Horseradish: Classic or Dud?!

Classic.

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Bloody marys, horseradish cheddar, bitter herbs...

horseradish sauce, wasabi...

horseradish sauerkraut.

I had wasabi horseradish sauce a couple weeks ago! It damn near killed me but it was amazing.

HORSERADISH IS WONDERFUL.

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beef on weck!! CLASSIC

Massive dud. Why don't you just pour some battery acid on your Arby's roast beef sandwich, huh? SAME DIFF.

CRAZY TALK

DO NOT JUDGE HORSERADISH BASED ON TEH SAUCE AT ARBY'S.

Could use some horseradish, really.

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horsey sauce could stand to be more hair raising tbh

did you know that nearly all wasabi outside of japan is really just horseradish + green food coloring (waiting for SS to correct me)

haha nope, that's true.

pure wasabi root is extremely mild in flavor compared to the fake stuff.

the texture and color are pretty different too. real wasabi is pale green and grainy versus the fake toothpaste neon green silly putty.

there's a farm in Oregon that sells the real wasabi roots domestically but it's expensive and not that flavorful.

<3 horseradish with shrimp cocktail, oysters, bloody mary and slathered across a big kansas city ribeye.

Oh my god so classic. I keep a jar of horseradish sauce in the fridge which I often eat straight with a teaspoon.

Which reminds me to go and prep my steak for later.

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has made many a lunch

Classic. Why do I not have any in the house right now?

Nice addition to a hot dog.

Excellent with mackerel I have discovered recently.

not a huge fan tbh

Most horseradish I've had is too mild, TBH. Still: Classic.

I love those M&S sandwiches above

i think fake wasabi is actually what helped me develop a taste for this stuff. classic.

so all along i've been eating crunchy horseradish peas?? this is excellent.

heh, the Japanese restaurant in town offers "premium wasabi" for a surcharge - did not realise until this thread (though I don't like wasabi, or horseradish) that this means "pay more and get real wasabi, unlike the other stuff we call wasabi"

it is grated instead of being a lump of putty and was by all accounts more subtle subtle but also more consistent flavour-wise

sorry to diverge topic but here are what real wasabi roots look like:
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some (non-sushi) mid-high-end restaurants will give you the prepped root and then a grinder (oftentimes a wooden paddle with sharkskin) to grate the root down into a paste. usually it's an accompaniment to raw meat (chicken, beef).

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a true pal
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Those crunchy wasabi peas are dangerously more-ish. They also do wasabi coated peanuts, which are epic.

classic

enjoying some Wasa crispbread (rye only, none of that 'multigrain' shit) with horseradish and pepperjack cheese