This week, as you might have guessed from the headline, our Foodie Friday Fun topic is the radish. More specifically, the business lessons we can learn from using radishes in cooking. If you’re like me, your exposure to radishes has been mostly through salads, at least for the most common variety, the red radish. You might also have had daikon radish in Japanese food, and if you’re a fan of French eating you might even have smeared butter on a breakfast radish and eaten it to start your day.
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If I asked you to describe the taste and texture of the radish, you’d probably say it was crisp and firm, with a sharp (it is a member of the horseradish family, after all) taste. And that’s where the business point begins. Continue reading
Consult Keith 