If any Wisconsin Northwoods folks would like to get fresh grated horseradish but not put up with the agony the OP did, Smugglers Lounge in Eagle River makes the fresh stuff www.smugglers-lounge.com/horse.html

I am partial to a horseradish sauce my grandmother (Czech) made:

Grated Horseradish
Make apple sauce by grating apples
mix together with a touch of salt and some sugar to sweeten
a little bit of vinegar

Great on ham and also cold calves tongue (that is great cooked with a brown sauce - the horseradish/apple sauce is with the left overs.

Of course, you can simplify and use pre-made apple sauce (and horseradish for that matter) but I prefer freshly grated apples.

Horseradish and rare roast beef is a marriage made in heaven. The other thing I do is mix a spoonful in to a tomato relish, goes great with a good burger.

mmm...one of the best condiments. A friend up in Illinois has an amish brother that farms the stuff and sends down some of the fresh stuff, wow the stuff at the store has nothing on it

Thank you for the great link Mike !

That seems a great use for horseradish. Need to try it!:D

Buffalo's beef on weck (a sandwich with roots in Germany) allows horseradish to play an important supporting role. I've only tried it at The Anchor Bar (more famous for its wings), but then again, that's fine by me.

It's not a Bloody Mary without a dash of Horseradish. Somehow the strange combination of horseradish, Worcestershire, lemon and hot sauce muzzles the vodka and elevates the tomato juice.

Somehow, freshly grated horseradish mixed with whipped cream (not sour cream) elevates rare roast beef to the Pantheon of enjoyable entrees.

Gentlemen: RE the bolded points above. I couldn't have said it better myself. I only wish I had. :)

_+1 for the Bloody Mary and a Shrimp Cocktail.
St Elmo has you covered...

Another "hint of horseradish" elevates dish. A small local Korean restaurant serves a side salad, pretty mundane, with its entrees. The "house dressing" is somewhere in the vein of the Russian/Thousand Island/Crab Louie school, but contains a bit of horseradish. I do it at home, mayo and a little ketchup (horrors!), finely chopped scallion tops, and some good horseradish. Atop good lettuce topped with a handful of boiled shrimp, it belies its humble basic components.

You can make some delish homemade cocktail sauce and add a little shrimp. Once you have it fresh you will never want anything else.

Just mix ketchup, horseradish, a couple splashes of worcestershire sauce, a little garlic powder to taste, add juice from half a lemon and enjoy!

I like horseradish with boiled beef: add some root vegetables and noodles, and it is heaven. In fact, I am having some right now!

Cheers,
Pogopossum

My Dad always said that if it didn't make stuff come out yer eyes and nose, then it wasn't strong enough. Last night, Mrs. K used some for red sauce for her salmon.