I'm not even going to type what I'm thinking.
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I'm not even going to type what I'm thinking.
:laugh::laugh::laugh::laugh:
Ah come on Aaron.
Be a sport
Man things with tissues... You know.
I do, but I would've ripped something if you actually posted it :laugh::laugh::laugh:
Medicines....:(
Horseradish cheese and coffee
Errr.....Quote:
Originally Posted by Kevin
What now?
more coffee .... ? why the Errrr...
I have no idea what horseradish cheese is...
Where is Edam when we need him :mad:
:laugh::laugh: duh... a brick of cheese that has horseradish in it, so it is cheese that has a mild taste of horseradish to it...:rolleyes: :cool:Quote:
Originally Posted by Noxide
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 meters (five feet) tall and is mainly cultivated for its large white, tapered root.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.