I am completely beside myself over the experience just had with horseradish. I let The Chef make sandwiches for lunch, and he settled on roast beef, cheddar, red onion, and condiments. I didn’t think to ask what it was that he was glopping on to mine.
As for my background, my palate is not used to anything spicy. I have been slowly breaking myself in. This sandwich must have had 1 fourth of a cup slathered on it. It burned so bad. I felt my nose running, my eye watering, and my mouth was tingly. 20 seconds later it started to wear off. I HAD to have another bite. Let it slightly wear off, and then another bite. It was this amazing, almost endless cycle of pain, relief, shock, relief. As I am tearing, grunting, moaning, and making all types of wimpy noises, the Chef simply chews. “Good, huh?” A man of few words. I am now even more excited to try out tomorrow’s Open Faced Beef Sandwiches with Cabbage Slaw and Russian Dressing.
Ingredients:
1 cup peeled, cubed horseradish root (1/2-inch pieces)
3/4 cup vinegar
2 teaspoons sugar
1/4 teaspoon salt
Directions:
Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator.
Stay tuned for my experience with poaching my first egg last night.
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There is nothing like fresh horseradish! That blazing-heat-up-the-nose sensation is definitely additive.
Now I want to make the open faced beef sandwiches, just for the fresh horseradish!