Cookaholics Bulletin Board

One of my coworkers and I ground some Horseradish roots last night that I dug up earlier in the week. It took us about 40 minutes because we had to stop and get some fresh air because we were tearing up so much and we were outside in his garage. I tasted this batch and boy was it hot.

I always use prepared horseradish in my Sunday Morning Bloody Mary and I always wonder why it doesn't seem to be very hot. Last Sunday I decided to taste about an eighth of a teaspoon to check. Ow, ow, ow, ow. Very hot, and I LOVE hot. It must just get so diluted in the drink that I can't feel the heat.

Todd,

Yeah, fresh horseradish is deadly. Fresh-ground mustard seed has a similar effect.

Vinegar will cut the heat in either mustard or horseradish.

KP - Do you know the chemistry behind that reaction

http://naturespoisons.com/2014/05/22/ho ... our-mouth/

"finely grate horseradish root in a ventilated space, wait a few minutes for the chemistry magic to happen, and once the desired “hotness” of the horseradish is reached, add acidic vinegar."

tim

Thanks, Tim and what a great title for a web site!