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Sunday, November 9, 2008

Black Radishes Revisited

Since several people have requested pictures of the inside of my black radish, I thought I'd oblige. Unfortunately, it's not as exotic as imagined when looking at the outside. It does have a beautiful snowflake-like pattern on the inside, though. Since I'm still an unskilled food photographer, and my camera has very limited options with both close-up pictures and lighting, I didn't get a good picture head-on.

I did, however, decide to experiment with the radish. I did a quick Google search, and came up with this one from Chocolate & Zucchini for Black Radish Chips.

She specifically says to be conservative on the oil, which I was, but I then burned the first batch to a crisp. She suggests a baking time of 40 minutes, but that was definitely too long for this batch! (And let me tell you, the smell of burnt radish is not a good one...)

I decided to try again in the same pan, which already had some oil in the bottom. I added a little more, but apparently too much since although I didn't burn them, they still didn't come out quite right. They were tasty, with the spicy flavors of the radish almost baked out, but a little too soggy for my taste. (Again, sorry for the poor photography!)

After tasting the soggy ones, I can see the appeal of them (not only do they have a very interesting flavor, but the star/flower pattern is even more pronounced). I guess I'll have to try again next time I find these at the store.


Sue November 10, 2008 at 11:11 PM  

Interesting looking. I can't decide if I like the idea of fried radishes, but they sure would be a conversation starter.

Mindy November 11, 2008 at 8:20 AM  

Sue, The flavor was interesting, and kind of addicting in a strange way, but I don't think that they're for everyone. After thinking about it more, I think I'm going to try to find some other recipes for the black radish!

Chef E November 11, 2008 at 11:25 AM  

I love new foods, let me know if you find out about any more recipes for these. Maybe my hubby will get another business trip to Germany and I can come as his personal chef, lol

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