Daicon question

[JoanOH]

Hope I'm spelling Daicon correctly...

I believe I've read that it has a radish-like taste, is that correct? I currently use radishes, peeled and diced, as a hash brown substitute. But I tell you, standing there for 30 minutes to peel those little radishes is TOO time consuming! (I peel them because the red skin bleeds so badly and makes an unappetizing dish.)

I've seen the daicon at my local grocers and know it's larger. Think it would work in a faux hash browns? Any other suggestion other than cauliflower?

Joan J

[not2late]

It will work. I parboil or steam the daikon before cooking it like hash browns.

It's also good in those brothy Asian type soups.

[pammie]

daikon should work, it won't have quite the nip that american raddishs have, it is milder....but much easier to peel.

want a really yummy recipe for daikon? this is my favorite.

take some bite sized cut up peices of boneless chicken (dark meat is better but breast is ok) and pan fry in just a bit of oil.
cover it with water and add some fish bullion cubes (or crystals whatever) - let that boil until chicken is pretty much cooked through., peel your daikon and cut it into about 1 inch thick rounds (if your pan is small can cut them in half circles) throw into the boiling bullion/chicken add 1 tbls soy sauce, and 1 tsp splenda...reduce to simmer, until daikon is completely cooked through (about 15-20 minutes)
yummy!

[JoanOH]

I'll try that, Pammie - thanks!!

I'm very fortunate to have one of the mid-west's largest produce and international markets just a few miles from my house -- SO large that they're getting ready to put in a monorail system to get from international store to store. I have yet to find a vegetable they don't have, including all the Asian ones you talk about....and my newest favorite veg - gai lon.

Tonight we're having the faux hash browns with a twist. I diced up about 1 1/2 cups of radishes, 1/4 cup of diced onions, 1/2 cup of diced green peppers, 1/4 cup of diced leeks. Threw it all in some butter - added salt & pepper only - and yum! Had it with baked chicken and asparagus salad. Are we sure this is a "diet"??!?

Joan J

[not2late]

Are we sure this is a "diet"??!?

Joan J

Any "diet" that allows me to have full fat sour cream and grapes for dessert is okay by me!

[pammie]

If you make that recipe and you have some of the "soup" left over...don't throw it out! Take a peeled boiled egg (don't boil it too hard) drop it in the soup and a bit more water if needed to cover the egg(s) bring to a boil for 1 minute and than let set in the soup for 10-15 minutes...that is also yummy yummy!

[Heidi3]

[quote="JoanOH"]I'll try that, Pammie - thanks!!

I'm very fortunate to have one of the mid-west's largest produce and international markets just a few miles from my house -- SO large that they're getting ready to put in a monorail system to get from international store to store. I have yet to find a vegetable they don't have, including all the Asian ones you talk about....and my newest favorite veg - gai lon.

I can not tell you how jealous that makes me.... :sadblinky