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IBWD MIke 
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Location: Newton Ia.
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 Topic: Horseradish
Posted: 19 Nov 2020 at 8:40am |
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Rule of thumb I hear from those that grind it around here; If the month has an 'R' in it, time to dig. I love fresh ground horseradish. So much the better if on a nice bloody prime rib!
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Ray54
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Posted: 18 Nov 2020 at 10:45am |
 shameless dude wrote:
wa....whaty? |
Horseradish to wasabi
"the machine" to the "machine with 4 turbos"
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ac fleet
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Posted: 18 Nov 2020 at 10:42am |
The plants in the picture are in the front yard ----- have a row on the west side of one of the big gardens that is now 150' long, single row that people dig from. The plants in the top pix. that I ground was a 2 year old plant that came up by the well where I was washing some roots 2 years ago and a small piece floated away and got in the grass and grew. I never got around to moving it so just mowed around it since it had a healthy lookin root starting. This fall I dug it, cut the crowns off and replanted them in the same place----if it likes it there---works for me. The 6 half pints will last me for the winter----I put it on everything I eat --- jar goes faster than you think. --- If I need more in the spring--I dig and grind more before the leaves start growing, so 2 times a year you can harvest it at its peak.
I have harvested a little during the growing season and its o.k. but does have a slight different taste at that time. Dormant season is when its at peak flavor.
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plummerscarin
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Posted: 18 Nov 2020 at 6:27am |
shameless dude wrote:
wa....whaty? |
It's Asian. To me a snootfull of that is way more harsh than horseradish
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shameless dude
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Posted: 17 Nov 2020 at 10:56pm |
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thanks AC...maybe i been spray'in that stuff around here not knowing it was something good!
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shameless dude
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Posted: 17 Nov 2020 at 10:56pm |
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wa....whaty?
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plummerscarin
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Posted: 17 Nov 2020 at 8:17pm |
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Mmmmmmm wasabi!
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Dave H
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Posted: 17 Nov 2020 at 6:10pm |
whoah, wiping my eyes and blowing my nose :).
AC how long is that stash going to last you?
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ac fleet
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Posted: 17 Nov 2020 at 11:03am |
here is what mine look like---- in July!
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modirt
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Posted: 17 Nov 2020 at 8:34am |
Leaf looks a bit like daikon radish .....or even sour dock.
Done the way the commercial guys do it, very labor intensive. Root shoots harvested from previous year's crop, planted in early spring.......shoot is laid out horizontal just below surface with top barely sticking out. Then several times per year, plant is lifted, side shoots trimmed off and replaced. Main part harvested and processed is the head just below the leaf. As being processed......very potent tear gas.....get a face full of that and it will knock you down.
And nobody yet mentioned another close cousin.....wasabi.
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shameless dude
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Posted: 17 Nov 2020 at 12:41am |
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shoulda held your wrists together behind your back when walking out! that would have got alot of lips flapping! what does the horseradish look like above ground? the leaves? i don't eat much of it cept what comes in the red cocktail sauce.
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desertjoe
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Posted: 16 Nov 2020 at 9:19pm |
Yeah,,Lou,,I often wondered how the refinery managed that little trick,,,!! It sure was SCARY tho,,when the Black suited dude stood in front of me and told me "We've been instructed to get you off the aircraft here" CHIT,,I figured he was with the FBI or CIA and I had done f***** big time,,,,,,, somewhere,,,,,As I walked down the isle,,,all the men were glaring at me cause I was the reason their flight had been interrupted,,,,the womens were just staring,,,,, You can dream up a ton of Chit when something like that happens,,,,quite a day it was,,,, 
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iowallis
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Posted: 16 Nov 2020 at 6:02pm |
My dad found a patch of horseradish along the hayfield on some land he rented. Don't know how it got there because as for back anybody could remember there was no house or garden on that site.
My mom would grind it up, add a little white vinegar, good to go. Odd thing about this "variety" it made your eyes water grinding it, had plenty of flavor, but no real heat to it.
After my dad lost the land to another renter he harvested it a few more years then it was plowed under.
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LouSWPA
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Posted: 16 Nov 2020 at 2:49pm |
desertjoe wrote:
Yeah, Lars. Back then it was Holley Corp and I was Assistant Maintenance Superintendent of the Refinery Division in Artesia and the Lovington plants. Holley Corp bought Montana Refining in Black Eagle, Montana. I would get sent up there to help during their shutdowns. I never will forget one time, we had finished an exceptionally difficult shutdown because of bad weather and I was flying home,,when just about over Billings, Montana, the plane took a sharp left turn and did an unscheduled landing and everybody was in a tizzy. I had decided to sit in the farthest back seat with a couple of stewardess,,,,  when the pilot and a black suited fellar are coming down the isle asking everybody some thing and everybody shaking their heads "NO", When they get to us they ask me,,"Are You Joe R*****?" I say yes but WTH? He says,,"We've been instructed to get you OFF the Aircraft" He would not elaborate and told me to go to main ticket office and they would fill me in. I was worried that something had happened back home but ,,Why get me off the plane??? When I get to the office there is a number for me to call and is the number of the plant in Black Eagle,,,,??? I finally get thru and is the secretary and she tells me they have made arrangements for me to fly BACK to the plant as the main Crude Unit has just shut down and they have cleared with Artesia to keep me there 3 more weeks,,,,WTH,,,,WTH,,,do I gots any say so,,? NOPE, I went back and it snowed 6" that nite,,,spent a lot of time steaming out frozen lines before we could even start work,,,,,Crazy, huh? |
Geez, Joe, what kinda juice did the boss have with the airlines to accomplish that?
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I am still confident of this;
I will see the goodness of the Lord in the land of the living.
Wait for the Lord;
be strong and take heart and wait for the Lord. Ps 27
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LouSWPA
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Posted: 16 Nov 2020 at 2:46pm |
desertjoe wrote:
Back when I was gettin paid to work, the Company sent me to Great Falls, Montana for an extended 4 week Turn-a-round on a small refinery they had just bought. The refinery Manager liked to sip a few after work so he took us to a coulee bar down south that specialized in Koalachees (I think),,,anyway they were BIG german sausages in an even bigger bun of some kind of heavy bread,,,, When they brought the sammiches,,they all reached for a BIG bottle of ,,,,,,you guessed it ,,,Horseradish,,!! They all was waitin for ole Joe to follow suit,,,so,,I piled it on like they did,,,,WHOA,,,!!,WHOA,,,SON OF A BUCK!!! I thought them jalapenos back home was hot but this Chit was just a little bit less than gunpowder,,,They said I was chokin so bad they threw 2-3 glasses of beer in my face trying to get me to come to,,,, I throwed the friggin sammich under the table and ordered a quart of Ice Cream. Never have wanted to try any more,,,,,, |
Joe, some day before we both die, I need to sit down some evening and recycle some beers with you! My sides were hurting and my eyes watering from laughing reading this story!
Edited by LouSWPA - 16 Nov 2020 at 2:46pm
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I am still confident of this;
I will see the goodness of the Lord in the land of the living.
Wait for the Lord;
be strong and take heart and wait for the Lord. Ps 27
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LouSWPA
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Posted: 16 Nov 2020 at 2:39pm |
ac fleet wrote:
Made some yesterday --- anybody else make it or even like it? got 6 half pints from the 2 plants in pic. good hot stuff this year too -----makes ya dance if you put too much on your food! lol!!
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I like it....like most of the responses on here, I am the only one in my castle ('course, these days there are only two in the castle) that does. But, what you made here would be a lifetime supply for me!
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I am still confident of this;
I will see the goodness of the Lord in the land of the living.
Wait for the Lord;
be strong and take heart and wait for the Lord. Ps 27
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Coke-in-MN
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Posted: 16 Nov 2020 at 1:55pm |
Traveling down Hi 94 in WI one comes down a long hill into Eau Claire WI- on the right side of the highway is Silver Springs Horseradish Ranch fields . One the largest producers of the product in the US . They sell many varieties of the product and add in lines of mustards and specialty sauces using horseradish base materials https://www.silverspringfoods.com/
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Life lesson: If you’re being chased by a lion, you’re on a horse, to the left of you is a giraffe and on the right is a unicorn, what do you do? You stop drinking and get off the carousel.
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ac fleet
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Posted: 16 Nov 2020 at 10:38am |
in food processor add: 1/2 cup vinegar
1/2 cup sugar to start with. add more later if needed to your taste. 1/2 teaspoon salt run thru 1 time, scrape down the sides, taste,--add more of whatever you think is needed and go again. scrape sides down again and taste. if it seams right to your taste, go another round til fine grind and then store in glass jars---we dont recommend plastic containers.---Oh,--- and it might make your food processor bowel look hazy on the sides after you get done! We store it in the fridge and it's still good 6 months later, neighbor just made some and froze his 1/4 pint jars. We never did so dont know how well that works. Also we dont add water, some guys do. -- if it's a bit dry, add more vinegar! makes it richer that way and the vinegar really brings out the flavor!
On the kraut, we do it about like nella does. -- we set our kraut cutter board for a fine cut and that ferments better. you have to set the cut to your needs/preference for coarse or fine.
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jaybmiller
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Posted: 16 Nov 2020 at 7:29am |
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I just put a lot of it( Horseradish Mayo) into my 3 day chili......
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modirt
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Posted: 16 Nov 2020 at 7:18am |
AC7060IL wrote:
AC fleet, your “FRESH” horseradish will be hot! It’s great over meat. My favorite is an excellent cooked steak or Prime Rib Delmonico. Yum! |
The only reason God invented prime rib was as a carrier for the horseradish!
Back in the early 80's, I did some consulting work in river bottoms of East St. Louis. Was told then that 1/4th horseradish in the world was grown there. Very labor intensive......40 acres was a lot.
We used to grow and process it, but found it far easier to buy a jar. Got to experiment to find one you like. My preference is for the ones with the pungent flavor, but not the heat. They are out there.
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nella(Pa)
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Posted: 16 Nov 2020 at 5:56am |
sparky wrote:
Yes,I would like to have the recipe for horseradish and the sauerkraut.TIA
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3 1/2 tablespoonful salt to 5lbs. schredded cabbage. Quarter the cabbage head and cut the hearts out of the cabbage quarters, schred the cabbage put it in a crock or a plastic bucket and pack it to remove as much air as possible and seal container. Ferment for 3-4 weeks @ room tempeture. Just like making corn silage!!!
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AC7060IL
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Posted: 15 Nov 2020 at 9:54pm |
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AC fleet, your “FRESH” horseradish will be hot! It’s great over meat. My favorite is an excellent cooked steak or Prime Rib Delmonico. Yum!
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nella(Pa)
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Posted: 15 Nov 2020 at 6:33pm |
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3 1/2 tablespoonful salt to 5lbs. schredded cabbage. Quarter the cabbage head and cut the hearts out of the cabbage quarters, schred the cabbage put it in a crock or a plastic bucket and pack it to remove as much air as possible and seal container. Ferment for 3-4 weeks @ room tempeture. Just like making corn silage!!!
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Lars(wi)
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Posted: 15 Nov 2020 at 6:28pm |
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Ok, Joe, just wondering, I used to load diesel at the refinery rack there in Artesia when I drove for Sun Coast Resources. 163 miles one way from downtown Midland, to the refinery. Then hopefully not too long of a line.
If you ever noticed a straight truck with a pup trailer loading there, that was me.
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I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.
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weiner
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Posted: 15 Nov 2020 at 6:17pm |
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Used to buy horseradish mustard, but haven`t seen it in a long time.
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DiyDave
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Posted: 15 Nov 2020 at 6:02pm |
No Pit beef sammich is complete without it! And not that sh!t that comes in the little mayo packets! I want a good heaping tablespoon on it, with just a little mayo spread on the bun! Its just right, when it feels like someone lit yer nose hairs afire!
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john(MI)
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Posted: 15 Nov 2020 at 5:40pm |
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I remember crying like a baby when I was 7 or 8 grinding that stuff. Helluva lot worse than slicing onions. I've ate it all my life. Liked it before I liked onions. I never watched him but my Dad said you need to put a little cream in the grind before bottling it. Not sure how much. My favorite is with liver. A little dab on each piece. It does make a good coleslaw a whole lot better. With catsup for dipping cold shrimp. On a ham or roast beef sammich. I guess on about any meat. Did I say I like it?
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D14, D17, 5020, 612H, CASE 446
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sparky
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Posted: 15 Nov 2020 at 5:37pm |
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Yes,I would like to have the recipe for horseradish and the sauerkraut.TIA
Edited by sparky - 15 Nov 2020 at 5:38pm
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It's the color tractor my grandpa had!
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nella(Pa)
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Posted: 15 Nov 2020 at 5:00pm |
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How about your favorite horseradish recipe?
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klinemar
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Posted: 15 Nov 2020 at 4:32pm |
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I like a grilled cheese sandwich with Horseradish spread on it. Cole slaw and Potato Salad is better with Horse Radish added. Yes I like Horseradish!
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