I've never much liked horseradish. I've never really liked "hot" foods in general. Hot peppers, etc. "Subtly, not power!" was what I would say. Cinnamon is good, in SMALL quantities. So I didn't care for horseradish, but never felt the need to single it out.
Until one day.
I was at a business lunch. At a nice steak restaurant. We all ordered New York (a new cut for me), and the waiter brought out our meat, a basket of baked potatoes, and a cart of potato seasonings. As the conversation wandered back and forth over small talk, business talk, and technical talk, I was prepping my potato. In the past, the restaurants I go to "load" it for me, but not in this case. So, as I was participating in the give-and-take, I had split and fluffed mine, and filled it with butter and sour cream.
At least, I thought it was sour cream.
It wasn't, as I discovered the instant I took a big bite.
And that's why I don't like horseradish.