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

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.

> 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

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!

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.

Ok gotcha on the crudites. Thanks. We eat those all time just never thought of trying it with a radich. We go for raw broccoli..green onyawns etc. Raw yellow squash is my single favorite. Could certainly see where a radich could fit into that crowd. Now my Daddy had me convinced those things were baby mice..which he held by their tails and dunked into red paint to make them red..then he would drag them out of the paint and bite of their heads to make the white part. Sounded plausible to me for quite a while. We dunk all that rabbit food in good old Ranch Dressing nowadays. I am fixing to instruct the Warden to add some radiches to her shopping list.

On 02/11/2013 10:59 AM, bigwheel wrote:
> Ok gotcha on the crudites. Thanks. We eat those all time just never
> thought of trying it with a radich. We go for raw broccoli..green
> onyawns etc. Raw yellow squash is my single favorite. Could certainly
> see where a radich could fit into that crowd. Now my Daddy had me
> convinced those things were baby mice..which he held by their tails and
> dunked into red paint to make them red..then he would drag them out of
> the paint and bite of their heads to make the white part. Sounded
> plausible to me for quite a while. We dunk all that rabbit food in good
> old Ranch Dressing nowadays. I am fixing to instruct the Warden to add
> some radiches to her shopping list.
>

:-)

On 02/11/2013 10:59 AM, bigwheel wrote:
> I am fixing to instruct the Warden to add
> some radiches to her shopping list.

Hi BigWheel,

After my wife stopped laughing, not an inconsiderable
amount of time, she ask me to ask you if she could
barrow the title "The Warden", or is it universally accepted?

:-)

-T

Well tell that nice Lady to help herself. Sure it aint original. As a wise old King say one time..There aint nothing new under the Sun..(Paraphasing). I prob just swiped it off of somebody else..lol. Now the bad part comes when they admit they are the Warden..and that we need a Warden. That was a heart breaking revelation. Also tell her in these parts the pile of rabbit food in question is called a Veggie Platter..I think lol. We also dont allow fruit cups.

Todd > 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,

Radishes and gorgonzola sounds real good. Garlic, a little hot papper, some
basil and paprika, a touch of salt and some Marsala (both in the dip and
for YOU!) couldn't hurt, eh?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

On 02/10/2013 10:33 AM, Nick Cramer wrote:
> Todd > 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,
>
> Radishes and gorgonzola sounds real good. Garlic, a little hot papper, some
> basil and paprika, a touch of salt and some Marsala (both in the dip and
> for YOU!) couldn't hurt, eh?
>


Hi Nick,

I just made a test run of garlic powder, cayenne, basil, paprika. OH MY
IT IS GOOD! I am about to make up the whole batch.

Thank you!

-T

On 2/10/2013 12:24 AM, Todd 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
>
>
>
I would use Fage brand fat-free Greek yogurt instead of sour cream.
Less carbs. Less fat and more protein. It tastes exactly like good
quality sour cream.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 02/10/2013 04:46 PM, Janet Wilder wrote:
> On 2/10/2013 12:24 AM, Todd 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
>>
>>
>>
> I would use Fage brand fat-free Greek yogurt instead of sour cream. Less
> carbs. Less fat and more protein. It tastes exactly like good quality
> sour cream.
>

Hi Janet,

Thank you for the carb heads up. The sour cream is 1 gram / Tablespoon.
So I need to keep it down to around 8 tablespoons (4 sour cream + 4
Gorgonzola) per sitting.

I love Greek yogart. The full fat stuff is too many carbs. The
0% fat, well, has no fat. Since I am now a hunter/gather and no
longer ingest much carb, I get cold, tired, and dump slight amounts
ketones -- meaning am dieting by accident. So I add butter to
the 0% fat stuff.

TJ's has a similar yogurt to the one you speak of. I will consider
it next time (adding butter).

My wife does a thing with about six blueberries and butter. Heats
them in the microwave till they meld. Then stirs them into the 0%
Greek yogurt. Adds stevia (Now Foods). Very treaty.

Thank you so much!
-T

"Todd" > wrote in message
...

> ...................
> I love Greek yogart. The full fat stuff is too many carbs. The
> 0% fat, well, has no fat. Since I am now a hunter/gather and no
> longer ingest much carb, I get cold, tired, and dump slight amounts
> ketones -- meaning am dieting by accident. So I add butter to
> the 0% fat stuff.
> ...................

If you are talking of Fage, the whole milk yogurt has 8g
carbohydrates; the 2% also has 8g, and the non-fat has
7g. Not a difference worth mention, is it?
<http://www.fageusa.com/nutrition/nutrition-benefits/>

pavane

On 02/10/2013 08:30 PM, pavane wrote:
>
>
> "Todd" > wrote in message
> ...
>
>> ...................
>> I love Greek yogart. The full fat stuff is too many carbs. The
>> 0% fat, well, has no fat. Since I am now a hunter/gather and no
>> longer ingest much carb, I get cold, tired, and dump slight amounts
>> ketones -- meaning am dieting by accident. So I add butter to
>> the 0% fat stuff.
>> ...................
>
> If you are talking of Fage, the whole milk yogurt has 8g
> carbohydrates; the 2% also has 8g, and the non-fat has
> 7g. Not a difference worth mention, is it?
> <http://www.fageusa.com/nutrition/nutrition-benefits/>
>
> pavane

Hi Pavane,

I was looking at TJ's labels.

Are you speaking of

http://www.fageusa.com/products/fage-total-classic/

Which is 9 grams per 5.3 oz or .6625 of a cup.
Or 13.6 grams per cup.

This would definitely be "limited". Would have
to be the entire meal.

This is probably why on the link you gave, the
"Total Classic" is not recommended for diabetics.

-T

"Todd" > wrote in message
...
> On 02/10/2013 08:30 PM, pavane wrote:
>>
>>
>> "Todd" > wrote in message
>> ...
>>
>>> ...................
>>> I love Greek yogart. The full fat stuff is too many carbs. The
>>> 0% fat, well, has no fat. Since I am now a hunter/gather and no
>>> longer ingest much carb, I get cold, tired, and dump slight amounts
>>> ketones -- meaning am dieting by accident. So I add butter to
>>> the 0% fat stuff.
>>> ...................
>>
>> If you are talking of Fage, the whole milk yogurt has 8g
>> carbohydrates; the 2% also has 8g, and the non-fat has
>> 7g. Not a difference worth mention, is it?
>> <http://www.fageusa.com/nutrition/nutrition-benefits/>
>>
>> pavane
>
> Hi Pavane,
>
> I was looking at TJ's labels.
>
> Are you speaking of
>
> http://www.fageusa.com/products/fage-total-classic/
>
> Which is 9 grams per 5.3 oz or .6625 of a cup.
> Or 13.6 grams per cup.

Their website that you referenced:

Serving Size: 1 Container 7oz (200g)
Servings per Container 1 Calories 190
Calories from fat 90
Total fat 10g
% DV Total fat 15%
Saturated fat 7g
% DV Saturated fat 35%
Trans fat 0g
Cholesterol 25mg
% DV Cholesterol 8%
Sodium 70mg
% DV Sodium 3%
Total carbohydrates 8g
.........
Sure looks like 8g per 7oz(200g) container.
To what do you refer?

pavane

On 2/10/2013 7:09 PM, Todd wrote:
> On 02/10/2013 04:46 PM, Janet Wilder wrote:
>> On 2/10/2013 12:24 AM, Todd 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
>>>
>>>
>>>
>> I would use Fage brand fat-free Greek yogurt instead of sour cream. Less
>> carbs. Less fat and more protein. It tastes exactly like good quality
>> sour cream.
>>
>
> Hi Janet,
>
> Thank you for the carb heads up. The sour cream is 1 gram / Tablespoon.
> So I need to keep it down to around 8 tablespoons (4 sour cream + 4
> Gorgonzola) per sitting.
>
> I love Greek yogart. The full fat stuff is too many carbs. The
> 0% fat, well, has no fat. Since I am now a hunter/gather and no
> longer ingest much carb, I get cold, tired, and dump slight amounts
> ketones -- meaning am dieting by accident. So I add butter to
> the 0% fat stuff.
>
> TJ's has a similar yogurt to the one you speak of. I will consider
> it next time (adding butter).
>
> My wife does a thing with about six blueberries and butter. Heats
> them in the microwave till they meld. Then stirs them into the 0%
> Greek yogurt. Adds stevia (Now Foods). Very treaty.
>
> Thank you so much!
> -T
Todd,

Fage also makes a 2% fat Greek yogurt. You might like that.

I love blueberries in my Greek yogurt, too. I also like a cubed half of
a small mango.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 02/11/2013 08:53 PM, Janet Wilder wrote:
> On 2/10/2013 7:09 PM, Todd wrote:
>> On 02/10/2013 04:46 PM, Janet Wilder wrote:
>>> On 2/10/2013 12:24 AM, Todd 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
>>>>
>>>>
>>>>
>>> I would use Fage brand fat-free Greek yogurt instead of sour cream. Less
>>> carbs. Less fat and more protein. It tastes exactly like good quality
>>> sour cream.
>>>
>>
>> Hi Janet,
>>
>> Thank you for the carb heads up. The sour cream is 1 gram / Tablespoon.
>> So I need to keep it down to around 8 tablespoons (4 sour cream + 4
>> Gorgonzola) per sitting.
>>
>> I love Greek yogart. The full fat stuff is too many carbs. The
>> 0% fat, well, has no fat. Since I am now a hunter/gather and no
>> longer ingest much carb, I get cold, tired, and dump slight amounts
>> ketones -- meaning am dieting by accident. So I add butter to
>> the 0% fat stuff.
>>
>> TJ's has a similar yogurt to the one you speak of. I will consider
>> it next time (adding butter).
>>
>> My wife does a thing with about six blueberries and butter. Heats
>> them in the microwave till they meld. Then stirs them into the 0%
>> Greek yogurt. Adds stevia (Now Foods). Very treaty.
>>
>> Thank you so much!
>> -T
> Todd,
>
> Fage also makes a 2% fat Greek yogurt. You might like that.
>
> I love blueberries in my Greek yogurt, too. I also like a cubed half of
> a small mango.
>


Thank you!