Celery!!!?

ninerbuff

I enjoy celery in many things. But the bomb back in the day was peanut butter on it! We had it on the lunch menu in school.

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Been in fitness for 30 years and have studied kinesiology and nutrition

mtaratoot

@Kupla71

I don't remember ever disliking celery. I remember thinking it was kind of boring, but never disliked it. I remember peanut butter filled celery being very delicious. I never even heard of "Ants on a Log" until just a year or so ago; I never had that growing up. I also remember my mom "peeling" the strings off. I never bother with that; never have. I think she still does, even if she is going to slice it thin for things like tuna salad.

If you don't like the flavor, there's probably nothing you can do about that except wait and try it again another time in the future.

Funny - I was talking to my dad a few weeks (or months) ago about celery and adding it to probably my bean salad (dried beans, cooked, with lots and lots of vegetables and some olive oil and balsamic and spices). He wondered if it added much aside from crunch. I told him yes, it has flavor. He asked the same thing about parsley. Good fresh parsley does have flavor. That goes in my bean salad too.

A friend who ate some of my bean salad commented that "she didn't like parsley, but now she's reconsidering." Tastes can change.

snowflake954

mtaratoot wrote: »

@Kupla71

I don't remember ever disliking celery. I remember thinking it was kind of boring, but never disliked it. I remember peanut butter filled celery being very delicious. I never even heard of "Ants on a Log" until just a year or so ago; I never had that growing up. I also remember my mom "peeling" the strings off. I never bother with that; never have. I think she still does, even if she is going to slice it thin for things like tuna salad.

If you don't like the flavor, there's probably nothing you can do about that except wait and try it again another time in the future.

Funny - I was talking to my dad a few weeks (or months) ago about celery and adding it to probably my bean salad (dried beans, cooked, with lots and lots of vegetables and some olive oil and balsamic and spices). He wondered if it added much aside from crunch. I told him yes, it has flavor. He asked the same thing about parsley. Good fresh parsley does have flavor. That goes in my bean salad too.

A friend who ate some of my bean salad commented that "she didn't like parsley, but now she's reconsidering." Tastes can change.

I "peel" celery. I learned to do it here in Italy. It takes off the tough outer strings. I use the peelings to make broth.

Lietchi

Sinisterbarbie1 wrote: »

@AnnPT77 I went out to dinner last night in NYC to an austrian/french restaurant (Koloman) as an appetizer we had celeriac tartar which was raw celeriac grated and prepared with condiments usually used for beef tartar. It was wild. Very good. I have used raw celeriac in salads before (i soak it in acidulated milk first to keep it from browning), but this was a new experience.

@Lietchi the celery I was raving about at the farmers market was green celery - smaller very intense and quite green. A completely different experience. I liked it raw as well as cooked. I also love fennel - raw or roasted. When I roast it I just cut it in half, drizzle with a few drops of olive oil, salt and pepper, and a grating of parmiggiano (maybe some paprika for color).

I read an article that suggested that people who dislike subtle tasting foods/find them bland — i believe they were analyzing cucumbers specifically — may have trained their palate to prefer more intense flavors that do not occur naturally. The article was discussing a study specifically related to cutting out the use of high fructose corn syrup and suggested that participants who switched to a diet that did not incorporate highly sugared/processed foods suddenly found these vegetables tasty in ways they had not previously appreciated. Of course I can’t find the article because I was reading it before I was thinking about this thread…. It makes sense intuitively because if I taste something intensely sweet and then eat something less sweet after I can’t taste the second food at all.

My 'issue' with raw celery isn't that it's bland, quite the opposite, I find (green) celery quite strong and particular in flavor. Which is why I don't particularly like (green) celery stalks for dipping for example. So either raw white celery for me (and even then, rather diced more finely and mixed with other veg) or cooked white/green (also integrated in a dish).

The most frequent/well known use of celery here, is for moules marinières (mussels): mussels prepared with sauteed celery and onion (and often white while) - I'm getting hungry just thinking about it.

Jthanmyfitnesspal

@Lietchi : I totally agree with you! Celery has a distinct flavor. I clearly need to go to Belgium and eat moules marinières at a nice little restaurant by the sea!

Kupla71

I think celery has a very distinct flavour too. I tried it with hummus and kind of enjoyed it. Better than the cream cheese I thought. I’m making a chicken stock right now out of chicken bones, celery, onions and carrots. I like celery cooked. I have 2 stalks left. I think I’ll try peanut butter on one and use the other for tuna salad sandwiches. So many uses for celery!

drana325

I like Celery