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!!

  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,,,,,,

 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?

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.

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.

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!

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!

Geez, Joe, what kinda juice did the boss have with the airlines to accomplish that?

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.

 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,,,,

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.

here is what mine look like---- in July!

whoah, wiping my eyes and blowing my nose :).

AC how long is that stash going to last you?

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.

Horseradish to wasabi

"the machine"  to the "machine with 4 turbos"