Without celery, Tavolata's octopus and white bean salad would be bland, mushy and boring. The fresh flavor and crunchy texture add everything to some dishes.
You know there's a reason that celery, carrot and onion are the holy trinity for nearly every soup right? Be a bigoted bully toward salad, sure, but keep your Salad Party political shit out of soup.
Celery is meant to be cooked. Tastes great in asian stuff or as one head of the holy trinity of mirepoix. I don't know why it keeps turning up raw. Yuck!
The only thing that keeps me from declaring as a full-blown atheist is the hope that I someday might live in a heaven without republicans, mosquitoes, or celery. Vile stalks!
I love celery, raw or cooked, in salads or stir fry, or just plan as a snack. It tastes wonderful, and has a flavor--I don't get it when people claim it doesn't taste of anything. Your senses must be dulled, Grant.
what ? i just put celery seed in my chicken salad because i ran out of celery.
grant..honey.. there's celery, then there's chinese celery . i use the leafy tops instead of cilantro and parley when recipes call for those two. now if you said 'parsley'.? parsley is the most overrated vegetable in my book.
but it's your book so hate away...
...rick james , bitch.
Your poll wording is ambiguous. In the context of us readers giving you a response, "Lay off the celery" sounds to me like "stop picking on celery!", i.e. celery is fine in salad -- which is the opposite of your intended meaning. I think.
Used to think celery was pointless, but now I agree with others above. Sauteed, it adds something to many cooked dishes. Good in tuna and egg salad and to counter bland creamy dressings, in small quantities. In green salads, or as a standalone vegetable -- hell no.
Why, aren't you sweet, Emma! That Fuchsia thingy is actually an apron. It hooks in the back like a bra. Damnedest thing I've ever seen. Makes me feel like I should be in an Operetta or something,
I rediscovered beet root the other day. Added some nice texture and color to the soup I made.
Chicken stock, barely browned (for texture) chorizo sliced plus whole salt pork diced; potato; celery red & white onion all diced; whole garlic clove some whole most fine chopped; about 1.5 beet roots grated for texture, color and a little flavor; sliced carrot, white & crimini sliced mushrooms; can butter beans; juice of 2 lemon; bay leaves; fresh basil.
Just some shit I made up and then simmered in a stock pot with a barely ajar lid for about 5.5 to 6 hours (fast simmer). Browned the chorizo on high first, then added butter & olive oil to brown the garlic and onion, then started layering all the rest in, finally the stock.
I think it's an 8 quart stockpot? I had it about 4/5ths full, it was reduced to about 50% volume when I was done. Skim off fat a couple times and any egregious clots toward the end, but leave some. No idea if it made any sense, but damn it was good and the place smelled amazing.
I've never liked it, think it ruins everything it touches. When I was a kid my mother would ask me: "How can you not like celery? It doesn't taste like anything!" I though she was insane - celery has such a strong flavor for me. It tastes like fucking celery!
If you think celery is flavorless, you really need to stop eating pre-cut, old veg from the cheap stores [read: Trader Joe's] that have been sitting the vegetable bin for a month.
Suck it up and pick it out! If you want to talk about "mostly water" you need to look at iceberg lettuce. Celery has lots of fiber, which I hear helps when one is full of shit.
Interesting that you don't like celery and one of the reasons you give is "it doesn't taste like anything." My host brother from Sendai hated celery more than any other vegetable (something I had never heard of at the time), but his reason was the "bitter" taste...
After writing this, I see that @40 also touches on this discrepancy in perceptions of celery.
For the record, I like celery along with virtually every other vegetable, with the partial exceptions of big bamboo shoots (some other kind I had in China, smaller, dried and reconstituted was great) and brussel sprouts (unless they're grilled *just* right.) I can't think of another whole vegetable that I dislike otherwise, although I seem to not be able to handle onions for some reason (not the taste.)
As long as it's not in my bloody mary. How disappointing to be expecting some delicious pickles with your drink, only to have a fat, bland stalk of celery in it's place.
i love celery, and i think it works nicely in most things. (but maybe not pizza). celery is as vital as onions in most soups, and i fucking love soup.
grant..honey.. there's celery, then there's chinese celery . i use the leafy tops instead of cilantro and parley when recipes call for those two. now if you said 'parsley'.? parsley is the most overrated vegetable in my book.
but it's your book so hate away...
...rick james , bitch.
Used to think celery was pointless, but now I agree with others above. Sauteed, it adds something to many cooked dishes. Good in tuna and egg salad and to counter bland creamy dressings, in small quantities. In green salads, or as a standalone vegetable -- hell no.
http://www.youtube.com/watch?v=cdL6BjupD…
Rick James y'all.
I also have stunted white parts in my heart.
Chicken stock, barely browned (for texture) chorizo sliced plus whole salt pork diced; potato; celery red & white onion all diced; whole garlic clove some whole most fine chopped; about 1.5 beet roots grated for texture, color and a little flavor; sliced carrot, white & crimini sliced mushrooms; can butter beans; juice of 2 lemon; bay leaves; fresh basil.
Just some shit I made up and then simmered in a stock pot with a barely ajar lid for about 5.5 to 6 hours (fast simmer). Browned the chorizo on high first, then added butter & olive oil to brown the garlic and onion, then started layering all the rest in, finally the stock.
I think it's an 8 quart stockpot? I had it about 4/5ths full, it was reduced to about 50% volume when I was done. Skim off fat a couple times and any egregious clots toward the end, but leave some. No idea if it made any sense, but damn it was good and the place smelled amazing.
I've never liked it, think it ruins everything it touches. When I was a kid my mother would ask me: "How can you not like celery? It doesn't taste like anything!" I though she was insane - celery has such a strong flavor for me. It tastes like fucking celery!
I don't hate it. I just have no use for it.
Doesn't everyone love peanut butter shmeared on a celery stick?
After writing this, I see that @40 also touches on this discrepancy in perceptions of celery.
For the record, I like celery along with virtually every other vegetable, with the partial exceptions of big bamboo shoots (some other kind I had in China, smaller, dried and reconstituted was great) and brussel sprouts (unless they're grilled *just* right.) I can't think of another whole vegetable that I dislike otherwise, although I seem to not be able to handle onions for some reason (not the taste.)