Every few months I get the sudden urge to eat a whole bunch of celery. The desire comes unbidden and the imbibing happens in a near fugue. I do not enjoy it.
For the next two days whenever I shit I, forgetting about the celery, believe I have worms.
There shall be no slander of a member of the Cajun trinity in my house
I love celery, got like 40lbs of it from farm share surplus last year and froze most of it (plus leaves)
Commercial celery, optimized for high yields. Shelf life, and appearance is very different from real heirloom garden fresh celery. They are almost different foods entirely. The difference is more striking than fresh garden tomatoes. Celery is hard to grow though, so it isn’t a typical home garden staple.
Raw celery is bitter and horrible. But I’ve always liked leek and celery soup, and celery leaves are a nice herb.
always have my shower drain
I wish celery only tasted like water. It’s vile.
It’s bitter water, like carbonated water after the bubbles are gone
OP clearly has never had ants on a log smh…
If you pull back from one edge, those fibres come away cleanly. A clean and well prepared celery rib is a fine thing.
Celery rib
I always knew celery was meat. The truth was hidden from us for so long!
Celery ribs add texture more than flavor. They hold up relatively well after simmering which is why they are added to many stewed meat recipes. Celery as a flavor is hard to imagine because it is so diluted in it’s raw form. The leaves hold more flavor and I’ll usually chop them with additional aromatic herbs to add at the end. Incidentally, celery salt on a Chicago dog is an absolute must.
I LOVE Chicago dogs, but the celery salt is a deal breaker. It tastes like someone handling industrial chemicals mishandled my food. I’ll put ketchup on it before celery salt.
(For the record, I really don’t give a hoot if someone wants to put ketchup on their hotdog, and if people like celery salt, more power to you. Personally though, the flavor is absolutely offensive.)
I find that the freshest celery has more flavour, it’s a subtle grassy sweetness that is easily cooked off. Shorter cooking methods retain it better.
Interesting, I find fresh celery to have a massive flavor, very strong and makes my tongue somewhat numb if I eat a few whole sticks with no dip, similar to clove numbness. Not at all sweet or grassy, though cooking does seem to destroy whatever it is that makes my mouth numb…
I like celery and all, but I’m apparently getting a different experience of it…
And a touch of ketchup
Your post led me to a shopping list, but I didn’t have the strength to plan for it raw… Going to make lentil soup apparently. It’ll take away all the stringiness while eating I guess but still have most of the nutritional fiber I think?
That’s what I understand to be the case, but I don’t have the means to confirm this independently 🫠
