[ARCHIVED THREAD] - Prime Rib (Page 1 of 2)
Posted: 1/4/2015 9:58:04 AM EDT
Raw horse radish -or- creamy horse radish
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Quoted: that. A proper piece of meat wont need it. Quoted: Quoted: Neither, why ruin a great cut of meat that has amazing flavor with condiments, save the overpowering condiments for crappy ground beef... While I agree, a little variation is nice from time to time. |
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Come yo my house, I will make you some hot house radish. Not responsible for your safety though http://oi58.tinypic.com/9lcz1x.jpg Quoted:
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Raw and as hot as I can find. I can never find any hot enough. Come yo my house, I will make you some hot house radish. Not responsible for your safety though http://oi58.tinypic.com/9lcz1x.jpg if you think kraft horseradish is hot then you need to turn in your man card....... |
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if you think kraft horseradish is hot then you need to turn in your man card....... Quoted:
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Raw and as hot as I can find. I can never find any hot enough. Come yo my house, I will make you some hot house radish. Not responsible for your safety though http://oi58.tinypic.com/9lcz1x.jpg if you think kraft horseradish is hot then you need to turn in your man card....... That's what Satan's blood is for. One drop our two? |
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Raw only. Pro-tip - Horseradish really only stays fresh inside your fridge for maybe a month, after that it loses it's pungency and taste. Whenever I'm doing a nice prime rib I'll always run out and get a new jar.
Another pro-tip - don't grind an entire horseradish in your kitchen by hand. |
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Neither, why ruin a great cut of meat that has amazing flavor with condiments, save the overpowering condiments for crappy ground beef... Yeah! No salt, no pepper. No complimenting flavors that can be the essence of great cuisine. Only eat things in their bare naked state! 
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