[Sca-cooks] Re: herbal question

[Ted Eisenstein]

>>I read recently that a lot of the wasabi used in the U.S. was
>>colored horseradish. . .
>>There is someone in California, now, who's growing the stuff,
>>however, so we may yet see the good stuff start to show up.
>>
>>Alban
>
>Alban where in the world did you read that??  I find it hard to believe that
>anyone could be fooled like that.  There is almost nothing you can do to
>horseradish that would give it the same consistency and have the amount of
>'hot' remaining.

It was either the Wall Street Journal or the New York Times,if memory serves,
both papers that are considered usually reliable. As for being fooled, if you grow
up with fake whatsits, you'll think it's the one true whatsit, and when the
real one comes along, you'll think it's awful. I mean, just look at, oh, bologna,
for example: the American standard sliced-diced-and-steamed lunch meat isn't
anywhere near the One True Italian sausage; and if you try to give the latter
to your typical American kid, he'll say "oh, gross!".
<grin>

Alban