Things that are pissing you off- Food & Drink Edition

[kwilkinson]

Celeriac is celery root. It's a certain type of celery grown b/c the tuber (root) gets really big. Kind of potato-ish/turnip in texture but celery in taste.

 

[mordecai]

i love celery root. i roast it until i can mash the inside a little bit and serve it with beurre blanc poured into the center.

 

[edinatlanta]

STILL no ******* smoker.

 

[kwilkinson]

Originally Posted by edinatlanta

STILL no ******* smoker.

 

[itsstillmatt]

I love celery root as well. Especially with truffles.

 

[ama]

Celery root adds great flavor to stocks. That is my primary use for it. Its rather expensive though, at least in these parts.

 

[impolyt_one]

celeriac is the root of standard supermarket-variety celery?

do they throw it away normally? Because we have tons of celery here and (will) never have celeriac.
I had a little crock of celeriac mousse over some beef cheek with some blanched spinach leaves in it for texture, it was really nice.

 

[Piobaire]

Made a celery root mash a few weeks ago to go with some duck leg confit. IMO, it's a great match.

 

[itsstillmatt]

Originally Posted by impolyt_one

celeriac is the root of standard supermarket-variety celery?

do they throw it away normally? Because we have tons of celery here and (will) never have celeriac.
I had a little crock of celeriac mousse over some beef cheek with some blanched spinach leaves in it for texture, it was really nice.
It's not. It tastes about the same, but I think it is the root of a different, but related, plant.

 

[holymadness]

Speaking of celery, I hate the North American practice of cutting off the leaves before selling it. Don't people know that's where all the flavour is?

This applies to leeks as well.

 

[impolyt_one]

I thought so, I remembered it being that way. There is a place here that has it, and I don't know where they get it from because it's not grown here, but they want $22 for one root. Don't know what to do with it, so I've never been tempted.

 

[impolyt_one]

Originally Posted by holymadness

Speaking of celery, I hate the North American practice of cutting off the leaves before selling it. Don't people know that's where all the flavour is?

This applies to leeks as well.

I don't get this either, I love celery leaves. They sell celery tops here separately on salad green stations (greens are actually a strong point here because meat gets wrapped in greens for dinner) and they're great in salads, even pre-cut for bloody marys. Usually we get the whole head, though our vegetables are not pumped up like American produce and so our celery is so thin it resembles Chinese celery sometimes, which is a good thing IMO as it's intensely flavored and greener.

 

[foodguy]

and while we're bitching about celery ... it's not supposed to be some pumped up steroidal stalk either. damn!

 

[impolyt_one]

Originally Posted by iammatt

It's not. It tastes about the same, but I think it is the root of a different, but related, plant.
.... could I get away with cooking the roots of standard celery and selling it to people who don't know any better, and referring to it as celery root? or is standard celery root unpalatable/not big enough?

 

[mordecai]

My celery usually has leaves. I use them in salads, or throw them and the hearts into stocks.

I never use anything but the whites and light green stalk of leeks.