Re: Meandering Jerri Type Post

On Apr 15, 10:41 pm, mo...@[EMAIL PROTECTED]
 (Mordechai T.
Abzug) wrote:

> 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.

If memory serves, a man of the family was responsible for buying the
horseradish roots ... and was always castigated for not buying them
*hot* enough. They used a big food processor to grind the stuff and
from the reactions of the people in the kitchen, it was very potent
stuff, emitting clouds of gas. Kraft horseradish sauce is a relatively
mild concoction ... more like mayonnaise mixed with horseradish. Great
on burgers and such, but definitely not hair-raising stuff.
Jerri [might throw some grated horseradish into the meatloaf
tonight ... always messin' with the meatloaf recipe] [I think my
mother made it exactly the same way every single time she made it ...
which was good ... it was actually great meatloaf ... but a person has
to explore the options ... occasionally]