Overheard on the Home Cooking Board

Published on Thursday, May 5, 2011, by Caitlin McGrath / Edit Post

"It's smoky enough that I use it to sub for bacon in bean dishes. Bloom in a little oil and voila—vegetarian-friendly smoky, bacony beans! Even a tiny pinch goes a looooooong way—too much and it starts to taste like the inside of a smoker at a BBQ joint!" - LauraGrace on smoked paprika

"From my years of making kuseksi Tunisian style (lots of turnips), I can recommend peeling them further than you think you need to if they are more mature turnips. Simply removing the color and relatively thin 'outer' skin will leave inedible, rind-like pieces of turnip in your stew." - SaltyRaisins

"After you've had your fill of them fresh and raw, I'd roast them in the oven at 400° [Fahrenheit] for about 10 minutes, drizzled first with melted butter and olive oil, sprinkled with only [salt and pepper]. Or sprinkle with a bit of soy sauce, dark sesame oil, and sprinkle with sesame seeds (and roast)." - chefathome on freshly picked radishes

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