On 02/10/2013 03:18 PM, Todd wrote:
> On 02/10/2013 03:17 PM, Todd wrote:
>>
>>> 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
>
>
> Great substitute for pop corn when watching a video with the wife!


Here is an idea for cru·di·tés that no one may have thought of:
when coring cauliflower, save the more tender leaves. Supposedly
you can cook the leaves, but they taste really weird cooked.
But are tangy and spicy raw. And, no farts/cramps like you get
from eating raw cauliflower/broccoli.