Radishes Quotes

“I debated whether to tell them I had long since abandoned my writing career and moved into radishes and fraud, but decided the timing was wrong.”
― Susan Juby, Home to Woefield

“Round and round the blade went, producing petals that opened one on top of the other, white against the red. Ribbons fell from the knife's edge, curling around her crossed legs. And so it went until all twenty were done, the radishes cleared of their perky heads, their bodies floating in a bowl of chilled water like a delicate bouquet. No longer ordinary root vegetables, they were now brilliant roses carved to blooming age.
The radish roses made pretty garnishes on the many cheese and herb plates that went out during the hungry hours of afternoon. They were also tangible, not to mention edible, proof of one of Bahar's greatest talents to date: hands that were extraordinarily agile, and arms of immense strength.”
― Marsha Mehran, Rosewater and Soda Bread

“The waiter returned with a pre-appetizer amuse-bouche, a soup spoon filled with diced radishes, shortbread crumbs, and a black pepper gastrique. After the waiter left, Michael Saltz said, "They're trying. Hard."
The radishes had been pickled, articulating their peppery bite and giving them a sharpened edge. The shortbread grounded the bite with a bready, buttery mouthful and the black pepper-vinegar sauce finished it with an elegant and seductive wisp of sweet, salty, and spicy.”
― Jessica Tom, Food Whore

“Otoha picked up her spoon and took a bite. It was typical curry and tasted good. At first it seemed mild, but then it got spicier, with a unique aroma. I could really get to like this, she thought.
"It's good, isn't it?" Miami whispered.
"Sure is."
The carrots and onions cut in small cubes she recognized, but there was another vegetable, likewise stewed to translucency, she didn't. When she tasted it, it felt like it would easily fall apart.
"What is this?" Otoha asked. "This vegetable is so soft and fresh..."
She'd never seen this sort of vegetable in curry before.
"That's daikon radish."
"Seriously? Daikon?"
Daikon in curry--- now that was a first. It worked, surprisingly.
"When Mr. Kinoshita was scouted for this job, the owner made it a condition that he re-create and serve several recipes from novels and essays the owner chose. Since Mr. Kinoshita's an excellent cook as well as barista."
"What else is in this?" Otoha asked. "It's savory, as if there's meat, but I don't see any."
The small cubes of vegetables were front and center, with torn-off scraps of some kind of meat hidden beneath. But this, too, must lend the curry its unique flavor. She raised her spoon and stared at it intently. "Ah---!"
"You get it?"
"It's corned beef!" Otoha exclaimed.”
― Hika Harada, Dinner at the Night Library