Author Topic: Celery (Read 3620 times)

hubblebubbles · « **on:** November 28, 2011, 16:21:40 PM »

Takes so little to make me happy......Real celery in Migros 2.89. Just keep smelling it like it was a bouquet of flowers. Soup tomorrow.

KKOB · « **Reply #1 on:** November 28, 2011, 16:42:40 PM »

If you're making soup, why not use celeriac? It's on sale for almost the whole year in markets and supermarkets.

tinkerman · « **Reply #2 on:** November 28, 2011, 16:43:27 PM »

CELERY, CELERY,
if she don't come
I'll tickle her bum
with a lump of celery

CELERY CELERY

Baznshir · « **Reply #3 on:** November 28, 2011, 17:17:39 PM »

Hi Mavis, I make a lot of soups, today we had onion. We grow celery and celeriac down on the allotment But if you are not careful, celariac will over flavour your efforts. I'm with you girl, stick to the real thing.

hubblebubble · « **Reply #4 on:** November 28, 2011, 17:28:09 PM »

I think it go rather well with that blue cheese spread you got??
prefer mine with a bloody mary personally!

KKOB · « **Reply #5 on:** November 28, 2011, 18:12:07 PM »

Blue cheese goes well with any bloody thing.

Jacqui Harvey · « **Reply #6 on:** November 28, 2011, 19:31:39 PM »

Celery was used by the Victorians to clear the palate in between courses (and Queen Victoria was knowN to have 19 courses at some meals) There were special celery glasses placed down a long Victorian dinner table so the diners could help themselves. There are Celery glasses that still survive today, they look a little like slim vases.

Gorgeous_bird · « **Reply #7 on:** November 28, 2011, 19:39:01 PM »

LOL Tinx, Nicks opinion on celery is that it should only be used to throw on the pitch!

BUBSMUM · « **Reply #8 on:** November 29, 2011, 15:46:02 PM »

Hi Mavis just to put my two penneyworth in - I too bought some and used in a stew. Lots of Leaves though so googled it and was happy to see that you can either dry them and used as a herb or chop and freeze them for another day, which I did ;o)

philrose · « **Reply #9 on:** November 29, 2011, 16:03:24 PM »

quote:
Originally posted by Baznshir

Hi Mavis, I make a lot of soups, today we had onion. We grow celery and celeriac down on the allotment But if you are not careful, celariac will over flavour your efforts. I'm with you girl, stick to the real thing.

If you chop up and boil the celariac on it's own for about 3 minutes, then drain it, this will remove the bitterness from it.

Author Topic: Celery (Read 3620 times)

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