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March 06, 2008

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mari

I love radishes, but I didn't start liking them until I came to Europe, ten years ago. Do these stay a bit crisp after marinating? I can never find pickled radish for my pad thai, would this recipe work for me?

Lizzie

I love, love, love your first picture of the radishes. It's eerie and otherwordly and perfect.

I've never been a fan of the actual radishes themselves, but never thought of pickling them. Very interesting. Will let you know how it turns out...

Sophie

Yum, looking forward to these coming back!

I like variations on David Hall's radish and bean salad recipe:
http://bookthecook.blogspot.com/2007/02/beans-beans-good-for-your-heart.html

vegeyum

You never fail to inspire me - I have a bunch of radishes in the kitchen ready to go!

Kylie Kwong - often walked past her restaurant when in Sydney, but have a slight hesitation about going in. Usually I end up in Bills, or that quirky little upstairs Thai place just down the road, with awful service but brilliant food.

Ricki

Well, I've never been a bit fan of radishes, but for this recipe, I'm going to make an exception! This looks delicious. I am filing this recipe away for summer and can't wait to give it a go.

Ricki

Thanks, Lucy. And of course, I meant "a big fan." (Must learn to leave comments when I am actually awake!!)

Vivian

Radishes never used to agree with me, too spicy and harsh. Then I learned to eat them with unsalted butter and a hit of salt on bread (baguette is best). Somehow that treatment cuts the sting but leaves a delightful crunch.

Lucy

Vivian: Yes, that French way is so good. Creamy, pale, unsalted butter against the sharp crunch is divine. Lovely reminder - thank you!

Viagra Online

Radish Maggots got most of my radishes. Can I cut out the damage to the roots, and then eat the rest?

Idergecadiori

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