Was all the horseradish bought up for Passover?
Was all the horseradish bought up for Passover?
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Was all the horseradish bought up for Passover?
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Post #1 - March 28th, 2013, 6:33 pmValli was out a couple days ago. Today I found two roots at Caputo's that looked like they had spent the winter there.
(I'm speaking of the fresh root, of course.)
Did I miss the market?
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Post #2 - March 28th, 2013, 7:22 pmNo horseradish in the horseradish capital of America? This is truly a shonda.
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Post #3 - March 28th, 2013, 7:54 pmWhole foods had tons (at multiple locations).
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Post #4 - March 28th, 2013, 9:35 pmBR may have bought up the supply for the north side. I believe he may be able to see by now after grating it all.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #5 - March 28th, 2013, 9:48 pmmbh wrote:BR may have bought up the supply for the north side. I believe he may be able to see by now after grating it all.
Well, I too found it at Whole Foods, but they didn't have much at the Peterson/Cicero location last Wednesday . . . just enough to make a few people cry . . . right MBH? haha
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Post #6 - March 28th, 2013, 9:56 pmBR wrote:mbh wrote:BR may have bought up the supply for the north side. I believe he may be able to see by now after grating it all.
Well, I too found it at Whole Foods, but they didn't have much at the Peterson/Cicero location last Wednesday . . . just enough to make a few people cry . . . right MBH? haha
Still strong enough to bring tears out of the bag today..."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #7 - March 29th, 2013, 10:21 ami bought some (last week) at mariano's on western.
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Post #8 - March 29th, 2013, 11:09 amAs did I at Fresh Farms on Touhy. Still have some leftover. Maybe I should list it on eBay.
Never order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #9 - March 29th, 2013, 12:06 pmI'm not far from the Whole Foods in Wheaton so I'll give them a shot - thanks!
That brings up my next question... Is there a decent way to hold grated horseradish in the refrigerator that will retain some pungency? It seems to lose that pretty quickly if I just refrigerate the grated horseradish.boudreaulicious wrote:Still strong enough to bring tears out of the bag today...
I plan to set some of the root aside and plant in the garden so hopefully next year I won't have to go beyond my garden to find some.
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Post #10 - March 29th, 2013, 12:12 pmHankB wrote:I'm not far from the Whole Foods in Wheaton so I'll give them a shot - thanks!
That brings up my next question... Is there a decent way to hold grated horseradish in the refrigerator that will retain some pungency? It seems to lose that pretty quickly if I just refrigerate the grated horseradish.boudreaulicious wrote:Still strong enough to bring tears out of the bag today...
I plan to set some of the root aside and plant in the garden so hopefully next year I won't have to go beyond my garden to find some.
Vinegar sets the heat. Grated horseradish reaches optimal heat within 30 minutes of grating. Adding vinegar at that time works to maintain the heat levels. Waiting longer diminishes potency.
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Post #11 - March 29th, 2013, 12:18 pmspinynorman99 wrote:Vinegar sets the heat. Grated horseradish reaches optimal heat within 30 minutes of grating. Adding vinegar at that time works to maintain the heat levels. Waiting longer diminishes potency.
Thanks for the tip! Needless to say, I did not know that.
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Post #12 - March 29th, 2013, 12:28 pmIf you let the horseradish dry out, you will likely lost most (if not all) of its potency forever, so don't wait too long to add the vinegar. And make sure it doesn't dry out even after you add the vinegar . . . same problem.
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Post #13 - March 29th, 2013, 5:56 pmDave148 wrote:As did I at Fresh Farms on Touhy. Still have some leftover. Maybe I should list it on eBay.
Just got home from Fresh Farms, and they still had a whole bin of fresh horseradish, so I don't know how many takers you will find. They also had a bunch of naked lamb shank bones marked "Seder bones." I am kind of wondering how many people haven't had their Seders yet, given that the holiday started Monday night.
P.S. Be careful with grated horseradish. One year my mom found out the hard way that freshly grated horseradish will eat through silver plate.
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Post #14 - January 27th, 2020, 5:21 pmHI,
I ran out of horseradish over the holidays. The first bottle of horseradish I came upon later, I bought.
Opened it today for a horseradish cream sauce, once mixed I gave a quick taste. There was a subtle sweetness present. I checked the jar to find sugar is indeed present. It is a Polish horseradish made by Cracovia.
It is not bad horseradish, it was simply unexpected.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #15 - January 27th, 2020, 8:43 pmOne year when I spoke with my then 92-year-old Nana while grating horseradish for Passover, she told me the secret to making the horseradish hotter was to add a little sugar. I never looked up the science on this (Would you question Nana???), but now I always add it, even to the beet horseradish. She also taught me to add chicken feet to the chicken soup. It took a friend the following year to tell me to cut off the toenails.Cathy2 wrote:HI,
I ran out of horseradish over the holidays. The first bottle of horseradish I came upon later, I bought.
Opened it today for a horseradish cream sauce, once mixed I gave a quick taste. There was a subtle sweetness present. I checked the jar to find sugar is indeed present. It is a Polish horseradish made by Cracovia.
It is not bad horseradish, it was simply unexpected.
Regards,
Cathy2
