Celery

I like that my local market sells individual celery stalks. I only need two to make tuna salad or whatever.

It’s not like I can make a celery pie if I buy a whole head of celery and have ten stalks left over.

I loath the texture of it, but love the flavor so I buy ground, dehydrated celery powder and use it as necessary.

It tastes like what it is, which is a weed.

I think it's absolutely disgusting and I omit it from every recipe that calls for it, most recently a shrimp and corn chowder recipe I made.

Your colon will thank you.

This author says it has about as much flavour as a desk lamp, but I disagree, I would miss its inclusion in soups.

All I know is, Anthony William made a whole fortune out of touting it as a miracle cure in his various books. It's like he was testing just how dumb and naive people could be. Turns out, quite a bit.

It adds a crunch to tuna and chicken salad, potato salad, macaroni salad, meat loaf, soups. Can’t really do without it for those things. It’s not the same with peppers or carrots, and it is the best thing for peanut butter

It really enhances chicken and tuna salad but I don’t like it in soups, it becomes overpowering.

My Mom was a great celery enthusiast, so we always had it in her tuna salad, and separately, as a snack with peanut butter or cream cheese. I use it very often, and I know it's giving me a taste of my Mom's cooking. Julia Child advised that the French didn't grow American-style celery, but even she used it in her tuna salad.

I love the flavor and crunch.

Dis. Gust. Ing

I add it to my daily salads. The crunch is great. It doesn't have much of a flavor, which is kind of the point.

When I was a kid, I loved ants on a log (peanut butter on celery topped with raisins) which I still enjoy as an occasional nostalgic treat. Plus, it's healthy.

That was a funny post, OP. 😛😁

I chuckled.

Destring it. Buy small fresher stalks, not the celery your great-grandmother used.

Celery is key to good tuna salad, chicken salad and egg salad.

It serves a purpose OP. Stop being petulant.

I love celery. In fact, when I make a salad for work, I substitute celery for lettuce. Lettuce gets all soggy within minutes

My favorite sushi place has started using more and more celery as filler.

What's with the baby tastes? Celery is wonderful and a necessary part of a good mirepoix. It adds a lot of flavor to stocks and all kinds of meat, poultry and fish dishes. I love it raw, but I have always loved it. It's satisfying, low calorie, and good for you.

I loathe the taste of it but I make myself drink celery juice most days. My colon appreciates it.

Different tastes, I suppose. I love the addition of celery to chicken salad or tuna salad.

Stop with the "baby tastes" shit, you control freak.

R18 Because someone doesn’t like a food, does not make it “baby taste” - how odd.

Ya don't use it, son, ya eat it.

I love celery with its earthy taste. It's also fun to eat!

I never heard of people disliking it until recently.

I know this will sound crazy but since recovering from long covid, celery doesn't taste the same to me. Not even remotely. It tastes like chemicals. I've tried it many times since, organic and non organic, to no avail.

I love celery especially home grown. You can taste how healthy it is! An explosion of flavor. I use it in all soups and stews pretty much. Plus love it raw w cream cheese or cheese whiz.

The seminal Japanese boy band SMAP has a very catchy song about celery.

🫖 🍰 🧵.

Here you go.

If you put it in potato salad, you're a war criminal.

How DARE you obstruct my carb-loading with your vegetables?!?!?

I’ll never stop! She’s one of my favorite decorators.

5 Healthy Benefits of Adding Celery to Your Diet

1. Celery is a great source of important antioxidants.

2. Celery reduces inflammation.

3. Celery supports digestion.

4. Celery is rich in vitamins and minerals with a low glycemic index.

5. Celery has an alkalizing effect.

OP is a big boy and learned to type today! Yay!!!

Lady here! I love celery and always keep it stocked in my fridge and I must admit, in a pinch, I've used it when one of my vibrator's was too dirty, LOL!!!

You can't make a soffritto/mirepoix without it.

I'm definitely having a Caesar before dinner tonight.

I never realized people don't like celery to such an extent. I love it. It can give you gas, though.

A soda was made from celery and celery seed at one time called Lake's Celery soda. Check it out, OP.

I hated it as a little kid but by age 10 or so I thought the “celery Roquefort” appetizers were very chic. And tasty.

I can’t make chicken salad without it in an half-inch dice and this post reminds me I have cooked chicken breasts in the refrigerator and need celery. It’s only a ten minute walk to the store, but it sucks to pay $1.99 for the two stalks I need.

Dr. Brown's Cel-Ray (aka Dr. Brown's Celery Tonic) is pretty well known in the Northeast.

I put it in my pasta sauce I like the way it takes the sharpness out of fresh tomatoes and helps balance the other flavors.

I only use it cooked in winter recipes like soups and sauces, and chili. But not too much. Goes well with tarragon chicken.

R34 fuck off

“lol”

Celerie Kemble Gut!?! I’d renovate my name first before going back to the 1970s fern bar look.

I like celery w/Cream Cheese - the inner, more tender stalks are best. Also good w/Honey Roasted Peanut Butter - Some people put raisins on top of the PB hence the term "Ants On A Log".

I used to give my late cat a spoonful of chicken or tuna salad and he would lick the bowl clean except for the celery.

Mine would too r46 but for some reason they both love olives.

Celery is essential in a good bolognese, some soups and certainly chicken salad!

My mom used to try to include celery in every recipe, meal, dish and moment she could in our home growing up, too. That is, until I grew old enough to get my first job, afford to move out and into my first apartment, and then finally escape my childhood celery reality forever.

There are a number of celery fields near me. I love the smell of it as I drive through those areas.

In most old movies when someone has gone shopping and is carrying a paper bag, invariably there will be a bunch of celery sticking out of the top of the bag.

[quote]Celery is essential in a good bolognese, some soups and certainly chicken salad!

Why the FUCK would you put celery in your fucking bolognese?

R33, you are a real idiot, dyke or not.

You're probably an idiot BECAUSE you're a dyke, frankly.

My point is, please shut the fuck up, you dumb slag.

R52 Here it comes...another DL feud for the ages, like...to rinse/not to rinse!!

i eat it every day

I mean, the textures of a bolognese do not go with the texture of celery. The whole idea is just digusting. I am literally disgusted by the thought of a bolognese with celery in it.

Like, why not add some squash to your pasta dish? Drop a few grapes in your meat sauce, for good measure.

Depends how long you cook it.

R52 R56 Thank you for your salient points regarding squash and grapes, meat sauce and pasta. I would like to inquire about your reaction to cod with prunes?

Celery is part of the soffrito that is an essential part of bolognese. The celery and most of the onion dissolve as it is a very fine dice, leaving all of the sweetness and none of the crunch. I’ve enjoyed bolognese in Bologna, it included celery.

But R52 R56, I suppose you also do not simmer the meat with the milk before simmering with the WHITE wine and adding the tomatoes? Do you also not simmer for a minimum of 3+ hours?

Is it true celery helps with 💦?

R25. Not crazy at all. After I had bariatric surgery 17 years, I found tuna (as in tuna salad or casserole—I never ate tuna steak) gamy and could no longer stomach it. I still can’t, which is too bad because I used to live in a sandwich, a tuna melt, tuna and pasta shell cold salad, tuna melts (I’m sounding like Bubba Gump, I realize). I’ve not been able to eat it since. I’ve had Covid twice times that I can confirm and got over symptoms in a few days with Paxlovid. Last summer, all of a sudden I lost ALL sense of taste for five months—my ENT thinks it likely I had a mild and undiagnosed case of Covid again—by the time I thought to test for it, I was already negative again. And I’d showed no other symptoms. Taste came back only after three or so months and then only fully returned around New Year’s Eve. Full return until three or four weeks ago, when it was diminished again, though not totally this time, but enough to take the pleasure out of eating. So, either another case of Covid (though I keep testing negative) or the extreme allergies this year have affected smell agin, as my ENT ( who happens to be Jon Cryer’s cousin) told me loss of taste is usually caused by loss of smell. Of course, the FB algorithm is now plaguing me with advs for smell tests, as loss of smell has been linked to Parkinson’s! My husband has Alzheimer’s—all we would need would be for to get Parkinson’s! The one upside is I’ve lost 30 lbs in the process.

I put peeled, chopped, eggplant in my spaghetti sauce and everyone loves it. Before I tell them.

I love how much this weed has captured DL's imagination.

Please devour my turds, OP.

[quote]I would like to inquire about your reaction to cod with prunes?

Not my bag, but I can at least see the combination of sweet and savory working for some people, the same way cod with roasted corn does.

R58, you said celery is essential in a good bolognese. The word essential implies that the celery is a main ingredient in the bolognese. You didn't say soffrito. By the time you create the damn soffrito, which includes all sorts of finely chopped vegetables, the celery is unrecognizable.

[Quote] Please devour my turds, OP.

Only if you haven’t eaten celery.

Isn't it supposed to make one's urine taste better?

It doesn’t, r66. Take it from me.

I'm convinced celery is like cilantro, in that some people just have an aversion to the taste. I hate the texture, too. My mom always made a separate portion of chicken salad, etc., for me without celery. I can handle celery salt in a bloody mary, but definitely not on the rim of the glass. That is not baby tastes, by the way, which would be only eating chicken fingers or cheese pizza. I love everything from sweet breads to oysters, I just hate celery. Sometimes I use fennel instead, but usually I just omit it from a recipe.

Oh so if YOU don't like something it's a taste/texture issue, but if OTHER people only certain things they have "baby tastes." Your mother made you SPECIAL chicken salad but THAT wasn't baby tastes. ROFL.

I just made a tuna salad of equal parts tuna, celery, and remoulade. Garlic powder to finish.

I need to have a stalk of it in my Bloody Mary. I don't eat it, but I like to see it. Only problem: most bars and restaurants serve the worst-looking, brown, flabby stalks they have hanging around.

You're an idiot, r69

I can't believe we're having bitch fights over celery.

How very DL.

You're a big baby, R72. Go get your mother to make you some special chicken salad.

I like it well enough, but often it wilts and turns yellow before I’m able to use it up. I dice it finely in a mirepoix and use that for the base of my bolognese. I also enjoy the greens.

I also like celeriac and I wish it was easier to find at the grocer. It’s delicious and makes an interesting lower carb side than mashed potatoes.

Martha Stewart's Creamy Celery Soup is delicious and a good way to use up some stalks. And since it's puree-ed in a blender there are no Celery Texture Issues for those of you who have them.

Simmer down, folks, and listen to Unca' Bronzie:

- For those of you who cannot abide the taste of celery I suggest you use less of it than called for in a recipe. Celery DOES add a certain flavor to many dishes, which is why it was added in the first place. QED

- Don't like the texture? You have knives for chopping, doncha'? Don't dice it, BRUNOISE it. Look it up.

-For those of you who DO like the taste but not the strings or watery crunch, AND have a green thumb, plant some Par-Cel, also referred to as Cutting Celery. It resembles flat-leaved parsley, grows easily once germinated and has a fine, fresh flavor and is easy to mince into salads and cooked dishes. I've not run across it as transplants, but the seeds(easily bought online and I have seen them occasionally on seed racks in Spring) are easy to sow. It is a biennial, just as parsley is, so in the 2nd year it will produce seeds, and if they are permitted to drop onto soil you'll have new plants for free. Second year growth is tougher and somewhat bitter, so bear that in mind. A big plus are the caterpillars(they love this stuff) that will become the beautiful black and yellow Swallowtail butterflies, so grow a few extra plants for them to devour.

- The herb LOVAGE can be grown similarly, but this plant is VERY STRONGLY flavored, somewhat medicinal, and some people can have a reaction to it.