Originally Posted by Crpdeth
I also receive occasional Marie Sharps 5oz bottles from a friend in Belize, but I've also found an abundant supply on Ebay.
Walmart was supposed to start selling it, but I've not seen it on the shelves.
I have seen some Marie Sharps on the shelves, but not this particular one. Methinks it is a bit warm for the popular American taste -
Kinda like Italian food.
Most American Italian restaurants are afraid of garlic and other spices, and the result is a menu of bland items.
There are some exceptions, of course.
Romano's knows how to cook Italian -
Carabas does to -
Olive Garden has great service and nice atmosphere but what they serve is NOT true Italian.
When Judy cooks an Italian dish, she says if you can't smell the garlic out at the road (1/5 mile from the house), she has not put enough in it!
Oops - topic drift.
OK, I have made Horseradish sauce, and my own pepper seasoning.
I raised some variety (forget which!) of hot peppers. They were long and skinny, and red when ripe. I picked them and spread them on the window sills of the glassed-in porch until they were thoroughly dry, then crushed them in my hands into small pieces and seeds. Very easy to do, but a few minutes later my hands started burning like CRAZY! They turned beet-red and burned for HOURS in spite of waching and applying hand creme.
But that was a walk in the park compared to making my own horseradish sauce. I dug the fresh horseradish from my patch and washed it thoroughly, then cut it into reasonable sized pieces as some of these roots were VERY large. I set up my Vita-Mix machine, which is like a blender with nuclear power; this thing would puree a brick, and I HIGHLY recommend it for any task like this, grinding grain, making smoothies, etc. With the machine running on high, I fed the chunks of root into it through the hole in the lid one at a time. Every now and then you have to stop it and spatula the contents from the sides to the center to get it agitating again. I added just a BIT of lemon juice and a BIT of vinnegar as a preservative, and during the blending operation I had to add a little water now and then to get the consistency right. I can't give measurements for this, as it depends on the moisture content of the roots. These were pretty dry, and without adding liquid the result resembled crumbled toothpicks.
Making this sauce is not the least bit hard on your hands.
But the fumes!
The fumes are simply unimaginable from this operation.
The last time I made any up, I did three quarts and it almost killed me.
First your nose burns, then your eyes start burning.
I even tried goggles and a face particulate mask, and they did not help.
I opened all the windows and ran exhaust fans.
It did not help.
Along toward the end of the operation, I was running outside, washing my hands and face at the hose, and then taking a deep breath and running back into the kitchen to run the thing until I had to breath again.
By the very end, I was virtually blind, dropping roots into the machine by feel and judging the run time by the sound it made.
But oh my gosh the result is FABULOUS!!
A big dollip of this with Roast Beef is out of this world!
Some of it smeared on a Sausage Biscuit is wonderful!
But if you do try it, allow a couple hours recovery time afterward; you will NOT want to drive or even ride anywhere with your bloodshot eyes swelled shut and your nose constantly running.