jar isn't left
open the horseradish will remain scorchingly deliciously hot.

Elsa
efalt@zianet.com

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