Hello. I just wanted to say that I'm excited to think about making that radish salad. I don't even care for radishes, but I do believe that I would like them baked like that. I'm so glad that y'all shared that recipe with me today. Thank you
WOW ! This dish is fancy-restaurant worthy ! And radish-and-miso flavour combination makes perfect sense - I sometimes substitute radish for daikon to cook in my Asian clear soups, and the radishes once cooked taste like delicate sweet daikon; then, of course, daikon is radish.
I looove roasted radishes. Had the the first time few years ago didnt know that was a thing. They turn to a rosy pink color the flavor gets milder 😋 and it’s so delicious. just a little oil, salt, pepper and roast I like them chilled and added to salads.
What could I use if I don't wanna use miso? I don't wanna buy it because I never use it. Should I add anything for the consistency of the marinade or should I simply remove miso?
@@SeeNyuOG I use regular Kikkoman - this is a matter of judging by taste in terms of how much salt you want in your sauce. Since they don't specify the grade of miso, I think you don't have to worry about being exactly right - you are essentially looking for an earthy-salty flavor with just a slight tingle on your tongue.
I have all of the ingredients except Miso. I must get to the store and make this asap! I bought some of the most beautiful large radishes at whole foods. I've never thought of eating the greens!!!!
I eat and LOVE the green parts; however, I only cook them in soup, like kale. The Koreans use them in dedicated kimchee dishes. They are highly nutritional!
I'm a firm believer that most vegetables are better when roasted. Like you, I'm not a big fan of raw radishes, but I bet this would change my views on them entirely!
I've been watching you for sooooooooo many years!! Love all you guys!!!! Buy the books and magazine! Yes, and make your recipes I think I might like!! I have a crush on Adam!! 💖🐈Keep Going!!
I am a Zookeeper in Chicago and I regularly feed the Hippos day old sausages so they have a taste of their home. I put strings on the Sausages and swing them around the Hippos they get so mad at me and Scream but it's an obsession and the hippos try and Break out of their cages but I keep swinging those hotdogs in Wide Circles over their heads. Luckily my boss doesn't know HAHA
I love cooking videos and spend too much time on them. I couldn't figure out what I didn't like about this channel but I think it's that their set looks too much like a chemical laboratory and not enough like a kitchen. And they don't look to me like chefs. More like corporate group supervisors. I'm sure it's just me. But I'll get recipes and tips elsewhere.
It is a test kitchen. So yes kind of a lab. Their recipes and techniques are the finest. Also product, appliance and cookware reviews are invaluable. They have made me a much better cook. I subscribe to Cook’s Illustrated.
Too bad what passes as radishes today is nothing like the radishes of a few decades ago .. Like most everything we eat today they are GMO and have had their favor and nutrients stripped from them to increase quantity over quality .. No favor = no nutritional value
Hello. I just wanted to say that I'm excited to think about making that radish salad. I don't even care for radishes, but I do believe that I would like them baked like that. I'm so glad that y'all shared that recipe with me today. Thank you
Gotta say I just love Becky. She’s the best.
This looks so yummy. I can't wait to try it. I've just been learning about how wonderful COOKED radishes are. Thanks.
Would it work with large radishes cut up into smaller pieces?
And another one! I love radishes but I’ve never had them like this. I can’t wait to make and taste this dish.
It’s too early for breakfast here, but I’m salivating over this combination…To heck with company; I want this today for myself!! Looks delish!
WOW ! This dish is fancy-restaurant worthy ! And radish-and-miso flavour combination makes perfect sense - I sometimes substitute radish for daikon to cook in my Asian clear soups, and the radishes once cooked taste like delicate sweet daikon; then, of course, daikon is radish.
very creative, and always nice seeing becky!
I looove roasted radishes. Had the the first time few years ago didnt know that was a thing.
They turn to a rosy pink color
the flavor gets milder 😋
and it’s so delicious.
just a little oil, salt, pepper and roast
I like them chilled and added to salads.
Can’t to try this 😊
I love Becky’s recipes. Can’t wait to try this one. It looks great!
@@sandrah7512 Thanks! Love Keith as well.
hello
Hello!
What could I use if I don't wanna use miso? I don't wanna buy it because I never use it.
Should I add anything for the consistency of the marinade or should I simply remove miso?
Try mayonnaise with a touch of soy sauce and powdered mustard - it will give both a similar flavor and consistency.
@@mtptomonokai643 wow...
Dark or light soy sauce? :D
@@SeeNyuOG I use regular Kikkoman - this is a matter of judging by taste in terms of how much salt you want in your sauce. Since they don't specify the grade of miso, I think you don't have to worry about being exactly right - you are essentially looking for an earthy-salty flavor with just a slight tingle on your tongue.
@@mtptomonokai643 thanks dude. Didn't expect good answer in YT comments but you delivered. Have a nice life
I have no idea why I never thought of roasting radishes before, since I love them and roast many things. I will make this soon!
Add cukes roasted and that would be great as well! Yum.
The Greek angle was interesting. I am Greek and I have never had a radish in my life. However the greens as a salad is very Greek.
I love radishes!
What a great dish! and Healthy.
awesome recipe. Very unique and interesting.
Sounds good.
I have all of the ingredients except Miso. I must get to the store and make this asap! I bought some of the most beautiful large radishes at whole foods. I've never thought of eating the greens!!!!
I eat and LOVE the green parts; however, I only cook them in soup, like kale. The Koreans use them in dedicated kimchee dishes. They are highly nutritional!
Looks amazing
💙💜💚‼️
Morning ATK
I love radishes.
I would have never thought of cooking radishes.
Salutations from California 😋
💡maybe a naughty Roman, recipe writer was doing satire... and clearly having the last laugh.
"in ancient Greece, the Romans...." ???
I am not fond of radishes but this dish looks so good I could change my mind.
I'm a firm believer that most vegetables are better when roasted. Like you, I'm not a big fan of raw radishes, but I bet this would change my views on them entirely!
I AM IN LOVE WITH YOU TWO 💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖
Becky is soo hot!!
OMG!!! 🙌🏾💙
TWO things - 1. Sorry, but those radish “tails” remind me of RAT tails; 2. Radish greens are a bit too FIBROUS to eat RAW, IMO. 🧐
I've been watching you for sooooooooo many years!! Love all you guys!!!! Buy the books and magazine! Yes, and make your recipes I think I might like!! I have a crush on Adam!! 💖🐈Keep Going!!
😢 DO NOT LIKE HOW YOU LINK RECIPE, HOWEVER CANNOT SEE IT WITHOUT SIGNING UP 🤬
❤️❤️❤️
Too much sodium.
In ancient Greece, romans loved radishes??? How so very american blurry understanding of history and geography.
I am a Zookeeper in Chicago and I regularly feed the Hippos day old sausages so they have a taste of their home. I put strings on the Sausages and swing them around the Hippos they get so mad at me and Scream but it's an obsession and the hippos try and Break out of their cages but I keep swinging those hotdogs in Wide Circles over their heads. Luckily my boss doesn't know HAHA
Does this have something to do with the radish dish?
@@coolnewpants He’s probably not a zookeeper as claimed but a resident in an insane asylum... Just saying.
I love cooking videos and spend too much time on them. I couldn't figure out what I didn't like about this channel but I think it's that their set looks too much like a chemical laboratory and not enough like a kitchen. And they don't look to me like chefs. More like corporate group supervisors. I'm sure it's just me. But I'll get recipes and tips elsewhere.
OK, bye.
It is a test kitchen. So yes kind of a lab. Their recipes and techniques are the finest. Also product, appliance and cookware reviews are invaluable. They have made me a much better cook. I subscribe to Cook’s Illustrated.
Pork loins are on sale at one of my local markets, I think this will be a great side.
Too bad what passes as radishes today is nothing like the radishes of a few decades ago .. Like most everything we eat today they are GMO and have had their favor and nutrients stripped from them to increase quantity over quality .. No favor = no nutritional value