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I do like my horseradish too, the frig always has a bottle. For good horseradish I go to the Polish store for the imported variety and am never disappointed. To get the hot stuff the fresh root is best, for cutting and flavor I use sour cream and honey. Hot is an odd term since it affects the nose the most and not your tongue. Your correct Tekebo about potency and time, so if you like it hot eat it up quickly. Nothing like horseradish on a good piece of Kielbasa, they dance well together.

Sent Doug from the Naked whiz some of this latest container's coco char to test and I'm thrilled that it was the all time best in two categories.. "The amount of powder/dust/granules in the bottom of the bag was stunningly small, a mere 2 grams for the smaller USPS box and 18 grams for the larger box sent by UPS. (A new world record in both cases.)" "the volume of ash produced was the lowest we have ever tested, lump or coconut!" http://www.nakedwhiz.com/lumpdatabase/lumpbag152.htm

Sorry I have never heard of them although I just googled and found them. Horseradish does lose potency very quickly. If you can get fresh horseradish where you are my suggestion would be to buy some and make your own horseradish sauce fresh. I just bought a root yesterday and made some beetroot and horseradish pickle today. First time and I need to wait a while for it to mature.

Working backwards from the remains of the meal...here are the empty wine bottles that I discovered when I opened up the shutters on my BBQ cupboard this afternoon. The four of us LOVED this duck recipe. Even my husband who is not that keen on cooked citrus. The potatoes were cooked on the 23 in the drippings from the duck cook. The double bottom pan on the cool side of the 32 was a very good way to collect the juices and fat without burning them. And here is the cooked duck sitting pretty on the 32 after about 7.5 hours' cooking.

Well considered Tyrus. I am now halfway through this book now and totally absorbed in the detail. It presents the sourcing and culling of animals in a very pleasant way. Sent from my iPhone using Tapatalk

I admit to being a wimp in regards to horseradish sauce; I like just a little bit of the "bite back". I've been getting the Boars Head; everyone who's tried it at my house has lid it.