From a related thread on the Boston board where folks were just trying to find the precious root...
I think I had only grated fresh horseradish once before and must have had a mediocre one cause I was not impressed.
I just blasted the one I got in the grater blade in my food processor (which was a bit on the coarse side) and then blasted it finer with the regular blade.
Where have you been all my life fresh horseradish is AMAZING. Fragrant, perfumey zingey yummy.
I made mine VERY simple, just the shredded root, and three kinds of vinegar (apple cider, rice wine, and some nice white wine Italian). Quite simply amazing stuff.
Served it with chopped liver and some gefilte fish. I'll never be able to eat the jarred stuff again.
Gotta make some roast beef to see how it stands up to that.
Yum, yum, yum!
Heck, nice article in today's NY Times too:
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