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Cayenne/Horseradish sauce


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#21 salsalady

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Posted 08 January 2018 - 05:33 PM

Expensive sushi restaurants they grate the wasabi root at the table. The standard joints, green dyed horseradish. But they do get it very fine! It's like a play-doh texture.

 

Horseradish is a fun to grow perennial and can be invasive.  We had some in the garden when we bought our place and it is fun to dig up and grate fresh.  

 

I forget what the compounds are that make horseradish pungent, but they dissipate very quickly in the air, which makes the horseradish not pungent any more.  

 

 

 

It is pretty much impossible to find real wasabi in the supermarkets.  Most wasabi pastes are horseradish.  I've found 100% real wasabi powder on Amazon for a reasonable price and it can be re-hydrated and served like the yellow mustard that's served with BBQ pork and sesame seeds.
 


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#22 dragonsfire

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Posted 08 January 2018 - 06:09 PM

Real wasabi is highly prized. Theirs a uk producer that has a hidden farm from thieves.



#23 PtMD989

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Posted 13 January 2018 - 12:04 PM

Update on my creation.
The fermentation is going strong. The 6 week old hooch works well. I tasted the sauce and it is just ok. It has ok flavor but lame heat and lame pungentness from weak or old horseradish. I’ll eat it cause I made it.


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#24 Muckyai

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Posted 13 January 2018 - 03:52 PM

Update on my creation...Ill eat it cause I made it.


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Spoken like someone whose parents made him eat his peas! Kudos on your honesty.

#25 PtMD989

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Posted 13 January 2018 - 04:05 PM

Spoken like someone whose parents made him eat his peas! Kudos on your honesty.

Hahaha. You nailed that one on the head. In my youth, I spent a lot of time sitting by myself at the kitchen table (I couldn’t be excused from the table till I cleaned my plate off). Sometimes the dog got some food, sometimes I could sneak it into my napkin.


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