Jamie Posted April 29, 2020 Share Posted April 29, 2020 If you guys wanna try something fun, process your own horseradish. It’s a smell that sticks around a few weeks ? if anyone would like a jar I’d be happy to send one your way just send me a pm with your address 1 Quote Link to comment Share on other sites More sharing options...
Coop Posted April 29, 2020 Share Posted April 29, 2020 Is that the real deal? At Outback, if you don’t ask, they will bring you a horseradish sauce which don’t cut it! I’ll darn sure take you up on your offer for a small jar and will send my address and UPS account number for the shipping. Not going back to the office until Friday and will get the account number then. You da man! Quote Link to comment Share on other sites More sharing options...
Jamie Posted April 29, 2020 Author Share Posted April 29, 2020 52 minutes ago, Coop said: Is that the real deal? At Outback, if you don’t ask, they will bring you a horseradish sauce which don’t cut it! I’ll darn sure take you up on your offer for a small jar and will send my address and UPS account number for the shipping. Not going back to the office until Friday and will get the account number then. You da man! Yes the real deal and let me tell ya it’s hot! Don’t worry about the shipping it’s my treat. Just get me your address and I’ll get it sent off Quote Link to comment Share on other sites More sharing options...
Coop Posted April 29, 2020 Share Posted April 29, 2020 Done deal! Thanks bud! 1 Quote Link to comment Share on other sites More sharing options...
Richarda Posted April 29, 2020 Share Posted April 29, 2020 After living in Louisiana for over 30 years, I realized that horseradish is a mainstay condiment for 75% of cajun food. After moving to Tennessee, I really miss it, so I turned to Cayenne as the spice. No comparison. Cayenne is hot, but only in the mouth and downward. Horseradish, solves any and all sinus issues you can have. It clears the head. Love that stuff. The condiment of Tennessee, is pork fat. Yuck. Quote Link to comment Share on other sites More sharing options...
Woodenskye (Bryan) Posted April 29, 2020 Share Posted April 29, 2020 Jaime looks like some quality stuff. I love horseradish with pork tenderloin. 1 Quote Link to comment Share on other sites More sharing options...
Chet Posted April 29, 2020 Share Posted April 29, 2020 I don't think Christmas would be the same for me if I didn't have Horseradish for my Prime Rib. Sent you my address Jamie... Thanks 1 Quote "Do not spoil what you have by desiring what you have not; remember that what you now have was once among the things you only hoped for." - Epicurus Link to comment Share on other sites More sharing options...
Richarda Posted April 29, 2020 Share Posted April 29, 2020 How many address's can you handle Jaime? Quote Link to comment Share on other sites More sharing options...
Jamie Posted April 30, 2020 Author Share Posted April 30, 2020 8 hours ago, Richarda said: How many address's can you handle Jaime? Have plenty of it to go around! Quote Link to comment Share on other sites More sharing options...
Jamie Posted April 30, 2020 Author Share Posted April 30, 2020 15 hours ago, Richarda said: After living in Louisiana for over 30 years, I realized that horseradish is a mainstay condiment for 75% of cajun food. After moving to Tennessee, I really miss it, so I turned to Cayenne as the spice. No comparison. Cayenne is hot, but only in the mouth and downward. Horseradish, solves any and all sinus issues you can have. It clears the head. Love that stuff. The condiment of Tennessee, is pork fat. Yuck. I make my own pepper sauce as well. Grow the peppers in my garden and in the fall cook them down. Every year it turns out a little different depending on the growing season. Last years was way to hot! Really had to cut it. The thing about pepper sauce is they get better with age. 2018 sauce is top notch, not to hot but just good flavor. I’d say is a cross between franks and Tabasco. I like to mess around with things like that, don’t do hardly any cooking at home heck I don’t even grill much. When it comes to hot sauce, horseradish, pickled fish and rhubarb I’m all in! 2 Quote Link to comment Share on other sites More sharing options...
Coop Posted April 30, 2020 Share Posted April 30, 2020 What peppers do you grow?. Quote Link to comment Share on other sites More sharing options...
Jamie Posted April 30, 2020 Author Share Posted April 30, 2020 20 minutes ago, Coop said: What peppers do you grow?. I go with cayennes, a few varieties..Tabasco peppers are hard to grow here, plant does really well but hard to get the peppers to ripen before frost gets them. Can get about 1/4 of the peppers to ripen most years. Last year I had some Thai hot peppers they added quite a bit of the heat I believe. Some years I’ll throw a few banana peppers in. I’m not a fan of blow your face off hot, so no habaneros or ghost peppers for me. Quote Link to comment Share on other sites More sharing options...
Coop Posted April 30, 2020 Share Posted April 30, 2020 Nor am I on the scald you tongue type peppers. I prefer flavor over heat. I prefer jalapeños, hot to not terribly hot. I’ve already picked a dozen or so with also some Hatch peppers. Quote Link to comment Share on other sites More sharing options...
Woodenskye (Bryan) Posted April 30, 2020 Share Posted April 30, 2020 8 minutes ago, Coop said: Nor am I on the scald you tongue type peppers. I prefer flavor over heat. I prefer jalapeños, hot to not terribly hot. Totally agree Coop! I used to buy a Ghost Pepper salsa, after awhile it lost all flavor cause the heat. Quote Link to comment Share on other sites More sharing options...
Jamie Posted May 1, 2020 Author Share Posted May 1, 2020 On 4/29/2020 at 9:40 PM, Coop said: Nor am I on the scald you tongue type peppers. I prefer flavor over heat. I prefer jalapeños, hot to not terribly hot. I’ve already picked a dozen or so with also some Hatch peppers. We haven’t even planted gardens here yet, little to cold. Maybe by next week can start on them. Quote Link to comment Share on other sites More sharing options...
Coop Posted May 1, 2020 Share Posted May 1, 2020 Jamie, that is some GOOD stuff. Just tasted of a small bit by itself and it has a great taste. Can’t wait to try it on a good piece of meat. Thanks again bud, appreciate ya! 4 Quote Link to comment Share on other sites More sharing options...
Jamie Posted May 2, 2020 Author Share Posted May 2, 2020 4 hours ago, Coop said: Jamie, that is some GOOD stuff. Just tasted of a small bit by itself and it has a great taste. Can’t wait to try it on a good piece of meat. Thanks again bud, appreciate ya! Glad to hear! Enjoy! On 4/29/2020 at 8:20 AM, Woodenskye (Bryan) said: Jaime looks like some quality stuff. I love horseradish with pork tenderloin. Get me your address, have a jar with your name on it! Quote Link to comment Share on other sites More sharing options...
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