Text 35852, 104 rader
Skriven 2013-04-08 12:12:26 av Dave Drum (1:261/38)
     Kommentar till en text av Dale Shipp
Ärende: P-Nut Butter
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> You'll notice that PB is featured in a lot of suggestions in the
 DS> listing below.  The very first one is a favorite of mine, as is PB on
 DS> toast with sliced radishes.

 DD> As I am allergic to bananananas it's a good thing I don't like them.
 DD> Never had peanut butter with radishes. Red globe radishes? Or white
 DD> (icicle) radishes?

 DS> What we get is the red globe radishes.  Have to look at them carefully.
 DS> Too many times the cello bag ones are old and woody -- that is not
 DS> good. Some of our stores have large ones with the greens still
 DS> attached.  They seem to stay fresher that way.  We don't have a recipe
 DS> on file, but it is pretty easy.  Slice the radishes moderately thin
 DS> (e.g. thickness of a normal pepperoni slice).  Have your peanut butter
 DS> of choice at hand. Toast the bread.  As soon as it is done and still
 DS> hot, spread the peanut butter, then cover with a layer of overlapping
 DS> radishes on top. Sprinkle a little salt on if desired.  And then chomp
 DS> away.

That's just about the way I'd do it. Less the salt. If I'm just doing radishes
as a crudity then I dip 'em in salt. Otherwise, in salads or whatever, the salt
comes from other ingredients. On a sandwich using peanut butter - unless I get
fresh-made from the store or make it at home - is pretty much a salt bomb
anyway. Some brands more than others.

I like radishes - either sort. And I like them to have some bite to them. As
you say the old, woody guys are not very palatable. If I spot a bag of radishes
in which some are split on the side - I leave it in the bin. Those are the
radishes that tend to be flavourless and woody - probably from growing too
fast. The icicle radishes (look like a miniature horseradish root) do not seem
to suffer from that malady. But, one seldom sees them in the stores as they are
not very attractive.  Bv)=

 DS> Gail says that it is an old German thing.  She grew up on it.  Another
 DS> thing she got from her mother was to slice little green onions and fold
 DS> them into your mashed potatoes.  It took a while before she got me to
 DS> try it, and even longer before she convinced me to use the entire
 DS> onion, green top and all.

Mom must have been German - with a name like Murphy and red hair I'd expect she
was of Irish heritage. I have been putting spring onions in my mash for a
while. It was a combination of two different things led me to that ... I was
going to make garlic mashed potatoes as a side dish one evening and garnish the
potatoes with sliced chive greens. Well, I was out of both garlic cloves and
chives. But, I had a bunch of scallions in the rotter drawer of the ice box.
You can imagine the rest. The whites and light green parts went into the pot
with the tatties and the dark green parts got sliced up for garnish.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Radishes & Farmer Cheese Tea Sandwiches
 Categories: Appetisers, Cheese, Breads, Vegetables
      Yield: 8 servings

      1 bn Large young-as-possible
           - radishes; greens attached
           +=OR=+
      2 bn Small young-as-possible
           - radishes; greens attached
      6 oz Fresh farmer, goat or cream
           - cheese
      2    Shallots; peeled, chopped
    1/2 ts (ea) salt & ground pepper
      1 ts Poppy seeds
      8 sl (thin) sandwich bread, rolls
           - or bagels
      1 bn Watercress; stems removed,
           - but a few sprigs reserved
           - for garnish

  By Georgeanne Brennan, Chronicle contributor

  Trim tips and leaves from radishes, reserving as many of
  the young leaves as possible. Chop radishes and leaves.
  You will have about 1 cup.

  Mash the cheese with the back of a wooden spoon until it
  is soft and a little fluffy. Add the chopped shallots, the
  salt, pepper and poppy seeds. Fold in the chopped
  radish-leaf mixture.

  For fancy tea sandwiches, trim off crusts from bread.
  Spread 4 slices of the bread with equal amounts of radish
  mixture, add some of the watercress leaves and top with
  the remaining bread slices. Cut each sandwich into
  quarters and serve garnished with reserved watercress
  sprigs.

  Makes 16 sandwich quarters, or 4 full sandwiches.

  URL: http://sfgate.com

  MM Format by Dave Drum - 05 July 2012

  Uncle Dirty Dave's Archives

MMMMM

... I took to it like a duck takes to a roasting pan.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)