food for thought

[GRAPES]

Originally Posted by mizski

I really hated radishes before this. I had only had them sliced raw in salads and to me they tasted like dirt. Then on ADBB I read how some people loved them cooked and I think it was Carole (imagood1) who mentioned she liked them fried in butter.

My thinking: EVERYTHING is better in butter! So I tried Linda's radish home fries recipe and I was amazed. Shocked really. No dirt or funky radish taste. Now they look sort of weird with the pink color but they are fabulous. I have them a lot now. Mr. Ski loves them too and didn't even make fun of the pink girly color. LOL They are also good as reheated leftovers and Linda says they can be frozen too.

p.s. I make mine without the bacon but that addition would be tasty too.

Thanks, Mizski... I'm definitely going to try this. I am allegic to eggs, so I can only use them sparingly, which makes breakfast a challenge for me. I can't wait!!!

[GRAPES]

Originally Posted by imagood1

If you are lucky enough to get the white icicle radishes they look more like potatoes -- but I like the pink color - they look like red potatoes (or new potatoes or B size potatoes, whatever they call them where you live). You can also take the red skin off the radishes and they look like little potatoes in the skillet. I use a mix of olive oil and butter to fry them - I don't add the onion until the radishes are almost done because I like them just a little less done than the radishes.

I use either green onions or yellow onions depending on if I have a few extra carbs leftover for dinner (or whatever meal I'm having them for). They are wonderful and a staple in our home -- even the hubs and mom eat them!!

Thanks for the information Carol...I didn't know there were different types of radishes...I just always thought of them as those nasty things I avoided in salads...lol. I'll have to look more closely now.

[mizski]

Originally Posted by GRAPES

Thanks, Mizski... I'm definitely going to try this. I am allegic to eggs, so I can only use them sparingly, which makes breakfast a challenge for me. I can't wait!!!

There are a lot of posts around on alternatives to eggs for breakfast. A lot of people have leftovers. Besides the steak and radish home fries here are some other ideas.

[mitzimarie]

Originally Posted by GRAPES

Thanks for the information Carol...I didn't know there were different types of radishes...I just always thought of them as those nasty things I avoided in salads...lol. I'll have to look more closely now.

This is what the daikon radish looks like (I have only seen them at Whole Foods):

daikon = white radish = Japanese radish = Chinese radish = icicle radish = lo bak = loh baak = loh buk = mooli = Oriental radish = lo pak Pronuncation: DIE-kon Notes: Daikon is larger and milder than its relative, the red radish. The Japanese like to grate it and serve it with sushi or sashimi, but you can also pickle it, stir-fry it, or slice it into salads. Japanese daikons tend to be longer and skinnier than their Chinese counterparts, but the two varieties can be used interchangeably. Choose specimens that are firm and shiny. They don't store well, so try to use them right away.

[GRAPES]

Originally Posted by mizski

There are a lot of posts around on alternatives to eggs for breakfast. A lot of people have leftovers. Besides the steak and radish home fries here are some other ideas.

Thanks, Mizski, I'll check these out, especially the moc and cheese...yummmmm.

[GRAPES]

[QUOTE=mitzimarie;1117252]This is what the daikon radish looks like (I have only seen them at Whole Foods):

Thanks, Mitzi...I'll look for them. I recently moved to a small town with a limited selection of foods & stores, but I'll keep my eyes open.

[Aways2Go]

For those so inclined, daikon radishes are pretty easy to grow. We haven't grown them in years, but as a replacement for fried potatoes, which I haven't been eating for about 4 years now, might have to reconsider this cool weather crop! LOL!