I got a small wagyu sirloin a couple of weeks ago and I was heartbroken just how … nothing … it was. And I was anticipating heaven. I think I got the Odd Cow Out. Happens sometimes.
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Bubbie’s horseradish is the one that resides in the fridge at all times. Bubbies bread and butter chips are great for sammiches, too.
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I saw that this week in one of the local grocery stores. Tell me how you use it?
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It’s really quite versatile.
You can use it basically in anything you would use mayo in.
For example, I make chicken salad with it (1:1 ratio of Sesame Kewpie and Plain Greek Yogurt).
It’s also great as a salad dressing, marinades (for chicken and beef) and even as a garnish for gazpacho.
One thing I’ve been doing recently is mixing it into brownie batter … 
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Thank you - I’ll pick some up on my next grocery run. Making gazpacho tomorrow…
Love the bread & butter chips.
Hoo boy! When dad would hand grate his roots we’d leave the house. It never seem to bother him!
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That’s my buddy, Gary. My eyes are watering like I got pepper sprayed. He just keeps a grinding.
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Haven’t seen them. I’ll stick to Rao’s sauces and leave the ketchup to Heinz. I’m a peasant.
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I’m in the minority, I know, but I don’t like Rao’s marinara. I’ll stick with Heinz!
So sad. I am usually a rare steak guy, but ribeye and anything Wagyu seem to have enough marbling to benefit from medium rare or even barely medium. Every now and then HEB has it at really good prices. I try to remember and stay on the lookout. We are in Texas, and steak once a week is mandatory. Last week it was rare skirt with red wine salt and pepper reduction.
If you like spicy ketchup now and then, look for Melinda’s habanero. It is better IMHO than her jalapeño and is divine with any crisp potatoes.
I like Rao’s marinara a lot (it’s pretty much the only marinara I’ll use if I’m not making my own sauce), but I am also pretty solidly in the Heinz camp for ketchup.
I was just curious if anyone had tried it.
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How expensive were these?
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For dipping fries, I mix finely grated Parm-Reg into Best Foods mayo, press a clove or two of garlic and a few grinds of pepper in there, and let the flavors meld for an hour or two.
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Although I was literally just at the store for tomatoes and roti chicken, I forgot to look. I didn’t even get into the condiment aisle, so I didn’t check. Next time!*
*If I remember 
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