Depends on your perception of strong. Cream style is milder. Fresh grated and vinagered is downright sinus clearing. Dad made it from scratch every new year week for the new year beef roast. He grew the root himself. Sometimes the aroma would burn your eyes besides clearing out the nasal passages. I’m sure some culture, somewhere, has horseradish in its natural remedies. I’m thinking a poltice?
Have you tried Atomic Horseradish? It is really, really hot, too hot for me. But my SIL loves it!
I bought it at a local small chain called Mollie Stone’s (SF Bay Area), but it’s available on Amazon as well.
https://www.amazon.com/Atomic-Horseradish-Extra-Hot-Jar/dp/B002HG9R1I
I’m not a ‘love spicy’ person so I’m likely not the best barometer. I find it just right and easily tolerated. As a point of reference: I’m OK with the Morehouse prepared horseradish I buy in a small jar.
I usually buy Gold’s prepared horseradish - it’s sold in the refrigerator section of several grocery stores near me. Ingredients are “horseradish, vinegar, and salt”. I mix it with ketchup and lemon juice for shrimp cocktail sauce and I mix it with sour cream and Maille whole grain Dijon mustard as a sauce for prime rib. I usually press the horseradish with a fork to squeeze some of the vinegar out of it before I make the sauces. The vinegar has more bite than the horseradish does to my palate. From looking at their website, they have a stronger horseradish and horseradish mixed with other things but I’ve not seen those locally.
Fresh grated and vinaigred (and found in the cold case) is what I always presumed was horseradish (including the maroon version dyed with beets). To go with gefilte fish and to mix into cocktail sauce. Didn’t discover the other forms till later.
I have not, but I’ll keep an eye out!
Interesting! I was aware of our nearby Tule elk, and Tule fog, but hadn’t heard that history before!
Up here, the kids always visit Captain Jack’s Stronghold as one of their field trips.
South and East of Klamath Falls on the backside of Mt.Shasta.
Tule Lake proper used to be huge.
It was leveed down to about half size from the historic shoreline.
Tule Lake/Tulelake has an interesting and sometimes tragic history. I hope the kids learn about that as well.
It’s because of Kewpie that I can’t eat mayonnaise anymore.
It’s on everything in this part of Asia … fruit salad, standard issue salad, hot dog buns stuffed with grilled noodles, more mayonnaise, sushi, etc. Wouldn’t be shocked to see it as a limited-edition soda.
Uniqlo had a t-shirt with the Kewpie design some years back.
Cane sugar is an ingredient, but then there’s no sugar listed on the nutrition label. Love that FDA.
Still, this merch sounds fun, particularly with pickled jalapenos and pastrami.
This thread is boss. IIRC, I started one a while ago asking if people would carry condiments with them when traveling. That turned into quite the rabbit hole.
Anyway, supermarkets are often the second stop for me, after the hotel. Japan takes it a step further, and plants wallet-destroying food souvenir stores throughout hundreds of its train stations.
What’s that, haskap jam? What’s that, uni butter? Fresh wasabi? **What’s that, something else I don’t need even as the exchange rate is still so favorable?
Here we have one germane example. Kanzuri is a seasoning mix from Niigata prefecture; it contains soy sauce, cayenne pepper, kouji (Japan’s national fungus), yuzu, and salt. This version takes the usual Kanzuri and throws in habaneros. It lit up my Japanese pizza something fierce.
In spite of being in snow country, Kanzuri dries its cayenne peppers on the Niigata snow.
But I also grew attached to shaking dried chilies of many types as a direct result of having lived in Mexico. Huevos revueltos at 7am? Chiltepín flakes. Steak for lunch? Chipotle salsa. Guacamole whenever? Moritas, gracias.
Love Gold’s! It’s my horseradish of choice.
Ok, that will be lunch from last night’s rare Wagyu sirloin!
My wife must have this on hand at all times. Absolutely her favorite condiment. I adore the stuff, too. We’re horseradish peeps. Good choice!
Lot of ingredients for “horseradish.” I don’t know if you can get it by you, but I buy Silver Spring fresh ground horseradish. The ingredients: Horseradish, Distilled Vinegar, Water, Salt, Natural Flavor .
I have a friend that makes it at home, too. You should be there when he’s grinding it. Holy cow!
They’re in their 30s now, but thanks for that link.
The same forces are still at work.
That’s why accomplishing the Klamath dam removals is such a big deal, in addition to the effects on salmon and wildlife.
I love this stuff.
Like umami with a dose of umami
