Quoting Dave Drum to Ruth Haffly <=-
I also add minced onion and celery fried in olive oil and thyme to
mine.
Celery goes in other things, not pasta sauce as a
general rule.
Celery adds very little flavour
but does add bulk/thickening to sauces. That's why I add celery
to my chilli mix liquids.
Title: Uncle Dirty Dave's Chilli #6
Yield: 12 Servings
1 Rib celery w/leaves; base
- removed, in 3" pieces
Crumble the ancho chilies
into the blender. Add enough of the onion and celery to
fill the blender loosely. Add only enough hot water or
broth to permit the blender to work easily. Blend until
the ingredients are chopped fine. Add to the mixture in
the Dutch oven.
JIM WELLER wrote to DAVE DRUM <=-
I also add minced onion and celery fried in olive oil and thyme to
mine.
Celery goes in other things, not pasta sauce as a
general rule.
Celery adds very little flavour
I find it very flavourful, especially the leaves.
but does add bulk/thickening to sauces. That's why I add celery
to my chilli mix liquids.
Diced celery ribs remain in discrete little chunks and don't thicken
the liquid they're in, unless you really cook them a really long time.
Do puree it in a blender or something?
Title: Uncle Dirty Dave's Chilli #6
Yield: 12 Servings
1 Rib celery w/leaves; base
- removed, in 3" pieces
Crumble the ancho chilies
into the blender. Add enough of the onion and celery to
fill the blender loosely. Add only enough hot water or
broth to permit the blender to work easily. Blend until
the ingredients are chopped fine. Add to the mixture in
the Dutch oven.
Oh, I see you do exactly that!
Dave Drum wrote to JIM WELLER <=-
Celery adds very little flavour
I find it very flavourful, especially the leaves.
Quoting Ruth Haffly to Jim Weller <=-
we grow Chinese celery which has thin, round, hollow stems
and lots of leaves. It is also more strongly flavoured than regular celery.
farmer's market ... celery ,,, had a lot of leaves so it may
have been the Chinese celery, have to ask next time I see him.
Title: Remoulade Shrimp
That does look like it would have a lot of flavor!
figs from our tree
I also add minced onion and celery fried in olive oil and thyme to
mine.
Celery goes in other things, not pasta sauce as a
general rule.
Celery adds very little flavour
I find it very flavourful, especially the leaves.
but does add bulk/thickening to sauces. That's why I add celery
to my chilli mix liquids.
Diced celery ribs remain in discrete little chunks and don't thicken
the liquid they're in, unless you really cook them a really long time.
Do puree it in a blender or something?
Title: Uncle Dirty Dave's Chilli #6
Yield: 12 Servings
1 Rib celery w/leaves; base
- removed, in 3" pieces
Crumble the ancho chilies
into the blender. Add enough of the onion and celery to
fill the blender loosely. Add only enough hot water or
broth to permit the blender to work easily. Blend until
the ingredients are chopped fine. Add to the mixture in
the Dutch oven.
Oh, I see you do exactly that!
Quoting Bill Swisher to Dave Drum <=-
dried celery leaves ,.. I generally toss some into the
crockpot no matter what I'm cooking.
JIM WELLER wrote to BILL SWISHER <=-
dried celery leaves ,.. I generally toss some into the
crockpot no matter what I'm cooking.
Yeah it adds a nice flavour and is underutilised and overlooked by
so many people.
I'm surprised nobody has mentioned the third variety and the fourth
part of the plant .... celeriac root. It's quite popular in France
and Italy but almost impossible to find here.
we grow Chinese celery which has thin, round, hollow stems
and lots of leaves. It is also more strongly flavoured than regular
farmer's market ... celery ,,, had a lot of leaves so it may
have been the Chinese celery, have to ask next time I see him.
You won't have to ask; just look at the stems.
Regular celery has leafy tops too; it's just that the stuff in the supermarket has been trimmed. Ironically the best part is being
discarded.
I am also fond of celery seed and so celery salt as well, as a
spice. It is virtually mandatory in tomato juice.
Title: Remoulade Shrimp
That does look like it would have a lot of flavor!
Yeah, Cajun remoulade sauce packs a wallop and is much spicer than
the original French version.
figs from our tree
I didn't realise they could be grown in places that get frost. I
thought of them as a hot dry climate fruit that could only do well
in places like California, Egypt and Turkey. But I read earlier
tonight that they can survive temperatures down to 25 F and some
varieties even 20 F and that your winters are milder than I would
have guessed.
Another non-traditional pizza from some guys in Atlanta that are
friends of a friend ...
Title: Smoked Duck with Watercress and Brie Pizza
Categories: Pizza, Cheese, Duck, Smoked, Bbq
Yield: 4 Servings
I'm surprised nobody has mentioned the third variety and the fourth
part of the plant .... celeriac root. It's quite popular in France
and Italy but almost impossible to find here.
I've never seen (that I remember) celeriac in any of my stupormarkups.
And the celery root is most trimmed from stalks of celery in produce
bins.
Quoting Dave Drum to Jim Weller <=-
celeriac root. It's quite popular in France
and Italy but almost impossible to find here.
I've never seen (that I remember) celeriac in any of my
stupormarkups.
Ruth Haffly wrote to Dave Drum <=-
I'm surprised nobody has mentioned the third variety and the fourth
part of the plant .... celeriac root. It's quite popular in France
and Italy but almost impossible to find here.
I've never seen (that I remember) celeriac in any of my stupormarkups.
And the celery root is most trimmed from stalks of celery in produce
bins.
I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores, not the
run of the mill like Food Lion or Save-A-Lot stores.
JIM WELLER wrote to DAVE DRUM <=-
celeriac root. It's quite popular in France
and Italy but almost impossible to find here.
I've never seen (that I remember) celeriac in any of my
stupormarkups.
My store has it occasionally but irregularly. And none last week
when I had the urge to get some. It does have both taro and cassava
roots all the time which perhaps says something about Yellowknife's changing demographics.
I've never seen (that I remember) celeriac in any of my stupormarkups.
And the celery root is most trimmed from stalks of celery in produce
bins.
I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores, not the
run of the mill like Food Lion or Save-A-Lot stores.
I'm not much of a browser. I hit the produce aisle(s) for specific
items and move on to the meat counter .... where I do parse the whole thing
before telling the meat-bot what I want. Bv)=
That being said - my HyVee probably has it. They have an *extensive* produce department.
Quoting Dave Drum to Ruth Haffly <=-
celeriac ... popular in France and Italy but almost impossible
to find here.
I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores
Quoting Dave Drum to Jim Weller <=-
I'm seeing more and more South Asian and Southeast Asian
restaurants and markets than Chinese. And seemingly a Mom & Pop
Mexican venue every few blocks.
Ruth Haffly wrote to Dave Drum <=-
I'm not much of a browser. I hit the produce aisle(s) for specific
items and move on to the meat counter .... where I do parse the whole thing before telling the meat-bot what I want. Bv)=
I'll browse both meat and produce sections, especially in the better stores. I found fresh parsnips in the Raleigh Wegman's a couple of
years ago, then in the Wake Forest one when it opened up. I usually get some to use in winter time cooking, things like beef stew or a mix of carrots and parsnips as a side dish.
That being said - my HyVee probably has it. They have an *extensive* produce department.
You might find it there. Back when Steve was taking German at the
Defense Language Institute in Monterey, CA, at a class family picnic
one of the instructors brought a celery root salad. If I remember
rightly, I also saw celery root in grocery stores/on produce stands in Germany. Not totally unknown, just have to know where to look.
JIM WELLER wrote to DAVE DRUM <=-
I'm seeing more and more South Asian and Southeast Asian
restaurants and markets than Chinese. And seemingly a Mom & Pop
Mexican venue every few blocks.
We are awaiting our first Tex-Mex or Mexican place. When I helped
sell the old KFC downtown and then worked with the new franchisee
getting a suburban location with a drive through I was amazed that
they co-located and partnered with Starbucks (first time ever in
North America) and not Taco Bell. Admittedly TB is pretty lame but
it's better than nothing and would have been very profitable. I
can't believe how brain dead the franchisor was. But I scored two
large commissions so I shouldn't bitch.
celeriac ... popular in France and Italy but almost impossible
to find here.
I've seen it in stores like The Fresh Market or Whole Foods, have to remember to check Wegman's. It's in the more upscale stores
Do you ever buy and use it?
... Grits, a good excuse for butter when you can't afford a lobster
I'll browse both meat and produce sections, especially in the better stores. I found fresh parsnips in the Raleigh Wegman's a couple of
years ago, then in the Wake Forest one when it opened up. I usually get some to use in winter time cooking, things like beef stew or a mix of carrots and parsnips as a side dish.
About the only place I browse the offerings is at the Farmer's Market.
In a store/stupormarkup produce aisle I grab what I came there to get, toss it in the trolley and move on to the next need. Very rare for me
to make an impulse buy on a grocery run.
That being said - my HyVee probably has it. They have an *extensive* produce department.
I just checked their "Aisles Online" and they've never heard of it.
Bv)= I'll ask the produce manager when I next visit. I did ask at Humphrey's Market (my usual source for meat) and I was told "It's not
in season
right now. We'll probably have some next spring."
You might find it there. Back when Steve was taking German at the
Defense Language Institute in Monterey, CA, at a class family picnic
one of the instructors brought a celery root salad. If I remember
rightly, I also saw celery root in grocery stores/on produce stands in Germany. Not totally unknown, just have to know where to look.
Celeriac is a root vegetable closely related to celery, parsley and parsnips.
Its scientific name is Apium graveolens var. rapaceum, and it's also
known as turnip-rooted celery, knob celery or celery root.
It originated in the Mediterranean and belongs to the same plant
family as carrots.
Celeriac is well known for its strange appearance. It looks similar to
a misshapen turnip and is off-white with a rough, knobby surface
covered in tiny rootlets. Its smooth, white flesh is similar to a
potato.
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