Horseradish

[Silvar Beitel]

I screwed up.

The horseradish in my garden has spread out too far, so yesterday, I dug up a bunch of roots outside the garden boundary and made "prepared" horseradish.

I wanted HOT, but forgot about this:

<https://horseradish.org/horseradish-facts/what-makes-horseradish-hot/>

and added the vinegar early. I ended up with rather mild stuff. Oh, well, it still tastes good.

And on a still sadder note, the International Horseradish Festival in Collinsville, Illinois has been cancelled this year due to you-know-what. Sigh. Some day I will make my bucket list pilgrimage to this affair. :-)

<https://internationalhorseradishfestival.com/>

I think I'll go drown my sorrows with a Bloody Mary. :-)

Some day I'll get to the National Mustard Museum in Middleton, Wisconsin on National Mustard Day, too.

<https://mustardmuseum.com/annual-national-mustard-day/>

--
Silvar Beitel

[U.S. Janet B.]

I wonder if your nose and eyes water at that festival with all the
horseradish concoctions perfuming the air. I don't think I would try
the ice cream.
Janet US

[dsi1]

My dad taught me to flip the bowl over for a few minutes after mixing up a small batch of mustard. My guess is that it's some kind of Chinese thing but I can't say for sure where the practice came from.

[itsjoan...@webtv.net]

On Wednesday, May 27, 2020 at 12:59:17 PM UTC-5, Silvar Beitel wrote:
> I screwed up.
>
> The horseradish in my garden has spread out too far, so yesterday, I dug up a bunch of roots outside the garden boundary and made "prepared" horseradish.
>
> I wanted HOT, but forgot about this:
>
> <https://horseradish.org/horseradish-facts/what-makes-horseradish-hot/>
>

I'm such a wimp when it comes to horseradish that about I can stand is the
stuff from Arby's, aka Horsey Sauce.

[Silvar Beitel]

See, for me, horseradish is "BRING IT ON!" Nothing like totally cleaned out sinuses to make your day. :-) Same with hot mustard. I always make that 10 minutes before serving so the heat is maximum. Oddly enough, I'm not much of a super hot chili freak. Habeneros, e.g., have a nice flavor, but the heat masks the tastes of foods you put them on or in too much for me. (Besides, pain!) That doesn't seem to be the case with horseradish or mustard. YMMV.


--
Silvar Beitel

[itsjoan...@webtv.net]

Horseradish and the hot mustards will certainly clear the sinuses pronto!
The first time I ever tried the hot mustard was at a Chinese restaurant
and certainly wasn't expecting that blast. I thought I needed to drill a
small hole in the top of my head to let the steam escape!

I don't care for the hot chilis either although I like a slight 'zing' but
the stuff that is just like eating live coals is not for me.

[Bruce]

Arby's Horsey Sauce: Soybean Oil, Water, High Fructose Corn Syrup,
Distilled Vinegar, Corn Syrup, Modified Corn Starch, Egg Yolks, Salt,
Mustard Flour, Horseradish Powder, Artificial Flavor, Sodium Benzoate
(preservative), Calcium Disodium EDTA (to protect flavor).

I love it when they make a chemical science project and then add
another chemical to protect the "flavor" :)

And HFCS is for cheap ass producers who find sugar too expensive.

[Bruce]

I always add a sliced chilli pepper when I fry an egg for breakfast.
Warms the cockles in the early morning.

[itsjoan...@webtv.net]

Ah well, my taste buds still like it and I eat it perhaps once a year. I
don't think I'll die from my small consumption of it.

[Bruce]

On Wed, 27 May 2020 12:29:36 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Wednesday, May 27, 2020 at 2:25:11 PM UTC-5, Bruce wrote:
>>
>> On Wed, 27 May 2020 11:30:29 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >I'm such a wimp when it comes to horseradish that about I can stand is the
>> >stuff from Arby's, aka Horsey Sauce.
>>
>> Arby's Horsey Sauce: Soybean Oil, Water, High Fructose Corn Syrup,
>> Distilled Vinegar, Corn Syrup, Modified Corn Starch, Egg Yolks, Salt,
>> Mustard Flour, Horseradish Powder, Artificial Flavor, Sodium Benzoate
>> (preservative), Calcium Disodium EDTA (to protect flavor).
>>
>> I love it when they make a chemical science project and then add
>> another chemical to protect the "flavor" :)
>>
>> And HFCS is for cheap ass producers who find sugar too expensive.
>>
>Ah well, my taste buds still like it and I eat it perhaps once a year. I
>don't think I'll die from my small consumption of it.

I don't think so either. And who knows, maybe Sodium Benzoate protects
against Covid-19.

[Cindy Hamilton]

Since the nature of manufactured foods is not always apparent from
the ingredient list:

You may be interested to know that it's a shelf-stable, sweetened
sauce intended to imitate mayonnaise with horseradish mixed in.

Or not.

Cindy Hamilton

[Bruce]

On Wed, 27 May 2020 13:18:18 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Wednesday, May 27, 2020 at 3:25:11 PM UTC-4, Bruce wrote:
>> On Wed, 27 May 2020 11:30:29 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Wednesday, May 27, 2020 at 12:59:17 PM UTC-5, Silvar Beitel wrote:
>> >> I screwed up.
>> >>
>> >> The horseradish in my garden has spread out too far, so yesterday, I dug up a bunch of roots outside the garden boundary and made "prepared" horseradish.
>> >>
>> >> I wanted HOT, but forgot about this:
>> >>
>> >> <https://horseradish.org/horseradish-facts/what-makes-horseradish-hot/>
>> >>
>> >I'm such a wimp when it comes to horseradish that about I can stand is the
>> >stuff from Arby's, aka Horsey Sauce.
>>
>> Arby's Horsey Sauce: Soybean Oil, Water, High Fructose Corn Syrup,
>> Distilled Vinegar, Corn Syrup, Modified Corn Starch, Egg Yolks, Salt,
>> Mustard Flour, Horseradish Powder, Artificial Flavor, Sodium Benzoate
>> (preservative), Calcium Disodium EDTA (to protect flavor).
>>
>> I love it when they make a chemical science project and then add
>> another chemical to protect the "flavor" :)
>>
>> And HFCS is for cheap ass producers who find sugar too expensive.
>
>Since the nature of manufactured foods is not always apparent from
>the ingredient list:

You can say that again.

>You may be interested to know that it's a shelf-stable, sweetened
>sauce intended to imitate mayonnaise with horseradish mixed in.

Yes, I figured it was a toned down horse radish.

[Christ...@deathtochristianity.pl]

On Wed, 27 May 2020 10:59:12 -0700 (PDT), Silvar Beitel
<silver...@charter.net> wrote:

>I screwed up.
>

Let me ask you a question. Is horseradish like ginger? Can I just
stick a piece of horseradish in the ground and a few weeks later it
will sprout up?

____/~~~sine qua non~~~\____

[U.S. Janet B.]

On Wed, 27 May 2020 15:53:26 -0500,
Christ...@deathtochristianity.pl wrote:

>On Wed, 27 May 2020 10:59:12 -0700 (PDT), Silvar Beitel
><silver...@charter.net> wrote:
>
>>I screwed up.
>>
>
>Let me ask you a question. Is horseradish like ginger? Can I just
>stick a piece of horseradish in the ground and a few weeks later it
>will sprout up?
>

>snip
Yes,
Janet US

[Silvar Beitel]

I have propagated horseradish by simply stuffing the top inch or so (where the leaves come out) of a root I've harvested back into the ground about 6 inches[1], but here's a bit more "professional" information if want to get serious:
<https://homeguides.sfgate.com/propagate-horseradish-41589.html>
There's a link on that page to cultivating ginger too.

[1] I no longer do this because horseradish propagates itself with runners and I have enough to sink a battleship. In fact, you *have* to dig the stuff out regularly or it will spread forever. Not as bad as, say, mint, but still ...

Also, the leaves are good raw or cooked too. Treat them like any other green. A little pungent, but nothing like the root.

--
Silvar Beitel

[U.S. Janet B.]

On Wed, 27 May 2020 18:10:35 -0700 (PDT), Silvar Beitel

<silver...@charter.net> wrote:

>On Wednesday, May 27, 2020 at 7:04:55 PM UTC-4, U.S. Janet B. wrote:
>> On Wed, 27 May 2020 15:53:26 -0500,
>> Christ...@deathtochristianity.pl wrote:
>>
>> >On Wed, 27 May 2020 10:59:12 -0700 (PDT), Silvar Beitel
>> ><silver...@charter.net> wrote:
>> >
>> >>I screwed up.
>> >>
>> >
>> >Let me ask you a question. Is horseradish like ginger? Can I just
>> >stick a piece of horseradish in the ground and a few weeks later it
>> >will sprout up?
>> >
>> >snip
>> Yes,
>> Janet US
>
>I have propagated horseradish by simply stuffing the top inch or so (where the leaves come out) of a root I've harvested back into the ground about 6 inches[1], but here's a bit more "professional" information if want to get serious:
><https://homeguides.sfgate.com/propagate-horseradish-41589.html>
>There's a link on that page to cultivating ginger too.
>
>[1] I no longer do this because horseradish propagates itself with runners and I have enough to sink a battleship. In fact, you *have* to dig the stuff out regularly or it will spread forever. Not as bad as, say, mint, but still ...
>
>Also, the leaves are good raw or cooked too. Treat them like any other green. A little pungent, but nothing like the root.

every time I harvest horseradish, next spring I have stuff coming up
from odd places where bits of roots had fallen. It doesn't take much
to start a patch. OTOH, raising the beautiful, fat, straight roots
takes a bit of managing. Check the 'Net for that.
Janet US

[itsjoan...@webtv.net]

On Wednesday, May 27, 2020 at 8:10:38 PM UTC-5, Silvar Beitel wrote:
>
> horseradish propagates itself with runners and I have enough to sink a battleship. In fact, you *have* to dig the stuff out regularly or it will spread forever. Not as bad as, say, mint, but still ...
>

> Silvar Beitel
>
NOt that I plan on planting any, but can it be grown in a pot to contain
those runners?

[U.S. Janet B.]

It would need a really good size pot. Maybe one of those half whiskey
barrels. It is deep rooted
Janet US

[U.S. Janet B.]

On Wed, 27 May 2020 18:10:35 -0700 (PDT), Silvar Beitel
<silver...@charter.net> wrote:


snip

>
>[1] I no longer do this because horseradish propagates itself with runners and I have enough to sink a battleship. In fact, you *have* to dig the stuff out regularly or it will spread forever. Not as bad as, say, mint, but still ...
>

snip

I have mint planted on the creek bank for erosion control. Works
really good, I don't mind if it spreads and I get to cut mint when I
want it.

Janet US

[itsjoan...@webtv.net]

Oh ok, thanks. As you can see I know nothing about growing horseradish.

[me]

Can it be grown in a container to stop root spread, rather like mint?

[Boron Elgar]

On Wed, 27 May 2020 18:10:35 -0700 (PDT), Silvar Beitel

<silver...@charter.net> wrote:

>On Wednesday, May 27, 2020 at 7:04:55 PM UTC-4, U.S. Janet B. wrote:
>> On Wed, 27 May 2020 15:53:26 -0500,
>> Christ...@deathtochristianity.pl wrote:
>>
>> >On Wed, 27 May 2020 10:59:12 -0700 (PDT), Silvar Beitel
>> ><silver...@charter.net> wrote:
>> >
>> >>I screwed up.
>> >>
>> >
>> >Let me ask you a question. Is horseradish like ginger? Can I just
>> >stick a piece of horseradish in the ground and a few weeks later it
>> >will sprout up?
>> >
>> >snip
>> Yes,
>> Janet US
>
>I have propagated horseradish by simply stuffing the top inch or so (where the leaves come out) of a root I've harvested back into the ground about 6 inches[1], but here's a bit more "professional" information if want to get serious:
><https://homeguides.sfgate.com/propagate-horseradish-41589.html>
>There's a link on that page to cultivating ginger too.
>
>[1] I no longer do this because horseradish propagates itself with runners and I have enough to sink a battleship. In fact, you *have* to dig the stuff out regularly or it will spread forever. Not as bad as, say, mint, but still ...
>
>Also, the leaves are good raw or cooked too. Treat them like any other green. A little pungent, but nothing like the root.

I grow it in a large tub. Much easier to control.

[Boron Elgar]

On Wed, 27 May 2020 22:57:22 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Yup. Big tub. In fact, this year, I have garlic growing in there, too.

Still every few years I find a bit growing in another tub on the deck
and assume there is some critter spread of it.

I grow mint in pots, too, never loose.

[Gary]

"itsjoan...@webtv.net" wrote:
>
> I'm such a wimp when it comes to horseradish that about I can stand is the
> stuff from Arby's, aka Horsey Sauce.

I like their horsey sauce. You can also make it just by
stirring "prepared horseradish" with mayo. Close enough.

I've never started with raw horseradish but I do use the
"prepared horseradish" heavily. Especially in cocktail
sauce. I always keep a small jar in the fridge.

[Dave Smith]

The best horseradish I ever had was at my nephew's stag. It was freshly
grated. It was so fresh they had not needed to add vinegar. A little
went a long way.

[Sheldon Martin]

On Wed, 27 May 2020 19:24:28 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

Horseradish is invasive, it's wise to contain it, use a length of clay
chimney flue buried deeply in the ground.

[Sheldon Martin]

On Wed, 27 May 2020 itsjoannotjoann wrote:
>On Wednesday, May 27, 2020 U.S. Janet B. wrote:

>> On Wed, 27 May 2020 itsjoannotjoann wrote:
>>
>> >NOt that I plan on planting any, but can it be grown in a pot to contain
>> >those runners?
>>
>> It would need a really good size pot. Maybe one of those half whiskey
>> barrels. It is deep rooted
>> Janet US
>>
>Oh ok, thanks. As you can see I know nothing about growing horseradish.

Unless you consume huge amounts it's smarter to buy it already
prepared. You can also buy dehy powdered horseradish. Prepared
horseradish also goes weak quickly, that's why it's kept refrigerated
and typically sold in small jars and they are dated. There have been
several times I bought a jar of Gold's horseradish, placed it in the
fridge and when I went to use some a month later it was very wimpy.
I can remember seeing my grandmother grating horseradish on the
outside window ledge with the window sash down to her wrists to keep
those potent fumes from getting to her.
Rather than hot sauce I happen to like a little strong horseradish in
a bloodymary, unlike with hot peppers the heat passes quickly, similar
to hot mustard (same family), and unlike hot pepper doesn't burn on
the way out. hehe
A good web site:
https://horseradish.org/

[Sheldon Martin]

Better to sink a large clay chimney flue in the ground... with wooden
tubs/half barrels roots will escape through the spaces between the
staves.

[Sheldon Martin]

On Wed, 27 May 2020 23:00:17 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

We do the same with mint, it grows in the shady portion of our creek
bank. We don't use mint for eating, it smells good when mowed.

[Cindy Hamilton]

On Thursday, May 28, 2020 at 10:53:19 AM UTC-4, Sheldon wrote:

> Better to sink a large clay chimney flue in the ground... with wooden
> tubs/half barrels roots will escape through the spaces between the
> staves.

I grow mint in a plastic pot. No staves. At the end of the season I
dump it out back and the next year I buy another plant at the
garden center.

Cindy Hamilton

[Silvar Beitel]

On Thursday, May 28, 2020 at 10:48:17 AM UTC-4, Sheldon wrote:

> Unless you consume huge amounts it's smarter to buy it already
> prepared. You can also buy dehy powdered horseradish. Prepared
> horseradish also goes weak quickly,

Prepared horseradish freezes well and keeps its kick. Spoon it into small glass jars and put all but the one you're using in the freezer. Being a mush, it does not break the glass as it freezes.

> A good web site:
> https://horseradish.org/

Yes. (It's the one I mentioned in my original post.)

--
Silvar Beitel

[U.S. Janet B.]

On Thu, 28 May 2020 04:30:33 -0700 (PDT), me <lepin...@gmail.com>
wrote:

yes and no. Horseradish is very deep rooted and needs to be grown in
something like a whiskey barrel or as Sheldon says a clay chimney flue
buried in the ground.
Janet US

[notbob]

On 2020-05-28, U.S Janet B <J...@nospam.com> wrote:

> yes and no. Horseradish is very deep rooted and needs to be grown in
> something like a whiskey barrel or as Sheldon says a clay chimney flue
> buried in the ground.

Like,ta know how hordradish root works. Never knew!

Usta buy SAE(?) horseradish (blew my socks off) but never knew how to
make it from scratch (despite buying fresh root).

Now buy Silver Star (extra hot). Need some horseradish + ketchup fer
some shrimp. ;)

nb

[dsi1]

On Wednesday, May 27, 2020 at 7:59:17 AM UTC-10, Silvar Beitel wrote:
> I screwed up.
>

> The horseradish in my garden has spread out too far, so yesterday, I dug up a bunch of roots outside the garden boundary and made "prepared" horseradish.
>
> I wanted HOT, but forgot about this:
>
> <https://horseradish.org/horseradish-facts/what-makes-horseradish-hot/>
>
> and added the vinegar early. I ended up with rather mild stuff. Oh, well, it still tastes good.
>
> And on a still sadder note, the International Horseradish Festival in Collinsville, Illinois has been cancelled this year due to you-know-what. Sigh. Some day I will make my bucket list pilgrimage to this affair. :-)
>
> <https://internationalhorseradishfestival.com/>
>
> I think I'll go drown my sorrows with a Bloody Mary. :-)
>
> Some day I'll get to the National Mustard Museum in Middleton, Wisconsin on National Mustard Day, too.
>
> <https://mustardmuseum.com/annual-national-mustard-day/>
>
> --

> Silvar Beitel

We eat a lot of horseradish and hot mustard on this rock. Sushi restaurants will have jars of wasabi at the table and Chinese restaurants and ramen restaurants will have jars of mustard on the table.

I've never seen fresh horseradish in stores. Why is that? Beats me. My understanding is that wasabi works the same way i.e., you can eat the stuff with no problem. The heat only gets released when it's grated. If I see any fresh horseradish in the stores, I'll be sure to pick up some.

https://www.amazon.com/photos/shared/NnRn-GoWQr2UolR2yJTMkg.yhkZYYxUZ47EQQvzHt6wJa

[Bruce]

On Thu, 28 May 2020 19:20:54 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Wednesday, May 27, 2020 at 7:59:17 AM UTC-10, Silvar Beitel wrote:
>> I screwed up.
>>
>> The horseradish in my garden has spread out too far, so yesterday, I dug up a bunch of roots outside the garden boundary and made "prepared" horseradish.
>>
>> I wanted HOT, but forgot about this:
>>
>> <https://horseradish.org/horseradish-facts/what-makes-horseradish-hot/>
>>
>> and added the vinegar early. I ended up with rather mild stuff. Oh, well, it still tastes good.
>>
>> And on a still sadder note, the International Horseradish Festival in Collinsville, Illinois has been cancelled this year due to you-know-what. Sigh. Some day I will make my bucket list pilgrimage to this affair. :-)
>>
>> <https://internationalhorseradishfestival.com/>
>>
>> I think I'll go drown my sorrows with a Bloody Mary. :-)
>>
>> Some day I'll get to the National Mustard Museum in Middleton, Wisconsin on National Mustard Day, too.
>>
>> <https://mustardmuseum.com/annual-national-mustard-day/>
>>
>> --
>> Silvar Beitel
>
>We eat a lot of horseradish and hot mustard on this rock. Sushi restaurants will have jars of wasabi at the table and Chinese restaurants and ramen restaurants will have jars of mustard on the table.
>
>I've never seen fresh horseradish in stores.

It's all in the wasabi in the restaurants. Unless you're paying money
most people on your poor rock can't afford, wasabi is horse radish
with a green colorant. Hawaiians don't know the difference anyway.

[dsi1]

Most people don't know the difference because most people haven't had real wasabi. I said we eat a lot of horseradish and hot mustard on this rock. I never said wasabi. I know what that green stuff in the restaurant is. Yoose ain't that smart.

[Bruce]

On Thu, 28 May 2020 19:48:27 -0700 (PDT), dsi1

You were wondering why there was no horse radish in your stores. I
told you where it went. You're welcome.

[Gary]

notbob wrote:
>
> Need some horseradish + ketchup fer some shrimp. ;)

Don't forget a bit of Worcestershire sauce. Pretty essential.

I have a good recipe. I'll send it if I can find it. I had
saved it long ago in an odd folder.

[Gary]

Bruce wrote:
>
> dsi1 wrote:

<back and forth with many posts>

If you two kids don't stop fighting, I'm going to pull the car
over and spank you both!

[Silvar Beitel]

On Thursday, May 28, 2020 at 10:20:57 PM UTC-4, dsi1 wrote:

> We eat a lot of horseradish and hot mustard on this rock. Sushi restaurants will have jars of wasabi at the table and Chinese restaurants and ramen restaurants will have jars of mustard on the table.
>
> I've never seen fresh horseradish in stores. Why is that? Beats me. My understanding is that wasabi works the same way i.e., you can eat the stuff with no problem. The heat only gets released when it's grated. If I see any fresh horseradish in the stores, I'll be sure to pick up some.
>
> https://www.amazon.com/photos/shared/NnRn-GoWQr2UolR2yJTMkg.yhkZYYxUZ47EQQvzHt6wJa

Wow! That stuff is NOT CHEAP! But then, reading about it, it's hard to grow, or rather, it only grows in a narrow environmental range.

I have a can of Japanese (from Japan) wasabi powder that the English ingredients list says "Japanese Horseradish," which, when I Google it, directs me to "Wasabi," which tells me that wasabi is also called "Japanese Horseradish" and that horseradish in Japan is called "western horseradish," so who knows what's really in it. Follow that? :-)

Aside: Some Japanese researchers won the 2011 IgNobel Prize in Chemistry for "determining the ideal density of airborne wasabi (pungent horseradish) to awaken sleeping people in case of a fire or other emergency, and for applying this knowledge to invent the wasabi alarm."

--
Silvar Beitel

[Boron Elgar]

On Thu, 28 May 2020 19:48:27 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>
>Most people don't know the difference because most people haven't had real wasabi.

Real wasabi is mighty nice and I have only had it a few times in
travels to Japan and Asia.

The stuff is tricky to grow. I do not know much about the planting and
growing of it, but logically, I'd say Hawaii has some idea places for
it, yet I must be wrong, as I think there are just a few growers in
the US and they are in the Pac NW.

Even the starts are pricey. Still, I am dumb enough to try, maybe...

https://www.thewasabistore.com/shop/wasabi-plantlet

Then again, it is not difficult or expensive to order seeds and I am
patient.

[dsi1]

I can't say if I ever ate the real stuff. How would I know? Who knows what's in those Japanese cans of wasabi? OTOH, I always enjoy that green stuff that's in restaurants immensely so I suppose that it doesn't matter if it's real wasabi or not.

A wasabi alarm sounds like a terrible idea - unless there's some sushi around.

[dsi1]

My understanding is that growing wasabi is notoriously difficult to grow. OTOH, there are farms in America that grow wasabi. The Japanese have a hard time believing that this is possible. OTOH, I wouldn't be able to grow a pineapple around here, although I might be able to if you put a gun to my head.

[Bruce]

Are you saying it wasn't a mature discussion?

[Gary]

heyjoe wrote:
>
> Gary wrote : (about a cocktail sauce recipe)

> > I have a good recipe. I'll send it if I can find it. I had
> > saved it long ago in an odd folder.
>

> Good hunting! Sure would like to see your recipe.

I didn't forget you. I searched several ways and couldn't
find that. Maybe I saw it written on paper and not on the
computer.

Anyway, I do remember the 4 main ingredients. Anything
else would be minimal and probably not all that important.

Cocktail sauce:
- ketchup mostly
- add prepared horseradish to taste (hot or mild)
- a small amount of worcestershire sauce
- a smaller amount of lemon juice

Sorry, no amounts listed. You'll have to play with that.

I used to make this everytime for steamed shrimp until I
learned how to cook a killer shrimp steam/boil combination.

Since then, I quit making the sauce. The shrimp were so
darn tasty on their own, I had no urge to mask that taste.

I can tell the steam/boil combo recipe on request from
anyone.

[U.S. Janet B.]

I also add a bit of salt.

[U.S. Janet B.]

On Tue, 2 Jun 2020 18:22:01 -0500, heyjoe <sam...@example.invalid>
wrote:

>On Tue, 02 Jun 2020 11:24:19 -0400

>in Message-ID: <news:5ED66F23...@att.net>
>Gary wrote :

>Appreciate it. Will have to play with it a bit (seems like it needs a
>little chili powder).
>
>Thank you.

I wouldn't add chili pepper, wrong taste

[Cindy Hamilton]

Tastes vary. I believe my husband adds a little Tabasco to his
cocktail sauce.

Cindy Hamilton

[Bruce]

I add chili to just about everything savoury.

[U.S. Janet B.]

chili powder (a combination of seasonings) or a chili pepper. What is
chili where you live?

[Bruce]

On Wed, 03 Jun 2020 07:08:46 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

A chili pepper. I grow them and have a few kilos in the freezer. I use
them any time it makes sense, without kiling ourselves.

[Cindy Hamilton]

Americans are pretty much the only people who use "chili powder" to refer
to the spice blend suitable for making chile con carne. Everybody else
uses it to refer to ground hot peppers.

Cindy Hamilton

[Taxed and Spent]

do they use the term "chili powder" for something else, or not at all?

[Cindy Hamilton]

They use it for ground hot peppers (like our cayenne pepper powder), although
sometimes they spell it "chilli".

<https://www.instacart.com/landing?product_id=16290978>

When reading international recipes, it's important to consider what
it means when it specifies "chili powder".

Cindy Hamilton

[Taxed and Spent]

Thanks. And thanks for repeating yourself for me. DUH. Maybe next
week I will ask you again. LOL.

[Cindy Hamilton]

It's ok. At my age I tell my husband the same thing about three times
before it sinks in I've already said it.

Cindy Hamilton

[Bruce]

Yes, to me, chili or chilli always refers to the pepper, unless it's
followed by 'con carne'.

[Ophelia]

"Bruce" wrote in message news:030gdfdsvn7navlpd...@4ax.com...

===

I won't touch anything that gives chili or chilli as an ingredient! I
am never sure what they are, but we can't eat anything spicy so I stay
clear:))

[Bruce]

On Wed, 3 Jun 2020 21:27:14 +0100, "Ophelia" <oph...@elsinore.me.uk>
wrote:

I've had spicy/hot food since childhood. Now that I grow them and have
kilos in the freezer, I have a chili pepper with every breakfast. I
can imagine it's different if you didn't grow up with them.

[Ophelia]

"Bruce" wrote in message news:052gdfd42lmcjfngr...@4ax.com...

===

It was many years until I came across hot peppers etc. Have the
Italians always used them? I lived in Malta for a few years and got a lot
of Italian food, but I don't remember that. If not then I don't know where
I came across them for the first time. Anyway, I don't like spicy!!! :)))

I can remember some years ago having a conversion with SF. She was
talking about making chili/chilli and I mentioned that we don't like spicy
stuff. She was quite offended telling me (whatever it was she was making)
wasn't spicy! Can you see why I am confuddled <g>

[Bruce]

On Thu, 4 Jun 2020 08:52:50 +0100, "Ophelia" <oph...@elsinore.me.uk>

Yes, it doesn't help that chili (con carne) contains chili (peppers).
Maybe SF used non spicy chili peppers if there is such a beast?

<https://en.wikipedia.org/wiki/Chili_con_carne>

[Taxed and Spent]

Southern Italian food uses a bit of hot spice, not the Italian food so
much. I don't recall Maltese food being spice at all. Miss the pastizzi?

[Cindy Hamilton]

Or maybe she's just so accustomed to spicy that her "mild" is Ophelia's
"mouth-searing hot".

Cindy Hamilton

[Bruce]

On Thu, 4 Jun 2020 02:54:44 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Thursday, June 4, 2020 at 4:05:19 AM UTC-4, Bruce wrote:
>> On Thu, 4 Jun 2020 08:52:50 +0100, "Ophelia" <oph...@elsinore.me.uk>
>> wrote:
>>
>> > It was many years until I came across hot peppers etc. Have the
>> >Italians always used them?

I don't think Italians eat spicy food much traditionally, but the
moment I say that, someone will come up with a spicy Italian dish, I'm
sure.

>I lived in Malta for a few years and got a lot
>> >of Italian food, but I don't remember that. If not then I don't know where
>> >I came across them for the first time. Anyway, I don't like spicy!!! :)))
>> >
>> > I can remember some years ago having a conversion with SF. She was
>> >talking about making chili/chilli and I mentioned that we don't like spicy
>> >stuff. She was quite offended telling me (whatever it was she was making)
>> >wasn't spicy! Can you see why I am confuddled <g>
>>
>> Yes, it doesn't help that chili (con carne) contains chili (peppers).
>> Maybe SF used non spicy chili peppers if there is such a beast?
>>
>> <https://en.wikipedia.org/wiki/Chili_con_carne>
>
>Or maybe she's just so accustomed to spicy that her "mild" is Ophelia's
>"mouth-searing hot".

That could be, since Ophelia and her gentleman also don't like pepper.

[Cindy Hamilton]

On Thursday, June 4, 2020 at 7:20:49 AM UTC-4, Bruce wrote:
> On Thu, 4 Jun 2020 02:54:44 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >On Thursday, June 4, 2020 at 4:05:19 AM UTC-4, Bruce wrote:
> >> On Thu, 4 Jun 2020 08:52:50 +0100, "Ophelia" <oph...@elsinore.me.uk>
> >> wrote:
> >>
> >> > It was many years until I came across hot peppers etc. Have the
> >> >Italians always used them?
>
> I don't think Italians eat spicy food much traditionally, but the
> moment I say that, someone will come up with a spicy Italian dish, I'm
> sure.

There are lots of them, but we probably don't need to get into details,
unless you'd like to.

Cindy Hamilton

[Sheldon Martin]

On Thu, 4 Jun 2020 06:28:48 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Thursday, June 4, 2020 at 7:20:49 AM UTC-4, Bruce wrote:
>> On Thu, 4 Jun 2020 02:54:44 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Thursday, June 4, 2020 at 4:05:19 AM UTC-4, Bruce wrote:
>> >> On Thu, 4 Jun 2020 08:52:50 +0100, "Ophelia" <oph...@elsinore.me.uk>
>> >> wrote:
>> >>
>> >> > It was many years until I came across hot peppers etc. Have the
>> >> >Italians always used them?
>>
>> I don't think Italians eat spicy food much traditionally, but the
>> moment I say that, someone will come up with a spicy Italian dish, I'm
>> sure.
>
>There are lots of them, but we probably don't need to get into details,
>unless you'd like to.
>
>Cindy Hamilton

It's only relatively recently (past few hundred years) that Europeans
were introduced to hot peppers (capsiums) from the new world.
Previously the Italians used black pepper for heat, mostly for baking
breads/biscuits. Personally I don't like the heat from hot capsiums,
but I do enjoy the Italian breads/biscuits made hot with black pepper.
Of course the Italians had no tomatoes either until relatively
recently... pizza/pasta with tomato sauce is a bastardization of
Italian cookery.

[Gary]

Sheldon Martin wrote:
>
> Of course the Italians had no tomatoes either until relatively
> recently... pizza/pasta with tomato sauce is a bastardization of
> Italian cookery.

I think "bastardization" is an extreme and bias description.
Let's call it an addition or even an improvement.
After all, even many italians started using it.

[Bob]

Italy is very regional. Spicy more likely to be found in the south,
especially Calabria.

[Dave Smith]

On 2020-06-04 10:03 a.m., Sheldon Martin wrote:
> On Thu, 4 Jun 2020 06:28:48 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>> On Thursday, June 4, 2020 at 7:20:49 AM UTC-4, Bruce wrote:
>>> On Thu, 4 Jun 2020 02:54:44 -0700 (PDT), Cindy Hamilton
>>> <angelica...@yahoo.com> wrote:
>>>
>>>> On Thursday, June 4, 2020 at 4:05:19 AM UTC-4, Bruce wrote:
>>>>> On Thu, 4 Jun 2020 08:52:50 +0100, "Ophelia" <oph...@elsinore.me.uk>
>>>>> wrote:
>>>>>
>>>>>> It was many years until I came across hot peppers etc. Have the
>>>>>> Italians always used them?
>>>
>>> I don't think Italians eat spicy food much traditionally, but the
>>> moment I say that, someone will come up with a spicy Italian dish, I'm
>>> sure.
>>
>> There are lots of them, but we probably don't need to get into details,
>> unless you'd like to.
>>
>> Cindy Hamilton
>
> It's only relatively recently (past few hundred years) that Europeans
> were introduced to hot peppers (capsiums) from the new world.
> Previously the Italians used black pepper for heat, mostly for baking
> breads/biscuits.

That was just a little before it spread to India and southeast Asia. It
came from South America.

Personally I don't like the heat from hot capsiums,
> but I do enjoy the Italian breads/biscuits made hot with black pepper.
> Of course the Italians had no tomatoes either until relatively
> recently... pizza/pasta with tomato sauce is a bastardization of
> Italian cookery.

I like some spicy heat in a lot of things. The amount of heat varies
with the type of food and the type of peppers.

[Taxed and Spent]

it might be a bastardization of ancient Roman or Etruscan cooking, but
it is now part of Italian cooking.

[Dave Smith]

If it wasn't better than the old Italian stuff it probably would not
have become so widely accepted.

[Bruce]

On Thu, 4 Jun 2020 06:28:48 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Thursday, June 4, 2020 at 7:20:49 AM UTC-4, Bruce wrote:
>> On Thu, 4 Jun 2020 02:54:44 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Thursday, June 4, 2020 at 4:05:19 AM UTC-4, Bruce wrote:
>> >> On Thu, 4 Jun 2020 08:52:50 +0100, "Ophelia" <oph...@elsinore.me.uk>
>> >> wrote:
>> >>
>> >> > It was many years until I came across hot peppers etc. Have the
>> >> >Italians always used them?
>>
>> I don't think Italians eat spicy food much traditionally, but the
>> moment I say that, someone will come up with a spicy Italian dish, I'm
>> sure.
>
>There are lots of them, but we probably don't need to get into details,
>unless you'd like to.

But generally speaking, it's not a hot cuisine. Or at least: all the
times I've eaten in an Italian restaurant, it was never hot.

[Cindy Hamilton]

Oh, well, then. The Italian restaurants you've been to are the authority.

*sigh*

As Bob said, it's regional. Calabrian and Sicilian cooking is spicier
than other regions.

Cindy Hamilton

[Bruce]

On Thu, 4 Jun 2020 11:22:10 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Thursday, June 4, 2020 at 2:11:56 PM UTC-4, Bruce wrote:
>> On Thu, 4 Jun 2020 06:28:48 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Thursday, June 4, 2020 at 7:20:49 AM UTC-4, Bruce wrote:
>> >> On Thu, 4 Jun 2020 02:54:44 -0700 (PDT), Cindy Hamilton
>> >> <angelica...@yahoo.com> wrote:
>> >>
>> >> >On Thursday, June 4, 2020 at 4:05:19 AM UTC-4, Bruce wrote:
>> >> >> On Thu, 4 Jun 2020 08:52:50 +0100, "Ophelia" <oph...@elsinore.me.uk>
>> >> >> wrote:
>> >> >>
>> >> >> > It was many years until I came across hot peppers etc. Have the
>> >> >> >Italians always used them?
>> >>
>> >> I don't think Italians eat spicy food much traditionally, but the
>> >> moment I say that, someone will come up with a spicy Italian dish, I'm
>> >> sure.
>> >
>> >There are lots of them, but we probably don't need to get into details,
>> >unless you'd like to.
>>
>> But generally speaking, it's not a hot cuisine. Or at least: all the
>> times I've eaten in an Italian restaurant, it was never hot.
>
>Oh, well, then. The Italian restaurants you've been to are the authority.

Is there a bigger authority? It's not me talking, it's the Italian
chefs whose food I've eaten. Actually, I have had hottish pizzas, with
chilli peppers. Were they called pizza Siciliana?

>As Bob said, it's regional. Calabrian and Sicilian cooking is spicier
>than other regions.

I must have miraculously always managed to avoid food from Calabria
and Sicilia, with the exception of aforementioned pizza perhaps.

[Ophelia]

"Bruce" wrote in message news:3lahdft4bvrg9mktl...@4ax.com...

===

I don't know:(

[Cindy Hamilton]

I don't know about the Italian restaurants you've been to, but in the
U.S. the vast majority of them are Neapolitan, although in the last
30 years or so upscale Northern Italian restaurants have entered the
scene.

Really, saying "Italian" isn't much more specific than saying "Chinese"
as far as food goes.

Cindy Hamilton

[Ophelia]

"Cindy Hamilton" wrote in message
news:ffb6bf55-27fb-4c64...@googlegroups.com...

==

LOL, good point Cindy:))

[Ophelia]

"Bruce" wrote in message news:02mhdf1quqri09hsv...@4ax.com...

==

True!

[Bruce]

On Thu, 4 Jun 2020 11:54:42 -0700 (PDT), Cindy Hamilton

That's true for most countries. Nevertheless, I've almost never had
hot Italian food. I dare say Italians are sissies when it comes to
hot.

[Ophelia]

"Taxed and Spent" wrote in message news:rbag8l$ipc$1...@dont-email.me...

==

No, it wasn't:)))) Do I take it you know Maltese food:))))

[Ed Pawlowski]

If you follow the immigration trail, most of the Italian immigrants in
the late 1800s were from southern Italy. around Naples and Sicily where
red sauces were prevalent. In the New World it was quickly adopted and
became synonymous with Italian foods.

Eggplant Parmigiana originated in Italy but veal and chicken variations
are US made variations.

Having been to Italy four times, never had a meatball or spaghetti
there. Only red sauce was pizza.

[Taxed and Spent]

I make pastizzi for my Molly friends. They don't know how any more. LOL.

[Ophelia]

"Taxed and Spent" wrote in message news:rbbj8u$1ce$1...@dont-email.me...

===

Cool :)))

[Hank Rogers]

Ed, I love Eggplant Parmigiana.

But we will have to wait for Popeye to weigh in on this. After all,
he actually fucked a nun at the three coins in the fountain.

[Hank Rogers]

I believe you Ed. But the only other person reporting on italy is
Popeye, USN.

He has fucked many italians. Have you? Until yoose give evidence,
Popeye is the absolute authority. He even fucked a goddamned Nun at
the vatican.