On Thu, 6 Oct 2016 17:40:32 -0500, Sqwertz >
wrote:

>On Fri, 07 Oct 2016 08:24:47 +1100, Jeßus wrote:
>
>> On Wed, 05 Oct 2016 16:07:38 -0600, Janet B >
>> wrote:
>>
>>>Grated Horseradish is the grated root mixed with a small amount of
>>>white vinegar. This preparation may be held in the refrigerator for
>>>some months. Pungency weakens with time. Depending upon when you add
>>>the vinegar, you will either allow the preparation to be hotter or
>>>weaker as the vinegar halts pungency.
>>>(I think I got that right. You need to check me on this)
>>
>> Thanks Janet, that last bit about when to add the vinegar is something
>> I will have to look into, I never knew that.
>
>I grate my horseradish with a Microplane(tm) about 2-3 TB at a time,
>quickly, then mix with a touch of water just enough to wet it down and
>make it into a ballable paste. Then let it sit for 2.5-5 minutes.
>Then fix the heat level with vinegar. You can taste it as you wait
>those 2-5 minutes to see how it changes. 2 minutes is kinda mild with
>more fresh horseradish flavor. The more heat (5 minutes) the less
>flavor.
>
>I used to wait 2.5, but 5 minutes seems to be about it's peak of heat
>level before fixing it. It probably also depends on which device is
>use to grate/crush it. So I always use the same Microplane.

Thanks, I'll try your method and see what happens (when my horseradish
has grown enough to harvest).

Teeth, I,have been totally wrong. Mine is Heinz, not Kraft, in a squeeze bottle;
it is beige with small specks in it.

N.