Re: [CH] HEAT FROM THE ROOT

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• Maybe in reply to: Fred Morris: "[CH] HEAT FROM THE ROOT"

 Hi all,

Horse radish on roast beef  with Yorkshire pudding, was probably the first
"hot stuff" of my British childhood. It grew in a patch in the garden and my
father would never dig it (like parsnips) until well frosted. As I  grew I
found I could never get it hot enough most times so would heap it on. My
mother would make it very hot for me. Lots of lamb and mint sauce, but
mutton was always too greasy for me :-) Do not compare the two Doug :-)

I  always make English mustard with nothing but water 30 minutes before
using. It loses its pungency very quickly after that.

Nothing wrong with Mild American mustard on Hot dogs either. It the right
time and place and heaps of it.
I have just managed to sprout a couple of Siberian indoor peppers. As it now
early summer I wonder how they will grow ?
 Cheers

Tony Flynn
Grandad. Retired at the beach. Bay of Plenty. New Zealand

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• Maybe in reply to: Fred Morris: "[CH] HEAT FROM THE ROOT"