jok 3,338 Posted October 26, 2015 Author Report Share Posted October 26, 2015 Air gun Ant. Better then you would think. Little salt and black pepper. Good man. Initially the apples come through but when you you get the taste of parsnip it all comes together. Not to mention a cracking bottle of wine, cheese and River Cottage chutney to finish the meal. Business. 1 Quote Link to post Share on other sites
Patterd Ales 59 Posted October 27, 2015 Report Share Posted October 27, 2015 You got a recipe for that horseradish sauce mate? Got a big pot of the stuff growing, ought to use it. Thanks. Quote Link to post Share on other sites
jok 3,338 Posted October 27, 2015 Author Report Share Posted October 27, 2015 You only use the root and the white tips from the leaves. Scrape or use a potato peeler (this is where you are going to hurt) to get rid of the outer skin.When you are left with the white meat you then cube it and very carefully load it into your blender. Why. Because it's just cost me for a new one which burned out when one of the cubes choked the blades. Now the blender I had , had 2 speeds so when you've actually reduced the damned stuff to manageable form speed it up. This literally reduces the root to something like a paste. By now your eyes are bleeding. Next bit is easy. Carnation milk and salt. Blend them in for as long as you or your family can bear the pain. A little bit of white wine vinegar finishes it. Now as regards quantities you might as well be asking me about quantom physics cause I just do it by the look. I would try a single root with very little extra ingredients to get you going and go from there. Word of warning. When you let the mates taste it they are going to be asking for a jar and by now you will realise the value of friendship. I have just been out digging my next lot of roots. Tears to follow. Enjoy. Quote Link to post Share on other sites
Patterd Ales 59 Posted October 27, 2015 Report Share Posted October 27, 2015 Thanks for that mate! Wouldn't have thought about carnation milk. Cheers. Quote Link to post Share on other sites
jok 3,338 Posted October 27, 2015 Author Report Share Posted October 27, 2015 Good on you. Let me know with an honest answer how you get on. Jok. Quote Link to post Share on other sites
jok 3,338 Posted November 1, 2015 Author Report Share Posted November 1, 2015 Pattered Ales/ On my third batch of this nightmare. Guys down here love the stuff. Quote Link to post Share on other sites
jok 3,338 Posted November 5, 2015 Author Report Share Posted November 5, 2015 Just got a kickback from one of my mates, says, fck me it's too hot to handle. Made my eyes bleed. Tears obviously, just goes to show what wonderful things grow out there. 1 Quote Link to post Share on other sites
Patterd Ales 59 Posted November 8, 2015 Report Share Posted November 8, 2015 Sounds exciting! I must give it a bash and stop being idle. Carnation is the really thick sweet milk isn't it? Quote Link to post Share on other sites
dytkos 17,821 Posted November 8, 2015 Report Share Posted November 8, 2015 Sounds exciting! I must give it a bash and stop being idle. Carnation is the really thick sweet milk isn't it? No mate, the reallllllllllly thick stuff is Nestles milk, carnation in a red and white can, like creamy milk. Cheers, D. Quote Link to post Share on other sites
Patterd Ales 59 Posted November 8, 2015 Report Share Posted November 8, 2015 Carnation is evaporated rather than condensed milk? That makes sense, not horseradish pudding sauce! 2 Quote Link to post Share on other sites
jok 3,338 Posted November 8, 2015 Author Report Share Posted November 8, 2015 Can only comment as I find. To be honest you might as well use pure Cornwall cream but all I'm doing is using what seems to make the stuff last a while. We all know that you can include ingredients to make it last for ever but then it isn't proper home made sauce. Have a go. Small quantities of each might be the best way. I prefer to stick to what I know. 1 Quote Link to post Share on other sites
Patterd Ales 59 Posted November 8, 2015 Report Share Posted November 8, 2015 Hi Jok, I am confused to be honest. I meant no offence, I just don't know which product to use! Is it the thick sweet stuff or the thinner still quite sweet stuff? I have never made the stuff so am following your advice Sir. Quote Link to post Share on other sites
Patterd Ales 59 Posted November 8, 2015 Report Share Posted November 8, 2015 Hi Jok, I am confused to be honest. I meant no offence, I just don't know which product to use! Is it the thick sweet stuff or the thinner still quite sweet stuff? I have never made the stuff so am following your advice Sir. 1 Quote Link to post Share on other sites
jok 3,338 Posted November 10, 2015 Author Report Share Posted November 10, 2015 Go for them little pink tins and you won't go far wrong. Be prepared to have an experiment though. I'm sure there's lots of different ways and to be sure there must be a way to calm it down a bit. Quote Link to post Share on other sites
dytkos 17,821 Posted November 11, 2015 Report Share Posted November 11, 2015 I was thinking of using that foam from a fire extinguisher Cheers, D. 1 Quote Link to post Share on other sites
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