Comments on: A New Pickled Daikon http://www.breakawaycook.com/blog/2009/02/02/a-new-pickled-daikon/ the hyperglobal meets the hyperlocal -- ethnic markets meet farmers' markets Thu, 29 Jul 2010 02:50:36 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Norma Fogelberg http://www.breakawaycook.com/blog/2009/02/02/a-new-pickled-daikon/comment-page-1/#comment-4028 Norma Fogelberg Tue, 10 Mar 2009 04:20:17 +0000 http://www.breakawaycook.com/blog/?p=465#comment-4028 Hi all, I have to sing Eric's praises, not only is he a fabulous chef but a great guest chef personality wise. Our guests loved both the food and his presentation and discussion about each course. My personal favorite - Each item was sooo special that it would be hard to pick a favorite so I will have to go course by course: Mezze: Carrot Pate Salad of Crab, Pomelo and Pea Tendrils Both Lambs were to die for and I loved the Steamed Pearl Rice Balls The Matcha Panna Cotta was amazing So try them all. Eric - thanks again. Hi all,
I have to sing Eric’s praises, not only is he a fabulous chef but a great guest chef personality wise. Our guests loved both the food and his presentation and discussion about each course.

My personal favorite – Each item was sooo special that it would be hard to pick a favorite so I will have to go course by course:
Mezze: Carrot Pate
Salad of Crab, Pomelo and Pea Tendrils
Both Lambs were to die for and I loved the Steamed Pearl Rice Balls
The Matcha Panna Cotta was amazing

So try them all.

Eric – thanks again.

]]> By: Eric http://www.breakawaycook.com/blog/2009/02/02/a-new-pickled-daikon/comment-page-1/#comment-4027 Eric Thu, 05 Feb 2009 23:44:02 +0000 http://www.breakawaycook.com/blog/?p=465#comment-4027 Yeah, I think the extra water doesn't hurt them, it just makes them different. The squeezed version has more of the texture of takuan, those supercrunchy/crispy big yellow daikon (how do they get it that shade of yellow??) that are so ubiquitous in Japan. But I'm better the non-squeezed version is good, too. Yeah, I think the extra water doesn’t hurt them, it just makes them different. The squeezed version has more of the texture of takuan, those supercrunchy/crispy big yellow daikon (how do they get it that shade of yellow??) that are so ubiquitous in Japan. But I’m better the non-squeezed version is good, too.

]]> By: Karena http://www.breakawaycook.com/blog/2009/02/02/a-new-pickled-daikon/comment-page-1/#comment-4026 Karena Thu, 05 Feb 2009 20:33:42 +0000 http://www.breakawaycook.com/blog/?p=465#comment-4026 I made the pickles this morning and am now crunching a few slices while I type. I even brewed up a batch of ginger syrup while the daikon slices were sitting in the matcha salt. I did make one mistake--forgot to squeeze out the water before adding the lemon juice and the ginger syrup, but it doesn't appear to have affected the pickles. Terrific with egg salad sandwich on baguette. I made the pickles this morning and am now crunching a few slices while I type. I even brewed up a batch of ginger syrup while the daikon slices were sitting in the matcha salt. I did make one mistake–forgot to squeeze out the water before adding the lemon juice and the ginger syrup, but it doesn’t appear to have affected the pickles. Terrific with egg salad sandwich on baguette.

]]> By: ila http://www.breakawaycook.com/blog/2009/02/02/a-new-pickled-daikon/comment-page-1/#comment-4030 ila Wed, 04 Feb 2009 02:28:10 +0000 http://www.breakawaycook.com/blog/?p=465#comment-4030 mmmm, daikon. and it's pickled! that and a bowl of rice is all i need for breakfast. okay, maybe a fried egg too because i won't last till lunch... mmmm, daikon. and it’s pickled!
that and a bowl of rice is all i need for breakfast. okay, maybe a fried egg too because i won’t last till lunch…

]]> By: Divina http://www.breakawaycook.com/blog/2009/02/02/a-new-pickled-daikon/comment-page-1/#comment-4029 Divina Tue, 03 Feb 2009 06:45:25 +0000 http://www.breakawaycook.com/blog/?p=465#comment-4029 Sounds refreshing. I would like to try that. Sounds refreshing. I would like to try that.

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