tag:blogger.com,1999:blog-1803470246363113005.post1955720219202825159..comments2016-03-29T14:31:45.169-07:00Comments on Jora Cooks: FFWD Pissaladiere + DaikonJorahttp://www.blogger.com/profile/03551478803291803446noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1803470246363113005.post-12764344749575009062011-11-01T05:14:39.612-07:002011-11-01T05:14:39.612-07:00Thank you so much for all of the advice! I'm ...Thank you so much for all of the advice! I'm going to remember the tip about bringing eggs to room temperature - I'm sure I'll be using it often.<br /><br />I REALLY appreciate all of the advice on ways to use daikon. I looked through a couple of Japanese cookbooks and found some good ideas. This week I made daikon kimchi (I found the recipe on the NYTimes website). We really enjoyed it with some bibimbap that I made, and the recipe used up 6 cups of daikon and stays good for a couple of weeks :-)Jorahttps://www.blogger.com/profile/03551478803291803446noreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-72627061839587042942011-10-24T19:46:33.049-07:002011-10-24T19:46:33.049-07:00Before your post I had not heard of Daikon and now...Before your post I had not heard of Daikon and now I know a bunch of different ways to use it ! Although I am not sure I could deal with the 4.5 pound one.... Great pissaladiere. I passed since I was so behind and Nana agreed to knock it out. Plus, I am not an anchovy fan. We agreed to try other variations over the Thanksgiving holiday, since this is a good "wine and nibblies" kind of recipe.tricia s.https://www.blogger.com/profile/06247980519576579740noreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-80114176761649263562011-10-24T10:51:13.468-07:002011-10-24T10:51:13.468-07:00I'm glad you saw it through and gave it a whir...I'm glad you saw it through and gave it a whirl as written! I ate mine with a toss of aruglula salad on it and it does give the anchovies another avenue to flavor and it cuts it down nicely.Trevor Sis Boomhttps://www.blogger.com/profile/02265530630570337679noreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-26648555148217287572011-10-23T08:24:39.972-07:002011-10-23T08:24:39.972-07:00I substitute daikon for potatoes in most stews sin...I substitute daikon for potatoes in most stews since we don't eat potatoes. They work quite well in beefy stews (pot roast, beef in wine, braised beef short ribs, etc). I also like them in chunks in clear soups, especially anything with a pork or duck stock, like a pho, but they work well in chicken based soups also. The daikon gets soft and absorbs the flavors from the dish. We use a lot of them, and they last for quite a while in cool storage.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-31281104318452593432011-10-23T05:43:15.457-07:002011-10-23T05:43:15.457-07:00Nice looking pissaladiere, Jora. As with all reci...Nice looking pissaladiere, Jora. As with all recipes, adjusting to your own taste is the way to go. Quick tip, if you need to bring an egg to room temp quickly, put it in a bowl of warm water for 5-10 minutes. I have never seen a daikon that big before.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-43052599350107360912011-10-22T08:14:12.261-07:002011-10-22T08:14:12.261-07:00That is one huge daikon. Wow. I usually end up g...That is one huge daikon. Wow. I usually end up grating daikons into whatever it is I am making with them - so don't have any creative ideas (soups, salads, etc)<br />Defintely try the pissaladiere again with less anchovies. They can be very overpowering.Cher Rockwellhttps://www.blogger.com/profile/17067437991540780000noreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-83905211438706034952011-10-22T05:14:22.031-07:002011-10-22T05:14:22.031-07:00That's one mother shocking daikon! Your pissa...That's one mother shocking daikon! Your pissaladiere looks great and I'm happy you enjoyed it, despite the saltier bites.Adrianahttps://www.blogger.com/profile/14637535335728408445noreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-4583953450676448152011-10-22T03:23:28.220-07:002011-10-22T03:23:28.220-07:00Even with vegetables you love, a CSA box can give ...Even with vegetables you love, a CSA box can give you too much of one thing. Especially if you're a small household.<br /><br />Your pissaladière looks lovely and there's no shame in reducing the amount of anchovy, if it's holding you back from loving it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-56372223998110928752011-10-21T17:30:17.320-07:002011-10-21T17:30:17.320-07:00Oooh, love Daikon!
Happy French Friday!Oooh, love Daikon! <br /><br />Happy French Friday!Christyhttps://www.blogger.com/profile/04961759869836998539noreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-89325231222261095222011-10-21T17:20:11.648-07:002011-10-21T17:20:11.648-07:00Well, I'm Japanese and we put daikon in EVERYT...Well, I'm Japanese and we put daikon in EVERYTHING. They add a really nice crunch to soups, like the warm weather pot au feu? That was a good one to have with daikon, but if you go the Asian route, you can put them in udon noodles or eat them dipped in soy. We often finely grate it, garnish with soy and put it over rice, fish, meat, lots of things. Maybe check out a few Japanese cookbooks/recipes online. :) <br />Glad you liked this one though! At first I thought you put the daikon IN the passiladerie! LOL!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1803470246363113005.post-53489499296973219092011-10-21T11:26:14.869-07:002011-10-21T11:26:14.869-07:00Hmmm... interesting. Don't think I've ever...Hmmm... interesting. Don't think I've ever tried daikon before.Frolicking Night Owlhttps://www.blogger.com/profile/07858227216908081798noreply@blogger.com