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.
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
demas@tiac.net | \___/ | http://www.tiac.net/users/demas