Unlike North American Horseradish, Japanese horseradish does not lose its heat when taken to higher temperatures. Making it a great candidate for smoking to add to cocktail sauce.

Had to put the wife and I a plate of shrimp together for Half Time.

http://prochefblog.com/public_pics/jan2011/NFLhalf/shrimp.JPG


And for later in the afternoon I have to get a start on the Bruschette!

http://prochefblog.com/public_pics/jan2011/NFLhalf/bruschette.JPG

Hamburgers for this evenings game!

Ahhh the "WasssssUP!" stuff. Kinda like getting hit in the sinuses with a 2X4 for about 10 seconds. Then..POOF...MORE! Love that stuff.

Looks to purty to eat...:thumb: Wrong...i'd tear into that!

You folks sure eat well in the Rockies. Man those shrimps look good.

Looks good, Bob. Do you get the Japanese horseradish from Carol's Oriental Foods on North Avenue? I'd like to get some of that.:thumb:

Looks good, Bob. Do you get the Japanese horseradish from Carol's Oriental Foods on North Avenue? I'd like to get some of that.:thumb:

Yes she gets it in. Plus the new City Market will also order it in.

http://prochefblog.com/public_pics/jan2011/NFLhalf/shrimp.JPG

Just for a snack - Now that's class :thumb:
Plus right up my street I love the whole 'getting your head unscrewed by the sinuses' gig.
have some shrimpy poi-nts

Lookin good Bob:thumb: Luv the Wasabi burn too.

Nice plating.
Where did you got those silver chargers under the shrimp?
Bet those come in handy all the time. Really clean and simple.:thumb:

Love the sabi meeself. I am very lucky to have afriend who grows it for restaurants all over the world. He has 3 large greenhouses of the stuff.:banana_smiley::banana_smiley:

my son works for him on his days off from college for extra money. It takes 18 months from sprout to finished product.

Now that's some good lookin game chow! :thumb: Love that sabi tooo, never thought to smoke it. Thats on the list tooo.:faint:

Very nice.........:hail::hail: