Mayonnaise and Horseradish (not mixed together)

[elfs]

Mayonnaise

I did the math this weekend and discovered that home-made mayonnaise is pretty darned expensive. A back-of-the-envelope calculation indicates that store-bought mayonnaise, even the relatively good stuff, is about 10.8¢, whereas making it myself with decent olive oil it comes out to about 33.8¢.

Which doesn't mean I'll stop making mayonnaise, especially not since I can herb and mix it myself.

Horseradish

Utterly unsatisfied with any of the offerings from the various stores around my neighborhood, I bought some raw horseradish root and tried preparing my own with a microchopper. It was less than satisfactory. I'm not sure what I'm doing wrong. According to preparation instructions, horseradish releases its burning concoction when the plant cells are crushed, so maybe instead of chopping I should push it through the high-speed grater?

I also tried leaving it out for a long time, as that apparently causes it to get stronger before you add the vinegar to stop the strengthening process.

Ah, well.

Comments

[ionotter.livejournal.com]

BWAH-HAH-HAH-hAH-HAH-HAAH! OH YES! YES! I know that look!

It's the "OHMYGHODMYHEADISGOINGTOEXPLOOOOODE" face! With the bulging eyeballs, too! Whoo-hoo! Classic.

I grew up with fresh horseradish being made every Easter, so I'm reading this like, "Oh, wow...n00b n0s3 got PWN3D!" Dad used to make it in the blender. Outside the house.