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Originally Posted by teddybear99
(Post 33136780)
I am the same way about Celery, especially cooked celery. Most places that cook their own soups put celery in them, and I just don't like the texture/ flavor of celery itself. Now I don't mind the flavor it adds to the soups, but I will pick it out of the soup as I eat it if it's included.
I had cooked zucchini a month or three ago and I should cook the fruit again. I do prefer celery in stews a i love raw celery in salad, in slivers. I also eat it almost daily in salad or at least 5 salads a week; and just stalks. I had raw celery today plus salad with celery today. Yum yum. And I had cooked celery with brisket today. separately - we also had potato kugel as part of supper. Very excellent and quite labor intensive for very glorified hash brown pie. https://cimg4.ibsrv.net/gimg/www.fly...d76cf446dc.png https://cimg6.ibsrv.net/gimg/www.fly...b937a024fe.png |
I made applesauce today with Granny Smiths and Pink Ladys (or is it Ladies?).
https://cimg3.ibsrv.net/gimg/www.fly...18a8d650a.jpeg https://cimg5.ibsrv.net/gimg/www.fly...f47fb24ca.jpeg
Originally Posted by gaobest
(Post 33135494)
how long do you steam them? I love beets and haven’t steamed them. Just oven and boiled; I prefer oven. I’m the only one who eats them and I love them in salad yet I want to cook them and not buy pre-cooked beets.
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Originally Posted by teddybear99
(Post 33136780)
I am the same way about Celery, especially cooked celery. Most places that cook their own soups put celery in them, and I just don't like the texture/ flavor of celery itself. Now I don't mind the flavor it adds to the soups, but I will pick it out of the soup as I eat it if it's included.
I can see how cooked celery stalk could be off-putting though, as it can get a little mushy. |
Originally Posted by JBord
(Post 33137673)
It seems to be a vegetable that turns some people off. I put it in quite a few dishes, cooked or raw. I love every part of the celery. But I especially like the leaves, used as an herb, in salads or other dishes.
I can see how cooked celery stalk could be off-putting though, as it can get a little mushy. I use the interior leaves/stems for salads. Finely chopped and of course with dressing for the overall salad. |
Originally Posted by gaobest
(Post 33138459)
I want to say that I love the full celery except I cut off the ends and the stem. Can these parts be eaten / used?
I use the interior leaves/stems for salads. Finely chopped and of course with dressing for the overall salad. I think you are just cutting off the the tough white part that joins the stalks to the root, as you should. |
Originally Posted by JBord
(Post 33138500)
I'm not sure what parts you're referring to. I understand you use the tender inner stalks and leaves, which are my favorite too. Don't you use the outer stalks? If they are too fibrous, you can peel them of course. For the most part, that's what you get when you buy celery at the store. There is also a celery root. It's a big white-fleshed bulb, usually with a rough brown skin at the bottom of the plant. It's usually removed before you buy the celery at a store, although at stores with a good produce section, you can buy the root bulb separately. Peel it and use it like a potato or turnip...delicious.
I think you are just cutting off the the tough white part that joins the stalks to the root, as you should. I still chop off the tough white part and hoped you or someone was going to teach a great lesson about that white end. I also cut off the other edge - the top / tip of the celery heart. Is it worth saving? I tend to eat the outer part of the celery raw and alone while the inside gets chopped for salad. I’ll add outer stalks as needed :-) |
Originally Posted by gaobest
(Post 33138818)
I buy celery hearts so the leaves are only on the interior.
I still chop off the tough white part and hoped you or someone was going to teach a great lesson about that white end. I also cut off the other edge - the top / tip of the celery heart. Is it worth saving? I tend to eat the outer part of the celery raw and alone while the inside gets chopped for salad. I’ll add outer stalks as needed :-) |
Breakfast: leftover pizza!
Dinner: Spicy eggplant salad with Boston Market rotisserie chicken https://live.staticflickr.com/65535/...7ae252f2_z.jpg |
Tuesday post-passagiata luncheon:
purple rice with Chinese lob Cheung sausage sauteed brocolli florets & peas with tofu and bibigo chicken-cilantro won tons thankfully my chicken thighs will be fully thawed by Wednesday so that I can cook chicken for my Wednesday luncheon. |
Beer brats and roasted Brussels sprouts, with deli mustard. Cocktail shrimp with Trader Joe’s cocktail sauce.
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I'm waiting on my sausage frittata to cook.
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Veg, chicken, and bacon bake for breakfast / lunch.
https://cimg6.ibsrv.net/gimg/www.fly...e32a264bf.jpeg |
Breakfast this morning: Cold cuts and cheese stuffed peta pockets with that savory red peppers sauce!
https://live.staticflickr.com/65535/...ac899833_b.jpg |
Reading these posts here can be somewhat detrimental to one ‘ s meal plans .. Some posted about king crab with photos & this has started a 2 week “ binge “ .
https://cimg9.ibsrv.net/gimg/www.fly...70d0b9199.jpeg An appetiser at Wolfgang in between some king crab meals , no crab but king prawn & lobster https://cimg2.ibsrv.net/gimg/www.fly...a67c62c93.jpeg Starter at Minuki , accidentally buried the king crab https://cimg3.ibsrv.net/gimg/www.fly...902298e37.jpeg Rest of set sans dessert 😊 https://cimg5.ibsrv.net/gimg/www.fly...cba3918bf.jpeg Special for the month ! Returned - as end of March ‼️ “ Discovered “ this king crab set lunch for March . Wonder what ‘ s in store for April 🤔 |
The French butter section at Moulin Bakery!
https://live.staticflickr.com/65535/...5e884c80_k.jpg Got me some Parisian Flan and almonds croissants https://live.staticflickr.com/65535/...308d4d13_k.jpg |
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