Text 12938, 77 rader
Skriven 2014-05-04 07:47:00 av Dave Drum (76091.cooking)
  Kommentar till text 12921 av JIM WELLER (1:123/140)
Ärende: Radishes
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Do radishes get bitter as turnips tend to do when cooked?

 JW> It appears that we taste various bitter elements differently. I
 JW> detect a nasty bitter taste in cooked rutabagas (aka yellow turnips)
 JW> but not true turnips or radishes. Roslind does not taste bitter in
 JW> any of them.

I can't say that I have ever known rutabaga as anything but a name beginning
with "R" in the old travelling game "My Father Has a Grocery Store". I am
*much* more familiar with turnips. And I prefer them washed, peeled, sliced and
eaten raw with a bit of salt - like their cousin the radish. I get a sour,
bitter pong from them when boiled (and by themselves). Mashed with tatties -
the blandness of the potato and butter, milk and/or chicken broth used to
"mash" them dilutes the objectionable parts to the point that, with enough
decent gravy, they are OK.
 
 DD> one of my favourites is the "icicle radish" ...
 DD> more zippy than the globe radishes.

 JW> I like them too but never see them in stores, just home gardens.

I see them at the farmer's markets, Parson's Produce (individual farm-stand
family with a market garden), Humphrey's Market and Country Market (both small,
independent grocery stores/butcher shops). I suspect that the non-regular shape
and varied sizes of the roots give stupormarkup produce managers a stomach
ache. Probably because they fear that some acne-raddled minimum-wage high
school stock boy will confuse them with parsnips.
 
 DD> A root vegetable related to the turnip and horseradish family

 JW> Which is the Brassica or mustard and cabbage family; a very large
 JW> and diverse one. Interestingly horseradish and radishes are both
 JW> Brassicas but horseradish is not a radish per se, being placed in a
 JW> different genus.

Brassica is a *HUGE* umbrella.

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

      Title: Carrot & Parsnip Latkes Recipe
 Categories: Vegetables, Herbs
      Yield: 17 servings

      2 md Carrots; peeled
      5 sm Parsnips; peeled (1 lb)
    1/4 c  All-purpose flour
      2 lg Eggs; beaten
      1 ts Minced chives or scallion
      1 ts Chopped parsley
           Salt & fresh ground pepper
           Peanut oil for frying 

  Grate the carrots and parsnips coarsely. Toss with the
  flour. Add the eggs, chives, parsley, and salt and pepper
  to taste. Mix until evenly moistened.

  Heat 1/4" of peanut oil in a saute pan until it is barely
  smoking. Drop in the batter by tablespoons and flatten.
  Fry over medium heat until brown on both sides.

  Yield: 16 to 18 two-inch pancakes

  Recipe Source: Jewish Cooking in America by Joan Nathan
  (Alfred A. Knopf)

  From: http://homecooking.about.com

  Uncle Dirty Dave's Archives

MMMMM

... "Any priest must be presumed guilty until proved innocent."  RAH
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