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.