I spent last night canoodling in my pajamas.
No, I haven’t “met someone” and relinquished my single girl status.
I canoodled my radish. <— oh dear. that sounds naughty.
*ahem*
I made daikon-noodles.
What’s it takes to turn this:
**
into this?
Mad skillz for starters. Or a mandolin.
(I’m mandolin-less but madskillz-full.)
**
And LOTS of canoodling.
Thrilling.
Here the deal:
You julienne your daikon, sprinkle it with sea or kosher salt and let it sit. The salt extracts water from the radish and it begins to soften. The daikon gets sort-of noodley. Noodlish?
Every 20 minutes or so canoodle your noodle…..or massage your radish.
(Oh good grief. I swear I am typing this just shaking my head and wondering where this stuff comes from. )
Give it a juuzsh.
The longer you let it sit, the softer it will get. (Oh dear. This could get ugly but let’s not.)
Um…rinse the salt from the radish, drain and … boom. Delicious daikon “noodles in the raw.” I like it just like that, maintaining some of the crisp-crunch. (I plan on fermenting this batch into kimchi.)
You can also boil julienned radish until it gets super-duper soft and much more noodle-esque. Top with marina sauce and nutritional yeast or peanut sauce. Yum.
Noodelicious.
Daikons are good canoodlers.
PS- Add calories and protein and fat and all that….
**not my picture
Seems easy enough! I’ll have to try canoodling some time
Where on earth do you find recipes like this? Clearly I’m not reading the right cookbooks.
There is a Korean Dish of julienned radish and I have a wild imagination when it comes to food and I just went with it.
I’d like to try something like that but I’m far too lazy.
Last night I canoodled my doggie when he took a nap on my bed hee hee.
Missy, can this be made WITHOUT salt? (Do you HAVE to do it with salt? Oh no – it’s like I’m asking if I need to make out with it?)
I know it is the brine that can bring it to it’s fruition (so to speak), but you know me and you know me and the salt piece.
By the way; your hair looks lovely. Healthy looking and Florida kissed ennit?
Canoodling is my new fun word to say and play with. I don’t think it sounds “naughty”, I think it sounds like I’m cuddling.
(*Propers to the bra showing again and that you tagged it responsibly.*)
agree, beautiful hair! Laughing at the bra-spotting thing lol
I might as well start wearing pretty or cute bras…I’m always in a tank top and they always peep.
perhaps you could add a ‘spot the bra’ element to each of your posts.. a strategically placed bra, not totally easy to notice, somewhere in the background, and see how long it took for readers to catch on and join in the game of spotting it! Where’s Brassiere instead of Where’s Wally!
Totally agree about the pretty/cute tops – for YOU, because you deserve nothing less than the best
That’s pretty hilarious and COMPLETELY ridiculous. Exactly my style. You “know” me well.
Girl…you’s eat the daikon like an apple. It is good ALL ways.
If you want to make a soft noodleish thing you can boil it (or I suppose if you steam it long enough). Salting veggies brings the water out so like if you are broiling eggplant or zuchhini they go in “drier.”
I digress.
That was the day I washed my hair…lol…
I let it air dry before I put it up. I am being very careful with it these days because you know why and recently switched back to higher-end shampoo which makes all the difference in the world. My mom bought it for me.
PS- boiling veg seems so wong doesn’t it?
I always giggle when I read your blog, but sometimes its at your tags. You? Crack me up, missy. (HA! I meant that in the missy shakes my finger at you kind of way, but its your name too! Damn, puns just come naturally to me.)
Now I really REALLY need to find me a daikon. I even have a spiralizer (and mad skillz, but the spiralizer is easier), so this would be done lickidy split.
Did I just say that? Ignore.
Jealous of your spiralizer.
If I ever visit imma have a HEAVY suitcase and get some weird looks from the airport security.
can i come canoodle with you? We can share! That is genius! i will look for daikon just cause of you. xoxo
Can you bring a mandolin? LOL.
Oooh, I love kimchi. I think I’ve read about your love of kimchi here before and I actually thought of you when my husband brought home a huge jar of it one day after work. I hear you have to keep two refrigerators (one for kimchi and one for other food) if you make your own though. Maybe not true if you make smaller batches?? Otherwise, I’ve heard everything in the fridge will taste like kimchi.
And now I finally know the name of the korean radishes I love so much
Thank-you!!
My fridge does okay…but on some of my more “riper” batches it is incredible how I open the jar and my whole apartment fills with kimchi aroma….it sticks for hours.
I don’t smell too well — but I always just assume I stink of onions, garlic and kimchi LOL.
Is this the radish that exists under my sashimi? (recently pictured in my latest date with sir edmund – and i’ll be posting one tomorrow morning). if so, i LOVE this stuff! also, every time i hear the word “radish,” i fondly think of Fraggle Rock. LOL.
aha! now I know what it was!!!
Me thinks so!
And I LOVE fraggle rock. luflufluf
Missy, your posts are like sunshine, honestly, YOU are like sunshine – thank you. You truly brighten my day.
xx
I have never thought of using daikon this way, sometimes i’ve had it in a mixed vegie bag and just ended up boiling it with my other vegies. I can’t wait to try this!!
Canoodle on!
I absolutely love the way you think
I might even have to try that… It looks good
you always make me smile.
it feels weird to leave this in your comments, normally I’d send it via email. But I can’t find your email anywhere so… here’s the version I would have emailed
I love lists, they somehow soothe my soul. I tagged you in a list post. Don’t feel obligated, I just find them fun and oddly refreshing
http://myjourneythroughanorexia.blogspot.com/2012/03/tagged.html
Dawn
melissaannmiller@hotmail.com
I’ll try and get the list thing done BUT I am like….horrible at that for a multitude of reasons. My blog writes itself I often say and those tagging games feel weird and I procrastinate and sigh….
You know, this *almost* inspires me to get into the kitchen and make my own daikon noodles. But I’m with the senses – can’t do salt; I don’t like the taste.
I agree — your hair looks lovely. I notice you have wavy/curly hair like me. May I ask what shampoo and condition you use?
{{{Hugs}}}
I am ususing Biolage. I recently had to switch back to the high end stuff…after the recession, move from Austin…etc…I took a huge step down on the socio-economic ladder.
Bye Bye mani/pedis and waxes. Bye Bye Banana Republic and Nordstorms. Bye Bye high end hair care and weekly car washes. bye bye investing money in home decor…etc. Havent been able to climb back up.
PS – Boil or stem the daikon…you don’t have to use salt.
There’s this hockey player on the Washington Capitals named Knuble, and it’s pronounced Kuh-nooble, and every time the announcer says it, I think of canoodle. what a great word.
Kuh-nooble.
I’d marry him (is he cute).
Melissa Kuh-nooble. Missy kuh nooble.
Looks spooky-yummy! Donno if I’d dare…