Subject: Re: Thanksgiving pies Date: Sat, 30 Nov 2002 22:20:13 GMT From: Dammit <lisabNOSPAM_guppy@yahoo.com> Message-ID: <firstname.lastname@example.org> Newsgroups: alt.fan.tom-servo (1) Buy about a pound of horseradish (a knotty ended, obscene looking root) at the produce market. Peel it, then process the hell out of it in the food processor. If you don't have a food processor, Dog help you, because horseradish and a grater will have you weeping all over the kitchen. (It's the kind of painful, suffering-infused work that people from The Old Country are famous for.) When it starts to look truly ground up, add salt and a bit of sugar to taste, and about a cup of white vinegar, added a little at a time, until it starts to have a more liquid consistency. Now let it sit for about 3 days. If you are reading this on the day you need it, uh-oh. Well, you can add some store prepared horseradish to this stuff, and that should "age" it sufficiently, bringing out the necessary volitale oils. No, you don't want to skip the root and just buy the jar! It won't clear your sinuses nearly as much as the real deal, and it's a holiday, damnit! Then, rotisserie a prime rib. (Ron Popeil will sell you a rotisserie. They're kewl.) When an instant thermometer gives you 115 degrees F, pull the sucker OFF. It will cook more in the minutes before you start carving. The outer part will be medium; that's for the kiddies. Inside will be rare. Anybody wants well-done, microwave them a snow boot; they won't know the difference anyhow. LB ----- "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." --Benjamin Franklin
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