Quoting Janis Kracht to Nancy Backus on 11-08-18 22:09 <=-

I grew daikon radishes one year, they were great. I think I had shown
some of them at one of the picnics over at our place as a matter of
fact. Some of they grew to 'enormous' size (for what I thought a
radish should hit in the size department <grin>)

They are a larger radish, to be sure... I've seen them in our Wegmans
in the produce department...

Yes, same over here IIRC.

I'd expect that, but there are some variances between stores... :)

If I were to have a garden again, I might grow them... I really like
the pickle made of them one gets at Asian restaurants.... :)

Yes, those are so good :)

And a good digestive aid... ;)

And that's usually what's used when one finds
"Turnip" on a Chinese dim sum menu... :)

Yes :)

One place we go has a turnip cake (alias radish cake) as a usual
offering on their carts.... and we were just at another place that
offers beef tripe and turnip....in a beef slightly thickened sauce... we
got a serving of that.... :) Very tasty.... :)

Daikon Radish Salad https://www.platingsandpairings.com/daikon-radish-salad/
Ingredients
1 lb daikon radish white Korean radish
1/2 tablespoon Korean red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 cloves garlic finely chopped
2 green onions finely chopped
1 1/2 tablespoons white vinegar
Instructions
Peel the radish and cut into really thin strips. (I used a
julienne peeler for this)
Place the radish in a medium bowl and toss with red pepper powder,
sugar, salt, green onion and garlic.
Sprinkle the mixture with vinegar and mix well.
Adjust to taste, adding additional salt, sugar or vinegar, if
needed. Refrigerate until ready to serve.

That almost looks more like a radish kimchee... :)

Now I'm thinking of adding Daikon Radish this coming spring :) :)

Can't imagine why.... (G)

ttyl neb

... Write a wise saying and your name will live forever -- Anonymous

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Hi Nancy,

I grew daikon radishes one year, they were great. I think I had shown
some of them at one of the picnics over at our place as a matter of
fact. Some of they grew to 'enormous' size (for what I thought a
radish should hit in the size department <grin>)

They are a larger radish, to be sure... I've seen them in our Wegmans
in the produce department...

Yes, same over here IIRC.

I'd expect that, but there are some variances between stores... :)

Yes, that's true. :)

If I were to have a garden again, I might grow them... I really like
the pickle made of them one gets at Asian restaurants.... :)

Yes, those are so good :)

And a good digestive aid... ;)

I didn't know that :)

And that's usually what's used when one finds
"Turnip" on a Chinese dim sum menu... :)

Yes :)

One place we go has a turnip cake (alias radish cake) as a usual
offering on their carts.... and we were just at another place that
offers beef tripe and turnip....in a beef slightly thickened sauce... we
got a serving of that.... :) Very tasty.... :)

That does sound interesting :)

Daikon Radish Salad
https://www.platingsandpairings.com/daikon-radish-salad/
Ingredients
1 lb daikon radish white Korean radish
1/2 tablespoon Korean red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 cloves garlic finely chopped
2 green onions finely chopped
1 1/2 tablespoons white vinegar
Instructions
Peel the radish and cut into really thin strips. (I used a
julienne peeler for this)
Place the radish in a medium bowl and toss with red pepper powder,
sugar, salt, green onion and garlic.
Sprinkle the mixture with vinegar and mix well.
Adjust to taste, adding additional salt, sugar or vinegar, if
needed. Refrigerate until ready to serve.

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

Now I'm thinking of adding Daikon Radish this coming spring :) :)

Can't imagine why.... (G)

With Winter just around the corner, now I really can't wait for spring to get here <grin>

Here's a recipe for Saffron Rice from Moosewood's Simple Suppers cookbook:

Saffron Rice:
1 1/2 cups white rice
1 tsp. vegetable oil
Generous pinch of saffron
2 1/4 cups water
1/2 tsp. salt
Rinse and drain the rice. Heat the oil in a saucepan with a tight-fitting lid. Add the rice and saffron and stir on high heat for minute or two. Add the water and salt, cover and bring to a boil on high heat. Lower the heat to gentle simmer and cook covered for 12 to 15 minutes, or until all the water is absorbed. Fluff the rice with a fork, cover and let sit until ready to serve.

Take care,
Janis

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