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 People ask me about the name of my blog and the Radish part.  I used radishes because they are visual attractive, round and red. And when old, they are old a little caustic and biting.   Sometimes that is me

 I live in Northeastern Florida, and I moved here from Puget Sound of Washington.   My subject matter is always in flux.  I go through different crazes and my blog goes with me.  I enjoy food, photography, I love my family, and I am creative always.  I write about life.   Lately I have included some politics and religion.   

Entries in Flavor Bible (1)

Saturday
Jul232016

July 23, 2016/ The Flavor Bible and Pickles

One of the things that I am trying to reveal, explain, and cheerlead is how I go about my cooking.  THE FLAVOR BIBLE, by Karen Page and Andrew Dornenburg  has been in my library since 2008.  

Sometimes I am unsure what flavor what goes with what.  Sometimes I do not care, and punt, other times I use what I have in my cupboard.  But this book is good for when I really want some solid knowledge.  This book takes almost any ingredient and tells you what are flavors, spices or sides that go together.  Today I made radish quick pickles, and added garlic.  In this book garlic was not mentioned with radishes, but basil, parsley and thyme were listed.  In bold letters the book mentioned vinegar, sea salt and cream cheese.  When these pickles are ready tomorrow I am going to take at least 3 triscuits, and spread cream cheese and layer radishes on top and then layer basil leaves.  

Oh, my gosh, I just made up a recipe.  

Here is a general recipe for quick pickle brew:

3/4 cup water

3/4 cup apple cider vinegar

1 1/2 teaspoons sea salt

2-3 tablespoon sugar

Add to a small pot and heat until sugar is disolved.  Pour in pint jar that has been packed with thinly sliced vegetables like, radishes, cucumbers, or carrots or onion rings.  Cool, then refrigerate.  This will last several weeks. Add herbs if you like.   Make it up! The apple cider vinegar can be switched for rice vinegar.