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In condiment news, Horseradish is awesome, but I think I only have it with prime rib. I imagine it’s good on everything though. I love wasabi too, which has the same kinda menthol burn that, if strong enough (a rarity in Utah), I feel in all the pores on my head. Love it. Extreme cuisine!!

I’ve learned to appreciate Cilantro as well. And the reason for eating at Chick-fil-a is the chick-fil-a sauce. The chicken is merely a vehicle for it. I don’t go there often enough to notice the customer service.
 
What are some of your more unusual uses for horseradish?

I mean I use it to make cocktail sauce and I love it on my prime rib or roast beef but I don't really use it outside of that.
I just add it to anything with ketchup. I do a mix of ketchup, mayo, and horseradish as my go to condiment.

I'd just rather have that other plain ketchup on anything one would put ketchup on.
 
Also, most Wasabi sauce you are getting in the States is actually horseradish. Real Wasabi would be far too expensive for everyday use here.

Ah. That explains a lot. Wasabi in California is much stronger. Extra horseradish? Utah wasabi is so weak.
 
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