Still life

Exceptional shot!

Admired in:
www.ipernity.com/group/tolerance

Thanks, William.

Parsnips?

That's what I took them for at first, Bob, but they're white radishes (aka lo bok aka daikon).

Unusual but very nice stillife, John !

Thanks, Ulrich.

They are looking strange! I have never seen them before.

Here I suspect they're chiefly used in Chinese and Japanese cooking, Rainer, which there is a great deal of.

Slightly disturbing, pale and fleshy. Out of context, unidentified, they hint at some atrocity. Tusks, limbs, piled together.

Much the resction I had, Steve.

Interesting and quite abstract, without any other reference.

Thanks, George.

It seems to be a slightly different radish from that of my country.
(Thicker)

Boiling is the best !!

I did an image search, kiiti, and there seems to be a wide range of thickness. These were labelled as daikon but with "lo bok" in parentheses.

Odd.............but strangely compelling.

The lighting is nice and you've captured the detail superbly John.

Thanks, Keith.

Let's just say that whenever I look at the mosaic of photos uploaded by my contact, yours immediately jumps out. No need to check the name to know the author.

And I like my daikon radishes sliced thinly, with a little bit of Aromat, which is the Swiss version of that toxic MSG stuff that makes anything taste great.
But these daikons look a little shriveled.

Thanks, Sarah. This isn't the world's greatest supermarket. I imagine most people who cook with daikon get it at a Chinese market, anyway.

makes my eyes water just lookin at em

They certainly appealed to me in the store, dC.

I used to eat radishes of many shapes and many colours, until I suddenlky developed an allergy to them! This was about 20 years ago, a couple of yeasrs after I developed a reaction to strawberries! Two of my favourite foods now a complete no-no!

I have been advised to refrain from several foods, Andy, ass I have aged and developed various medical conditions (none all that serious). Luckily, I have to abstain from foods I don't like anyway, or shouldn't. Radishes, though -- that would cut to the quick.

That, sir, is freaky! My first thoughts were parasites, or creepy sea creatures. Anyway, fascinating tubularity. ;-b