On 5/30/2014 9:41 AM, l not -l wrote:
> On 30-May-2014, Cheryl > wrote:
>
>> On 5/29/2014 7:10 PM, Jeßus wrote:
>>
>>> On Thu, 29 May 2014 13:55:38 GMT, "l not -l" > wrote:
>>>
>>>>
>>>> On 28-May-2014, sf > wrote:
>>>>
>>>>> What did you eat tonight?
>>>> Beer can chicken; a little salt, pepper, onion and garlic powder
>>>> sprinkled
>>>> on before roasting. Since the oven was already on, I roasted a few
>>>> small
>>>> red potatoes and also roasted radishes which were served with sauteed
>>>> radish
>>>> greens.
>>>
>>> Roasted radishes? That's different. I can't even imagine what they
>>> would taste like, interesting...
>>>
>> The flavor changes completely, IMO. I really didn't care for them when I
>> tried roasting them once, though I love them raw.
>
> That is correct; roasting removes the "bite". As one who doesn't care for
> raw radishes, roasting turns them into something I can like, especially when
> served with the sauteed greens.
>
I never did care for red radishes and would probably never buy them. I
did prepare the salad for my parents every night at dinner time when I
was a teen. They liked raw red radishes in their salad. They liked
both the "bite" (I'd call it sharpness) and the crunch.

They didn't eat the green tops. My parents weren't big on greens. Dad
considered greens to be food poor people ate. He picked dandylion
greens for his mother to cook during the Depression. That sort of put
him off "greens" for his lifetime. Me, I love turnip greens. Collards
are good, too, if they're cooked right. Sauteed spinach? You betcha!
But still maybe not radishes. LOL

Jill