In defence of celery ...
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Originally posted by amateur51 View Post
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Originally posted by Beef Oven! View PostCelery is an absolute essential for Italian stock and most broths. Cooking without celery is quite simply impossible. Who are these fools!?I keep hitting the Escape key, but I'm still here!
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Originally posted by Barbirollians View PostRaw celery is pretty foul as are many commercial preparations such as tinned celery soup .
Having admitted that I opted for fennel rather than celery in another thread earlier today, that was only because the celery on offer didn't look too good to me - thin and green. And I wanted to try the fennel in my Italian stock. So!
I do think that cooked celery is better used as a stock flavouring - it has a completely different taste from the raw, like most vegetables e.g. sprouts and carrots, and it can sometimes be slightly unpleasant.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.
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Anna
I'm afraid of losing my obscurity. Genuineness only thrives in the dark. Like celery.
Aldous Huxley said that.!
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Originally posted by Beef Oven! View PostBut who are they? People must know their precise identities.
[I'm not sure I'd tell you if we weren't though: you sound as if you think non-celery-eating sufficient grounds for ethnic cleansing]I keep hitting the Escape key, but I'm still here!
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Practically live on the fibrous loveliness of celery.
Celery and Onion soup is a winter essential.
Happiness is "Two for £1" week at Tesco.
Great thread.
Personally, I think that the government realise how delicious and health giving it is, and send out agents to undermine it.......
Oscar Wilde had some pithy sayings about celery, I think.I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered. My life is my own.
I am not a number, I am a free man.
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amateur51
I admire celery's variety within the bunch. The stout outer stems, the tender sweeter more intense inner stems of the heart and my favourite part of all, the thick base for chomping on (which my Welsh mother always referred to as the bonin - don't ask why, I never did).
I agree with french frank, good cheese make a wonderful accompaniment.
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Originally posted by umslopogaas View PostAt the risk of being ethnically cleansed, I admit freely that cant stand the stuff and never eat it. If I cooked a recipe that required it, I'd just leave it out, but I mainly cook Asian recipes and it doesnt seem to feature.
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