6:14 AM EST
Black Sabbath Chips
Fact: Members of pioneering heavy metal band Black Sabbath enjoyed cooking healthful, gourmet meals together.
My cousin Jakub was a roadie for the Central European leg of Black Sabbath’s 1972 Master of Reality world tour. He seemed to have really bonded with the band despite his inability to speak English. Jakub also used to sell a lot of black market Soviet methaqualone back in the day. Anyway, one thing I learned from him about Black Sabbath is that the boys really enjoyed their vegetables. Ozzy in particular would have terrible cravings for escarole, haricots verts or his all time favorite, black radish. His prefered method of preparing this mighty root was to thinly slice it, season the chips liberally and bake them until crisp. I faithfully pieced together the original recipe with a little help from Jakub. Without further adieu, Black Sabbath Chips.
• 1 large black radish
• 4 cups water
• 1 cup white vinegar
• 1 teaspoon olive oil
• 1 egg white
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon whole cumin seeds
• 1 teaspoon large-grain salt (e.g., Kosher salt)
• Cooking spray
Preheat the oven to 400°. Meanwhile, line a baking sheet with foil or parchment paper and spray with cooking spray.
Peel the radish and slice into quarter-inch “chips”. You can use a mandolin to cut the radish but don’t slice it too thin. Combine the water and vinegar in a bowl and allow the chips to soak for 20-30 minutes. Drain and remove excess liquid using a clean kitchen towel or salad spinner.
Whisk together the oil, egg white, curry powder, paprika and cumin seeds. Completely coat the chips with the spice mixture – using your hands is probably the best, though messiest, method.
Line the chips along the baking sheet, avoiding layering as best you can. If you have an exceptionally large radish or a small baking sheet, use two baking sheets. Bake the radishes for approximately 40 minutes or until crispy. Check on them every so often after 35 minutes to ensure the chips don’t burn, especially if cut rather thin. Sprinkle with salt immediately after removing the chips from the oven. Serve warm. Black Sabbath Chips can easily be re-crisped with a quick trip under the broiler.
Note: The black radish is also known as black Spanish or black Spanish round radish or, in French, gros noir d’Hiver. Sown in late summer or early fall, this variety of “winter radish” is harvested before the ground freezes. Other varieties of winter radishes include the popular Asian radish, daikon and the farmers’ market darling, the watermelon radish (image here). Held in a root cellar or cold storage, winter radishes can keep for several months.
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