food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Ok, I have another one. Radi ("Rettich"), which is long white radish and quite big. It tastes similar to the small red round radishes.
You cut it into an accordion-like strip, salt the insides lots, then wait at least 20 minutes while it weeps. You then rip off bits with your hands, squeeze some of the salty liquid out, and eat it with a buttered pretzel or bread in a beer garden, as Brotzeit ("bread time", basically an irregular snack pause between meals), or for dinner.
Im wondering if that cut works with hassleback potatoes to make fancy accordion potatoes (on that note the initial cut would probably be easier if they put the radish between two cutting boards so the gap serves as a guard so the knife doesn't slice through. Alternatively i guess i could Get Good and free hand it like they do)
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy: