Answer me this...

[Jstpssng]

I sometimes add a little horseradish to the Miracle Whip on my sandwich, just to change it up a bit.
Growing up we used it as a side condiment with Saturday night baked beans. I have a patch started but never get around to digging it in the fall. It always seems a lot easier to pick up a bottle at the store.

 

[two_bit_score]

I always mix some horseradish in with the red sauce for shrimp and oysters. Most remoulade sauce can use a little more horseradish too.

Best remoulade I’ve ever had is the house made at the Ragin Cajun in Houston.

 

[goeduck]

Nothing goes better on Kielbasa than good strong horsh radish "mustard". Inglehoffer isn't bad, but nothing use to beat my mom's old recipe.

 

[goeduck]

Nothing goes better on Kielbasa than good strong horsh radish "mustard". Inglehoffer isn't bad, but nothing use to beat my mom's old recipe.

Horseradish mom syle is GREAT!
Brown seed mustard is GREAT!
Kimchi my style is to die for!

yum!

 

[Frankenkubota]

i didn't watch because i know that scene, word for word!

 

[MossRoad]

My late father in-law and I were the only ones that ate prepared horseradish at the holiday meals. I think that, and the fact that I liked beer, helped us have such a great relationship for the 42 years I got to spend with him. (his daughter helped a little, too).

Pop a bite of good ham or roast beef with some horseradish on it into your mouth and wait for the fumes to climb up the back of your nose and blow the top of your head off. Then look at each other until one of you says "Man that's a good batch!" as your eyes water. Doesn't get any better than that.

You can breath so much better and the food smells are intensified. Just great stuff.

 

[Molalla1]

I love horseradish . . .

 

[Sigarms]

Horseradish mom syle is GREAT!
Brown seed mustard is GREAT!
Kimchi my style is to die for!

yum!

You threw me off.

My father always spoke highly of Kimchi when he was stationed in Korea, and I had a good friend who was Korean, and his mom made great Kimchi, so I ended up knowing what my dad was talking about.

I forgot all about that dish...

 

[MossRoad]

Just had some sushi with wasabi paste and ginger. I can breath again.

 

[/pine]

Pi-rates of the Caribbean...!

Coconut creme pie - $4.99/slice
Key lime pie - $4.00/slice
Banana creme pie - $4.49/slice

 

[Sigarms]

Just had some sushi with wasabi paste and ginger. I can breath again.

Raw fish was never my thing.

About 10 years ago I took some guys on a deep sea charter off the NC coast. Caught a bunch of stuff, good time actually, and as I've gotten older, I actually lost interest in fishing and it was very memorable (including the LONG time back in some very chopy waters at night with some guys getting sick). We come back onto the dock at night, and the Captain asked who wanted to eat some fish? No cooking, just prepped right there on the dock to eat late at night. Honestly, never thought anything tasted as good as eating something so raw as that fish that night.

AFTER that, I was hooked LOL

 

[goeduck]

Pop a bite of good ham or roast beef with some horseradish on it into your mouth and wait for the fumes to climb up the back of your nose and blow the top of your head off. Then look at each other until one of you says "Man that's a good batch!" as your eyes water. Doesn't get any better than that.

THAT HAS TO BE ABOUT THE BEST DESCRIPTION OF ANYONE's MOM's HORSERADISH as I have ever read! YUM!

 

[2LaneCruzer]

Many years ago, I found a strange plant growing in our back yard; looked like a turnip, so I pulled. It looked like a white carrot, but smelled like a turnip, so I decided to sample it. I went to the hydrant, washed it off, smelled of it and took a big ol' bite. It nearly blew the top of my head off! My eyes watered, my nose ran, and it about took my breath away. Turns out, it was horseradish, that came up from birdseed my Mom had dumped back there. I do like it in cocktail sauce.

As for steak, I have always been a purist, but over the years, I have come to use a bit of Montreal steak seasoning and real butter. Prepare it a hour or two ahead of time, let it sit at room temp, cook it on the charcoal grill.

Does anyone put catsup on their fried okra? Not me!

 

[MossRoad]

Thumbs up on the Montreal seasoning. Sometimes I put it on burgers or pork chops, too.

 

[two_bit_score]

I get the prime cuts at HEB and let them come up to room temp. A little EVOO and a hot broiler or grill. Little salt and pepper after taking the off the heat.

I don’t do sauces on good steak. If I have to use a sauce on meat it will be the Salt Lick BBQ sauce. You can drench anything with that sauce and make it better.

 

[Molalla1]

Many years ago, I found a strange plant growing in our back yard; looked like a turnip, so I pulled. It looked like a white carrot, but smelled like a turnip, so I decided to sample it. I went to the hydrant, washed it off, smelled of it and took a big ol' bite. It nearly blew the top of my head off! My eyes watered, my nose ran, and it about took my breath away. Turns out, it was horseradish, that came up from birdseed my Mom had dumped back there. I do like it in cocktail sauce.

As for steak, I have always been a purist, but over the years, I have come to use a bit of Montreal steak seasoning and real butter. Prepare it a hour or two ahead of time, let it sit at room temp, cook it on the charcoal grill.

Does anyone put catsup on their fried okra? Not me!

Catsup on fried okra . . . yuck.

 

[/pine]

Who puts anything but salt on fried okra ??

To sample what dry mustard does to a steak...take two steaks from the same cut and don't put anything but salt and pepper on one and the same with just dry mustard on the other...no other rubs etc...cook the same and do a taste test...

 

[/pine]

This is the brand I chose.

That's good...

You don't have to use steak...gets some ground round, sirloin or even chuck and make some sliders etc...try it on some of them and do a taste test...

It's not a miracle spice...it just brings out the natural flavor of beef...!

most "steak sauces" and a lot of rubs overpower the natural flavor of meat...there are a few exceptions if used judiciously...like Béarnaise etc....