Thursday, April 21, 2011
Clear the Sinuses
Grating fresh horseradish can be a tear-inducing affair. The roots are very hard, so they must be grated by hand or in a food processor. And the potent aroma can stick around a house for a long time. That's why back in the mid-19th century, H.J. Heinz decided to start selling pre-grated horseradish--the housewives who were doing this job by hand were more than happy to pay for someone else to do it.
Read more about horseradish and get some good horseradish recipes in an article from the Pittsburgh Post-Gazette.