RE: [CH] HORSERADISH/RED SAVINA
Russell Spanard (RSpanard@attbi.com)
Thu, 3 Oct 2002 07:08:53 -0400
I think we've all selectively blocked it out of our conscious memories....
:-)
Here's the deal: Mike Benson walks up to you with a little jar of
horeseradish that has some little red flakes/dust mixed in and asks "Do you
want a toothpick-sized taste or a tiny-two-pronged fork taste?". He exudes
that boyish innocence that lulls you into a sense of complacency (and a
false sense of security that masks your impending doom).
So (with previous "victims" hovering around, trying to be unobtrusive) you
scoop a tiny amount of the course horseradish with little red flecks onto
the tiny little fork and delicately place it into your mouth.
The next thing you recall is having someone standing over you with a
defibrillator shouting "CLEAR!".
Seriously though, Mike did make sure that no one tried to eat a spoonful of
this stuff. I love horseradish, and, once or twice a year, manage to find
myself at a restaurant with a medium rare prime rib and a "we'll be needing
some more of this" dish of horseradish. It's a wonderful combo. Also, what
would cocktail sauce be without the horseradish?
But this horeseradish was positively radioactive. The RS component was
hardly noticeable. Imagine someone whose experience with chiles was limited
to decent jalapenos, who suddenly bites into a hab that LOOKS like a
jalapeno. This stuff LOOKED like regular ground horseradish, but it hit you
like a firehose. It not only instantly cleared your sinuses and took your
breath away, but felt like it did the same to anyone standing withing a
5-foot radius (or should I say a 5-fool radius). The funniest part about it
was that almost everyone who saw a taster's reaction eventually said "Um,
OK. I'll try that...".
We even got Father Jim to try it Sunday afternoon! (I have photos!)
I have to admit - if Mike brings it next year, I'd probably try it again...
as long as Jim brings a defibrillator.
Russ
P.S. I think the kicker is that the prepared horeseradish has mustard oil
mixed in.
-----Original Message-----
Come on, somene who was at Open Fields describe for us poor pathetic
souls that couldn't make it just what this horseradish/Red Savina combo
was everyone is raving about. Just powder of each mixed together? HR
root dusted with pepper powder? WHAT???? Gotta have it, whatever it
is.
Fred the habanernut