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Post by Clipper on Feb 18, 2021 13:34:54 GMT -5
I found fresh horseradish root in the produce section yesterday. I love horseradish sauce on a sandwich. I brought it home and grated up about a half a cup of it, mixed it with a cup and a half of Hellman's mayo. I put some on a deli ham sandwich for lunch. WOW!!! It made my eyes water and my nose run, haha. I have mixed that same ratio with little jars of horseradish you buy in the store and loved it. This stuff is twice as potent. I will have to smooth it out with a significant amount of additional mayo. Note to self: Fresh horseradish root is much hotter than the jarred stuff.  LOL. I vacuum packed the rest of the root and put it in the freezer. I do the same thing with Ginger root and it preserves the flavor and consistency well. Note to self: Go to the bank and see if I can get a short term, low interest, installment loan to buy a nice prime rib roast to put some of that horseradish on.  |
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Post by artsyone on Feb 18, 2021 16:16:43 GMT -5
you may want to also try a limberger cheese sandwich with a schmear of horse radish and a side of Pabst Blue Ribbon. Recipe from my grandfather Joe. He always was a triple dipper.
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Post by Deleted on Feb 18, 2021 16:56:54 GMT -5
My brother grows horseradish then grinds his own. It is much tastier. I like it on sauerkraut and roast beef also with egg salad.
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Post by Clipper on Feb 18, 2021 17:37:25 GMT -5
I used to eat limburger sandwiches with the hot mustard at Donalty's, and also limburger on a plate with cider vinegar and black pepper. I love horseradish on prime rib. The last time I saw prime rib at Kroger's. It wasn't very big and it was over $60. I guess I am stuck eating cheaper cuts until I win the lottery.
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Post by artsyone on Feb 18, 2021 19:00:29 GMT -5
I used to eat limburger with the hot mustard at Donalty's. I love it on prime rib. The last time I saw prime rib at Kroger's. It wasn't very big and it was over $60. I guess I am stuck eating cheaper cuts until I win the lottery. Donalty's? Wasn't that on lower Liberty Street, or on Main Street next to Union Station and no women were allowed? I recall the owner had a large square of Irish turf in the window...or mabye it was grass...anyhow it was growing...and it was there for years. For all my years here I never went in there...probably because no women were allowed...and I have only heard of it. |
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Post by Deleted on Feb 18, 2021 19:57:39 GMT -5
My Dad and his golf buddies used to hang out at Donalty's much to my Mom's disagreement. Actually my Dad, his Dad and his dad's Dad all hug out there. I was even in their once from what I could remember. I remember spittoons'. My Grandmother always had to clean up after my Great Grandfathers spittoons' usage which she greatly abhorred but non the less did as a good in law.
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Post by Clipper on Feb 18, 2021 22:16:07 GMT -5
I can't remember the cross street but it was down near Bagg's Square and on the NE corner of John and whatever cross street. Women couldn't go in the bar but it was the only place in the city that could serve beer in cardboard take out containers curbside for the women. They were also the largest volume customer of the Utica Club brewery and the last bar to get full kegs delivered when all the other places were getting 1/2 kegs.
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Post by BHU on Feb 18, 2021 22:22:02 GMT -5
My grandfather used to grind his own horseradish. It grew wild in a field near his house & the stuff was so potent he would grind it outside because my grandmother would have a fit otherwise. Lol. I haven't had any except the store bought stuff since he passed away years ago & there's no comparison. Now I'm wishing for some.
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Post by Clipper on Feb 18, 2021 23:40:52 GMT -5
My grandfather used to grind his own horseradish. It grew wild in a field near his house & the stuff was so potent he would grind it outside because my grandmother would have a fit otherwise. Lol. I haven't had any except the store bought stuff since he passed away years ago & there's no comparison. Now I'm wishing for some. Back in the 70's when I first went to work as a firefighter at Griffiss there was a huge patch of wild horseradish on the far side of the runway, behind the weapon's storage area. The guys in the fire department used to pick a a whole trash bag full. They would put on the self contained breathing apparatus off one of the crash trucks and grind it in a blender in the firehouse kitchen. Then the security police discovered it and they picked it and didn't stick the tops back in the ground to re-root and the patch went away. |
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Post by BHU on Feb 19, 2021 7:56:35 GMT -5
My grandfather used to grind his own horseradish. It grew wild in a field near his house & the stuff was so potent he would grind it outside because my grandmother would have a fit otherwise. Lol. I haven't had any except the store bought stuff since he passed away years ago & there's no comparison. Now I'm wishing for some. Back in the 70's when I first went to work as a firefighter at Griffiss there was a huge patch of wild horseradish on the far side of the runway, behind the weapon's storage area. The guys in the fire department used to pick a a whole trash bag full. They would put on the self contained breathing apparatus off one of the crash trucks and grind it in a blender in the firehouse kitchen. Then the security police discovered it and they picked it and didn't stick the tops back in the ground to re-root and the patch went away. That's criminal. Lol |
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Post by Clipper on Feb 19, 2021 9:11:19 GMT -5
My grandfather had a secret horseradish patch somewhere on the river flats in Whitesboro. I only remember vaguely that on one occasion he ground it outside on the picnic table using one of the old fashioned hand crank grinders that clamped to the edge of the table. He and my dad were the only ones that would eat it.
He had lots of "secret places." We used to go to his secret mushroom and puff ball gathering place. It was on a side road somewhere off of Babcock Hill Rd. I remember them standing at the kitchen table, wiping them with a damp cloth, and my grandmother frying slices of puff ball dipped in egg. I once got my picture in the OD posing with a puffball I found that was as big as a basketball. I guess I was probably about 8 or 9 yrs old. Then there was the "secret" brook trout spot between Prospect and Russia Corners where we walked forever to get to a stream that was only a foot or two across and we would sneak up, poke our rod out through the alders, and gently dangle a line in the little brook.
Much of my love for the outdoors as well as my limited knowledge of hunting and gathering comes from my paternal grandfather and my dad.
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Post by clarencebunsen on Feb 19, 2021 10:20:24 GMT -5
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Post by artsyone on Feb 19, 2021 11:24:43 GMT -5
My grandfather used to grind his own horseradish. It grew wild in a field near his house & the stuff was so potent he would grind it outside because my grandmother would have a fit otherwise. Lol. I haven't had any except the store bought stuff since he passed away years ago & there's no comparison. Now I'm wishing for some. you got me thinking now. Maybe I'll grow some this spring. I always have a big old jar of pickled eggs in the back of the fridge. I make them myself...and eat them myself...no one in my family will touch them... it's reminiscent of my early bar fly day's. Where did I hang? Charlie Parker's on Pearl Street was one place... they had them behind the bar...I recall they were 25 cents each... |
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Post by Clipper on Feb 19, 2021 12:03:10 GMT -5
I have thought about planting some. I know it takes a couple of years for it to produce any sizeable roots large enough to make harvesting worthwhile. I love pickled eggs. I haven't made any in a long long time. I used to make them and add crushed red pepper flakes. Back when I still hung out in bars, there was a wide variety of pickled snacks behind the various bars. I always liked the pickled kielbasa and pickled eggs from Zimowski Foods. They sold all sorts of bar snacks. They also sold a real hot horseradish pickle that Jean's Tavern in Westmoreland sold. I DID draw the line with pickled lamb's tongues that they used to have at the old Oasis Hotel on N. Genesee St. If I wanted a lamb's tongue in my mouth I would have French kissed a sheep and cut out the middle man. haha. Oasis also had a great hamburger. It is a wonder it never killed anyone with food poisoning. They cooked them on the backbar in an electric frying pan and just shut it off at night and turned it back on the next day. I never knew cooking in rancid grease, several days old could taste so good. I guess they didn't do the health department visits back then. |
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Post by BHU on Feb 19, 2021 13:32:30 GMT -5
Went to Chanatry's today & hit the deli for some roast beef & bought a jar of horseradish sauce. Actually, it wasen't half bad. A bit pricey at $3.50 for a 16 oz. jar but what the hell, you only live once.
I make pickled eggs on occasion & I add 3-4 sliced hot cherry peppers to the jar.
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LOL. I vacuum packed the rest of the root and put it in the freezer. I do the same thing with Ginger root and it preserves the flavor and consistency well.
