Blood type diet

Hi Sarah *waves* I’m going to experiment with changing the vinegar to apple
cider and will let you know how it comes out.
Don and Dianne–I haven’t worked with wasabi too much. From all accounts it’s a
slightly more subdued but longer-lasting burn than fresh horseradish. I know the
fresh stuff tastes great on poultry. My old workplace makes a “red” horseradish
(with beets added) that is wonderful on chicken. The sweet/fiery combination is
terrific! I’ll have to try turkey and wasabi with nori, that sounds really
tasty!
Way back when I was still eating mashed potatoes I used to add horseradish to
the finished product just before it went to the table for serving. I’d bet it
would taste good with sweet potatoes. It’s good in applesauce too–the
sweet/fiery combination again. But my favorite way to eat it is about an inch
thick on a nice juicy steak. Yummy!
If you were to visit a traditional Philly seafood restaurant like the Sansom
Street Oyster House, there’s a good chance you’d be offered my company’s brand

of horseradish and a basket of OTC crackers. You put the horseradish on the
crackers, which are sort of like hard round nuggets. Not to everyone’s taste,
including mine. –Robin (who knows more about horseradish than any one human
ought to *chuckle*)

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