On 10/19/2020 4:48 PM, Chris Trask wrote:
Ooooh! I happen to like horseradish.
A key to my better than store bought cocktail sauce is the horseradish.
It became impossible to find Maille Horseradish mustard a few years ago. So I concocted my own. One bottle each of their
Dijon Originale, Ancienne and Rich Country and 9 oz. of Beaver Hot Horseradish.
Then last year, I came across their own version again in the Pike Place Market in Seattle and brought a bottle home. I
like my version better. :-) BTW, the Pike Brewing Company there makes a very unusual mustard. I wouldn't want it every
day, but it's kinda sneakily seductive once in a while. Esp. with certain sausages.
FBTW, mustard flowers grwo wild in the hills here, and the flowers are tasty,
more peppery than mustardy, though.
Stone Ground Moose
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