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Discussion in 'Food & Cooking' started by elyas999, Apr 1, 2013.
what do you think it will be the best to make a sandwich with horseradish and beef?
Hm, based on the ingredients I'd go with a pretty rare roast beef, freshly grated horseradish, a coarse-grained mustard, cornichons and a robust sourdough bread. Nothing fancy to be done there, the ingredients call for simplicity.
I'd probably consider some sort of swiss cheese as well.
It's interesting - I really can't imagine a swiss cheese there that would fit without either being overwhelmed by the quite intense roast beef/horseradish combination or else overwhelming it itself. Might be my upbringing - cheese on sandwiches always went with ham or bacon, but never with roast beef. You got a particular one in mind, teamfat?
Sometimes in specialty cheese shops I can find this fabulous cheese made in Switzerland called "meerrettichrahmkaese" or translated, horseradish cream cheese. It's different than horseradish blended into our American style Philly cream cheese, more like a really, really thick mascarpone with a bit of cheesy tang and then really bright horseradish.
This cheese is wonderful with roast beef of any sort. I also like it a lot with smoked turkey or Westphalian ham.
Something like that would be a real winner on your sandwich, I'm sure.
Unfortunately, it's kind of hard to find. I've gone to several cheese shops in NYC and been unlucky. Maybe sometime soon I can find a way to replicate it.
Roast beef sandwiches served with horseradish cream has been served for years in many places. As far as straight grated horseradish I think it would be to strong, but to each his own.
Merk makes a horseradish cheddar that most markets have , that goes real good with roast beef
i use it all the time(with ham in this pick)
Rare roast beef sliced thin, sprinkle of salt, shaved red onion and horse radish on thin crusty bread - done. Pickle on the side if you want and a cold beer complete the picture.
Speaking of horseradish-
I made the huge mistake of planting one little horseradish plant in my herb garden about eight years ago.
Now it's everywhere! Huge plants (pretty though) huge roots.
Does anyone have a suggestion as to how to grate this stuff without having to wear a gas mask and clear the house of any living beings beforehand?
I made the additional mistake of digging up ONE root, peeling and grating it in my food processor.
WE HAD TO RUN FOR OUR LIVES!
I thought my eyes were melting! and my sinuses felt on the verge of causing a brain hemorrhage!
Food, you are doomed. As soon as you let it run free in your garden... well... It takes over
It's like Day of the Trifids!
Try using a sharp microplane, it comes out like fluffy snow and you can do quite a bit before the tears flow, say half a large root.
And, if you plant it in the garden - place a root barrier about 30 cm deep into the earth around it, or it WILL take over the place