Clean the radishes. Trim off the stem and the roots. Set the stems aside to use later.
Wrap the radishes in a long strip of bacon. If needed, secure the meat with a cocktail stick. Fry the radishes shortly on the OFYR. Season with Meatmuscle.
In the meantime, prepare a dip using the sour cream and stems of the radishes. Finely chop the stems, mix them with the sour cream and season with Poseidon and Smokey.
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