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Old 08-28-2010, 03:38 PM   #11
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Stir fry is a good idea. I've got a really great seasoned wok I keep forgetting I've got soooo.... it doesn't get used as much as it should. Has anyone ever tried any of these Daikan radishes, All Seasons (Tokinashi) Radish, Daikon-heirloom - untreated - sustainable - vegetable seeds - Bountiful Gardens and Radish All Season White at The Cook's Garden?
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Old 09-02-2010, 08:49 PM   #12
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Tks for the wonderful ideas.

I haven't tried a Daikan radish. Is there something special about their taste?
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Old 09-04-2010, 02:24 AM   #13
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I read somewhere their taste was really out of this world. I've never tasted them so I can't say.... that's why I was asking if anyone had ever tried em. I was sorta hoping somebody could confirm what I'd read otherwise I'll just stick to the regular old table radish.
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Old 09-04-2010, 07:27 PM   #14
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This is from a seed catalog that sells Daikon radish

Quote:
Description/Taste
Mild and juicy-crisp, Daikon is a smooth firm root with a shiny exterior. No matter the size, Daikon offers a consistent consistency. This popular Oriental radish can grow to fifty pounds or more but usually weighs in at one-half to two pounds. Cylindrical and tapered, the pearly white and juicy flesh offers a peppery sweet flavor.
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Old 09-04-2010, 11:33 PM   #15
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The peppery sweet flavor has me wanting it. I don't have the thousands of square feet to grow veggies everyone like most of you so if I buy some of this Daikon to try.... anyone want half my seed pack otherwise it's just going to go to waste.
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Old 09-06-2010, 10:46 AM   #16
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Just raw with butter and sea salt. Classic French dish.
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Old 09-06-2010, 11:06 AM   #17
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Raw radish with butter and salt?!?!?! Would you melt the butter and toss the radish in it?
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Old 09-06-2010, 02:51 PM   #18
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Nope, just whip the butter, place in a ramekin or small bowl and serve with whole radishes and a pile of sea salt. Then dip or spread the butter on the radish and dab in the salt. Ya gotta try it.

I'm a wanna be foodie, cooking show freak, cook book collector and dabbler in the edible arts. I watch Anthony Bourdain (No Reservations) and he and Eric Ripert and his other chef friends were eating them in an exclusive restaurant for cooks only. Apparently it is basic peasant food in France but not found normally in restaurants.
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Old 09-06-2010, 03:30 PM   #19
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Thanks for the instructions. I'm working on my fall garden now, and radish will be on the menu.
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Old 09-15-2010, 11:19 AM   #20
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Lib, would you like to split an order of Daikon radishes with me?
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