@farmerman,
farmerman wrote:
Quote: (Horseradish) especially on a roast beef sammie or a little HR in shrimp salad or in a bloody Mary. You don't even need (at least I don't) Vodka, just a touch of Old Bay, Lea and Perrins, horseradish in tomato juice to make it drinkable....... you can toss in some celery salt
Horseradish is one of the bitter herbs that stands up to anything. I grew some many years ago and nearly went blind when I was grinding it in a cusiinart. I have no idea why but my horseradish was sooo damned hot ya hd to tone it down with pickled red beet juice (Its an old Amish trick to add a bit of sweet and sour to the hotness)
Your vodkaless Bloody Mary sounds good. Cept Id use V8. Is this what they used to call a "Virgin Mary"?
It could be a Virgin Mary, but you better ask if you are ordering in a restaurant. Sometimes they only serve tomato juice with a stick of celery. We were in a restaurant near the harbor in Annapolis and I asked for a Bloody Mary and got spiced up tomato juice with a whole slice of bacon, a lemon slice and olive on a toothpick, celery stalk and something else. Way too much crap in a drink....I wanted to take a picture but mr. glitterbag thought it was not a good idea.
You can use V8 but I would still dose it up....at least with some worcestershire and over the counter horseradish.
I like to think of it as a potassium boost.
