SC - THE SOAP-BOX + Horseradish Recipe

[Philip W. Troy]

L Herr-Gelatt and J R Gelatt wrote:
> 
> Ok, ALL YOU Meanies, lay off of Roz. I have a big cast-iron skillet and I'm
> not afraid to use it as a mace!
> 
> Ahem. Well, maybe none of you picayune people ever hope to gain the esteem
> and admiration of your fellow cooks or the Peers who judge us. Then again,
> maybe you do. But it's a sad little system we have when we are seen to be
> bickering in public---don't be fooled by your intimate relationship with
> your computer terminal. This is an international news list, and your gripes
> are aired the Known World around. It is our duty, regardless of our personal
> aims in the Society, to promote our Art to the best of our ability on this
> newslist and to the world at large. By doing this, we manage to accomplish
> several things:
> 
> First, we feed the hungry and soothe the crabby, and give drink to the thirsty.
> Second, we provide the single most important factor that lends an historical
> atmosphere to an event.
> Third, we show off what we know about what we do, in a creative and much
> appreciated way.
> 
> As for me, I'm content with my lot in life when I can call my crew to the
> kitchen door and tell them to look out at the happy, feasting, reveling mass
> of gentles. "Look at what you made!" I tell them. This is what they have
> really cooked for us. We couldn't have done it if we were fighting all the
> way. Those happy diners are a reward unto themselves. None other is needed.
> 
> Well, that's not quite true. I once cooked a Scottish feast  for 120 at 7
> months pregnant. I was bloated, crabby, tired, and overworked. Finally,
> sitting down for a break when all was served, I was startled to be touched
> on the shoulders by a gentleman who was not my husband. I had never met him
> in my life. He kissed me on the cheek, turned around and left the kitchen,
> wafting the odor of my Horseradish Sauce  behind him. That, my friends, is
> all the praise I need.
> 
> Aoife, stepping down from the soap-box yet again.
> 
> OK. To the inevitable questions:
> 
> 1 cup heavy cream
> 1 small Jar Prepared Horseradish OR 1/2 cup grated fresh horseradish and 1/4
> cup
> 1/2 tsp dry mustard powder                                     malt vinegar
> sugar to taste if desired (I don't)
> Salt if desired
> 
> Whip the cream to stiff consistency. Fold in remaining ingredients to taste.
> Chill. Serve cold with roasted meats. I have, upon occaision, doubled the
> horseradish with good result.
> 
> No, I have no documentation. It's traditional English. They are all
> documentable ingredients, and that's as close as I have bothered to get.
> 
> 
> "Many things we need can wait. The child cannot."
>                                 ---Gabriela Mistral, Chilean Poet 1889-1957

Lovely stuff, Aoife!

I like sour cream in mine, which takes it away from the English
repertoire and into something more like Eastern European.

There's a recipe for horseradish sauce in Digby, if I remember
correctly, which omits the cream and includes a bit of sugar. A bit like
bottled horsradish with additional seasonings.
Hard to go wrong.

Regarding the well-conceived and expertly timed words of wisdom on the
subject of excessive emotion while on-line, I'll only say:

Yeah. What  SHE said!

Adamantius