Re: [CH] recipes wanted

Charles Demas (demas@sunspot.tiac.net)
Tue, 20 Apr 1999 17:27:43 -0400 (EDT)

On Tue, 20 Apr 1999 AutumnRhea@aol.com wrote:

> 	 I would imagine that the heat in the cocktail sauce came from 
> Horseradish though and not chile peppers......I worked in a seafood 
> restaurant for 8 years and that's what they use to make the cocktail 
> sauce..the more horseradish ..the more heat. That is something to ponder 
> though a recipe for Cocktail sauce with peppers........~ Debra~

Well, my family was in the restaurant business for over 50 years, ...
(does that make mine bigger than yours?)

It didn't seem or taste like horseradish, and I mix up my own and add
horseradish to catsup to make a cocktail sauce, or to punch up other
brands of cocktail sauce.  I do know the taste difference, and this wasn't
horseradish's taste.  Unfortunately, I brought it to my sister's for 
my mom's birthday party, so I don't have the bottle handy, but it was 
definitely not a horseradish taste that I found.  It was pretty spicy,
much spicier than your average Cross and Blackwell's Cocktail Sauce, or
others.

Maybe someone else has a bottle of Trader Joe's Cocktail Sauce and can
look.


Chuck Demas
Needham, Mass.

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