Subject: Full records posted online

From: Are They Trouble <[email-masked]>
Date: Wed, 28 May 2014 09:18:53 -0700

Hi  --

Think of a person you would like to know more about. It can be anyone.

Put their name in and see an instant anonymous report containing EVERYTHING:
Enter Name and Select Their State: http://www.servicescog.com/file-4356563/screen-543765834546-local.lookup

(Do you know what information is available about you?) -- See your personal full report:
Report for [email-masked]

(DPD Public Record Screening | 337_Noe|San Francisco|CA|)
(Settings/Write or go to http://www.servicescog.com/7w/NVr/inde.html )

[#DPID:96fdd6c9934545770e7037197f876ecf#]

-
-
-
-
-
-
-
-
-
-
-
-
We use both prepared and fresh. Just depends on what we are making. About twice a year we will can some homemade worcestshire sauce, which uses quite a bit of fresh horse radish. Fresh really works well in dishes like horsey potatoes or horse radish cream sauce (kinda like Arby's horsey sauce). I like prepared for cocktail sauce and on prime rib.

Craig. My issue is storing this stuff. Seems to lose flavor very quickly. The reason I have three opened jars in my fridge.

According to the "Horseradish Association" (yes there is one) it should stay fresh for up to 6 months in a tightly closed jar under refrigeration.
It may be what I am buying? I remember horseradish being quite hot and pungent. None of the jars I have resemble this statement.

They have taste, but no heat or nose action going on. Shouldn't my nose quiver at the 

Bye.