> Todd;1812159 Wrote:
>> Hi All,
>>
>> I have six bunches of organic radishes ready for
>> dipping.
>>
>> I also have a tub of TJ's crumpled Gorgonzola
>> cheese and a tub (pint?) of TJ's organic sour cream.
>> Combine and stir like hell. (Hard for me to burn,
>> overcook, or otherwise screw up.)
>>
>> How would you alter this recipe for the better?
>>
>> Many thanks,
>> -T
On 02/10/2013 12:17 PM, bigwheel wrote:> Hmmm...first I ever
> heard of somebody sitting down to eat radiches. When
> we have some its usually reserved for nibbling on sparingly along with
> the pinto beans. Dont recall ever purposely dipping them into anything
> let alone into the combo of stuff mentioned. That may be some of
> regional delicacy you got going on there? Which geography is it? Thanks.
Hi Big,
cru·di·tés (krd-t) [1]
pl.n. Cut raw vegetables, such as carrot sticks and
pepper strips, served often with a dip as an appetizer.
My wife makes me up a plate of nibbles when I am working
in the office. Radishes are a hit. Sometimes she slices
up a cucumber. Occasionally some green olives. etc..
Have no idea where we got the practice from.
I remember my father used to love to munch on the hottest
radishes he could find. I thought he was nuts at the time.
-T
1)
http://www.thefreedictionary.com/Crudite