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So it turns out that, although the things in the "sunchoke" bin at the local grocery store looked like (sort of large) sunchokes when I got a bag of them, and even looked rather like sunchokes when [livejournal.com profile] chinders peeled them to put some in the dinner salad, they didn't quite _smell_ like sunchokes. They smelled a little ... peppery, she said. And, so, experimentally, Morgan and I each had a thin slice to taste to see if they tasted odd.

Morgan, wisely, had a tiny bite and then spat it out.

Meanwhile, I ate the whole slice, because why wouldn't one do that.

And now I know that eating a slice of raw horseradish root is not an experiment I particularly want to repeat. Yipe. Oops.

So now I need to figure out what to do with about three pounds of horseradish root.

Date: 2016-05-29 04:49 am (UTC)
From: [identity profile] hrj.livejournal.com
You could always make prepared horseradish sauce. Family tradition says that on days when my grandfather made horseradish sauce on the farm, everyone else in the family decided they had urgent business in town. I imagine a gas mask or fume hood would be adequate protection.

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