With cheddar cheese and ground horseradish.
With cheddar cheese and ground horseradish.
I'm pretty sure that I tried horseradish, which even sounds awful to me, bringing to mind "horse rash" or "horse a**", decades ago when I was a kid and didn't like it.
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“The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes.
Grated mash should be used immediately or preserved in vinegar for best flavor.
Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.”
“The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate.
The allyl isothiocyanate serves the plant as a natural defense against herbivores.
Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme.
When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal.[17]”