Ooh intriguing recipeโฆ
The radish recipe that made me like them (I call it โskillet radishesโ):
Halve small radishes (or cut a big one into chunks). Melt butter in a cast iron skillet and panfry the radishes on the cut side until blistered and browning. Flip over and do the same to the other side. Optionally (I always do) drizzle with rice vinegar.
Makes a decent roasted potato substitute for keto people; I just love them as their own thing.
That does sound good. I saw something similar that was a braised Japanese dish.
I think I might try it next
That was really interesting and looks deliciousโฆ I didnโt know the rounded edges were functional!
Since Iโm a fusion head, I want to make a version of this with white wine and tarragon instead of soy sauce and seaweed ๐ I have a feeling those would taste nice with radish as well
Let us know! Iโm actually not sure if Iโve ever eaten tarragon
Oh wow โ tarragon is amazing!! Especially for poultry (and would be good w rabbit too).
One super simple dish my family used to make: lay a bunch of raw chicken tenders to fill a pan. Season with tarragon and garlic powder. Top each with a slice of cream cheese and cover with a layer of sliced Swiss cheese. Bake in the oven until cooked and the Swiss has golden bubbles.
Our Thanksgiving turkey leftovers always became turkey tetrazzini, which is another dish we primarily season with tarragon.
So basically it can rock white meat poultry and would be sure to also be great with rabbit (I just havenโt done that yet)
Gosh that sounds good
Also, funny similarity, rounded edges on terraces are usually more desirable as well (if you want consistent moisture). Keeps from having whatโs called a โdry edge effectโ if the drop off angle is too sharp it reduces reverse osmosis significantly. Good effect though if you want to plant dry loving crops like cacti
