I got a foodbox from a friend as I was low on funds for this week and one of the things inside was a jar of Toasted Garlic Horseradish Sauce.
Don’t get me wrong, I’m not ungrateful or anything, it’s just upon opening it, smelling it (Oh MAN, talk about one of the most WORST pungent smells EVER!), and then dipping my finger in to taste it, I found it tasted just like Horseradish Sauce has always tasted to me. Namely bitter, disgusting, and YES…HOT (my father always told me I was nuts because he always claimed that Horseradish Sauce wasn’t hot, which boggled my mind because it always seemed to be hot to me).
Bleah! How anyone can enjoy this stuff is beyond me. So please, tell me there’s still some sane people around who agree with me that this is a horrid condiment (just kidding, you’re not insane if you really do enjoy it, of course, but man…I just can’t see how you that do like it can stand it. Heh).
What do you think of Horseradish Sauce?
I hate it too, but not for the same reason you do. I prefer straight horseradish, not some bland pap that has a bit of horseradish mixed with a gob of mayo or sour cream.
Mmm, horseradish! If only I weren’t a vegetarian, I’d be eating it all the time!
I agree that it’s hot, but it’s not a pepper-hot. It’s a mustard-hot. There’s also a ginger-hot, different from the previous two; and there’s a russula mushroom hot, different from the previous three; and I’m sure there are other culinary heats out there. Your dad’s wrong.
Not necesarilly. Try eating horseradish with your nose pinched shut. No heat.
Now try that with hot sauce, or a hot pepper. Still hot.
The hot from horseradish is caused by the vapors attacking the nasal cavity as the air from your mouth is connected to your nasal cavity via the back of your throat. If you stop breathing while you eat horseradish or pinch your nose, you escape most of the heat.
By the way, I love all hot foods. I use horseradish whenever possible.
I recieved a small container of EXTREMELY vaporous horseradish as a gift from a friend a few years back. The ingredients were; horseradish root, mustard seed oil, and vinegar. It was VERY invasive to the senses. It was sooo hot it gave me an adrenaline rush. It was the only horseradish that I could actually feel in my stomach after eating it.
Good wasabi can make or break an evening of sushi for me. Likewise chinese mustard; I go to a nearby takeout place, where the food is so-so, but the chinese mustard there is the most energetic I’ve yet tasted. Turns your sinuses to cellophane in a blast of hallucinogenic proportions. Seconds, later, it’s gone. Egg roll is not the same without it.
Horseradish is the reverse of mustard. If you prepare fresh mustard and refrigerate it at once, it will be very mild. It needs time to develop its kick. Horseradish fades with time.
A good Chinese mustard will be prepared in the morning, so by lunchtime it is potent, and by dinner time it is deadly.
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