horseradish and white vinegar
Hi Sarah! You’re right. I should have mentioned that I drain as much of the
vinegar out as possible when I buy a jar. Of course that causes problems,
because the volatile oil in horseradish evaporates quickly and the food turns
brown from exposure to air–that’s why most manufacturers add stuff to the
ground-up root, it keeps it hotter longer. The best thing to do is cap the
bottle tightly, turn it upside down and store it in a dark area of your fridge.
The alternative is to grind your own horseradish. I’ve seared my sinuses and
lungs enough over the years, thanks *chuckle* –Robin
November 27th, 2006 at 8:57 am
I really would be interested in any more ideas you have on how to use
horseradish with the O diet.
This topic comes at good time. I recently bought some horseradish /
wasabi Japanese horseradish paste at the oriental grocery store and
am trying to figure out ways to use it. It was great on some turkey
breast that I was nibbling on for a snack the other day.
Thanks,
Don
November 27th, 2006 at 1:12 pm
<<This topic comes at good time. I recently bought some horseradish /
wasabi Japanese horseradish paste at the oriental grocery store and
am trying to figure out ways to use it. It was great on some turkey
breast that I was nibbling on for a snack the other day.
Don,
You stumbled upon something close to one of my favorites. Slather some (low
salt) turkey breast in wasabi and roll it in toasted Nori (seaweed) paper.
YUM!!
Dianne in L.A.
O+ non-secretor and lover of horseradish of all kinds!
November 27th, 2006 at 5:11 pm
That sounds good! I’ll pick some Nori paper up the next time I go to
the oriental grocery store.
Thanks,
Don