MMMMMMM-Mmmmmmmm!
I'd like to take a moment to tell you what I've been loving. Inglefoffer thick-n-creamy horseradish.
I've always been more of a "prepared horseradish" fan. You know...how there are specs of horseradish and it's not creamy? But sometimes it's not hot enough. You don't get that back of the throat heat zing that goes up to your nose sometimes. And most of the horseradish sauces aren't hot at all.
I really should do a taste test with various horseradishes but in the mean time I'm going with Inglehoffer thick-n-creamy.*
I just had it on a turkey sandwich. And it was so friggin' good. So go buy some. Tell em' Zibbs sent ya.
Seriously, like if the stock boy is standing there tell him I sent you. And report back to me about what he says.
Actually wire yourself so you get it on audio. Then transcribe it when you get home. So you don't fuck it up. OK. Get to work.
*Note to self: consider introducing myself to people as "Thick-n-creamy"
Never tried it, but I will mentally equate it to their "Sweet Hot" mustard that I love for dipping pretzels. Have a jar in the fridge as a matter of fact.
ReplyDeleteFrom the mustard, I know the "zing" you are talking about.
as a lover of horseradish this sounds interesting. where did you get it?
ReplyDeleteNobody ever, EVER mentions horseradish down here. I did go to a wedding here in Austin about 15 years ago. Served roast beef, carved to put in a sandwich with the most wonderful creamy horseradish sauce on the side. It was pure white in color. I still wonder what was in it? Mayo? Sour cream? I haven't had any served since or seen it on any menu. Deprived, right?
ReplyDeleteOh and yes to the zing that sneaks right up your nose. Clears the sinuses.
ReplyDeleteI cannot handle pure horseradish...but I recently made a damn fine spicy mustard using it.
ReplyDeleteHorseradish with prime rib - kick ass. With turkey? I have to try that. It sounds odd at first but if 1 out of 1 Dr. Zibb's recommend it, it must be good.
ReplyDeleteChris - nope. It's good on turkey.
ReplyDelete