Comments on: dasheen http://onepeppercorn.com/2009/11/dasheen/ Just another WordPress weblog Fri, 07 Oct 2011 20:58:53 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: sworthen http://onepeppercorn.com/2009/11/dasheen/comment-page-1/#comment-46 sworthen Mon, 23 Nov 2009 16:59:13 +0000 http://onepeppercorn.com/?p=317#comment-46 drasecretcampus@LJ also suggested dabberlocks as an option. It's not a variant of seaweed I've tried. We didn't think of daikon when we were brainstorming, and I'm disappointed in <em>The "Complete" Book of Vegetables</em> for not including it when it has so many other alien ones! drasecretcampus@LJ also suggested dabberlocks as an option. It’s not a variant of seaweed I’ve tried.

We didn’t think of daikon when we were brainstorming, and I’m disappointed in The “Complete” Book of Vegetables for not including it when it has so many other alien ones!

]]> By: Sam Kelly http://onepeppercorn.com/2009/11/dasheen/comment-page-1/#comment-45 Sam Kelly Mon, 23 Nov 2009 16:51:54 +0000 http://onepeppercorn.com/?p=317#comment-45 I'd recommend daikon instead; it's a kind of long radish, resembling an overgrown white carrot, with a sweet sharp taste. It's often eaten pickled, or in stews/hotpots. I first discovered this vegetable, sold in Turkish shops as mohli, when attempting to make a meal entirely out of white food; daikon is the Japanese name, whilst in Korea it's mooli. I’d recommend daikon instead; it’s a kind of long radish, resembling an overgrown white carrot, with a sweet sharp taste. It’s often eaten pickled, or in stews/hotpots. I first discovered this vegetable, sold in Turkish shops as mohli, when attempting to make a meal entirely out of white food; daikon is the Japanese name, whilst in Korea it’s mooli.

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