Re: Meandering Jerri Type Post

In article
<3c774fda-3fb5-46e8-a00a-841a46ac3322@[EMAIL PROTECTED]
>,
"Jerri " <Jerri.LaPoint@[EMAIL PROTECTED]
> spake thusly:

> Now, I *like* horseradish sauce on hamburgers and meatloaf, but I
> don't think Kraft horseradish sauce compares to the stuff the family
> was grinding up on The Gefilte Fish Chronicles. They had to open the
> kitchen door to air out the place.

Could be the same stuff.  Horseradish is much more potent when freshly
ground.  Similar to how garlic is much more potent when freshly
pressed.

For the last few years, I have been the one who cuts the horseradish
(AKA khrain).  Doesn't bother me at all, unlike onions, so it's hard
to imagine that they would have to air the place out.  Then again,
different people have different reactions -- my wife, for example, has
an intense reaction when cutting jalapenos.

> Wow. Adding ginger to charoset would, I'm sure, make it even
> better. I love apples allll spiced up and nutty. I suppose it would
> be wrong to use a charoset filling in a gingersnap crust ...

Heh.  :)  To good health.

- Morty